/ / Recipe Lecho with eggplants and tomatoes

Recipe Lecho with eggplants and tomatoes

  • Eggplant - 2-3 pieces
  • Bow - 2 pieces
  • Tomatoes - 1 Kilogram
  • Garlic - 2-3 teeth
  • Sweet pepper - 2-3 pieces
  • Vegetable oil - 1/2 cup
  • Salt, pepper - - To taste

Ingredients. Prepare all the ingredients better in advance - lecho is cooked quickly, so during the cooking, cut the remaining ingredients you may not be in time. So, pepper is cleaned from seeds and membranes, cut into a large cube. With tomatoes, proceed as follows: cut them in half, cut one part into cubes, from the other part squeeze tomato juice. Onions cut into thin strips. Eggplants are peeled and cut into large cubes. In a frying pan, we warm up a little oil, put eggplants in it and fry them for 10 minutes over medium heat. Then add the onion and, stirring, cook for about 10 minutes. Then add the pepper, continue to cook until soft pepper. When the pepper becomes soft - reduce the fire to medium-low, add the flesh of the tomatoes and the squeezed (or finely grated) garlic. Stir, cover with a lid and stew for 15 minutes. After the specified time, add tomato juice to the frying pan and simmer for another 15 minutes. Lecho is ready. Serve it either as a separate snack ... ... or with a side dish, like a vegetable dish. Bon Appetit! :)

Servings: 8-10

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