Good luck to everyone and sunny day! How many of you love vegetables? I think that most will answer this question positively, and indeed we all eat them every day. They are especially popular as side dishes, such as mashed potatoes. What do you usually cook? Today I offer you amazing vegetable dishes in the form assorted vegetables, nothing more than a vegetable stew.
Interesting! IN different countries it is called by different names, but they all have one thing in common and important rule, vegetables are stewed in own juice or in a specially prepared sauce, sour cream. Spanish stew is nothing more than pisto, 🙂, in France it was given the name ratatouille, in Italy it is called caponata, in Georgia it is generally a funny name for ajapsandali with hot chili pepper.
Do you know why this dish is so popular in our Russian families and not only. The whole point is that to prepare it you don’t need to invent or create something like that, but just take kitchen knife Chop all the ingredients and put on the fire to simmer. A very simple and everyone’s favorite option for preparing a side dish for the main course, which has unusual tricks and secrets. 🙂
You can feed such a healthy delicacy to the whole family, even children and a child after a year.
Many people cook vegetable stew because they take it to dietary dishes, use it for weight loss.
This option is one of the simplest, best and at the same time the most delicious and proven. There is a certain little zest to it that makes this dish taste amazing. And this substance, oddly enough, is sour cream, without it it is not so fragrant.
Another delicious secret stewed vegetables, this is what you cook in; it is best to take a cauldron or a slow cooker for this purpose. This way the vegetables will dry out better and give you their taste of warmth and summer. In principle, you can use an ordinary saucepan or frying pan; take what you have on hand and experiment.
We will need:
- Potatoes - 6 pcs.
- White cabbage - 1 head
- Onion - 1 pc.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Sweet pepper - 1 pc.
- Frozen green peas – 250 g
- Tomato paste - 3 tbsp.
- Sour cream of any fat content - 3 tbsp.
- Salt, pepper, garlic - to taste
Cooking method:
1. The very first step is cutting vegetables. You can choose your favorite kitchen knife for this and quickly chop them into cubes or strips. It's up to you to decide, I usually chop potatoes into cubes, carrots into thin bars, and onions into rings. Adding to the cauldron vegetable oil and water, fry all these ingredients for about 10-15 minutes.
2. Next, add the peas, you can take them frozen or canned. If you don't like legumes, you can skip adding them to this dish altogether. Cut the zucchini finely, as shown in the photo, shred the cabbage thinly, bell pepper cut into bars. Pour water again so that nothing burns and simmer under the lid closed for another 10 minutes, stirring occasionally. If you like your vegetable stew liquid, then add more water. But in my opinion, this will turn out to be a vegetable soup. 🙂
Important! Instead of peas, you can use any vegetable mixture, such as Mexican)
3. Perhaps after time the vegetables will not be ready yet, then simmer until they become soft. After that, add tomato paste, sour cream, finely chopped garlic, salt and pepper to taste.
4. Stir. Literally 2-3 minutes and turn off the stove. Miracle yummy is ready! Garnish with herbs such as parsley or dill. The dish should stand for a while and simmer, then it will be even tastier and more aromatic.
Important! The dish is prepared on big fire.
Vegetable stew of eggplants, zucchini, peppers, tomatoes and carrots
Of course, such a miracle is difficult to cook in the winter season, but in the summer, zucchini and eggplant are always in our diet. Therefore, try to cook according to this option and please your household. So, how to cook correctly and step by step?
We will need:
Cooking method:
1. It is best for eggplants and zucchini to be young. Because fruits that are not young will take a long time to remove the peel. Cut into cubes as shown in the picture.
Important! Has this ever happened to you? Vegetable stew is bitter, how can you fix it? It's all about the eggplants, before boiling or frying them, add salt and leave to soak for 20-30 minutes, the salt should kill all that bitterness. In general, I even really like the bitterness.
Oh, and don’t forget to wash them with running water after the time is up.
2. Now bell pepper, it’s best to take yellow or red, they give bright colors V ready dish. Clean them from seeds, carefully removing the core and wash. Using a kitchen knife, cut into small squares.
3. Try to take ripe tomatoes, but not too soft, otherwise it will be difficult to cut them. The knife must be well sharpened. Cut into pieces, it is best to keep them small.
Important! Make sure there are no tomato skins in the finished stew, as they will become rough and difficult to eat. It's best to remove them. How to peel tomatoes quickly and easily? Place the tomatoes in a bowl and cover with boiling water for 10 minutes. Then take it out and immediately put it in ice water. Voila, try it, the skin itself cleans itself of the tomato pulp.
