This recipe will help you cook delicious eggplant in a skillet in a tomato sauce with Provencal herbs.
Cooking time 25 minutes
Eggplant 2-3 pcs
Onion 1 pc
Bell pepper 1 pc
Vegetable oil 30 g
Tomato paste 2-3 tbsp l.
Provencal herbs 1/2 tsp
Salt 1/2 tsp
Wash the eggplants well, peel the onions.
Cut the eggplants into slices, finely chop the onion.
Fry onions in a pan with vegetable oil for 1-2 minutes.
Add the eggplants to the pan and cook for 2-3 minutes, stirring occasionally.
Add sliced bell peppers, provencal herbs and salt. Cook for another 3-4 minutes.
Add tomato paste and cover with water.
Simmer covered for 8-10 minutes over low heat.
Place the eggplants on a serving dish and sleep with finely chopped green onions.
The eggplants are ready in a frying pan. Can be served at the table.