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Vegetable stew with eggplant and potatoes

0
1911
Kitchen French
Calorie content 48.9 kcal
Portions 6 port.
Cooking time 70 minutes
Proteins * 1.4 gr.
Fats * 4.2 gr.
Carbohydrates* 8.5 gr.
* per 100 gr. product
Vegetable stew with eggplant and potatoes
Content

I want to share a recipe for a vegetable stew, which I often cook in the summer, when vegetables appear in my own beds. Vegetable stew can also be made from store-bought vegetables, but with homemade vegetables, the stew turns out to be unusually tasty and aromatic.

Ingredients

Cooking process

step 1 out of 10
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 20-25 minutes. Then rinse in cold water, put in a sieve or colander, and let the excess liquid drain.
step 2 out of 10
Wash the potatoes thoroughly, peel them with a vegetable peeler, cut into medium-sized cubes. Place in boiling salted water and cook for about 5-7 minutes after boiling again.
step 3 out of 10
Peel the onions, rinse under water and cut into thin half rings. Heat a deep frying pan well over medium heat, add the required amount of vegetable oil. Put the chopped onions, stirring occasionally, fry for a couple of minutes.
step 4 out of 10
Wash the bell peppers, remove the seeds and core, then cut into large cubes and add to the fried onion in the pan. Cook for about 5 minutes, stirring occasionally.
step 5 out of 10
Add eggplant to vegetables and cook covered for about 5-7 minutes.
step 6 out of 10
Wash the zucchini, pat dry and peel with a vegetable peeler. Use a tablespoon to remove the seed core. Cut the courgettes into medium-sized cubes. Heat the second pan well over medium heat, add the required amount of vegetable oil. Lay out the sliced ​​zucchini, stirring occasionally, fry for a couple of minutes, salt.
step 7 out of 10
Wash and dry the tomatoes thoroughly, make a cross-shaped incision, fill with pre-prepared boiling water, then place in ice water and carefully remove the skin.
step 8 out of 10
Cut the peeled tomatoes into small slices and, along with the fried zucchini, send them to the pan with the vegetables. Season with salt and pepper to taste.
step 9 out of 10
Drain the potatoes, and then add to the pan to the vegetables. Peel the garlic, rinse and pass through a press, chop with a blender or a fine grater. Send to the skillet, stir and cook for 5 minutes, covered with a lid.
step 10 out of 10
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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