Sauteed Eggplant in Tomato Sauce
Chop the onion into small dices and set aside. Then chop the green pepper into strips and set aside as well.Peel and chop the eggplant into dices, transfer them to a bowl, season with salt and let them rest for 10 minutes.Meanwhile, let's move on with the sauce. Into another bowl, add the corn starch, the soy sauce and mix very well until combined. Add the seasoning powder for vegetables in the water and transfer this liquid to the soy sauce mixture. Set aside.Now get the bowl with the eggplants and add the corn starch, mix it all together very well so that the corn starch incorporates into the eggplants.Pour some oil into a skillet, add half of the eggplants, fry both sides, set aside. Repeat this step with the other half of eggplants.Into another pan, add 1 drizzle of oil, add the chopped red onions and sauté until translucent. Add the crushed garlic cloves, the tomato paste, mix very well. Add the eggplants, mix well.Add the pepper and the soy sauce mixture, mix it all together very well for 1 minute.Serve.
Ingredientes
- ½ Small Red Onion, Chopped
- ½ Green Pepper Cut into Strips
- 1 Eggplant
- 1 Teaspoon of Salt
- 1 Tablespoon of Corn Starch
- 2 Crushed Garlic Cloves
- 4 Tablespoons of Tomato Paste
- 1 Drizzle of Oil
Sauce
- Tablespoons of Corn Starch
- 2 Tablespoons of Soy Sauce
- 1 Unsalted Seasoning Powder for Vegetables
- 125ml of Water
Modo de Fazer
Chop the onion into small dices and set aside. Then chop the green pepper into strips and set aside as well.
Peel and chop the eggplant into dices, transfer them to a bowl, season with salt and let them rest for 10 minutes.
Meanwhile, let's move on with the sauce. Into another bowl, add the corn starch, the soy sauce and mix very well until combined. Add the seasoning powder for vegetables in the water and transfer this liquid to the soy sauce mixture. Set aside.
Now get the bowl with the eggplants and add the corn starch, mix it all together very well so that the corn starch incorporates into the eggplants.
Pour some oil into a skillet, add half of the eggplants, fry both sides, set aside. Repeat this step with the other half of eggplants.
Into another pan, add 1 drizzle of oil, add the chopped red onions and sauté until translucent. Add the crushed garlic cloves, the tomato paste, mix very well. Add the eggplants, mix well.
Add the pepper and the soy sauce mixture, mix it all together very well for 1 minute.
Serve.
