Italian-Style Tomato and Eggplant Stew
When simmering eggplant, avoid overcooking, which can cause oil separation, and excessive stirring after softening will affect the appearance and texture. At the same time, pay attention to the chaotic cutting method will also affect the visual effect.
'Nine-layer leaves' () become 'basil' after drying, and 'Jin Bu Huan' () is a Chinese medicinal herb. It plays a crucial role in Taiwanese cuisine (especially stir-fries) and Italian cuisine.
1. Ingredients: Eggplant, tomatoes, celery, olive oil, broth.
2. Seasonings: Nine-layer leaves, onion.
3. Seasonings: Tomato sauce, sugar, salt, Miss Viet flavor juice, black pepper.
4. Steps
1. Dice onion, celery, and tomatoes; cut eggplant into approximately 3CM cubes and prepare.
2. Prepare hot oil in a pan; after the oil is hot, first deep-fry the chopped eggplant. (Also, you can use the method of applying salt to the eggplant to remove excess water, so we omit it because we're deep-frying first).
3. Heat a wok, sauté olive oil and onion in the pan after it's hot, then add celery and stir-fry.
4. Pour in chopped tomatoes and stir-fry until they release water.
5. Add a little tomato sauce to adjust the color and add a small amount of broth.
6. Drain the oil from the eggplant and set aside.
7. Add the eggplant to the pot and add sugar, salt, and a little Miss Viet flavor juice.
8. Add nine-layer leaves on top, cover with a lid, and stir-fry briefly, then serve.
Drizzle with oil.
