Section:
   Potted dishes
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Dishes in ceramic pots are easy to prepare, better retain nutrients, have a special, inherent taste only.
Usually they are served in the same dish in which they were prepared. The exception is usually soups, which in most cases are cooked in a large pot, and then poured into portioned dishes (including small pots), although some of them are still cooked in portioned dishes.
Dishes in pots look very impressive on a daily or holiday table.

   Potted main courses
  Eggplant dishes

FOREWORD
Potted dishes are found in the kitchens of most peoples of the world. Indeed, in ancient times, clay and stone refractory dishes were the most common and constantly used by almost the entire population of the globe.
Now, when every housewife in the house has innumerable kitchen utensils - pots of all grades and sizes, pans, sauces, etc., ceramic pots and pots have become almost "exotic" dishes. Although ceramic dishes have many advantages - they do not transmit harmful impurities or substances to food, like metal, and have more opportunities for use than glass or enameled ones.
When preparing your home-cooked dishes, always remember that what is stated in the recipes (with very rare exceptions) is not the ultimate truth. Using the proposed recipes, fantasize more (change the seasonings and sauces to taste, add additional ingredients or make original replacements) and, thus, diversify and decorate your menu, give it your own unique individual style - this is what distinguishes great chefs from other kitchen workers.

A variety of combinations of products and seasonings will help you create an original menu of a festive feast or decorate a daily family dinner with an unusual dish.

  EGGPLANTED IN CURRENT SAUCE WITH LEMON

Ingredients :
  4 eggplant, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons of vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
For currant sauce: 1 onion, 1 carrot, 1 root of parsley and celery, 1 tbsp. tablespoon of vegetable oil, 1 cup of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. tablespoons blackcurrant jam.

  Cooking

Wash the eggplants, peel them, cut into small cubes, salt and leave for 1 hour to get bitterness. Then squeeze the eggplant, roll in flour and fry on both sides in preheated vegetable oil.
Place the eggplants in ceramic pots, pour them with hot sauce, deliver to the oven and simmer over low heat for 10-15 minutes.
Garnish the finished dish with sliced \u200b\u200bpitted lemon and herbs and serve yourself or with meat.
Preparation of currant sauce:   wash, peel, grind vegetables and roots, put in a pan with warmed vegetable oil and fry until golden. Then sprinkle with flour, mix, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, salt, pepper, add currant jam and mix again.

  EGGPLAN, BAKED WITH SUNGETS

Ingredients :
  4 eggplant, 5-6 strong red tomatoes, 2 eggs, 1 glass of yogurt, 1 tbsp. spoon of flour, 2 tbsp. tablespoons of vegetable oil, ground black or red pepper and salt to taste.

  Cooking

Wash the eggplant, cut across the slices 1 cm thick, salt and leave for 10-15 minutes to get bitterness. Then rinse in cold water, blot with a napkin, roll in flour, put in a frying pan with heated oil and fry on both sides.
Scald tomatoes 2-3 times with boiling water, remove the skin, and cut the flesh into slices or slices.
Place eggplant in refractory clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour eggplant on this mixture.
Put the pots in a heated oven and bake.

  EGGPLEN, BAKED WITH CHEESE AND GREEN

Ingredients :
  1-2 eggplant, 50 g feta cheese, 2 tomatoes, 1 teaspoon flour, 1 tbsp. tablespoon of lard, 1 small onion, 1 teaspoon of melted butter, 1-2 tbsp. tablespoons chopped herbs of young garlic, 1 hour. teaspoon chopped thyme, 1/3 teaspoon sugar, 1 bay leaf, 1/3 teaspoon black or red ground pepper, salt to taste.

  Cooking

Cut small eggplants into 1 cm thick slices, pour over boiling water, drop them in a colander to make the liquid liquid, then put them on a clean, even surface, add a little salt, press down and leave for 20 minutes.
Peel, rinse and chop the onion. Wash and cut the tomatoes in half.
Heat butter in a frying pan, put onion there, fry until light yellow, then add tomatoes, young garlic greens, thyme, bay leaf, salt, ground pepper and sugar, stir and simmer over low heat for half an hour, until the sauce thickens.
Dry eggplant with a napkin, roll in flour and fry in preheated lard.
Rub the sauce through a sieve, pour a little on the bottom of portioned clay pots, then put a layer of eggplant, sliced \u200b\u200bwith feta cheese on them, then again a layer of eggplant and slices of feta cheese, repeating the layers until the pots are full.
Top with hot sauce, sprinkle with grated cheese, mixed with ground breadcrumbs, drizzle with melted butter and bake in a heated oven.

