Stewed Eggplants with Tomatoes and Olives
The combination of eggplants and olives is quite original and curious. This recipe is designed for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- eggplants 500 g
- tomatoes 300 g
- olives 100 g
- onion 150 g
- greens to taste
- vegetable oil
- salt
- pepper
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Add all ingredients for the selected number of servings.
Instructions
Step 1 of 10
Finely chop the onion.
Step 2 of 10
Cut the eggplants into cubes. In case of bitterness, they should be salted and left for 30 minutes, then rinsed in cold water.
Step 3 of 10
Cut the tomatoes into cubes.
Step 4 of 10
Slice the olives or black olives into rings.
Step 5 of 10
Finely chop the greens.
Step 6 of 10
Sauté the onion in vegetable oil.
Step 7 of 10
Add the eggplants and stew for 10 minutes.
Step 8 of 10
Add the tomatoes and stew for 10 minutes.
Step 9 of 10
Add the olives, add a bit of salt and pepper. Stew for 3–4 minutes.
Step 10 of 10
Finally, add the greens, mix, and remove from heat.
