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Eggplant and zucchini stew in the oven

0
2216
Kitchen French
Calorie content 32 kcal
Portions 5 port.
Cooking time 90 minutes
Proteins * 1 gr.
Fats * 3.1 gr.
Carbohydrates* 5.2 gr.
* per 100 gr. product
Eggplant and zucchini stew in the oven
Content

An appetizing vegetable stew with eggplant and zucchini is a great light lunch or dinner. You can add this dish to any meat dish or serve it yourself. The dish is easy to prepare and light, it will not harm the figure and digestion in the evening.

Ingredients

Cooking process

step 1 out of 12
If you have a young zucchini with a thin skin, then you just need to rinse it in running water and immediately cut it into small cubes. Older zucchini must be peeled before slicing.
step 2 out of 12
Peel the carrots, rinse and cut into the same cubes as the zucchini.
step 3 out of 12
Rinse the eggplants, cut into cubes, like the previous vegetables. Salt them and leave for fifteen minutes, then rinse them in water.
step 4 out of 12
Place all vegetables in an ovenproof glass baking dish and add salt. Add some olive oil to the vegetables and put in the oven at 160-180 degrees for half an hour.
step 5 out of 12
Stir the vegetables from time to time so they cook evenly.
step 6 out of 12
While some of the vegetables are already cooking in the oven, peel and chop the onion.
step 7 out of 12
Then rinse and seed the pepper, which also needs to be cut into cubes.
step 8 out of 12
Rinse and chop the tomatoes in the same way as the peppers.
step 9 out of 12
Finally, peel and chop the garlic in a way that is convenient for you. You can chop it with a knife or pass it through a garlic press.
step 10 out of 12
Put the remaining vegetables in a baking dish in the oven, sprinkle it all with spices, add salt and add a little more olive oil.
step 11 out of 12
Put the stew dish in the oven and cook for about forty minutes until fully cooked.
step 12 out of 12
Serve hot. You can use it as a side dish for meat or as a standalone lunch or dinner.

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