- sweet pepper - 2 pieces
- bulb - 2 pieces
- eggplant - 2 pieces
- Tomatoes - 3 Pieces
- garlic - 4 teeth
- soy sauce - 1/2 Art. spoons
- bunch of cilantro - 1 Piece
- hot pepper - 1 piece
- coriander seeds - 1 teaspoon
First you need to prepare vegetables: cut the peppers strips, onions - feathers, eggplants - small bars (5-6 cm). Peel the peel off the tomatoes. Finely chop the cilantro and garlic. Burn the pepper chopped. Salt pepper and eggplant, leave for about 20-30 minutes. Heat the vegetable oil in a frying pan, fry the ray to rudeness. Add and lightly fry the peppers. Add the chopped tomatoes, loosen the fire, continue cooking until softening. Then add the eggplant, increase the strength of the fire, cook stirring. By the time the eggplants are ready, they should not be completely soft. Continue stirring. Add approximately 1/2 st. l. soy sauce, garlic, coriander, hot pepper and coriander. Turn off the heat and close the lid. You can serve both hot and cold. Bon Appetit!
Servings: 2