Stewed eggplant and tomatoes



  • 2 eggplants
  • 6 tomatoes
  • 1 bulb onion
  • 2 tbsp of flour
  • 1 tsp of caster sugar
  • 4 tbsp of sunflower oil
  • dill
  • parsley
  • salt – to taste


Wash eggplants, pour them with hot water. Peel and cube the vegetables. Then salt, pour with flour and fry on the sunflower oil the eggplants. Chop tomatoes and bulb onion. Stew them for 7 minutes separately. Mix fried eggplants with stewed bulb onion and tomatoes. Add sugar, finely cut parsley, dill, and 1/4 glass of water. Simmer the dish for 15-20 minutes.

Serve it chilled.

Enjoy your meal!