- Eggplant - 3 pieces
- Bulgarian peppers - 3 pieces
- Bulb - 3 pieces
- Garlic (head) - 1 Piece
- Tomatoes - 3-4 pieces
- Green - - To taste
- Salt, pepper - - To taste
- Salo - 100 Grams
Eggplant my, cut into five-ounce slabs of medium thickness, sprinkle well with salt and set aside - let the juice stand out. In the meantime, we take the head of garlic, we'll clean it, cut half the teeth and cut it half whole. Bulb clean and chop it. Pepper is purified from seeds and membranes, and then also cut into arbitrary large pieces. Tomatoes are peeled and finely chopped. Eggplants by that time already had to give juice, so they should be thrown in a colander and thoroughly rinsed with running water. In the cauldron we warm up the vegetable oil, throw a few slices of fat and whole cloves of garlic. Fry until such a situation, when the fat will turn into cracklings, and the garlic will turn golden, after which we take out the lard and garlic from the cauliflower, leave the flavored oil. In a fragrant oil in small batches, fry the eggplant - on medium heat, until golden on both sides. We take suitable dishes, sprinkle it with oil, put fried eggplants on the bottom, sprinkle with pepper (you can not salt it!), Greens and chopped garlic. In the remaining oil literally 1 minute fry the onions. Slightly softened onions are added to eggplants, evenly distributed throughout the dishes. Similarly we do with pepper - quickly fry and put into the dishes. Finally, in a small amount of the remaining oil in the cooking pot, simmer the tomatoes with a small amount of chopped garlic. Extinguish 4-5 minutes before thickening, then remove from heat. Sauce is leveled on salt and pepper, we pour our vegetables in the dishes. Now you can just let the vegetables stand under the foil for about 10 minutes, or you can put it in a small oven (about 120 degrees) and heat for no more than 5 minutes. Very tasty vegetable dish is ready. Serve warm. Bon Appetit! ;)
Servings: 3-4