We don't really like mackerel for its specific taste. Love smoked. But accompanied by eggplants and vegetables in sweet and sour sauce, this dish went with a Bang.)) Especially liked it cold - as an appetizer. In warm - the main dish.
Peel carrots, wash and cut into strips.
Cut the eggplant into a small cube.
Peel and dice the onion.
Fillet mackerel cut into small pieces.
Fry onions and carrots in oil, simmer under a lid on low heat for 20 minutes.
Add the eggplant.
Dilute in 150 ml of water tomato paste and pour into the vegetables.
Simmer under a lid on low heat for 20 minutes.
If the liquid has evaporated - add a little water.
Add fish, sprinkle with sugar,salt, vinegar and balsamic.
Cover and simmer over low heat for 20 minutes.