  STEWED EGGLETS “APPETATIVE”

Ingredients :
  4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. flour, 2 onions, 2-3 tbsp. tablespoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

  Cooking

Cut small eggplants into circles 1 cm thick, salt and leave for 10-15 minutes to get bitterness. Then rinse, squeeze, roll in flour and fry in hot vegetable oil. Grind the peeled and washed onions, put in a hot pan with oil and fry until golden brown.
In the greased refractory ceramic pots, lay the eggplant and onion in layers, alternating several times. Put the tomatoes cut in half on top with the slice down.
Put the pots in a heated oven and simmer over low heat for 10-15 minutes.
Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs.
Separately serve yogurt or kefir.

  GREEK BAKED EGGPLANTS

Ingredients :
  3 eggplants, 1 tbsp. flour spoon, 7 tbsp. tablespoons of vegetable oil.
For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tablespoon of flour, 1/4 teaspoon of sugar, salt to taste.

  Cooking

Rinse the eggplants, cut them lengthwise into 4 parts, and then each of them in half, lower them in boiling water for several minutes, put them in a colander and let the water drain. After that, roll eggplant slices in flour, put in a pan with heated oil and fry on both sides.
Put the prepared vegetables in portioned pots, pour hot sauce, put in a preheated oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold snack.
Sauce making: Wash the tomatoes, dip them in boiling water for a few seconds, remove the skin, remove the seeds, and finely chop the flesh. Chopped peeled garlic or grind.
Pour the oil in which the eggplants were fried into another pan, heat, dip the garlic and prepared tomatoes into it, add flour, sugar, salt, mix, fry a little and pour the eggplants with this sauce.

  BAKEED PLACED WITH TOMATOES

Ingredients :
  3 eggplant, 3-4 tomatoes, 1 tbsp. flour, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons chopped parsley, ground black pepper and salt to taste.

  Cooking

Cut the peeled eggplant in half lengthwise, salt and leave for 30-40 minutes to get bitterness. After that, dry the eggplant, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Rinse the tomatoes, put them in boiling water for a few seconds, remove the skin, and chop the pulp.
It is good to grease the refractory clay pots with oil, put tomatoes in them, and then eggplant, salt, sprinkle with ground pepper and parsley, put in a preheated oven and bake over medium heat for 40-45 minutes, shaking the pot from time to time.
Eggplants prepared in this way can be served both hot and cold.

  “Eggplant” with eggplant

Ingredients :
  3 eggplants, 3-4 onions, 3 tbsp. tablespoons of vegetable oil, 1 cup of sour cream, 1/2 cup of water, 2-3 tbsp. tablespoons of chopped parsley and dill, 2-3 bay leaves, 3-5 peas of black pepper, salt to taste.

  Cooking

Washed and peeled eggplant, cut into slices 1 cm thick, salt, leave for 1 hour to get bitterness, and then squeeze slightly. Peel the onion, rinse, chop, fry in a well-heated oil until golden brown, and then mix with parsley and dill.
Put half the eggplant in ceramic pots, on them a thick layer of onion, then eggplant and onion again, pour hot vegetable oil, pour in salted boiling water and add bay leaf and pepper with peas.
Close the pots, put in a preheated oven and simmer over low heat for half an hour.
After that pour the warmed sour cream, simmer another 5-10 minutes and serve.

  Eggplant stewed with onions and sour cream

Ingredients :
  4 eggplant, 3 onions, 2 tbsp. tablespoons flour, 4 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons of chopped dill, salt to taste.

