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Vegetable stew with eggplants and zucchini
Stew is prepared from various vegetables with different sauces and seasonings. We recommend making vegetable stew with eggplants and zucchini according to our recipe. This dish can be a standalone meal or served as a side dish. In any case, it is a vitamin-rich dietary food that is easily digestible. Seasonal vegetables are a beneficial source of energy in the autumn and summer diet.
Preparation time: 80 minutes.
Caloric content: 33 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggplants – 4 pcs (medium);
- zucchini – 1 pc (medium);
- carrot – 1 pc;
- garlic – 4 cloves;
- onion – 1 pc;
- bell pepper – 1 pc;
- tomatoes – 3 pcs;
- dill – 60 g;
- vegetable oil for frying;
- salt and basil – to taste;
- ground black pepper – to taste.
Preparation
- Prepare the ingredients for making vegetable stew with eggplants and zucchini. Grate the carrot on a vegetable grater. Remove the peel from the garlic and onion. Remove seeds from the bell pepper.
- Cut four eggplants into medium cubes.
- Cut the zucchini the same way as the eggplants.
- Cut one onion into small cubes.
- Finely chop one bell pepper.
- Chop three tomatoes with a knife.
- Finely chop basil.
- Pass the garlic through a press or cut it into small cubes.
- Wash and dry the dill. Trim the stems of the dill and chop the leaves.
- In a preheated skillet, pour in vegetable oil and add the chopped onion. Slightly fry for about 3 - 4 minutes.
- Add the chopped carrot to the onion and sauté under a lid for about 5 minutes.
- Increase the heat to maximum, add more vegetable oil, and add the eggplants. It will be stewed under a lid, since eggplants absorb oil intensively, they need to be stirred periodically. Stew for about 5 minutes.
- After the specified time, add the chopped zucchini and bell pepper to the eggplants, stir, and leave to stew under the lid for about 10 minutes, stirring occasionally.
- After the specified time, add the chopped tomatoes and mix everything. Cook until the zucchini and eggplants are ready. Check the readiness of the zucchini and eggplants by tasting them – if they are soft, they are ready. In our case, they stewed for about 15 minutes.
- Next, add salt to taste. We added one teaspoon.
- Add the chopped garlic and basil to the vegetables, mix everything, and stew for another 5 minutes.
- Remove from heat, add dill, and mix everything. The vegetable stew with eggplants and zucchini is ready.
Transfer to plates and serve.
