Today, in our menu, a dish that can be prepared daily is the vegetable stew, this recipe with zucchini and eggplant, but you can use and add the most varied vegetables you have in stock or those that you like the most.
By changing the composition or quantity, you can get many tastes, but it is always an excellent result.
There are no special rules here, the only condition is that if you cook all the vegetables in one pan at a time, the vegetables that last longer are prepared and the ingredients that require less time to cook are added first.
It also tries to cut the vegetables of the same size.
Stewed vegetables have always been useful and low in calories, so to lose weight, it is just a blessing, and for those who do not need a diet, they can add, for example, mushrooms or meat.
These recipes are the simplest and most affordable products that are available in almost every home, but if something is missing, feel free to remove it from the list and continue, it will not be a violation, and the dish will remain as healthy as it is tasty.
Delicious vegetable stew, recipe with zucchini, eggplant, carrots, potatoes.
- Eggplant – 2 pieces
- Zucchini – 1 piece (large)
- Carrots – 2 pieces
- Onions – 2 pieces
- Potatoes – 2 pieces
- Tomatoes – 1 kg.
- Sweet pepper – 2 pcs.
- Hot peppers – 2 pods (small or 1 medium)
- Apple – 1 piece (small)
- Greens – parsley, dill, celery
- Vegetable oil – 100 – 150 gr.
- Salt, pepper, condiments.
First, cut the aubergines into large pieces, initially, of course, you should wash and cut the tips, put them in a bowl and sprinkle with salt, to give juice, which will need to drain, to eliminate the possible bitterness of the eggplants . This can not be done if it has a sweet mark, but we will not risk it.
Cut the onion into medium large rings, you can cut it into medium cubes, who like onions in these dishes, can use it in large quantities
We cleaned carrots and rubbed it on a large grater.
Zucchini clean on the skin, cut in two halves lengthwise and with a spoon clean the core with seeds if you have young zucchini, you can use two, but it is not necessary to clean them, cut it into medium pieces
The peppers are cleaned of seeds and cut into medium pieces.
The hot pepper pods are very finely ground.
Cut the tomatoes in half and grate them, you can sauté them through a meat grinder or chop them in a blender.
Now we take a deep pan with a thick bottom, to extinguish the vegetables, over low heat, add a little oil and pour the onion to fry
We bring it to the transparency, add carrots, add salt lightly, mix, cover with the lid and leave in the stew for a few minutes.
Pour sweet and spicy peppers, again add a little, we do this so that the vegetables give juice faster, and to not add water later, close the lid.
While we cook our vegetables, we clean the apple from the center and rub it on a coarse grater, add it to the zazharka, mix it, then pour our tomato puree and continue cooking our vegetables under the lid
Cut the dill stems, which are finely chopped, and sleep in a pan for the vegetables, and leave the twigs for further preparation
Pour some oil in a separate pan, put it on the fire, pour the zucchini in the hot oil, fry it without additives and spread it to the vegetables.
Add oil to the pan and fry the aubergines on all sides.
And send them to the total vegetable mass.
Our next ingredient is peeled and cut into medium cubes, the potatoes that we fry are also put into a stew.
Stir, add a little salt, pepper, add the seasonings and let cook for 2 to 3 minutes, you do not need to add water, so you will have a great stew in your own vegetable juice.
Put the stewed vegetables already prepared on a plate, sprinkle with herbs and enjoy your meal