4. Cut the onion into half rings, place it in a frying pan with vegetable oil, fry until almost done, stirring. Add finely chopped garlic, stir. Now the next step is the bell pepper, add it there.
Important! To achieve a unique taste, add a couple more spoons of tomato paste to this dish. Well, it turns out very tasty with it.
6. Add a little water to the pan and simmer all ingredients until cooked. Don't forget to stir. Season with salt and pepper. Bon appetit!
Serve as a main dish as a side dish, for example with these meat cutlets.
Vegetable stew from zucchini and tomatoes
This is probably the simplest and most popular look, when it’s summer outside and you really want something stewed and tasty. How to cook it so that everyone just “eats their fingers” :) A budget option, so to speak, an economy one, because there are a minimum of ingredients. It can be classified as a lean dietary species.
How do you serve the stew, cold or hot? I like it mostly hot, eaten cold, if there is a warm potato casserole with meat. Because then, my vegetable stew will act as a salad. What about you?
We will need:
- Zucchini - 1 pc.
- Tomatoes - 3-4 pcs.
- Onions - 1-2 pcs.
- Garlic - 2 cloves
- Parsley - 2 tbsp.
- Basil - 1 tbsp.
- Vegetable oil- 2-3 tbsp.
- Salt - to taste
- Black pepper - to taste
Cooking method:
1. Cut young zucchini into cubes. Of course, first you will need to remove the core and seeds inside the fruit. If the skin is thick, also remove it with a special knife or vegetable peeler.
2. Remove the skin from the tomatoes; to do this, pour boiling water over them in a bowl, then change the hot water to cold. Everything can be easily removed from the temperature difference.
3. We will fry the stew in a frying pan. To do this, first of all, add chopped zucchini and chopped onions rings or cubes. Add vegetable oil, mix well and simmer until the zucchini becomes soft. Then add the tomatoes, they will need to be cut into medium size, approximately as shown in this photo.
4. Simmer the vegetables until tender over low heat with the lid closed. At the end, add the garlic and herbs passed through a press. It could be parsley or basil. In general, I love dill the most. What do you usually put in?
5. Salt and pepper to your taste. Oh, what colorful beauty. And it's amazing! I'm just drooling! Have a nice one 😆)
Technology for preparing vegetable stew with potatoes and zucchini
This dish can be prepared during Lent; vegetarians simply adore it and devour it on both cheeks. My favorite boys also eat without stopping. So, I advise you to try it immediately!
We will need:
- Zucchini - 0.5 pcs.
- Potatoes - 3-4 pcs.
- Tomatoes - 2 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Sunflower oil - 2 tbsp. l.
- Pepper mixture - to taste
- Salt - to taste
- Bay leaf - 1 pc.
- Dried herbs - 2 tsp.
Cooking method:
1. Wash all vegetables well under running water. Then cut them arbitrarily the way you want. Or, tomatoes, zucchini, onions and potatoes into cubes, carrots into cubes, or grate on a coarse grater. In a cauldron, saucepan or deep frying pan, start simmering in stages, the first is the onion with vegetable oil until golden brown, the second is add grated carrots to the onions and fry for 2-3 minutes, then the third step is zucchini and potatoes, pour a little water and simmer for 15-20 minutes. At the end, add tomatoes, pepper and salt, stir.
2. Cook for another 3-4 minutes, sprinkle with a mixture of peppers or suneli hops, add bay leaf IR as desired, cover with a lid and let stand.
3. Distribute the stew stewed in a pan into plates and call everyone to the table. Nourishing, nutritious and looks so magical that you can’t take your eyes off it.
Vegetable stew with potatoes and cabbage, video
Well, now let’s look at how to cook the most primitive and ordinary version with cabbage. I suggest you watch it in this video from YouTube:
Vegetable stew with meat, potatoes, and cabbage
This year I prepared this dish with meat for the first time; as always, it had to be made separately in the form of something else, for example, meat zraza. For this option, you can take any meat, be it beef, pork, or even elk.
We will need:
- pork or beef - 600 g
- potatoes -3-4 pcs.
- onions - 2 pcs.
- zucchini - 1 shs.
- tomatoes - 2-3 pcs.
- salt and pepper to taste
For variety, you can make your own adjustments, for example adding cauliflower.
Cooking method:
1. So, let's figure out what to put after what, I think everyone understands that the meat should be cooked over the fire most of all. So start preparing this dish with it. Cut it into pieces or pass through a meat grinder, fry with onion in a deep frying pan, until almost done, add the onion not immediately, but at the end, when the meat is almost ready. Then finely chopped zucchini. Fry for 10-15 minutes
Important! Fry in refined vegetable oil.
