Iraqi Eggplant Stew

Wael TrabelsiChef

Ingredjenti

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

Passi

1. 1

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

   Għodda meħtieġa:

   Sikkina

   5 min
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.

   Għodda meħtieġa:

   Pan

   10 min
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.

   Għodda meħtieġa:

   Kazzola

   10 min
4. 4

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

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Pasta tat-tadamgħal kull 100g

Enerġija100 kcal

Proteini1.5 g

Xaħam Totali0.5 g

Karboidrati24 g

Zokkor Totali20 g

Fibri Dietetiċi2 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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