Eggplants with Vegetables and Soy Sauce in a Skillet

Ingredients

• Eggplants 20 oz
• Orange Bell Peppers 10 oz
• Onion 1 head
• Parsley to taste
• Marinated cherries 5 oz
• Salt to taste
• Garlic 5 cloves
• Soy Sauce 5 fl oz
• Safflower Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Wash the eggplants thoroughly under running water, trim both ends, cut them in half, and then cut each half into about 6–8 sticks.

Step 3

Sprinkle the cut eggplants with salt.

Step 4

Mix the eggplants well and place them in a colander (for about 10 minutes) to let some liquid drain.

Step 5

Pour 35 ml of sunflower oil into the skillet. Add the prepared eggplants and fry them on all sides.

Step 6

Peel the onion, wash it well, and cut it into strips.

Step 7

Clean the red bell pepper, wash it well, and cut it into strips.

Step 8

In a separate skillet, pour 35 ml of sunflower oil and add the sliced onion.

Step 9

Add the sliced bell pepper to the skillet. Set the skillet with onion and pepper over low heat.

Step 10

Wash the cherry tomatoes well, pat them dry, and cut them in half.

Step 11

Add the cut tomatoes to the skillet with the onion and pepper. Fry everything until golden brown.

Step 12

Peel the garlic, wash it well, dry it, press it through a garlic press, and mix it in a separate container with the soy sauce.

Step 13

Pour the soy sauce with garlic into the skillet with the fried eggplants. Cook over medium heat for about 7–10 minutes, stirring occasionally.

Step 14

Add the cooked vegetables to the skillet with the eggplants. Add more salt if desired.

Step 15

Cover with a lid and simmer for about 5 more minutes. Optionally, serve with a parsley leaf.