2. Chop all other ingredients into cubes, this applies to potatoes and tomatoes. Stir and fry until cooked, moisture should appear from the tomatoes, so watch if the tomatoes are not juicy, then add a little water to the pan. Simmer until fully cooked until all vegetables are soft and aromatic. Salt, pepper, you can add your favorite seasonings.
Important! Simmer with the lid closed so that the vegetables release their aromas better.
3. Place in portions on plates. Garnish with leaves of any fresh herbs. Serve with sour cream and in a good mood. Delicious discoveries!
Vegetable stew with chicken and potatoes
Perhaps this option will be a godsend for you; if you make it without potatoes, it will be very low in calories.
We will need:
- chicken fillet – 500 g
- potatoes -5-6 pcs.
- onion - 1 pc.
- carrots - 1 pc.
- canned peas - 1 can
- tomatoes - 2 pcs.
- vegetable oil
- salt and pepper to taste
- green
Cooking method:
1. Cut fresh young potatoes into small pieces. Using a special knife, cut the carrots into bars. Boil the potatoes in a saucepan; you can add a little salt to the water.
Important! Once the potatoes are ready, drain all the water. What needs to be done to prevent vegetable stew from turning into mush? It is time to see that the potatoes are cooked and immediately drain the water. The readiness of potatoes can be determined by stabbing them with a knife while cooking. If the knife easily pierces the potatoes, then everything is ready.
2. Using a knife, chop the onion into half rings. Chicken meat or chicken fillet cut into cubes. Add salt and pepper.
3. Fry chicken pieces in a frying pan with vegetable oil. Keep in mind that in about 20-30 minutes the meat will be ready. Add tomatoes cut into pieces to it.
5. When serving, open the jar canned peas. Place on a plate and stir. Vegetable stew, its preparation will give you unusual taste summer, as well as a good hearty dinner. Bon appetit! To make it look even more appetizing, sprinkle with herbs. And it feels like you can cook no worse than a chef in a restaurant, doesn’t it?
Vegetable stew with mushrooms, zucchini and potatoes
We will need:
- eggplant - 1 pc.
- bell pepper - 1 pc.
- potatoes - 2-3 pcs. optional
- onion - 1 pc.
- garlic - 2 cloves
- vegetable oil - 2-3 tbsp
- pepper and salt to taste
Cooking method:
1. Cut the eggplants into cubes. There is no need to remove the peel. If you don’t like bitterness, then fill them with water and add salt, let them stand for 15 minutes, then pour out the water. The bitterness should go away.
2. Peeled potatoes, bell peppers, and onions also cut into cubes. Place all the chopped ingredients in a cauldron or frying pan and fry with vegetable oil.
Important! Don't forget to stir the vegetables so that nothing burns.
2. After you see that the eggplants have become soft and the potatoes are almost ready, add the mushrooms. You can use any mushrooms; if you fry or stew from pickled ones, then, in principle, you will have to simmer for much less time, about another 5 minutes. If the mushrooms are fresh, then simmer for 15-20 minutes until they are well cooked.
Important! You don’t have to add potatoes to this dish; you can make it without potatoes. It will turn out very tasty too!
3. Season with salt and freshly ground black or red pepper if desired. At the end of stewing, add finely chopped garlic. Stir and let the dish brew.
4. This mushroom delicacy is truly a divine miracle, it looks simply fantastically beautiful. Garnish with parsley or basil.
Vegetable stew with zucchini and potatoes in a slow cooker
Well, how can you cook the fruits of summer without a miracle helper, of course you can’t do without it. This version uses unusual spices, you can use your favorite ones. In a multi-cooker you can cook or stew using any of the options presented in this article. So choose at your discretion and create the most delicious masterpieces.
The most popular and easiest version of stewed vegetables for which,
We will need:
- potatoes - 4-5 pcs.
- zucchini - 1 pc.
- onion - 1 pc.
- white cabbage - 200 g
- carrots - 1 pc.
- bay leaf - 1 pc.
- paprika - 0.5 tsp
- seasoning for vegetables - 1 tsp
- curry - 0.5 tsp
- dried and fresh garlic - 1 clove
- vegetable oil
- water - 0.5 tbsp.
Cooking method:
1. Chop the zucchini and cabbage, just like in the picture.
2. Cut the potatoes and onions into cubes too.
3. Place chopped potatoes and onions into the multicooker bowl, add vegetable oil. Turn on the “Fry” mode without a lid and fry for 10-15 minutes. Then add zucchini and cabbage. Grate the carrots on a coarse grater and place them there. Salt, pepper, sprinkle with aromatic seasonings. Stir the dish and simmer for 20 minutes.
