Vegetable stew with zucchini, eggplant, potatoes and meat

5148

Kitchen European

Calorie content 75.3 kcal

Portions 6 port.

Cooking time 80 minutes

Proteins * 4.1 gr.

Fats * 3.8 g

Carbohydrates* 9.3 gr.

Content

With great pleasure I want to share a wonderful recipe for vegetable stew with zucchini, eggplant, potatoes and meat. This dish is perfect for those who do not like side dishes from cereals or pasta. the dish turns out to be healthy due to the use of a large number of vegetables and is quite satisfying.

Ingredients

Cooking process

Wash the eggplants well, dry, and then cut into medium-sized cubes.

Rinse the carrots well under cold running water and peel them with a vegetable peeler. Cut the peeled carrots into small cubes.

Peel the onions. Then rinse in cold running water and cut into cubes.

Wash the potatoes thoroughly under water, then, using a vegetable peeler, peel and cut into medium-sized cubes.

Wash the bell peppers well, then peel and dice the seeds.

Rinse the zucchini or zucchini well, pat dry on a kitchen towel, then cut into a medium dice. If you are using large zucchini, then first remove the core along with the seeds, and then cut it.

Wash lean meat thoroughly in running water, and then pat dry with paper towels, cut into medium pieces.

Peel the garlic, rinse under water, and then chop with a knife or pass through a press. Place the required amount of tomato paste in a small bowl, then add chopped garlic, salt and hot pepper.

Mix thoroughly until smooth.

Heat a deep frying pan with a thick bottom over medium heat, add a small amount of vegetable oil, and then add the chopped onions, stirring occasionally, fry until softened.

Then add the eggplants and cook, stirring constantly, for about 5-7 minutes.

Then add the bell pepper, mix thoroughly and simmer for about 5 minutes. Transfer the cooked vegetables to a deep saucepan with a thick bottom.

Take a second frying pan, heat it up well, add a little vegetable oil and lay out the prepared meat. Season with salt and add black pepper to taste. Fry until golden brown.

Take another frying pan, heat well, add vegetable or butter and fry a little, stirring occasionally.

Put the sliced zucchini in the pan in which the vegetables were fried and fry a little.

Put all prepared ingredients in a deep saucepan with fried vegetables, mix well, cover and simmer over low heat for about 7-10 minutes.

Then add the prepared sauce, stir well, season with salt and pepper, cover, reduce heat and simmer stew for 10 minutes.

Serve the finished vegetable stew with zucchini, eggplant, potatoes and meat in portions, garnish with fresh herbs if desired.

Bon Appetit!

Vegetable stew with zucchini, eggplant, potatoes and meat

Ingredients

Cooking process

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