| | Directions | | Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a sauce. In order to peel fresh tomatoes pour hot (boiling temperature) water over them. Pour boiling hot water over eggplant (it eliminates a possibly bitter taste of the eggplant skin). Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add oil if pan gets too dry. Avoid burning the peel. When the eggplant gets soft and decreases in size, add carrot, celery, onion, garlic, tomatoes, black pepper and bay leaves. Mix and cook for 20 minutes. Add dill, cilantro and parsley. Cook for another 10-15 minutes, stirring frequently. |
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Servings: 6
|  | | Ingredients | | - | | 1 eggplant (medium) |
| - | | 1/2 teaspoon salt |
| - | | olive oil |
| - | | 1 carrot, finely chopped |
| - | | 1 stalk celery, finely chopped |
| - | | 1 yellow onion, finely chopped |
| - | | 2 cloves garlic, minced |
| - | | 1 can tomatoes, whole, peeled (16 ounce can) |
| - | | 1/4 teaspoon black pepper |
| - | | 2 bay leaves |
| - | | 1/4 cup fresh dill, chopped |
| - | | 1/4 cup fresh cilantro, chopped |
| - | | 1/4 cup fresh parsley, chopped |
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