Eggplant stewed with tomatoes and olives

A dish in which eggplants are stewed with sour olives, juicy sweet and sour tomatoes and fragrant parsley. Cooking eggplant according to this recipe will not take much time, but the result will undoubtedly please you!

Ingredients

• Eggplant - 400 g
• Tomatoes - 250 g
• Olives - 80 g
• Onion - 120 g
• Parsley - 20 g
• Vegetable oil - 30 ml (2 tablespoons)
• Salt - to taste
• Ground black pepper - to taste

Directions

1. We prepare the necessary products. We free the olives from the liquid. Wash and dry the eggplant, tomatoes and parsley.
2. Cut the eggplant into small cubes and place in a bowl.
3. Add 0.5 teaspoon of salt, mix and leave the eggplant for 20-30 minutes.
4. Then wash the eggplants in cold water.
5. Peel the onion and cut into small cubes.
6. Cut the tomatoes into small cubes.
7. Cut the olives into rings.
8. Heat the oil in a frying pan and fry the onion for about 3 minutes, until translucent.
9. Add eggplant to the pan.
10. Fry eggplant with onions for 7-10 minutes on a fire slightly below medium, until the eggplant is soft.
11. Then add tomatoes.
12. Saute everything for about 5 minutes, until the tomatoes are soft.
13. Add the olives, salt and black pepper to the pan with the vegetables.
14. Mix and fry for 2-3 minutes.
15. Finely chop the parsley. We leave a little parsley to decorate the finished dish.
16. Add parsley to the pan.
17. Stir and turn off the fire.
18. Eggplant stewed with tomatoes and olives is ready. We lay out the dish on plates, decorate with the remaining parsley on top.
19. Bon appetit!