- Cabbage - 500 Grams
- Eggplant - 1 piece
- Carrot - 2 pieces (medium)
- Onion - 2 Pieces (large)
- Olive oil - 70 milliliters (40 ml for roasting cabbage, 30 for eggplant)
- Greenery - 1 To taste
- Tomato paste - 3 items. spoons
- Salt, spices - 1 To taste
Onion, cut into cubes Cut cabbage into large straws On a heated frying pan pour a piece of butter and fry half of onions until golden. Add cabbage and fry until half-ready. In a deep saucepan, fry the remaining onions. Add the large grated carrots and fry 5-7 minutes. Add the diced eggplants, 5-7 minutes to half-cooked Combine cabbage and eggplants, add salt, add tomato paste, diluted with a glass of water, add spices and simmer under the lid until ready for another 15-20 minutes. Cabbage with eggplants is served both hot and cold. Bon Appetit!
Servings: 4