Stewed eggplant with tomatoes

Stewed eggplant with tomatoes is a light summer dish. It prepares quickly, the main thing is to collect all the good quality ingredients. The dish is simple, because its taste depends on the quality of the ingredients.

Ingredients

• Eggplant - 2 Pieces
• Tomato - 4-5 Pieces
• Onion - 1 Piece
• Garlic - 3 Cloves
• Olive oil - 20 grams
• Salt - 1 To taste
• Spices - 1 To taste

Directions

1. Cut the eggplant into slices, soak in water for 15 minutes, dry.
2. Finely chop the tomatoes.
3. Chop the onion and garlic.
4. Pour oil into a preheated frying pan, add eggplants, tomatoes, onions. Fry over high heat for 5-7 minutes until golden brown.
5. Add spices, add half a glass of water, simmer over low heat until tender, covered for about 20-25 minutes. If the tomatoes produce little juice, you can add more water.