Eggplant For Lazy Gourmets
"To prepare everything takes 10 to 15 minutes, to cook (without any more manipulations or attention) another 45 to 50 minutes." - Recipe submitted by Oxana Genina of Dnepropetrovsk, Ukraine.
Eggplants - 1 kg (about 2 pounds)
Tomatoes - 300 to 400 gr (3 to 4 tomatoes)
Onions - 1 to 2 medium
Garlic - 5 to 6 cloves
Sunflower oil - 100 to 150 ml (about 3 to 4 ounces)
Salt to taste
Any greens (not necessary)
- Peel eggplants, slice them lengthwise into 3 to 4 slices each. Slice tomatoes in rings (better peel their skin off, too). Onions, also in rings, garlic into 4 to 5 pieces each clove.
- Place everything in layers (eggplants - tomatoes - onion - garlic - eggplants, etc.) in a teflon frying pan or saucepan with sunflower oil (quantity of layers depends on the diameter of your sauce), sift some salt on each layer. No spices are needed, eggplants are spicy enough by themselves.
- Cook on a very small flame with a lid closed for 45 to 50 minutes. Do not stir!
- Serve hot, warm or cold. Tastes good just with bread or with anything you like, garnishes, meat, fresh vegetables.
Makes 4 servings.