Простите, что на англ., но я печатала для своей знакомой американки, которой очень понравилась моя баклажановая икра, поэтому на русском нет.
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1 good size egg plant (you may want to peel it so it is easier to cook plus
egg plant's skin has a little bitter taste so if you don't want it, you may
want to peel it). I peel the skin from old eggplants but leave it on if eggplants are fresh and young. It is up to you to decide. Both ways taste good to me. Cut eggplant into small cubes.
2 large carrots. Cut in small pieces. Thin half circles would be good too.
Remember that carrots take a long time to cook.
1 small onion of 1/2 of large onion
1 large bell pepper or 2 small ones
2 beef steak tomatoes or 1 can of stewed tomatoes or crushed tomatoes or
even whole tomatoes.
2 small garlic (we call it teeth) or 1 large garlic (tooth
))
Cut all vegetables in small pieces and stew everything. Take a deep frying
pan. Add oil (any type). I like sunflower oil. Add egg plan pieces and
carrot pieces. Cover, let them stew. Stir a few times so all the pieces get
a chance to get stewed a little bit. Add onions and peppers. Cover. Stew.
Stir a few times again so all pieces get a chance to get stewed well. I
would say give them 5 min. Stir. Give them another 5 min. Stir. See if
what's inside is kind of uniform. Add tomatoes. Stir well. Let stew for a
long time stirring occasionally so it doesn't stick to your frying pan. Make
it medium-low heat so it is not just sitting there but bubbling a little bit
and letting some liquid to evaporate. You may even want to remove the lead
so some liquid evaporates because when I cook it there is usually a lot of
juice. Stir it and stir it letting all veggies to cook through very well. I
would say give it about 25 min. of this low heat stewing. Oh, don't forget
to add salt. Start with half a tablespoon. See if it is enough. Taste it. If
not enough add a little more. Add some black pepper. Same thing. Taste it
and see when it tastes as you wish. I also add about 1 tablespoon of brown
sugar almost at the end because sometimes without it the dish tastes too
sour to me but it is optional. I didn't have brown sugar in Russia and it was good without it too. When you are done, squeeze in garlic. Stir it in well and
cover. Remove from heat. Let stand to cool and eat. If it is too liquid,
when it cools it should get thicker. I think eggplant has some pectin in it
(something does anyway because it acts like it). It is liquid at first and
later when you let it sit it get thick. Make sure that eggplant is so
cooked that its seeds separate from the egg plant pulp. It should just be
cooked to mush. So it looks and acts like some bread spread. This is the
key. Cook it very well so it is mushy mushy.
(Иван Васильевич меняет профессию)
