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Vegetable stew with eggplant for the winter

1
1727
Kitchen French
Calorie content 49.1 kcal
Portions 4 l.
Cooking time 1 d.
Proteins * 1.5 gr.
Fats * 4.9 gr.
Carbohydrates* 7.8 g
* per 100 gr. product
Vegetable stew with eggplant for the winter
Content

Vegetable stew with eggplant turns out to be delicious and fried due to the fact that vegetables are pre-fried in vegetable oil. This gives the appetizer a richer taste, the pieces of vegetables are soaked in oil and become very soft, juicy.

Ingredients

Cooking process

step 1 out of 5
Wash the eggplants, cut into long strips. Salt the pieces of eggplant and let stand for half an hour. Next, squeeze the eggplants, fry in portions in sunflower oil until golden brown. Transfer to a saucepan.
step 2 out of 5
Remove the seed capsules from the pepper. Wash the peppers, peeled onions and carrots. Cut the pepper into half rings, chop the onion into cubes, and grate the carrots on a coarse grater.
step 3 out of 5
Fry the onions and carrots in sunflower oil until golden brown.
step 4 out of 5
Add bell peppers and eggplants. Grate tomatoes and put in a pan with vegetables. Put out a little more. Return all vegetables back to the pot.
step 5 out of 5
Set the pan on fire, after boiling, cook for 50 minutes. Next, spread the stew into sterile glass jars and roll up.

Bon Appetit!

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Comments (1) 1

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Larissa 08-08-2021 11:09
I used your recipe, very simply and quickly, my family does not eat any preparations, I am expelled for such as yours, you can refuel soup, stew) thanks
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