home
➠ Second course recipes
➠ Second courses for every day
➠ Stew with eggplant and potatoes and meat

Stew with eggplant and potatoes and meat

1473

Kitchen French

Calorie content 93.4 kcal

Portions 6 port.

Cooking time 50 minutes

Proteins * 6.2 gr.

Fats * 3.8 g

Carbohydrates* 7.8 g

Stew with eggplant and potatoes and meat

Content

In the season of vegetables, there is nothing better than making a healthy and satisfying meal with them for the whole family. The eggplant, potato and meat ragout combines the best of seasonal vegetables. At the same time, this dish is so tasty and nutritious that it is really almost impossible to tear yourself away from it.

Ingredients

Cooking process

Wash the eggplants, dry, cut into cubes. Put in a bowl, add a little salt and leave the eggplant for a while, so that the bitterness goes away. Wash, peel and dice the potatoes and zucchini. Peel carrots, onions and peppers and cut into strips. Peel and chop the garlic. Wash greens, dry on a kitchen towel and chop finely.

Heat the cauldron with vegetable oil. Wash the beef fillet, dry on a paper towel and cut into small pieces. Fry the fillets in a cauldron until half cooked. Then add salt to the meat, put potatoes and carrots into the cauldron. Simmer for 5 minutes.

Then add onion, pepper and garlic to the cauldron. Pour spices into the stew to taste, stir and simmer over medium heat for about 10 minutes.

Then send the zucchini and eggplants to the cauldron (from which you first need to drain the resulting liquid). Mix everything gently. Simmer for 5 minutes.