Stewed Potatoes with Eggplants

A true vitamin bomb - this is how one can characterize this hot nourishing dish, in which stewed potatoes with eggplants coexist with other seasonal vegetables. The sour-spicy blue ones, sweet carrots, juicy tomatoes, and bell peppers saturate the ordinary potato with their original taste, turning it into quite an exquisite root vegetable.

Caloric Value: 63 kcal per 100 grams of the dish.

Cooking Time: 70 minutes.

Yield: 7 servings for a 2.5 l pot.

Ingredients

• eggplants with dense pulp - 600 g;
• potatoes - 900 g;
• onion - 80 g;
• sweet tomatoes - 300 g;
• sweet ground pepper (better to take red or yellow) - 300 g;
• garlic - 15 g;
• purified water - 250 ml (may need a bit more or less);
• odorless vegetable oil - 70 ml;
• juicy carrots - 250 g;
• basil (any - purple or green) - a few sprigs.

The recipe is also good because the list of ingredients can be changed depending on individual preferences.

Cooking

1. Prepare all ingredients for cooking stewed potatoes with eggplants.

2. It is better to peel the eggplants, then cut them into large pieces.

3. Generously salt the chopped eggplants and set them aside for a while.

4. Meanwhile, prepare the other vegetables for stewing. Chop the carrots and onion with a fancy or ordinary knife.

5. Cut the potatoes into similar-sized pieces.

6. Finely chop the basil and garlic.

7. Remove the seed pod from the peppers. Rinse the fruits from any remaining seeds and chop them coarse.

8. Make a perpendicular cut at the top of the tomatoes. Place the tomatoes in very hot water for a couple of minutes.

9. Now the thin skin will practically peel off by itself.

10. In a deep pot for stewing, sauté (just until soft) the onion in vegetable oil.

11. Add the carrots. Let them fry for 7 minutes.

12. Then add the eggplants, having previously squeezed them with your hands to remove the bitter moisture (no need to rinse).

13. Almost immediately add the sweet peppers. Add oil as necessary.

14. While the mixture is frying for 10 minutes, stir it a couple of times and add the pieces of tomatoes.

15. Now it’s the potato's turn. It comes last in the vegetable lineup.

16. Immediately pour in water - it should not reach the top of the vegetable mixture by about 2 cm.

17. Add salt, adjusting the amount to your taste (approximately 0.75 tablespoons).

18. Cover and simmer the stew for 45 minutes. Then season with basil and garlic, and let it simmer for another 5 minutes on the heat.

19. And here it is, a hearty, although purely vegetable, dish - stewed potatoes with eggplants, ready. It can be served both with meat and on its own. A bit of fresh herbs will only enhance the taste perception, give it a try!