The next step is to select the “Stew” mode, pour water into the food, stir, close the lid and wait 15 minutes.
Then open the multimiracle and throw in a laurel leaf. Let all the ingredients sit and simmer.
Important! If you add laurel at the very beginning of cooking, it will add bitterness to the dish. Always put it at the end everywhere.
4. When serving, garnish with dill and sprinkle with grated garlic for a better aroma of the dish.
Vegetable stew in pots in the oven
As you know, in pots it always turns out richer and more aromatic. So why not cook vegetable stew in them. Do you cook in dishes like this?
Interesting! It turns out that if you cook this dish without zucchini and without potatoes, you will get an Armenian dish called Ailazan. It is also prepared without meat, but with great love and care for loved ones, such a vegetable creation.
We will need:
- Eggplants - 2 pcs.
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Bell pepper - 2 pcs.
- Potatoes - 3-4 pcs.
- Tomatoes - 2 pcs.
- Onions - 1 pc.
- Vegetable broth - 0.5 tbsp. or water
- Olive oil - 2 tbsp
- Greens - to taste
- Salt and pepper - to taste
Cooking method:
1. Cut the onion, zucchini and eggplant into cubes, or as small as possible.
2. Second stage - cut the tomatoes thinly into semicircles, carrots and red pepper into strips.
Important! Remove the skin from the tomato so that it does not interfere with eating.
3. Potatoes into cubes, pour vegetable or olive oil into a frying pan and place potatoes, eggplants, zucchini, onions, salt and pepper. Fry for about 15 minutes. Next, they need to be placed from the frying pan into pots. Now fry the tomatoes and bell peppers separately in another frying pan with oil (salt and pepper), for about 5 minutes, and then place in the pots.
4. Now fill the pots with water or any broth, maybe vegetable or meat. Simmer baked vegetables in the oven for 15 minutes at 200 degrees.
Cunning! The broth can be frozen separately, into lumps like these, and then when opportunity add it to any dishes.
Decorate the finished dish with herbs. It tasted like kindergarten or the feeling that I'm in school years I ate this stew. Bon appetit, friends!
Friends, have you tried cooking this dish from frozen vegetables? Write your comments about this. I only made stews for the winter in jars with lids.
Well, that's all for me. I wish everyone have a great day and a cheerful, mischievous mood. Until next time. Bye bye!
P.S. Anecdote of the day: On the porch near the store, an elderly woman stands and sells tomatoes. Huge inscription:
— Tomatoes from Chernobyl. A man comes up and says:
- What are you talking about?! Will anyone buy them, why did I write that!
- They take it, my dear, they take it just like that. Some for the mother-in-law, some for the son-in-law...
Good day everyone!
The warm season is open, summer has arrived, hooray! This means that we will soon be harvesting vegetables, as well as cooking, making preparations, etc. And, as usual, we will delight our cheerful family at the table, for example by preparing them a vegetable stew. Let's consider only the best, most delicious and simple recipes. I think you don't mind))).
This is a divine dish in which various products can intersect, and most importantly, all the ingredients can be taken not in exact proportions, but by eye. There are quite a lot of options, you can even make it for a holiday in the form of ratatouille.
Agree, there is nothing easier than taking and combining all the fresh vegetables into one whole, you just need to do it correctly and not mix anything up. But there are even more satisfying options if you add minced meat or meat. But what you can’t do without is zucchini or eggplant; some people don’t accept this dish without potatoes or cabbage. On one culinary blog http://bitbat.ru/ovoshhnoe-ragu-iz-baklazhan.html I really liked the version of stewed eggplants with vegetables, I recommend checking it out.
Also, the process itself, or rather the place in which you will cook, can be completely different, for example, you can bake it in the oven, or you will use a frying pan for this purpose and the vegetables will be stewed perfectly. Or a super quick cooking option - in a miracle device called a multicooker.
In fact, no matter what type you choose, it will give you a piece of summer, and it will also look bright and quite beautiful on a serving plate that is sure to lick your fingers. And you will want to please your loved ones again and again with this new product, if you have never cooked stew in your life.
I don’t know about you, but vegetables are my favorite side dish. Of course, to make it more satisfying, you have to add pork (shoulder) or beef to this dish. If you don’t do this, it won’t be as satisfying and your husband won’t appreciate it. Yes, and my little men. In fact, I don’t see anything wrong with this, besides, the broth turns out to be so rich and even somewhat reminiscent of soup, so sometimes I make this luxury for lunch or dinner.
