Braised eggplant "Ajab-sandal"

3-4 large eggplant

2 onions

2 red peppers

500 g ripe tomatoes

2-4 garlic cloves

4-5 tbsp. vegetable oil

cilantro

Basil

Bay leaf

parsley

Slice the eggplant length into 4 pieces, then cut into large pieces for each part, put in a container, add salt and leave for 30 minutes, drain the liquid, rinse and squeeze.

Finely chop the onion, fry it in vegetable oil, when it is browned, add the eggplant, cover and cook 5 minutes, add the chopped semirings pepper, put, add peeled, chopped into large pieces of tomatoes.

Add salt and red pepper to taste, simmer until tender, adding the Bay leaf, garlic and chopped parsley when "Ajab-sandal will be ready to give him a little brew, serve it both hot and cold.

Used stewed eggplant "Ajab-sandal" as a side dish, as an appetizer or salad.

The author of the recipe: Elena Sokolova