Do not get tired to admire what still delicious eggplant vegetable! I love his bitter bitterness, his wonderful taste, and, of course, often use it in cooking, especially now, in the autumn, when there is an abundance of vegetables and fruits in shops and markets. One of the favorite dishes is vegetable stew with eggplants, amazingly tasty, fragrant, which includes many different vegetables, but eggplants contain the most.
In this recipe there are no strict proportions, if you wish, you can add something else, potatoes, for example, or zucchini. I will write which vegetables and approximately how much I use myself when I cook eggplant vegetable stew.
Ingredients: (for 3-4 servings)
- 500 g of eggplants
- 1 onion (130-150 g)
- 1-2 carrots (150 g)
- 2 tomatoes (300-350 g)
- 2 bell peppers (200-250 g)
- 3-4 large cloves of garlic
- cilantro bunch
- salt pepper
- vegetable oil
Cooking vegetable stew with eggplants is best in a saucepan, deep frying pan or a small cauldron.
Cut the peeled onion into small cubes, put it in hot vegetable oil (3-4 tbsp) and fry on medium heat until onion is transparent.
Clean the carrots, cut into strips or circles, add to the onions, mix and continue to fry over low heat.
My tomatoes, cut in half, cut the place of attachment of the stem and rub on a coarse grater, holding the skin. The skin is then discarded.
The resulting tomato mass is poured into the cauldron, slightly mixed and continue to simmer. While we do not add salt.
Young eggplants mine, cut off the ends on both sides and cut into cubes with a side of