I decorate the vegetable stew with parsley and add some finely chopped dill. This is to whet your appetite even more. Although... there’s always more than enough of it anyway.
We will need:
Stages:
1. Head cleaned white onion cut into small cubes. And in order to have fewer tears, remember, place the head in the refrigerator for 2 hours in advance, and then take it out and act.
2. Take meat only chilled, or defrost in advance, cut into pieces similar to cubes. So that it cooks quickly and turns out tender and soft.
Then place the pieces in a frying pan with vegetable oil and fry under a closed lid over medium heat for about 10 minutes. Oh, the smell is fragrant.
3. Meanwhile, while the pork is roasting, cut the carrots into strips. Remove the core and stalk from the bell pepper. Chop it up free form for small plastics.
After the meat has released all its juices, add the onions first and stir. Season with salt and pepper until the onions soften and release their liquid. Fry on the lowest heat under the lid, less than 5 minutes have passed, the onion has become transparent, so add the carrots, salt and pepper. Frying time is again about 5 minutes.
4. Peel the potatoes and cut into large cubes. All pieces should be the same size.
5. And as you guessed, place the sweet bell pepper in the frying pan and stir. Cover with a lid and fry for another 4 minutes.
6. Chop the zucchini, like the potatoes, into square-shaped plastic. If you find a vegetable that is too old, cut off the peel and remove the seeds. But it’s better to take young “exhibits”.
7. Potatoes and zucchini need to be placed in a frying pan together, but this is how it should be done. First, spread the potatoes over the entire surface, and then the zucchini, that is, it should lie on top so that it releases the juice and saturates all the other vegetables below. Don't forget to add pepper and salt to your liking. Simmer for 5 minutes.
8. Meanwhile, let's continue to chop the tomatoes. You can remove the skin; to do this, keep them in boiling water for a couple of minutes and it will come off easily. You don’t have to remove it, decide for yourself, if the tomatoes are young, then you won’t even feel the skin in them, it will be soft.
9. Well, after some time, place them in the pan. Season and continue roasting for 15 minutes.
10. Add greens at the very end for beauty and aroma, chop them finely with a sharp knife. Stir. Cover with a lid and leave for 1-2 minutes. Then taste the stew to see if it’s done, turn off the stove.
11. And so, take a large spoon and taste. Look how much gravy there is, cool. If you don’t like it that way, then open the lid during the last 10 minutes and all the excess moisture will evaporate. This summer-autumn dish will delight you and your household with its aroma and beauty.
That's how friends seem to be regular products, and how gorgeous they look, don’t you agree? Bon appetit!
Stew with zucchini and cabbage - a quick and tasty recipe
Well, we prepared this dish with meat, but we could have used chicken, but more on that later. Now let's do it with white cabbage. Many people simply adore her, and rightly so, don’t forget her.
I’ll tell you a secret, this was the first time I used this method of cooking, but I liked it and recommend that you try it too. The secret of this delicacy is in the original sauce; not everyone adds it everywhere. It will give juiciness and a certain aroma, and most importantly the color will be quite red and elegant. In general, you will soon see everything for yourself.
We will need:
- fresh potatoes - 4 pcs.
- cabbage - half a head of cabbage
- tomatoes - 2 pcs.
- zucchini - 1 pc.
- carrots - 1 pc.
- garlic - 1 clove
- tomato paste - 3 tbsp
- salt and pepper
- parsley or dill - a bunch
- sunflower oil - 3.5 tbsp
Stages:
1. For this culinary masterpiece, choose only the ripest and freshest vegetables. After all, the final result will depend on them. Zucchini must be washed, like all other vegetables and herbs, in running water. And then don’t chop it up, take a kitchen knife and chop it into half rings; if the zucchini is huge, then you can cut it into cubes or in some other way.
Chop the peeled carrots in the same shape; no need to chop them.
2. Chop the cabbage either with a knife or use a vegetable slicer. It makes it even faster and more beautiful.
3. Pour vegetable oil into the frying pan sunflower oil and add pieces of zucchini and carrots, stir. Simmer with the lid closed for about 5-6 minutes.
Well, of course, cut the cabbage leaves into strips, stir, carefully add salt and pepper. Close the lid and simmer for 3 minutes.
5. Meanwhile, build tomato juice, dilute the paste in cold water, you will need about 1 cup.
6. Pour this sauce into the side dish and fry again until almost all the moisture has evaporated and the potatoes and cabbage are ready to eat. This usually takes 30 minutes, depending on the type of potato.
