Soslu patlıcan - Turkish-style eggplant stew
Automatically translated from Romanian. See the Romanian original
A quick and delicious vegan stew with eggplant, bell peppers, and onions simmered in tomato sauce, inspired by Turkish cuisine.
Ingredients
Method
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Cut the eggplants into cubes, sprinkle with salt, and set aside.
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Slice the onions into strips and the peppers and garlic into thin slices, then sauté over high heat with a little oil and salt.
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After 5 minutes, add the eggplants and continue to fry for another 5 minutes.
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Pour in the tomato sauce and about 1/2 cup of water.
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Season with salt and pepper and let it simmer over medium heat.
The story behind this recipe
Not only is it fasting-friendly, but this stew is also incredibly delicious.
I had some eggplants in the fridge and felt like cooking them a bit differently. While browsing online, I discovered this dish, which is very easy to make (it took me an hour total, including prep and cooking).
I ended up with about 6 servings based on the amounts I used.
I started by cubing the eggplants and sprinkling them with salt, then set them aside while I prepared the rest of the vegetables.
I sautéed the onion strips along with the sliced peppers and garlic over high heat with a little oil and salt.
Five minutes later, I added the eggplants and let them fry for another 5 minutes.
Finally, I poured in the tomato sauce and about 1/2 cup of water.
I seasoned it with salt and pepper and left it to simmer over medium heat.
I ate it with a grain mix (bulgur, buckwheat, and brown rice), but I think it goes just as well with fresh bread.
Enjoy, and have a great week!
