Vegetable stew is a delicious dish that will have to souls not only lose weight. Onions, carrots, zucchini, potatoes and even cheese and meat are added to the vegetable stew with eggplants, so such a dish can be delivered even to a festive table. When cooking vegetable stew, you can use a variety of spices: dried garlic, paprika, coriander and different types of pepper. They will allow vegetable stew a special taste and aroma.
Vegetable stew with eggplants: classic recipe
What is needed for cooking
- Eggplant 5 pcs.
- Tomato 4 pcs.
- Potatoes young 2-3 pcs.
- Onions Middle or large 2 pcs.
- Carrot medium or large 1 pcs.
- Pepper red 2 pcs.
- Salt, pepper to taste
- Vegetable oil
- Fresh greens
Sequencing
- Wash the eggplant and clean it from the peel. Clear it with circles, salt and leave for 20 minutes so that the whole bitterness is left of the eggplants. Then rinse them in water. Cut eggplants with large slices.
- Clean the rest of the vegetables. Carrots Cut the shallow straw, and onion with small cubes. Fry them on vegetable oil until half-ready.
- Clean the potatoes, cut it into medium-sized cubes. Pepper cut straw.
- Tomato cut into small cubes. They should not be too small, so that during the tomato did not turn into Cashitz.
- Preheat vegetable oil on a large pan. Add eggplants, then potatoes, onions and carrots, peppers and tomatoes. All salute and pepper, then mix well all the ingredients.
- Tow stew for 20 minutes under a closed lid. 5 minutes before cooking, add finely chopped greens to vegetables. During the preparation, periodically mix stew.
Vegetable stew with eggplants and zucchini
What is needed for cooking
- Eggplant 300 g
- Zucchini 200 g
- Podkal bean 100 g
- Carrot 1 pc.
- Pepper sweet 1 pc.
- Onions 1-2 pieces. (depending on the size)
- Green Polka Dot (Fresh or Canned) 100 g
- Tomato 2 pcs.
- Bulcon to taste
- Garlic 2 teeth
- Bay leaf 1 pc.
- Salt to taste
- Vegetable oil
Sequencing
- Wash eggplant, clean his peel and cut into large pieces. Then sprinkle pieces of eggplant salt and put everything aside for 20 minutes. We must wait for the eggplant to be part of the juice. This will indicate that bitterness in eggplants is no longer. Then rinse eggplants under cool water and let them dry.
- Clean the onions and carrots. Carrots cut into small straws, and leek cut into small cubes. Heat vegetable oil in the pan and fry onions and carrots on it. Fry from until readiness for 5-7 minutes.
- If you use fresh polka dot, then rinse it under cool water. Putting the beans in a saucepan with boiling and slightly salted water, add polka dots there. Boil everything for 5 minutes. If you use canned polka dots, it is necessary to wash and boil the pilla beans.
- Clean the zucchini from the peel, cut them into small pieces. If the zucchini is old, then you need to remove seeds from it.
- Clean the pepper from the seeds, cut it with straw.
- Tomato wash under cold water, after which cut it with medium sized pieces.
- Clean garlic and cut it finely.
- In a deep frying pan, lubricated with vegetable oil, put eggplants, onions and carrots, tomatoes. All salute and pepper. Fry the mixture for 5 minutes.
- Add zucchini, beans, peas and pepper, mix all, add broth or clean water (it should half close vegetables). All are well mixed, add salt and pepper at will, garlic and bay leaf. Close the lid and extinguish stew for 15-20 minutes, periodically stirring everything.
Vegetable stew with eggplants will be an excellent addition to potatoes, rice, buckwheat and other simple garnishes. Due to its composition, it can give a special taste and aroma dish.
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