At the very end, almost before serving, add garlic to the frying pan, pass it through a press or chop it quite finely with a knife.
It looks very elegant and cute, I want to try it already. So what are you waiting for, it's time to grab your spoon and plate. Eat hot or warm. Although even when cold, such a delicacy is delicious, especially when you have someone to try it with. Happy discoveries, gentlemen!
Video recipe on how to make stew from vegetables and chicken
Now I offer another sensational masterpiece of this year, and last year it was popular too, you know what I mean. Then watch this video and everything will become clear. I think most of you will definitely be happy, because almost everyone loves chicken meat, because it is very tender and tastes great.
Personally, I and my entourage almost always choose it; it is also not so high in calories and is considered dietary. Of course, you can modify this dish and add something of your own, for example, your favorite spices and seasonings.
How to cook vegetable stew in a saucepan according to the simplest recipe
Everyone is always chasing such options, because we are always in a hurry to get somewhere, especially if we are also working. By the time you get home, you want to eat, and then just such a recipe can come to the rescue, which everyone will surely like.
Keep it in your piggy bank or write it down in a cookbook so you don’t lose it. After all, this is a great thing if, in addition to everything, you prepare any side dish, for example or
In principle, you can use absolutely any vegetables that you have at home as part of a vegetable stew, so have fun with it.
And also, if you have a multicooker, you can throw all the ingredients into it, but if not, then use a regular saucepan for this, it is primarily our assistant in the kitchen.
We will need:
- zucchini - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- Bulgarian sweet pepper— 1 pc.
- tomato - 2-3 pcs.
- garlic - 2-3 cloves
- salt, pepper
Stages:
1. Start cooking by chopping all ingredients. Finely chop the onion, then grate the carrot on a coarse grater, or chop it into slices. First, throw the carrots and vegetable oil into the pan one by one and fry for a couple of minutes. Then add chopped onion and stir. The result will be a cool combination, as if you were making a roast.
3. Chop the bell pepper and add it to the pan with the rest of the ingredients, stir. Chop the garlic with a knife.
4. All that remains is to cut the ripe and juicy tomatoes into half rings. Season with salt and pepper.
5. Simmer for about half an hour with the lid closed, stirring.
The heat should be medium, never high, otherwise everything will get fried.
6. Well now take a ladle and pour into cups. Oh, how fragrant, tasty and such a thing will go well with and even with
Sauteed zucchini and eggplant in the oven
Now let's look at the healthiest and easiest cooking option - in the oven. How's that for an idea? Yes, it is not always possible to do this if it is very hot outside and the temperature is 40 degrees. But there are also cool days, or it’s already autumn.
Therefore, just in case, I’m sharing another small and unique culinary miracle. Plus it turns out so cool appearance that you obviously want to do it after viewing the photos. Awesome and beautiful presentation never leaves anyone indifferent. And this magical smell simply drives you crazy and will captivate everyone to quickly come and try this dish.
We will need:
- sweet bell pepper - 1 pc.
- eggplants - 2 pcs.
- zucchini - 1-2 pcs.
- carrots - 1 pc.
- tomatoes - 3 pcs.
- onion - 1 pc.
- garlic - 3 cloves
- olive oil - 4 tbsp
- oregano or dried herbs for vegetables
Stages:
1. Rinse all vegetables well and then wipe dry with a towel. Cut pretty in large pieces, as shown in the picture below. Of course, you can cut it more finely, then decide for yourself.
2. Zucchini and eggplant are also not cut too finely, but again you can do it differently, at your discretion.
3. Pour olive oil into the eggplants and stir with your hands, and then place on a baking sheet. Follow with zucchini, red or yellow bell peppers, tomatoes, onions and garlic. Season with salt and pepper and crush the oregano. Drizzle with olive oil and toss on a sheet.
4. Place in the oven, preheat it to 200 degrees for 15-20 minutes.
5. One more time, after about 10 minutes, you can remove it from the oven and stir with a spatula. This mix turned out great, simply mesmerizing.
Tip of the day! You can freeze several servings after everything has cooled, and then defrost as needed and heat in the microwave. And in just a couple of minutes you will have lunch or dinner ready.
This masterpiece belongs to Italian cuisine, well, we don’t mind. Eat for your health! Bon appetit, friends!
Recipe for slow cooker stew
Do you know that many Russians are accustomed to considering sauté and stew to be a dish that we inherited from the French. Unfortunately, we cannot afford to cook it as often as we would like. Usually these are summer days, because in winter you can’t get all the necessary components, but I would like to. So now take all the vegetables and cast a spell, and each time the stew will turn out completely different.
