Eggplant appetizer for everyone

1. Stage

Take all the vegetables out of the refrigerator, wash and peel them, except the eggplants (they will darken). If the eggplants and peppers are frozen, there is no need to defrost them, just rinse with water to wash off the excess snow.

2. Stage

Cut carrots and peppers in coarse julienne. For those who are lazy (that's me) I recommend a coarse grater, you can see it in the photo. We put the vegetables in a saucepan or deep frying pan with oil and put it on a very high heat. If there are fans of spicy, you can add a little chili pepper. But with what kind of oil is better for this recipe, mine can not decide. I like it better with sunflower oil, and my friend with olive oil. So I make it with either one or the other, it makes two completely different tastes.

3. Stage

While the vegetables are roasting, cut the onions and tomatoes in medium cubes. The time for slicing the tomatoes is enough for the first vegetables to cook. Add onion to sauté pan, after a minute tomatoes.

4. Stage

Peel the eggplants from the skin and cut them into coarse julienne strips, like for French fries. While the eggplants are being sliced, the rest of the vegetables are frying. If the eggplant is frozen, you need to give the tomatoes a few minutes to roast. Add salt, sugar, pepper and coriander. Stir everything and wait until the eggplants are ready.

5. Stage

Try not to let the eggplants overcook or become too soft. Add parsley, stir and turn off. Now the eggplants can be served hot with rice as a side dish. Or you can cool and serve as an appetizer. All in all, bon appétit.