Potato and eggplant garnish

Want to diversify your menu? Garnish with eggplant stews.

Ingredients

• Potatoes - 250 g
• Eggplant - 200 g
• Garlic - 2-3 cloves
• Vegetable oil - 35 g
• Salt - 0.25-0.5 tsp
• Ground black pepper - 1-2 pinches
• Parsley - 0.25 bunch
• Water - 0.25-0.5 cups

Directions

1. Peel and wash vegetables.
2. Cut the eggplants into small cubes.
3. Cut the potatoes a little coarser.
4. Peel and cut the garlic into slices.
5. Mix potatoes and eggplants, salt and pepper, add vegetable oil. Stir, pour in water and cook covered for 15 minutes at a low boil.
6. Chop the greens.
7. The side dish is ready! Sprinkle with chopped herbs when serving.