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Vegetable stew of zucchini and eggplant

0
5156
Kitchen Italian
Calorie content 34.8 kcal
Portions 2 port.
Cooking time 90 minutes
Proteins * 1.1 gr.
Fats * 1.8 gr.
Carbohydrates* 4.9 gr.
* per 100 gr. product
Vegetable stew of zucchini and eggplant
Content

This is the perfect meal recipe for POPs, dieters, and fasting people. You can change the amount of food to your liking and add any spices and herbs to the stew. You can stew the stew in a skillet, but better in a cauldron.

Ingredients

Cooking process

step 1 out of 10
Wash the eggplants, cut into pieces of any shape and size and transfer to a separate bowl. Sprinkle the eggplant with salt, stir and leave for 20 minutes to release the bitterness.
step 2 out of 10
Wash the zucchini and cut into the same slices as the eggplant.
step 3 out of 10
Peel the bulbs and chop them into quarter rings.
step 4 out of 10
Peel sweet peppers from stalks, seeds and partitions and cut into large pieces.
step 5 out of 10
Peel the tomatoes by scalding them with boiling water and cut into the same pieces as the pepper.
step 6 out of 10
Heat vegetable oil in a skillet and fry the eggplant pieces in it until golden brown. Transfer the fried eggplants to the cauldron.
step 7 out of 10
Then fry the zucchini in the same skillet and transfer them to the eggplant.
step 8 out of 10
Fry the chopped peppers in the same way. Add oil to the skillet as needed.
step 9 out of 10
Fry the onions last and transfer them to the rest of the vegetables.
step 10 out of 10
Sprinkle vegetables to your liking with salt and pepper, add a little water to them and simmer under a closed lid and over medium heat until cooked. Stir the stew periodically. Sprinkle the finished dish with finely chopped fresh herbs and can serve.

Bon Appetit!

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