Recipe for vegetable stew with eggplants and zucchinis
Description
The dish is perfect for a fasting diet and should appeal to all vegetarians. You can easily substitute the ingredients, and if you prefer something more substantial, add chicken fillet or sausages. But first, read about it
Instructions
- 1
Step 1
First, remove the bitterness from the eggplant. Cut it into large pieces, sprinkle with salt, and let it sit for 15 minutes. Then rinse off the salt. Next, dice the zucchini and eggplant into cubes.
- 2
Step 2
Also, cut the pepper into small cubes.
- 3
Step 3
Make cuts in the skin of the tomatoes. Pour boiling water over them and let sit for 10 minutes. Then remove the skin and chop the flesh.
- 4
Step 4
At the same time, sauté the onion, cut into feathers, in a sufficient amount of oil until soft.
- 5
Step 5
Then add the pepper to the pan. Stir-fry the vegetables over high heat for 2 minutes, stirring constantly.
- 6
Step 6
Then add the eggplants and zucchini. Cook the vegetables together for another 3 minutes.
- 7
Step 7
Next, add the tomatoes to the pan. Mix the ingredients. Reduce the heat. Simmer the dish for 25 minutes, covered.
- 8
Step 8
Add salt, spices, and pepper to the stew 5 minutes before it's done. Serve the dish with fresh herbs.