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Vegetable stew with eggplant in the oven

0
1681
Kitchen French
Calorie content 32 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 1 gr.
Fats * 3.1 gr.
Carbohydrates* 5.2 gr.
* per 100 gr. product
Vegetable stew with eggplant in the oven
Content

Vegetable stew is a versatile dish that can be prepared from any vegetable. To prepare a fragrant dish, you can use a slow cooker, stove, oven or even a barbecue. Today I suggest making an eggplant vegetable stew in the oven.

Ingredients

Cooking process

step 1 out of 12
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 12
Wash the carrots thoroughly, peel them with a peeler, and then cut into medium-sized cubes.
step 3 out of 12
Wash the eggplants thoroughly, pat dry, trim off the ends and cut into medium-sized cubes. Put the sliced ​​eggplants in a small container, season with salt, cover and leave for about 10-15 minutes. Then rinse in cold water several times and let the excess liquid drain.
step 4 out of 12
Put prepared vegetables in a baking dish, lightly salt and drizzle with a little olive oil.
step 5 out of 12
Place the baking dish in an oven preheated to 180 degrees for about 30 minutes, stirring occasionally.
step 6 out of 12
Peel the onions, rinse under water and cut into thin half rings.
step 7 out of 12
Wash the bell peppers, remove the seeds and core, then cut into medium cubes.
step 8 out of 12
Wash, dry and stalk the tomatoes, then cut into medium cubes.
step 9 out of 12
Peel the garlic, rinse under water and chop with a sharp knife.
step 10 out of 12
Gently remove the baking dish from the oven. Add bell peppers, onions, tomatoes and garlic. Add Provencal herbs to taste and season with salt and drizzle with a little olive oil.
step 11 out of 12
Place the baking dish in the oven again for another 30 minutes, stirring occasionally.
step 12 out of 12
Remove the baking dish carefully from the oven to avoid scalding. Serve the finished vegetable stew in portions, garnish with fresh finely chopped herbs if desired.

Bon Appetit!

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