Eggplant in tomato sauce

appetizer of eggplant stewed in tomato sauce.

Ingredients

• Eggplant - 2 pcs.
• Onion - 1 pc.
• Vegetable oil - 3-4 tbsp. spoons
• Dried oregano - 1 teaspoon
• Sesame - 1 tbsp. the spoon
• Salt - 0.25 tsp
• Tomato paste - 2 tbsp. spoons
• Water - 3-4 tbsp. spoons
• Salt - 1 pinch
• Sugar - 0.5 tbsp. spoons
• Citric acid - on the tip of a knife

Directions

1. Wash eggplant, cut into thin sticks.
2. Peel, wash and finely chop the onion.
3. Warm up vegetable oil. Lay out eggplant and onion. Fry over medium heat, stirring, 5 minutes.
4. Sprinkle with oregano, salt and pepper. Simmer another 10 minutes.
5. Mix tomato paste with salt, sugar, citric acid.
6. Dilute with water.
7. Pour sauce over eggplant, add sesame seeds. Simmer eggplant in tomato sauce for 5 minutes.
8. Cut greens.
9. Eggplants in tomato sauce are ready. Sprinkle with herbs when serving.
10. Bon appetit!