Fried Eggplants And Peppers With Tomato Sauce[Patlican-Biber Tava] -

Fried Eggplants And Peppers With Tomato Sauce
[Patlican-Biber Tava]

Ingredients

1 kg eggplants/aubergines, big
10 green sweet peppers
10 green chilli peppers

For the sauce:

8 tomatoes, medium
4 tablespoons olive oil
Salt
1 tablespoon sugar
1 teaspoon black pepper
2 tablespoons vinegar
3 cloves garlic

To Fry:

2 cups sunflower oil

Details

Serves: 10

Method

Peel the aubergines in alternate lengthwise strips (leaving stripes of peel in between), and cut diagonally into 1 cm slices. Sprinkle with plenty of salt and set aside in a sieve for 30 minutes. Peel the tomatoes and grate. Heat the olive oil in a pan, add the grated tomatoes and simmer over medium heat, stirring frequently until the tomatoes are well cooked. Stir in the salt, sugar and black pepper. Add the crushed garlic and continue cooking. When the sauce has thickened, add the vinegar and set aside.

Wash the aubergines and dry in a cloth or kitchen paper. Heat the sunflower oil and fry the aubergine slices on both sides until golden brown. Drain on kitchen paper. Remove the stalks and seeds from the peppers, and fry whole or divided in half lengthwise. Drain on kitchen paper. Arrange the fried aubergines and peppers on a dish, and pour the hot tomato sauce over. Cover and serve 1 hour later.

This dish can be served with yoghurt on the side, if desired.

Related food category:

• Vegetable and Side Dishes