Vegetable casserole with eggplants baked in the oven
Description
The dish is prepared without unnecessary complications. I suggest a recipe for a stew with eggplants and other vegetables, which you can adjust to your taste. Baked in the oven in a cooking sleeve, the vegetables become tender and juicy, absorbing the juices of all the ingredients. Minimal time investment and maximum benefits due to the abundance of vitamins, and above all, an excellent flavor. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the ingredients for making vegetable stew with eggplants.
- 2
Step 2
Peel the eggplant, wash it, and cut into cubes. Wash the zucchini and also cut into cubes. If the zucchini is mature, it's better to peel off the skin. Young zucchini, like mine, does not need to be peeled. Place everything in a deep bowl.
- 3
Step 3
Shred the cabbage finely. Peel the onion, rinse it, and slice into half-rings. Add the cabbage and onion to a bowl.
- 4
Step 4
Peel and rinse the potatoes. Cut them into random but not too small pieces. Peel and chop the carrots. Add to the bowl.
- 5
Step 5
Peel the pumpkin, rinse it, and cut into cubes. Transfer to a bowl with the remaining ingredients.
- 6
Step 6
Peel the garlic, chop it finely, and add it to the bowl. Pour in the vegetable oil.
- 7
Step 7
Add tomato morse.
- 8
Step 8
Season the vegetables to taste with salt. Thoroughly mix all the stew ingredients.
- 9
Step 9
Transfer all the vegetables into a baking bag or pouch. Secure with a clip and place the bag onto a baking sheet. Roast the vegetables in a preheated oven at 180-185°C for 30-35 minutes.
- 10
Step 10
The vegetable stew with eggplants is ready. Serve as a side dish or as a main course.