homestead how-to
– 2 eggplants – 2 tomatoes – 1/3 of an onion – 1 large stalk of celery – 2-3 cloves of garlic – 2-3 tablespoons olive oil – 1/3 cup of olives – 1/3-part chili – 1 tbsp. of pumpkin seeds – Salt, pepper – Basil, dill
Ingredients
01
Cut the eggplant into medium-sized pieces. Sprinkle with salt and leave for 15 minutes. Rinse the cubes in running water and squeeze.
02
Fry the eggplant in a pan until golden. Then transfer to a paper towel.
03
Make cross-shaped incisions in the tomatoes, scald them with boiling water and place them in a pan of ice water. Peel off the skins and then dice.
04
Chop the chili and the celery. Then, Peel and grate the garlic.
05
Cut the onions into half rings and fry in a pan until golden. Add the chili celery, garlic and the sliced olives. Cook for 2-3 minutes.
06
Then finally add the tomatoes and eggplant and Continue cooking until the vegetables are soft and the juice has evaporated.