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Vegetable stew in a pan

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5641
Kitchen Italian
Calorie content 42.6 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 1.3 gr.
Fats * 4.2 gr.
Carbohydrates* 6.9 gr.
* per 100 gr. product
Vegetable stew in a pan
Content

Pan-fried vegetable stew is a simple and easy dish. A dietary and low-calorie stew is perfect for a late dinner and will satisfy your hunger well. The quick meal contains a lot of vegetables and healthy vitamins. The vegetable side dish goes well with any meat.

Ingredients

Cooking process

step 1 out of 9
The first step is to wash the zucchini, dry them and peel them with a vegetable peeler. Use a tablespoon to remove the seed core. You do not need to peel young zucchini. Cut the prepared courgettes into medium-sized cubes.
step 2 out of 9
Wash the eggplants thoroughly, pat dry, trim off the ends and cut into medium-sized cubes. Put the sliced ​​eggplants in a small container, add salt, cover and leave for about 20-30 minutes. Then rinse in cold water and let the excess liquid drain.
step 3 out of 9
Wash the bell peppers, peel them of seeds and core, then cut into thin half rings. Peel the onions, rinse under water and cut into thin half rings. Wash the carrots thoroughly, peel them with a peeler, and then cut into medium-sized cubes.
step 4 out of 9
Heat a deep frying pan well over medium heat, add the required amount of vegetable oil. Put chopped carrots and onions, stirring occasionally, fry for a couple of minutes, add sweet paprika.
step 5 out of 9
Next, send the washed eggplants and fry until golden brown.
step 6 out of 9
Then add the bell pepper, stirring constantly, fry for a couple of minutes and then add the chopped zucchini. Cook for about 5 minutes, remembering to stir.
step 7 out of 9
Wash and dry the tomatoes thoroughly, cut in half, removing the stalk. Then grate them on a coarse grater. Peel the garlic, pass through a press, chop with a blender or fine grater. Stir the garlic with chopped tomatoes.
step 8 out of 9
Pour vegetables with the resulting mass, salt and add black ground pepper. Stir well, add bay leaves, reduce heat and cook, covered, for about 10 minutes. Then remove the lid, stir and cook for about 5 more minutes without the lid.
step 9 out of 9
Rinse the greens thoroughly, dry and chop. Serve the finished vegetable stew in portions, garnish with fresh finely chopped herbs.

Bon Appetit!

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