Stewed Eggplant and Tomatoes
You can serve it with bread, bulgur or rice pilaf as a complement. It becomes a very balanced meal when served with ayran or tzatziki.
Ingredients
- 3-4 ripe tomatoes (medium sized)
- 3 eggplants (if large, use 2)
- 3 green peppers
- 1 medium sized onion
- 4 cloves of garlic
- ½ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chili pepper (optional)
- 2 tbsp tomato paste
- 1 tbsp pepper paste (you can use more tomato paste instead)
- 200-300 g minced mutton or beef (optional)
- ¾ cup boiling water
Instructions
- Peel the skins of the tomatoes. Then, chop it into cubes.
- Also chop the onions and green peppers. Finely chop the garlic.
- Peel the eggplants into strips. Then chop it into cubes.
- Heat the pan and add olive oil. First, saute the onions until they turn slightly pink. Then add garlic and peppers. Cook for a few more minutes.
- If you are going to use minced meat, add it to the roasted onions and cook until the meat releases its juices.
- Add tomato paste. Then sprinkle salt, black pepper and chili pepper if you like it hot.
- Add the last chopped tomatoes or tomato sauce to the pot. Add 3/4 cup of boiling water to cook the vegetables well. Cover the pot and bring it to boil. Cook over low heat until all the vegetables soften.
Notes
This entire meal contains 25 grams of total and 15 grams of net carbohydrates. Since it is mostly vegetables, it contains high amounts of fiber, which reduces the net carbohydrate value.