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Eggplant in Ukrainian, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Hot snacks, Vegan food, Ukrainian cuisine

Ingredients portion 4

Ground black pepper to taste

Tomato paste 50 g

Salt to taste

Garlic 2 cloves

Vegetable oil 4 tablespoons

Vegetable broth 100 ml

Sweet pepper 100 g

Onions 1 piece

Tomatoes 200 g

Eggplant 200 g

Cooking instructions 40 minutes

1 Peel the aubergines and tomatoes and cut them into circles, the onion into half rings and the pepper into julienne strips.

2 Sauté the prepared vegetables in oil, pour the sauce over the stock.

3 Season with garlic, ground pepper and salt.

4 Simmer for 15-20 minutes.

Meat stew with mushrooms and bell peppers

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .