Stewed Eggplants with Tomatoes

Cut the eggplant into pieces, soak in water for 15 minutes, dry. Tomatoes finely chopped Ingredients:

• Eggplant - 2 pieces
• Tomato - 4-5 pieces
• Onion - 1 Piece
• Garlic - 3 Teeth
• Olive oil - 20 Grams
• Salt - 1 To taste
• Spices - 1 To taste

Instructions

Cut the eggplant into pieces, soak in water for 15 minutes, dry. Finely chop the tomatoes. Cut the onions, and garlic. In the heated frying pan pour the oil, add eggplant, tomatoes, onions. Fry over high heat for 5-7 minutes until golden brown. Add the spices, add half a glass of water, simmer on low heat until cooked under the lid for about 20-25 minutes. If tomatoes give little juice, you can add more water.

Servings: 6