Meat with Peppers and Eggplants
Aromatic treat! It disappears in the blink of an eye! Meat with peppers and eggplants is a full second hot dish with an incomparable taste. Juicy and tender! Quick and incredibly easy to prepare. An ideal choice for a family dinner!
Updated : 09 June, 2025
Easy
About 1 hour.
Ingredients
500 grams
Pork
500 grams
Eggplant
300 grams
Bell pepper
100 grams
Carrot
150 grams
Onion
40 milliliters
Vegetable oil
to taste
Garlic
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any meat. I have pork. It doesn’t matter which part of the carcass you choose, it will become tender during cooking. If you have frozen meat, you should thaw it first. To make the dish colorful, use peppers of different colors if possible.
Step 2
How to make meat with peppers and eggplants? Prepare the ingredients. You can use any meat. I have pork. It doesn’t matter which part of the carcass you choose, it will become tender during cooking. If you have frozen meat, you should thaw it first. To make the dish colorful, use peppers of different colors if possible.
Step 3
Wash the pork, dry it with paper towels, and cut it into small cubes.
Step 4
Wash the carrot, onion, and garlic with a brush or hard sponge under running water, peel, and rinse. Cut the carrot into sticks, the onion into cubes, and chop the garlic into medium-sized pieces. Optionally, you can grate the carrot on a coarse grater. But keep in mind that grated carrot will turn into a mash during cooking and will blend with the other ingredients, while sliced carrot will retain its shape.
Step 5
In a thick-bottomed pan, heat a little oil. Add the pork and fry. Cook, stirring, until the pieces turn a delicious golden color.
Step 6
Add the onion, carrot, and garlic to the pork.
Step 7
Stir and fry everything together for about 2 minutes. Pour in a quarter cup of water, reduce heat to medium, and simmer under a lid for 20-30 minutes. Open the lid and stir periodically. If necessary, add a little more water.
Step 8
Add the eggplants and bell peppers, cut into feathers or large cubes, to the pan.
Step 9
Salt to taste, pepper, and add your favorite spices. Stir everything. If needed, add a little more water. I didn’t add water. During simmering, the vegetables released enough juice, which was enough. Cover the pan with a lid and simmer over medium heat until all the ingredients are cooked. It took me about 20 minutes.
Step 10
Sprinkle the finished stew with ground pepper and fresh herbs (optional). Serve! Enjoy your meal!