Stewed potatoes with vegetables
Description
Despite the number of ingredients, the recipe for stewed potatoes with vegetables is extremely simple. The main secret is to cut the potatoes into almost the tiniest pieces possible—this way they'll stew faster, and while you're waiting for the potatoes, the other vegetables won't turn into an overcooked mush. Otherwise, all ingredients are easily accessible and no great culinary talent is required. Grab your knife and let's get started! 1. First, wash and peel the onion, carrots, and potatoes. 2. Wash the eggplant as well, and peel off the skin to prevent bitterness in the final dish. However, if you're used to cooking it with the skin on, that's fine too—just salt the sliced eggplant and let it sit for a while. 3. Wash and chop the tomatoes and bell pepper, and simply wash the cabbage leaves and leave them to dry. 4. Heat oil in a saucepan and sauté the onion, carrots, and bell pepper directly in it. 5. Once the vegetables turn golden, add a second layer of potatoes. Season with salt and pepper to taste. 6. Then, add layers of eggplant and tomatoes, seasoning each layer with salt and pepper. Top everything with cabbage leaves so that the vegetables stew in their own juices. Cook over low heat for up to 30 minutes, but I tried it after just 20 minutes and found the homemade stewed potatoes with vegetables already fully cooked and incredibly delicious—exactly what I was hoping for! Remove the cabbage leaves before serving, and immediately portion onto plates.