Vegetable stew with zucchini and eggplant
Ingridients:
2 medium eggplants (220 g)| 2 medium eggplants (220 g)|
1 gray zucchini (120 g)
1 sweet pepper (100 g)
1 large tomato or 5-6 cherry tomatoes (150 g)
1 small onion
1 small carrot (70 g)
2-3 tbsp. vegetable oil
Herbs to taste (parsley, dill, basil)
salt and pepper to taste
Instructions:
Peel the onion and carrot, wash the eggplant, zucchini, bell pepper, and herbs thoroughly.
Finely chop the onion.
Cut the carrot into thin strips or halves.
Cube the eggplant and zucchini after trimming off the ends.
Remove seeds and stems from the bell pepper and cut it into cubes.
Chop the tomatoes into large cubes.
Finely chop parsley and dill.
Recipe and photos were made for Striped Apron magazine, Fall 2023.
Heat a skillet or heavy-bottomed pan. Sauté the onion for 2 minutes, then add the carrot and cook for another 2-3 minutes.
Add the eggplant, zucchini, and bell pepper to the pan, stir, and sauté for 7-10 minutes.
Add chopped tomatoes, herbs, and salt to taste, stirring well.
Pour in 100 ml of water, cover, and stew the vegetables for 20-25 minutes until fully cooked.
Before serving, sprinkle the stew with fresh herbs for added aroma and freshness.
