Iraqi Eggplant Stew

Wael TrabelsiCozinheiro

Ingredientes

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

Passos

1. 1

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

   Utensílios necessários:

   Faca

   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.

   Utensílios necessários:

   Frigideira

   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.

   Utensílios necessários:

   Panela

   10 minutos
4. 4

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

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Extrato de tomatepor 100g

Energia100 kcal

Proteínas1.5 g

Gordura Total0.5 g

Carboidratos24 g

Açúcares Totais20 g

Fibra Alimentar2 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags