Stewed cabbage with eggplant

[Stewed cabbage with eggplant]

Stewed cabbage with eggplant

White cabbage about 1.5 kg
2-3 large onions
2-3 carrots
1 small eggplant or handful of dried
125g bacon (optional)
salt, pepper, seasonings to taste

Chop the cabbage finely. Pour 100 ml of water into a saucepan with a thick bottom or cauldron, add a small piece of butter, lay the cabbage in layers, adding each layer. Bring to a boil and simmer covered over low heat, stirring occasionally, until desired softness. Open the lid, evaporate the liquid.
Prepare frying. In a large skillet, heat the oil, fry the diced onions, add the coarse grated carrots, fry until golden brown, add the diced eggplant and bacon and fry. Add cabbage to the pan, season with salt, pepper, paprika, dried herbs, stew.
Eggplant gives an amazing sourness. This cabbage is ideal for filling in pies, pies or

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