Recipes
Aubergine pepper stew
November 07, 2015
Views 1,172
Ingredients
- 2 medium aubergines, peeled (optional) and cut into 2 cm cubes
- 3-4 tablespoon olive oil
- pinch of asafoetida (optional)
- 1 green and 1 red bell pepper, chopped into 2 cm squares
- 2-3 fresh tomatoes cut into cubes or 1 cup chopped canned tomatoes
- 1-2 tablespoon additional olive oil for drizzling (optional)
- 3-4 tablespoon cider vinegar, or to taste
- 2 teaspoon sugar
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
Directions
- Soak the chopped aubergine in salty water for 5 to 10 minutes. Squeeze out the water (to take away the bitterness of the aubergine).
- Heat 3-4 tablespoons of olive oil in a pan, on medium to high heat.
- Add asafoetida. After a few seconds, add peppers and sauté them for couple of minutes.
- Add chopped aubergines, tomatoes, cider vinegar, sugar, salt and pepper. (Remember the aubergine will be slightly salty already.)
- Reduce the heat to low and cover. Cook for about 15 minutes.
- Drizzle 1-2 tablespoons of olive oil on top after cooking (optional).
- Serve warm or cold.
- Serve with bread and plain yoghurt, or with plain rice.