Did you know? But, in principle, you can add a different amount of ingredients each time, there are no particularly precise instructions here, and get new variations that will give interesting notes in taste.
But to be honest, many are chasing the classics, let’s not lag behind them and will do it according to the traditional version, but not in a saucepan or frying pan, but in a slow cooker. After all, it simplifies our life, and most importantly, the dish becomes even better, because vegetables are stewed and simmered in it under great pressure. It turns out like grandma's in a Russian stove.
We will need:
- tomatoes - 2 pcs.
- eggplants - 2 pcs.
- onion head - 1 pc.
- zucchini - 1 pc.
- cabbage — — 250-300 g
- mayonnaise - 3-4 tbsp
- salt - 1 tsp
- bell pepper - 1 pc.
- carrots - 1 pc.
- dill and parsley
Stages:
1. Start with the most basic, chop the cabbage into strips, slices, and then zucchini and eggplant into cubes. I also recommend cutting the bell pepper into small pieces.
Interesting! If you don’t like a certain bitterness in eggplants, you can soak them in salt water or simply remove the blue peel from them. Cool, but it works.
2. Cut the well-washed tomatoes into small cubes, but it is not necessary to remove the skin. Place in the multi-remote bowl).
Place the next layer of eggplant and zucchini on top of the tomatoes. Then onion (cut into cubes), bell pepper and cabbage.
Grate the carrots using a grater with large holes. and also add it here, you can add it along with the onion.
3. Pour or squeeze the mayonnaise from the soft packaging. Add salt and mix thoroughly. Close the lid and select the appropriate mode, on Redmond or Polaris it is “Extinguishing”, time - 45 minutes.
Vegetable stew with potatoes and zucchini
And here's another delicacy, don't miss it. After all, each of the proposed options is different in some way. It seemed that even the way we cut the ingredients changed the taste of the final dish. This is the magic of cooking, ahah.
Only real chefs and housewives know that the secret of any delicacy is the mood and attitude in which you make it. So smile and get to work. And this instruction will help with this. There is nothing difficult, even a schoolchild or a beginner can figure it out.
We will need:
- tomatoes - 3 pcs.
- zucchini - 1 pc.
- potatoes - 2 pcs.
- carrots - 1 pc.
- curry - pinch
- parsley - a bunch
- onion - 1 pc.
- yellow pepper - 1 pc.
- garlic - 1 clove
- vegetable oil
Stages:
1. Prepare all the ingredients for work, cut them into fairly large cubes.
2. Then place in a frying pan, heat it with vegetable oil and fry the potatoes for 5 minutes under a closed lid. Next, add carrots, peppers and onions. Stir and add a little salt. You can also add vegetable oil if you see that it is dry, so that nothing burns. Fry until done.
3. Add zucchini to the vegetables, they cook quickly, about 5-7 minutes, and add the tomatoes. If you like black ground pepper or sprinkle with chili. Cover and simmer for another 7 minutes. At the very end, add finely chopped garlic and curry for flavor.
4. That's all the witchcraft, but the way it looks is just superb. Garnish with parsley. Cool, try it. It looks great, very bright and drop-dead beautiful. Bon appetit!
Mushroom stew with vegetables
To be honest, I was about to finish writing this post, and then I remembered that there was also an option with mushrooms. After all, many people adore this delicacy and I am no exception. Watch and learn with the owner of this video.
The secret ingredient here is sour cream, who would have thought, but it is it that adds some zest and piquancy. And if you don’t like it, then replace it with tomato sauce(ketchup).
Cooking does not take much time, so no meat is added here, but instead use champignons or those mushrooms that you have. Take them fresh, not pickled.
That's all friends! This is the note for today. I hope you liked the options, and you will definitely cook something delicious from vegetables today. See you in the next issues.
Stew made from a variety of vegetables is rightfully considered the most popular, but at the same time a simple dish. Basically, all you have to do is take any food, chop it randomly and simmer over low heat in a large saucepan.
But even here there are little secrets. After all, all vegetables differ in their original structure, so it is very important to follow the sequence of their laying, and to achieve a more interesting taste, fry them separately.
In addition, the most incredible experiments are allowed in the preparation of vegetable stew. You can stew only vegetables, or you can add meat, minced meat, mushrooms and other products to them. It all depends on what exactly is in the refrigerator today.
Vegetable stew - recipe + video
Young vegetables, cooked original recipe with video, they will save all their beneficial properties and turn into a delicious dish.
