Cooked Eggplant

(photo: Panelalight/imagens/beringela refogada)

Ingredients
1 tablespoon vinegar
1 medium eggplant
a half onion, chopped
2 garlic cloves, crushed with green in natura pepper
1 tablespoon olive oil
2 tomatoes, diced
salt
mango slices
Ingredientes
1 colher de chá de vinagre
1 beringela média
1/2 cebola picadinha
2 dentes de alho amassados com pimenta in natura
1 colher óleo de oliva
2 tomates picados
sal
fatias de manga
Method

Wash well the eggplant, remove the stalk, and slice into rings without peeling. Put the pieces into a bowl for a few minutes and spill the vinegar over them. Drain well. Crush the garlic cloves with the pepper and slice the onion. Let to oven a large pan, heat the oil and arrange the rings in the pan.Top them with the garlic and the onion, add salt, the tomatoes and let cook over high heat until browned but still firm (if you want, the tomatoes can be added minutes later). Shake the pan from time to time. Place the eggplants on a tray and garnish with mango slices before serving.
Preparo
Lave bem a beringela, corte o cabo e fatie em rodelas, com a casca. Coloque as rodelas numa tigela com o vinagre por alguns minutos. Escorra. Amasse o alho com a pimenta, fatie a cebola. Leve ao fogo uma panela larga e anti-aderente, esquente o óleo, arranje as fatias de beringela, por cima o alho e a cebola. Salgue, acrescente os tomates e deixe em fogo alto até começar a dourar mas, firme. Se preferir, os tomates podem ser acrescentados minutos mais tarde. Chacoalhe a panela algumas vezes ao invés de mexer a comida. Coloque as beringelas numa travessa e decore com fatias de manga antes de servir.