Vegetable stew with eggplants and pumpkin
Description
The dish is prepared without unnecessary complications. Any vegetable stew is simple and quick to make, and this recipe is no exception. Its special feature is that this stew can be prepared during pumpkin season — a wonderful vegetable that is delicious and nutritious in all forms, even raw. Eggplant, another highly nutritious vegetable, will make a great addition to the pumpkin. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making vegetable stew.
- 2
Step 2
Peel and wash the carrots and onions. Cut the onions into half-rings and the carrots into thin slices. Transfer to a saucepan or a pot with a thick bottom. Add sunflower oil and place over heat.
- 3
Step 3
Fry the onion and carrot until translucent. Peel the potatoes and pumpkin, rinse, and cut into small pieces. Add to the pot.
- 4
Step 4
Wash the eggplant, peel it, slice into rounds or half-rounds. Coat in flour and add to the other vegetables.
- 5
Step 5
Chop the tomato any way you like. You can use ready-made tomato juice or tomato paste instead. Add it to the pot with vegetables. Pour approximately 100–150 ml of water. Season with salt and pepper to taste. Cover the pot with a lid and simmer the vegetables over low heat until almost cooked.
- 6
Step 6
Wash the broccoli, separate into florets, and add to the pot a few minutes before it's done. Simmer for another 7-8 minutes.
- 7
Step 7
Add minced garlic to the finished stew and mix.
- 8
Step 8
Vegetable stew with eggplant and pumpkin is ready. It can be served at the table.