Iraqi Eggplant Stew

Wael TrabelsiCocinero

Ingredientes

• Large eggplant
  2 piece
• Large tomatoes
  2 piece
• Large onion
  2 piece
• Clove of garlic
  4 clove
• Celery, finely chopped
  0.5 cup
• Pasta de tomate
  2 tablespoon
• Salt to taste
  0

Pasos

1. 1

   Cut the eggplant, tomatoes, onion, and garlic into circles about 1 cm thick.

   Herramientas necesarias:

   Cuchillo

   5 minutos
2. 2

   Fry the chopped vegetables separately, starting with the eggplant, then the onion, garlic, celery, and finally the tomatoes, ensuring not to burn them and reducing the oil when frying the tomatoes.

   Herramientas necesarias:

   Sartén

   10 minutos
3. 3

   In a pot, arrange the vegetables in the same order as they were fried, then add the diluted tomato paste with plenty of water, sprinkle with salt, and place on high heat until the smell of the paste is gone.

   Herramientas necesarias:

   Olla

   10 minutos
4. 4

   Reduce the heat and let it simmer until the liquid reduces to a quarter of the amount.

   10 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Pasta de tomatepor 100g

Energía100 kcal

Proteínas1.5 g

Grasa total0.5 g

Carbohidratos24 g

Azúcares totales20 g

Fibra dietética2 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas