Vegetables

Stewed eggplant with vegetables


Ingredients for Cooking Eggplant Stew with Vegetables

  1. Eggplant 1 pc
  2. Zucchini 3 pcs
  3. Tomatoes 2 pcs
  4. Bulgarian pepper 2 pcs
  5. Onion 1 pc
  6. Vegetable oil 2-3 tbsp. spoons
  7. Ground black pepper to taste
  8. Salt to taste
  • Main ingredients: Eggplant, Pepper, Tomato, Zucchini

Inventory:

Knife, Saucepan with lid, Kitchen spatula, Cutting board, Kitchen stove, Tablespoon

Cooking eggplant stewed with vegetables:

Step 1: Rinse and chop the vegetables.


First of all, thoroughly wash all vegetables under running water. Eggplant can not be peeled if you want the vegetable not to lose shape when stewed. So, we put it on a cutting board, cut the tail with a sharp knife, cut it into circles, and after about 2 cm with medium cubes. Put it on a clean plate.
For bell peppers, cut a tail with seeds and cut into about the same cubes as eggplant or cut into beautiful cubes.
Cut the zucchini into slices, and after slices or slices, it all depends on your taste.
Tomatoes are better to add peeled. To do this, we make a cross-shaped incision on vegetables, lower it into a pan or bowl and pour boiling water. We wait about a minute, remove and peel the cuts. Then chop the flesh into a small cube and put it in a clean plate.
We clear the onion from the husk, rinse under running water, cut into half rings or cubes and leave it on a cutting board.

Step 2: Fry the onion and pepper.


We turn on the medium heat on the stove, pour vegetable oil into the pan and put on the burner. When the oil warms up, put the onion, reduce heat and fry the vegetable until soft for about 5 minutes, periodically stirring with a kitchen spatula. Then add the bell pepper and fry for another 2 minutes.

Step 3: Stew the eggplant.


Now put the tomatoes in a saucepan, mix thoroughly, cook for 1 - 2 minutes.

Add the eggplant and zucchini, season with salt and black pepper to taste. After thoroughly mix everything with a kitchen spatula, cover the pan with a lid and simmer for 25 - 35 minutes until fully cooked, not forgetting to stir the vegetables.
Once the eggplant is soft enough, you can turn off the heat and serve the dish to the table.

Step 4: Serve the eggplant stewed with vegetables.


Eggplant stewed with vegetables is served hot with fragrant homemade bread and finely chopped herbs. As an addition, you can offer sour cream, mayonnaise or sprinkle the dish with lemon juice if you are fasting or vegetarians have come to you. And delicious tender vegetables are ready! Enjoy your meal!

Recipe Tips:

- If you do not have fresh tomatoes, then you can cook eggplant with the addition of tomato paste (1 tablespoon will be enough).

- You can add potatoes, pumpkin, as well as garlic to vegetables along with eggplant and zucchini.

- Zucchini can be replaced with a regular zucchini.

- Together with black pepper, you can add various spices and spices to the dish, for example, ground coriander, oregano, suneli hops or curry.