Hello Beautiful Community!
Recently, I have been trying to share vegetable-based recipes with you. In the past, I could not consume too much vegetable food. During the diet, I consumed so much that I didn't want to see them anymore. Then I started eating little by little again. Now I'm finally used to it again. Even though I prefer roasted eggplant, I also cook it in a pot this way from time to time. Today I will give an eggplant-based mixed vegetable recipe. If you are a eggplant lover, you will love this recipe.
Materials
- 4 Medium Eggplants
- 3 Pieces Tomatoes
- 3 Pieces of Pepper
- 2 Pieces of Dry Onions
- 2 Potatoes (There is one in the picture. Since my potato is small, I added another one later.)
- 1 Tablespoons Olive oil
- 1 Tablespoons Tomato Paste
- 1 teaspoon of ground black pepper
- 1 teaspoon salt
- 1 Cup of Hot Water (while cooking)
First, peel the eggplants into strips. Do not cut off the entire peel. Proceed by peeling at 1 cm intervals. Chop the peeled eggplants into cubes.I cut each eggplant into four parts in strips and chopped.
This part is very important for the taste of my food. You know that eggplant is a little bitter. We need to keep it in a bowl of water for a while to get rid of this bitterness. I fill a deep bowl with water for this process. Then I add the chopped eggplants and add 1-2 tablespoons of salt on it. After mixing a little, I keep the eggplants in this water for 40- 45 minutes. While you wait for the eggplants, you can do other operations.
Chop the onions into cubes. Then add 3 tablespoons of oil to the pot. Then add the onions to the pot and fry them a little on low heat. While the onions are roasting, move on to the other chopping job.
Cut the green bell peppers in half into long strips and chop them finely. When the onions roasted on the stove turn pink, that is, when they die, add the peppers on it.
Add 1 tablespoon of tomato paste after the onions. Fry the tomato paste a little so that its smell comes out.
Cut the potatoes into cubes and add them to the tomato paste you roasted. Mix it all.
After the potatoes, discard the seasoning and salt. If you want, you can add hot chili pepper at this stage if you like it hot.
Cut the tomatoes into cubes and add them to the pot. My tomatoes weren't very juicy so I had to add water while cooking. If your tomatoes are juicy, the food will be much tastier.
Now it's time to add the eggplants. The water you see in the picture is the bowl in which we keep the eggplants. If we didn't do this, the bitter water you see would spoil the taste of the food. If you make a recipe with eggplant, keep this method in mind. Recipes will be more delicious when the bitterness of the eggplant comes out.
I took the eggplants out of the water I had kept and drained them.
I added the eggplants to the pot. My tomatoes weren't juicy so I added a glass of boiling hot water. If your tomatoes are too juicy, you can add half a glass of water.
After mixing, I closed the lid of the pot and waited for it to cook on low heat. Don't forget to check occasionally to see if the water has run out. The water can evaporate and keep the food raw. As much as possible, see if the food is cooked and whether the water is gone. If the water is low but the vegetables are raw, you can add half a glass of water.
Our food should be cooked in a slightly juicy form, just as you can see in the picture.
Now my meal is ready!
Enyoj!
See you again.