  Cooking

First, wash the washed eggplant in half lengthwise, and then across 1 cm thick slices, add salt and let it stand for 1 hour so that bitterness comes out. After that squeeze out the eggplant, roll in flour and fry in warmed vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown.
In the greased refractory clay pots, lay layers of eggplant and onion, salting and pouring sour cream on each layer of onion. Put the pots in a heated oven and simmer for 30 minutes, occasionally shaking them so that the eggplant does not burn.
Sprinkle the finished dish with crushed garlic and dill and serve.

  Vegetable stew with eggplants

Ingredients :
  2-3 eggplant, 2-3 potatoes, 1 onion, 2 carrots, 300 g of cabbage, 1 large tomato or 1 tbsp. a spoon of tomato paste, 3 tbsp. tablespoons of vegetable oil, salt to taste.

  Cooking

Peel and wash all vegetables. Cut eggplant, potatoes and cabbage into large cubes, and chop onions and carrots.
Fry eggplant, potatoes and cabbage separately in well-heated oil and lay in ceramic pots in layers: cabbage, potatoes, eggplant.
Cut the tomatoes in half and rub through a colander. Brown onions and carrots, add tomato puree or tomato paste, stew a little and pour the contents of the pots with this mixture.
Put in the oven and simmer over low heat for 20-30 minutes.

  COTE WITH EGGPLANTS IN RURAL

Ingredients :
  3-4 eggplant, 5-6 tomatoes, 1 zucchini, 3 onions, 6 sweet bell peppers, 3-4 tbsp. tablespoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. tablespoons chopped parsley and dill, salt to taste.

  Cooking

Wash the eggplants, cut them in half, add salt and refrigerate for 1 hour. After that, rinse, dry and cut into small cubes. Wash the zucchini, cut the skin, remove large seeds, and cut the flesh into cubes. Peel sweet peppers from seeds and tails, scald with boiling water, peel and cut into large strips. Chopped and washed onions with thin half rings.
Fry the prepared vegetables separately in warmed vegetable oil, put them in refractory clay pots and add the sliced \u200b\u200btomatoes.
Put the pots in a heated oven and simmer on low heat for 25-35 minutes.
Ready sauté season with crushed garlic and sprinkle with herbs.
It can be served both hot and cold.

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Any vegetables baked with cheese always turn out to be very tasty and fragrant, but eggplant in pots is just a delicious dish. I love that they are not very wet and therefore I first fry them practically in a dry frying pan until golden brown. The most important thing is not to use a large amount of vegetable oil, it is necessary that the aubergines should be rather dry after frying. Do not worry, after baking them in pots with other vegetables, they will be simply incomparable in taste, very tender and quite juicy. The recipe for this dish is very simple, and it is prepared very quickly, perfect for lunch or dinner, or as an excellent hot vegetable snack.

Ingredients:

• 2 medium young eggplant
• 1 carrot
• 1 onion
• 1/2 bell pepper red
• 1 tbsp grated cheese
• salt, pepper to taste
• cooking oil

Cooking method

Cut the eggplant into circles and fry in a small amount of vegetable oil (almost in a dry frying pan, only lightly sprinkling them with oil) until brown on both sides. Cut carrots into thin slices, onion in half rings, pepper into thin strips. Mix everything, salt, pepper, put in a clay pot, add a little water, cover with a lid or foil and put in a well preheated to 190 C oven for 20 to 25 minutes. Then remove the lid, sprinkle the eggplant with almost ready eggplant and put it again into the oven for 5 to 7 minutes. The eggplants in the pot are very tasty and tender. This dish can also be cooked in an air grill. Bon Appetit.

Potted vegetables are a delicious and nutritious meal for the whole family. This combination of vegetables in stews can be served with rice or buckwheat, however, it will also look great with pasta.

What is stew

In French, the word "stew" is used to refer to stewed multi-component dishes. As a rule, all the ingredients for the stew are cut into small pieces and fried, and then stewed in a thick appetizing sauce.

Initially, stew was prepared exclusively from meat or poultry, and the bones were not removed. But over time, vegetable stew recipes also appeared.

However, it is more correct to say that a new name has appeared for stewed vegetable dishes that previously existed under other names.

So, today, for example, such dishes as sauté or ratatouille are ranked as stew.

