Vegetables

Eggplant stew


Ingredients for cooking eggplant stew

  1. Onion 1 piece
  2. Eggplant 2 pieces
  3. 2 carrots
  4. Bell pepper 2 pieces
  5. Potato 1 piece (large)
  6. Garlic 3 cloves
  7. Ground caraway seeds 1 teaspoon
  8. Ground black pepper 1/4 teaspoon
  9. Tomato paste 1 tablespoon
  10. Purified water 2 cups
  11. Olive oil 3 tablespoons
  12. Zucchini zucchini 2 pieces (small)
  • Main Ingredients: Eggplant, Potato, Onion, Carrot, Pepper, Zucchini
  • Portion 3-4
  • World Cuisine

Inventory:

Deep pan with thick walls, a kitchen knife, cutting board, wooden spatula, a brush for washing vegetables, a knife for cleaning vegetables.

Cooking vegetable stew with eggplant:

Step 1: Prepare the onion.


Divide the onion in half and peel each half, cut the ends. Chop the onion into small cubes with a knife.

Step 2: Prepare the eggplant.


Rinse the eggplant properly, it is best to use a special brush for vegetables. Cut ponytails and chop into small cubes. If you are not sure about the freshness of the eggplant, then the peel must be peeled off, otherwise it will be very stiff and ruin the taste of the dish.

Step 3: Prepare the carrots.


Using a special knife, peel the carrot skin and wash the vegetables from sand and dirt. After, cut your orange beauty into small cubes, as well as eggplant.

Step 4: Prepare the pepper.


For Bulgarian peppers, remove the tails and cores with seeds. Rinse and chop into cubes too.

Step 5: Prepare the potatoes.


Rinse the potatoes, peel and rinse again. Then cut the root crop into medium-sized slices, if you cut it too finely, it will most likely fall apart during cooking.

Step 6: Prepare the garlic.


Separate the head of garlic and remove the desired number of cloves. Peel them and cut off the tips. Then grind into very small pieces.

Step 7: Prepare Zucchini


Rinse zucchini zucchini, if they are very young and their peel is soft, then they should not be cleaned. We cut the zucchini in exactly the same cubes as all the vegetables before.

Step 8: Cooking the vegetable stew with eggplant.


In a saucepan, heat the indicated amount of olive oil and pour potatoes, eggplant, onions, carrots and bell peppers there. Sauté the vegetables over low heat for 15 minutes. Do not forget to mix them. Add the garlic and sauté more 1 minute, now add purified water and all the spices indicated in the recipe, including tomato paste, bring to a boil and cook 10 minutes over high or medium heat, then sprinkle zucchini and continue cooking 10-15 minutes. It is necessary that almost all the water boil away. After the specified time has elapsed, check the vegetables for readiness, they should be soft and easily pierced. If not ready yet, continue cooking, if vegetables are ready, you can serve!

Step 9: Serve the eggplant vegetable stew.


Vegetable stew with eggplant can also be served as a dish by itself, and adding to it some side dish, such as boiled lentils, rice or buckwheat. Serve this dish hot.
Enjoy your meal!

Recipe Tips:

- Also use any other vegetables you like.

- During cooking, you can also add cashew nuts, cinnamon, curry, caraway seeds and turmeric, if you have the opportunity.

- Do not replace olive oil with sunflower oil, it can give your vegetables a bitter taste.