Sauteed eggplants with tomatoes

Step-by-step recipe

Step 1:

Cut the eggplants into half rings and place in a bowl.

Step 2:

Sprinkle the eggplants with 3 tablespoons of coarse salt and stir.

Step 3:

Let the eggplants sit for at least 30 minutes.

Step 4:

Pour 3 tablespoons of vegetable oil into the frying pan.

Step 5:

Cut the onion into half rings and pour them into the frying pan.

Step 6:

Fry the onion for 3 minutes over medium heat.

Step 7:

Add coriander, basil, paprika, salt, sugar to the onion and stir.

Step 8:

Add another 1 tablespoon of vegetable oil to the onion.

Step 9:

Slice the bell pepper and remove the core.

Step 10:

Add the bell pepper to the pan with the onions. Stir.

Step 11:

Cover the pan with a lid and cook for 10 minutes over low heat.

Step 12:

Rinse the soaked eggplants and squeeze them out.

Step 13:

Place the eggplants in the pan with the vegetables and stir.

Step 14:

Cover the pan with a lid and cook for 15 minutes over low heat.

Step 15:

Chop the tomatoes and pour them into the pan.

Step 16:

Cover the pan with a lid and cook for another 10 minutes over low heat.

Step 17:

Add black pepper, finely chopped garlic, hot chili pepper to the vegetables and stir.

Step 18:

Cover the pan with a lid and cook for another 2 minutes over low heat.

Step 19:

Chop fresh cilantro and add to the vegetables. Stir.

Cooking tips

When preparing a dish, if possible, do not stir the vegetables, but toss them around in the pan - this way they will not be damaged by the spatula and will retain their shape.

Vegetables for sauté are cut fairly coarsely, do not cut them into small pieces.