Ingredients

• Eggplant - 500 g. (3 small pieces)
• Zucchini - 360 g. (1 large)
• Carrots - 160 g. (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bulgarian pepper - 1 piece (150 g)
• Dried basil
• Oregano
• Salt and pepper to taste
• Vegetable oil

How to cook vegetable stew

Cooking

1. Dip the tomatoes in a pot of boiling water for a few seconds. This is necessary in order to peel them. Quickly catch them, make cuts and remove the peel.
2. Tomatoes scalded with boiling water.
3. Grind tomatoes and arrange them in pots.
4. Sliced \u200b\u200btomatoes on a cutting board.
5. We divide carrots into 3 parts (according to the number of pots). Cut the carrots into small pieces and arrange them in pots.
6. Cut bell pepper, eggplant and zucchini into cubes. Add to the pots.
7. Salt vegetables in pots, pepper to taste. Add basil and oregano, as well as some vegetable oil. You can do without oil, but with it the vegetables are tastier.
8. Cover the pots with lids and put in the oven. Turn on the fire. The oven must NOT be preheated in advance, otherwise the pots may burst due to a sudden drop in temperature.
9. Bake vegetable stew for 40 minutes at a temperature of 180 degrees. Then remove the lids from the pots, mix the vegetables and cook them for another 15 minutes.
10. We serve vegetable stew with any fresh herbs of your choice.

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EGGPLANT STEWED IN SAUCE

4 eggplant, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons of vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
  For currant sauce: 1 onion, 1 carrot, 1 root of parsley and celery, 1 tbsp. tablespoon of vegetable oil, 1 cup of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. tablespoons blackcurrant jam.

Wash the eggplants, peel them, cut into small cubes, salt and leave for 1 hour to get bitterness. Then squeeze the eggplant, roll in flour and fry on both sides in preheated vegetable oil. Place the eggplants in ceramic pots, pour them with hot sauce, put in the oven and simmer over low heat for 10-15 minutes. Garnish the finished dish with sliced \u200b\u200bpitted lemon and herbs and serve yourself or with meat.

Preparation of currant sauce:   wash, peel, grind vegetables and roots, put in a pan with warmed vegetable oil and fry until golden. Then sprinkle with flour, mix, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, salt, pepper, add currant jam and mix again.

Eggplant with zucchini

2 tbsp. tablespoons of oil, 1 clove of garlic, 1 chopped eggplant, 3 chopped tomatoes, 4 thinly sliced \u200b\u200bzucchini, 1 green bell pepper (peeled and finely chopped), 1/4 cup white wine, pepper.

Stew garlic in oil. Add eggplant, tomatoes, zucchini, green bell pepper, wine and black pepper, stir. Fold in a pot, cover and simmer for 30 minutes. Mix well. Serve hot as a vegetable side dish.

1 eggplant, 1 onion, 1 red pepper, 1 yellow pepper, 30 ml of olive oil, 2 cloves of garlic, 250 g canned chopped tomatoes, 50 g tomato puree, dried spices, salt, pepper.

Peel and finely chop the onion. Divide the pepper in half, separating the grains, the core and the stalk. Cut the pulp into pieces. Remove the eggplant stalk and cut the eggplant pulp into cubes. Put the onions and pour oil in a small pan. Cover and cook for 3 minutes. Peel and chop the garlic, add pepper and eggplant. Mix tomatoes, tomato puree, spices, salt, pepper and put everything in a pot. Cover and cook in the oven for 20 minutes, stirring occasionally. Allow to stand for 5 minutes before serving.

BAKEED PLACED WITH TOMATOES

4 eggplant, 5-6 strong red tomatoes, 2 eggs, 1 glass of yogurt, 1 tbsp. spoon of flour, 2 tbsp. tablespoons of vegetable oil, ground black or red pepper and salt to taste.

Wash the eggplant, cut across the slices 1 cm thick, salt and leave for 10-15 minutes to get bitterness. Then rinse in cold water, blot with a napkin, roll in flour, put in a pan with heated oil and fry on both sides - site. Scald tomatoes 2-3 times with boiling water, remove the skin, and cut the flesh into slices or slices. Place eggplant in refractory clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour eggplant on this mixture. Put the pots in the oven and bake.

