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Vegetable stew without zucchini

0
1496
Kitchen French
Calorie content 50.6 kcal
Portions 8 port.
Cooking time 105 minutes
Proteins * 1.5 gr.
Fats * 4.2 gr.
Carbohydrates* 8.9 gr.
* per 100 gr. product
Vegetable stew without zucchini
Content

With a great desire I want to share with you a recipe for a fragrant vegetable stew without zucchini. The vegetable stew turns out to be hearty and delicious. This dish is perfect for those who do not eat meat. And for those who eat meat and fish, it will be a wonderful side dish.

Ingredients

Cooking process

step 1 out of 7
Wash the eggplants thoroughly, pat dry, trim off the ends and cut into small slices. Put the sliced ​​eggplants in a small container, add salt, cover and leave for about 20-25 minutes.
step 2 out of 7
Then rinse in cold water, put in a sieve or colander, and let the excess liquid drain. Then, place the eggplants on paper towels and pat dry.
step 3 out of 7
Heat a deep frying pan well over medium heat, add the required amount of olive oil. Fry the eggplants until golden brown, then put them in a colander to drain the excess oil. Then transfer to a deep saucepan.
step 4 out of 7
Peel the onions, rinse under water and cut into small cubes. Wash the bell peppers, peel them of seeds and core, then cut into strips. Wash potatoes and carrots thoroughly, peel them with a vegetable peeler. Cut the potatoes into medium-sized cubes and the carrots into thin strips.
step 5 out of 7
Heat a deep frying pan well over medium heat, add a small amount of olive oil. Put chopped onions, stirring occasionally, fry for a few minutes. Then add the carrots, bell peppers and potatoes to the skillet. Stir occasionally, cook for about 15 minutes, then transfer to eggplant.
step 6 out of 7
Wash and dry the tomatoes thoroughly, make a cross-shaped incision, pour boiling water, then place in ice water and remove the skin, cut into cubes and add to the rest of the vegetables. Put the saucepan on low heat and simmer for 10 minutes. Peel the garlic, rinse and pass through a press and add to the vegetables.
step 7 out of 7
Wash and peel hot peppers from seeds and core, then chop finely. Rinse cilantro and basil and chop finely. Add to vegetables. Season with salt and add ground coriander seeds, black pepper, utskho suneli and bay leaf. Simmer for another 15 minutes, then turn off the heat, cover and leave for half an hour. Serve the finished vegetable stew in portions.

Bon Appetit!

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