Vegetable stew with zucchini and eggplants

Description

The recipe won't take much time. You can make vegetable stew with any vegetables you have on hand. It can be a mix of three or ten ingredients—everything depends on your preferences and available products. You can add meat or sausages to the stew, along with any spices and herbs you like. Prepare it in a cauldron, skillet, or using a multicooker. Serve hot.

Instructions

1. 1

   Step 1

   Wash the eggplants, zucchini, and tomatoes, then cut the vegetables into small cubes of approximately the same size. Peel the potatoes and cut them into cubes.

2. 2

   Step 2

   Finely chop the onion, peel and mince the garlic. Separate the basil leaves from the stems and chop only the leaves. Wash the celery and cut into small pieces. Remove the seeds from the pepper and dice it.

3. 3

   Step 3

   Place the eggplants in a colander and sprinkle with salt. Let them sit for a short while, then rinse thoroughly.

4. 4

   Step 4

   Pour olive oil into a saucepan, heat it, then add garlic, onion, and celery. Cook over high heat for 5 minutes.

5. 5

   Step 5

   Add the basil and pour in a little water, then heat for another 1-2 minutes. Add the tomatoes and bring the mixture to a boil.

6. 6

   Step 6

   Immediately after boiling, add potatoes, eggplants, zucchini, and peppers, season with salt, and cook over low heat for 30 minutes.

7. 7

   Step 7

   Season to taste with spices, then turn off the heat and let it steep, covered, for 15 minutes. Serve the stew while it's still warm.