Eggplant stewed with onions and tomatoes

4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. flour, 2 onions, 2-3 tbsp. tablespoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

Cut small eggplants into circles 1 cm thick, salt and leave for 10-15 minutes to get bitterness. Then rinse, squeeze, roll in flour and fry in hot vegetable oil. Grind the peeled and washed onions, put in a hot pan with oil and fry until golden brown. In the greased refractory ceramic pots, lay the eggplant and onion in layers, alternating several times. Put the tomatoes cut in half on top with the slice down. Put the pots in the oven and simmer on low heat for 10-15 minutes. Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs. Separately serve yogurt or kefir.

Eggplant, zucchini and tomato stewed in a pot, with cheese

2 eggplant, 1 zucchini zucchini weighing about 500 g, 4 potatoes, 1 onion, 1/2 cup vegetable or meat broth, 1/2 cup vegetable oil, 2 tomatoes, 1/2 tbsp. tablespoons of ground crackers, 100 g of hard cheese, 1 bunch of dill, ground black pepper and salt to taste.

Washed and peeled eggplant cut into thin circles, sprinkle with salt, mix and leave for 40 minutes to get bitterness. Rinse the zucchini and cut into cubes. Peel, wash and cut the potatoes into cubes. Peel and chop the onion with thin half rings. Wash the dill, shake off water, cut off the roots and chop finely. Wash eggplant from salt under running cold water and drop in a colander. In heated vegetable (preferably olive) oil, fry onions until transparent, add salt, ground black pepper and mix. In the refractory pots put onions, eggplant, potatoes, zucchini, dill and pour hot strained broth. Cover the pots, put in the oven and simmer for 1 hour.

Rinse the tomatoes, scald 2-3 times with boiling water, remove the skin, and cut the flesh into circles and mix with ground breadcrumbs. Add this mixture to pots with vegetables 15 minutes before cooking. When the tomatoes boil, remove the dish from the oven, sprinkle with grated cheese and serve hot.

BAKEED PLACED IN TOMATO SAUCE

3 eggplants, 1 tbsp. flour spoon, 7 tbsp. tablespoons of vegetable oil. For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tbsp. flour, 1/2 teaspoon sugar, salt to taste.

Rinse the eggplants, cut them lengthwise into 4 parts, and then each of them in half, lower them in boiling water for several minutes, put them in a colander and let the water drain. After that, roll eggplant slices in flour, put in a pan with heated oil and fry on both sides. Put the prepared vegetables in portioned pots, pour hot sauce, put in the oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold snack.

Sauce making:   Wash the tomatoes, dip them in boiling water for a few seconds, remove the skin, remove the seeds, and finely chop the flesh. Chopped peeled garlic or grind. Pour the oil in which the eggplants were fried into another pan, heat, dip the garlic and prepared tomatoes into it, add flour, sugar, salt, mix, fry a little and pour the eggplants with this sauce.

Stew of eggplants and vegetables

2-3 eggplant, 2-3 potatoes, 1 onion, 2 carrots, 300 g of cabbage, 1 large tomato or 1 tbsp. a spoon of tomato paste, 3 tbsp. tablespoons of vegetable oil, salt to taste.

Peel and wash all vegetables. Cut eggplant, potatoes and cabbage into large cubes, and chop onions and carrots. Fry eggplant, potatoes and cabbage separately in well-heated oil and lay in ceramic pots in layers: cabbage, potatoes, eggplant .. Brown the onions and carrots, add tomato puree or tomato paste, stew a little and pour the contents of the pots with this mixture. Put in the oven and simmer over low heat for 20-30 minutes.

BAKEED PLANTS, BAKED WITH TOMATOES AND PEPPER

3 eggplant, 3-4 tomatoes, 1 tbsp. flour, 4 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons chopped parsley, ground black pepper and salt to taste.

Cut the peeled eggplant in half lengthwise, salt and leave for 30-40 minutes to get bitterness. After that, dry the eggplant, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Wash the tomatoes, dip them in boiling water for a few seconds, remove the skin, and chop the pulp. It is good to grease the refractory clay pots with oil, put tomatoes in them, and then eggplant, salt, sprinkle with ground pepper and parsley, put in the oven and bake on medium heat for 40-45 minutes, occasionally shaking the pot. Eggplants prepared in this way can be served both hot and cold.

