Eggplant braised with vegetables in the pan

6 servings
20 min

How to put out eggplant with vegetables? Prepare all the necessary ingredients. Eggplant and courgette take young, medium size. Choose tomatoes that are juicy but dense. Soft fruits do not hold their shape well, in the process of cutting and cooking they will spread into a shapeless mass and spoil the appearance of the dish. Peppers taste better with fleshy walls.

Wash the aubergines and courgettes, dry, remove the pedicels. In zucchini, remove large seeds and hard peels, if any. Cut everything into small cubes.

Try to cut all vegetables into pieces of the same size and shape so that the finished dish looks akurat. Wash the bell peppers, remove the stalk and seeds, cut.

Wash the tomato, remove the stalk and slice.

Take a wide frying pan, 24-26cm in diameter, to fit all the ingredients freely. I took a smaller pan, making it uncomfortable to mix vegetables. Heat the pan over a high heat, pour the oil over it. When the oil warms up, make the heat a little less and put the aubergines in the pan. Fry, stirring occasionally, until lightly rosy. It took me about 4 minutes.

Then add the courgettes, peppers and 2-3 tablespoons of hot water. You need a little water. So much so that vegetables simmer and do not burn, but do not swim in the water. So they will prepare quickly and at the same time.

Stir everything and simmer for about 3-4 minutes over a medium heat until the courgettes are softer. Gently check softness with a fork. Do not miss this moment or overexpose vegetables on fire, otherwise they will spill and lose their appearance and taste.

Add the chopped tomato. Stir everything, salt and add the spicy herbs. Simmer for a few more minutes.

Add the chopped tomato. Stir everything, salt and add the spicy herbs. Simmer for a few more minutes.