Vegetable Tokana
Description
The recipe won't take much time. Vegetable tokana is a delicious vegan dish, and you can add various vegetables depending on the season. I prefer to chop all the vegetables first and only then start cooking. Mix the vegetables very carefully so they don't fall apart and turn into mush. For more detailed instructions, serve hot.
Instructions
- 1
Step 1
First, prepare all the necessary ingredients.
- 2
Step 2
Peel the onion, carrots, and celery, and cut them into small pieces.
- 3
Step 3
Remove seeds and stems from the peppers and cut them into pieces of arbitrary size.
- 4
Step 4
Cut the eggplant into larger pieces.
- 5
Step 5
Cut the zucchini into pieces of approximately the same size.
- 6
Step 6
When all the vegetables are prepared, heat vegetable oil in a heavy-bottomed skillet. Add the onion and sauté for 2 minutes.
- 7
Step 7
Then add the carrots and celery, sauté until tender.
- 8
Step 8
Next, add the pepper. Cook everything together for another 2 minutes.
- 9
Step 9
Then add the eggplant. Cook for another 2 minutes.
- 10
Step 10
As soon as the eggplant slightly changes color, add the zucchini. Cook for another 2 minutes.
- 11
Step 11
Then add the finely chopped tomatoes together with their juice. Add salt and peppercorns. Gently stir and cover the skillet with a lid. Cook covered for 5 minutes. Then remove the lid and check if enough juice has been released from the vegetables; if necessary, add a little hot water, no more than 100 ml. Stir again, cover with the lid, and simmer for another 5 minutes.
- 12
Step 12
After 5 minutes, add the minced garlic, cover with a lid, and cook for another minute.
- 13
Step 13
At the end, add the chopped parsley, mix, cover with a lid, and remove the pan from the heat.
- 14
Step 14
Vegetable tokana can be served both hot and cold. Moreover, it is an excellent recipe for winter preservation—simply transfer the tokana into sterilized jars and store in a cool place.