Braised potatoes with vegetables
Description
The dish is prepared without unnecessary complications. It turns out colorful and interesting due to the wide variety of vegetables. All the vegetables are cooked together in one dish, so they absorb each other's juices and aromas. You can add absolutely any vegetables to the potatoes according to your taste. This dish belongs to the category of vegetarian food and can also be served to those who are observing a fast. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Wash the eggplants thoroughly, remove the stems, and cut each one into small cubes. Transfer to a pot, cover with warm water, add a tablespoon of salt, and let sit for 30 minutes to remove the bitterness.
- 2
Step 2
2. Wash the potatoes, peel them, and cut into cubes of the same size as the eggplants. Place a pot over heat, add a little olive oil, and put in the potatoes. After a few minutes, add the eggplants (previously drained in a colander to remove excess liquid).
- 3
Step 3
3. Peel and wash the carrots and onion. Cut the onion into half-rings or in any other way, and grate the carrots on a coarse grater. Add everything to the potatoes and eggplants.
- 4
Step 4
4. Peel the tomatoes, cut them into pieces, and puree them. Pour the prepared mass into the pot with the vegetables, add the bay leaf, and cover with a lid. Simmer over low heat until the liquid evaporates, stirring gently from time to time so that the vegetables do not fall apart.
- 5
Step 5
5. At the very end, season with salt and pepper, and serve the dish hot or cold.