Eggplants stewed with vegetables
Description
The dish is prepared without unnecessary complications. In general, the combination of eggplant with vegetables is not strict. You can add other vegetables you prefer. This vegetable mixture can also be simmered with any ground meat. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, wash, peel, and chop all the vegetables. There's no need to peel the eggplant, as it might lose its shape. Cut it into large cubes. Remove the seeds from the peppers and slice them into wedges. Treat the zucchini the same way as the eggplant. As for the tomatoes, it's better to remove their skin—make a small incision on the skin and dip them in boiling water for a minute. Then chop them coarsely and add to the other vegetables. Peel the onion, slice it into half-rings, and add it to the rest of the vegetables.
- 2
Step 2
Place a frying pan with oil over low heat, add the onion, sauté slightly, then add the peppers and cook for another 2 minutes. Don't forget to stir with a spatula.
- 3
Step 3
Add tomatoes to the peppers and onions and fry them again for about 2 minutes
- 4
Step 4
Take a pot, transfer all the contents of the skillet into it, and add the remaining vegetables. Season with pepper and salt, then mix. Pour in water until it completely covers the vegetables. Cover the pot with a lid and simmer for about half an hour, until the eggplant becomes tender.