Fried Eggplant Recipe with Vegetables

Ingrédients

• 1 1/2 lbs eggplants ((3 small eggplants, cut into chunks))
• 1 1/2 lbs tomatoes ((4 medium-sized, diced))
• 1 onion ((diced))
• 1 clove garlic ((crushed))
• 2 large red bell peppers ((cut into chunks))
• 2 carrots ((grated))
• 1 1/2 TBSP white distilled vinegar
• 1 1/2 TBSP salt
• 1 1/2 TBSP granulated sugar
• 1/3 cup olive oil
• 2/3 cup uncooked white rice ((Jasmine rice or short-grain white rice))
• 2 Jalapeno peppers ((diced))

Préparation

1. 1

   Prep and chop the eggplant, peppers, tomatoes, and vegetables: Prepare The Vegetables: Chop the eggplant into bite-sized pieces, dice the tomatoes, bell peppers, and onion, crush the garlic, and grate the carrots.

2. 2

   Wash the uncooked rice: Wash and rinse the uncooked rice.

3. 3

   Saute the eggplant and vegetables: Heat a large, deep skillet over medium heat. Once hot, add the olive oil and all the remaining ingredients (eggplants, tomatoes, onion, garlic, bell peppers, carrots, seasonings, hot pepper, and uncooked rice). Saute the mixture until the vegetables release liquid and the mixture gets bubbly (about 8 minutes, stirring often).

4. 4

   Braise the eggplant mixture and serve: Then, cover the skillet with a lid and reduce the heat to low. Simmer and braise over low heat for 30 minutes, stirring occasionally. Serve this eggplant dish warm out of the skillet, or cool and refrigerate as a salad.