BAKEED PLACES, BAKED WITH SURROW

3 eggplants, 3-4 onions, 3 tbsp. tablespoons of vegetable oil, 1 cup of sour cream, 1/2 cup of water, 2-3 tbsp. tablespoons of chopped parsley and dill, 2-3 bay leaves, 3-5 peas of black pepper, salt to taste.

Washed and peeled eggplant, cut into slices 1 cm thick, salt, leave for 1 hour to get bitterness, and then squeeze slightly. Peel the onion, rinse, chop, fry in a well-heated oil until golden brown, and then mix with parsley and dill. Put half the eggplant in ceramic pots, on them a thick layer of onion, then eggplant and onion again, pour hot vegetable oil, pour in salted boiling water and add bay leaf and pepper with peas. Close the pots, put in the oven and simmer over low heat for half an hour. After that pour the warmed sour cream, simmer another 5-10 minutes and serve.

Eggplant stewed with onions, sour cream and dill

4 eggplant, 3 onions, 2 tbsp. tablespoons flour, 4 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons of chopped dill, salt to taste.

First, wash the washed eggplant in half lengthwise, and then across 1 cm thick slices, add salt and let it stand for 1 hour so that bitterness comes out. After that squeeze out the eggplant, roll in flour and fry in warmed vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown. In the greased refractory clay pots, lay layers of eggplant and onion, salting and pouring sour cream on each layer of onion. Put the pots in the oven and simmer for 30 minutes, occasionally shaking them so that the eggplants do not burn. Sprinkle the finished dish with crushed garlic and dill and serve.

SOTE WITH EGGPLANT IN RUSSIAN

3-4 eggplant, 5-6 tomatoes, 1 zucchini, 3 onions, 6 pods of sweet bell pepper, 3-4 tbsp. tablespoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. tablespoons chopped parsley and dill, salt to taste.

Wash the eggplants, cut them in half, add salt and refrigerate for 1 hour. After that, rinse, dry and cut into small cubes. Wash the zucchini, cut off the skin, remove large seeds, and cut the flesh into cubes as well .. Peel and washed the onion into thin half rings. Fry the prepared vegetables separately in warmed vegetable oil, put them in refractory clay pots and add the sliced \u200b\u200btomatoes. Put the pots in the oven and simmer over low heat for 25-35 minutes. Ready sauté season with crushed garlic and sprinkle with herbs. It can be served both hot and cold.

Eggplant in a pot with meat is a very tasty, satisfying dish, striking in the brightness of colors. The combination of purple eggplant, orange carrots, yellow, green, red bell peppers, appetizing slices of meat will not leave anyone indifferent.

To prepare three pots you will need:
eggplant (medium size) - 3-4 pcs.;
meat (pork) - 450 g;
carrots (large) - 2 pcs.;
tomatoes - 5-6 pcs.;
bell pepper - 4-5 pcs.;
sour cream - 120 g;
garlic - 3 prongs;
salt, black pepper, sugar to taste.

Cut eggplant into circles 7-10 mm thick. Salt, let stand for 30 minutes so that the bitterness is gone. Then squeeze a little to remove the water, bitterness also leaves with it.

Roll eggplant in flour and fry on both sides over medium heat.

Cut the meat into small pieces.

Fry on both sides over high heat, salt. It is not necessary to bring the meat to readiness, it is enough that it is slightly browned. It will still languish in a pot.

Cut the carrots into large slices.

Fry on both sides until golden. As well as meat, carrots, we do not bring to readiness, but “brown”.

Bell pepper cut into half rings.

At the bottom of each pot lay a layer of meat. Oil is not worth adding.

The next layer is carrots.

As a "broth" prepare tomato juice. We remove the peel from fresh tomatoes, rub the tomatoes on a coarse grater, salt, pepper our “broth” to taste, add a little sugar, three cloves of garlic, passed through a garlic squeezer.

Fill with tomato "broth".

We lay a layer of eggplant.

Top with sour cream.

Cover the pot with a lid.

We send the pots to languish in an oven preheated to 180 degrees for 35-40 minutes.

Our dish is ready!

Eggplant with meat and vegetables is best served hot.