Loin in wine sauce

500 g Loin

4 cloves of garlic

1 onions

1 eggplant

4 Art. l. vegetable oil

2 Art. l. dessert wine

1 Art. l. potato starch

2 h. l. vinegar (3%)

greens

salt

Rinse brisket and chop it into small pieces.

Preparation of the sauce: mix the finely chopped onion, wine, vinegar, starch, salt, minced garlic, 2 tablespoons oil, leave for half an hour.

In the remaining oil to fry loin until golden brown, pour the sauce, add the eggplant, cut into cubes and fry on low heat for about 5 minutes.

Before serving brisket in wine sauce can garnish potatoes or rice, decorate with greenery.