Aegean-style eggplant gently shaken in a pot with tomato, onion, pepper, garlic, and olive oil.
18 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the eggplants in stripes and cut them into large cubes.
Slice the onions into half moons, cut the peppers into rings, and dice the tomatoes.
Heat the olive oil in a pot and cook the onions and garlic for 5 minutes.
Add the peppers, tomato paste, tomatoes, salt, and sugar, and cook for 4 minutes to make a sauce.
Add the eggplants to the pot and close the lid.
Cook the dish over low heat for 19 minutes, shaking the pot twice during cooking.
Sprinkle with parsley and serve warm.
💡 Tip: Shake the pot by its handles instead of stirring, the eggplant pieces stay intact while the tomato sauce coats them.
🍽️ Serving suggestion: Serve warm patlican silkme with rice pilaf, cacik, and fresh bread for a summer evening meal.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~170
kcal calories
3
g protein
18
g carbs
10
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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