Quick Patladzhan s Domaten Sos (Speedy Eggplant Tomato Stew)
75% автентично · Bulgarian-inspired
A simplified and faster version of the classic, using pre-cut or smaller eggplant pieces and a quicker cooking method, perfect for a weeknight meal. Still captures the essence of eggplant and tomato.
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Съставки
- Eggplant1 large, diced
- Canned diced tomatoes1 can (400g)
- Garlic2 cloves, minced
- Olive oil2 tbsp
- Fresh dill2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Heat olive oil in a large pan or pot over medium-high heat. Add diced eggplant and cook, stirring occasionally, until lightly browned and slightly softened, about 8-10 minutes.
- 2
Add minced garlic and cook for 30 seconds until fragrant.
- 3
Pour in the canned diced tomatoes (with their juice). Stir well, scraping up any browned bits from the bottom of the pan.
- 4
Season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until eggplant is tender and sauce has thickened.
- 5
Stir in fresh dill just before serving.
