Composition:
Eggplant — 2 PCs.
Bulgarian pepper — 1 PC.
Soy sauce — 50 tbsp
Red wine — 50 ml.
Ground ginger
Rice vinegar — 1 tbsp
Sugar — 1 tbsp
Salt
Red pepper
Garlic — 2 cloves.
1. Wash the eggplant, cut into slices with a diameter of about 0.5-1 cm, RUB with salt, to postpone for half an hour, went to the bitterness, then rinsed again under running water.
2. Fry the eggplant in vegetable oil, adding rice vinegar with thinly sliced bolgarski pepper and crushed garlic for 3-4 minutes.
3. Add the wine, soy sauce, sugar, red pepper, ground ginger. Simmer for 15-20 minutes under a cover on slow fire.
4. The dish is ready, serve eggplant sprinkled with sesame seeds.