- 4 medium zucchini;
- 3 young eggplants;
- 2 bell peppers;
- 6 medium tomatoes;
- 1 large onion;
- 2 garlic cloves;
- 2–3 tbsp. olive oil;
- 1 tsp salt;
- ½ tsp. pepper;
- ½ tsp. ground nutmeg;
- a little dry or fresh thyme.
Preparation:
- Cut the tomatoes crosswise from the sepal side, pour boiling water over them and leave for 5 minutes. Then remove the skin and chop the pulp into cubes.
- Cut the zucchini into slices, the eggplant into large cubes, the pepper into strips, and the onion into thin half rings.
- Heat the olive oil in a cauldron and add all the prepared vegetables at once. Fry them with active stirring for about 5-7 minutes.
- Add salt, pepper and nutmeg, top with a sprig of thyme and peeled cloves of garlic.
- Cover with a lid, reduce heat to low and simmer for at least 40–45 minutes.
- Before serving, remove the garlic and thyme and stir the contents of the cauldron.
Vegetable stew in a slow cooker - step-by-step recipe with photos
The multicooker is simply designed for dishes that require slow and even simmering. Vegetable stew in a slow cooker turns out especially tender and tasty.
- 2 zucchini;
- a small fork of young cabbage;
- 6–7 pcs. new potatoes;
- 2 medium carrots;
- 1 large onion;
- 3 tbsp. tomato puree;
- bay leaf;
- salt, pepper;
- garlic to taste.
Preparation:
- Cut the zucchini and carrots into equal cubes.
2. Chop the peeled potatoes into large cubes.
3. Chop the onions and finely chop the cabbage.
4. Set the multicooker to steam mode for 20 minutes. Load all the vegetables inside except cabbage.
5. After the signal, add tomato, young cabbage, chopped garlic, salt and pepper to taste. If you use old cabbage, you can add it with all the ingredients at once.
6. Extend the program time by another 10–15 minutes. Don't forget to stir the contents of the bowl a couple of times.
Vegetable stew in the oven - super recipe
This super recipe will tell you in detail how to prepare the most exquisite vegetable stew in the French style. And then you will be able to surprise your guests and household members with an incredibly light and beautiful dish called “Ratatouille”.
- 1 long eggplant;
- 2 sized zucchini;
- 4 medium tomatoes;
- 3–4 garlic cloves;
- 1 sweet pepper;
- 1 onion;
- 1–2 tbsp. vegetable oil;
- salt and pepper;
- 2 bay leaves;
- some fresh herbs.
Preparation:
- Cut three tomatoes, zucchini and eggplant into equal rings 0.5 cm thick.
- Place the mugs vertically in an oiled baking tray of a suitable size, alternating them. Drizzle with oil, toss in bay leaves and season generously with pepper.
- Cut the pepper and onion into small cubes and fry in oil.
- Remove the skin from the remaining tomato, grate the pulp and add it to the fried peppers and onions. Add a little water (about ¼ tbsp.) and simmer for about 5 minutes. Salt the tomato sauce to taste. At the end, add chopped herbs and garlic.
- Pour the prepared sauce over the baking tray with the vegetables and place it in the oven preheated to 180°C for about one hour.
Vegetable stew with zucchini - a very tasty recipe
If there are only zucchini left in the refrigerator, then following this recipe you can get an amazing stew that will go perfectly with any porridge, pasta and, of course, meat.
- 2 small zucchini;
- 2 bell peppers;
- 2 carrots;
- 1 large onion;
- 4 tomatoes;
- salt and pepper to taste;
- green.
Preparation:
- Wash the zucchini, cut each one lengthwise into 4 pieces, and then chop into smaller pieces.
- Quickly fry until golden in a little oil and transfer to a saucepan.
- Cut the carrots into large slices, and the onion into small cubes. Fry them in the remaining oil until soft.
- Add the tomatoes cut into slices. Season with salt and pepper. Cover with a lid and simmer for 5–7 minutes.
- At this time, remove the seed capsule from the peppers, cut them into strips and place them in a pan with the zucchini.
- Pour the tomato-vegetable sauce in there, stir, add a little more salt if necessary.
- Simmer over low gas until the liquid in the saucepan is reduced by half and the zucchini becomes soft.
- At the end, add chopped greenberries and, if desired, a little garlic.
Vegetable stew with potatoes - classic recipe
Vegetable stew with potatoes can be prepared at different times of the year using any vegetable products. But a dish made from young vegetables is especially tasty and healthy.
- 600–700 g small new potatoes;
- 1 large onion;
- 1 large carrot;
- 1 small zucchini;
- ½ small head of cabbage;
- 2–4 tomatoes;
- 1 large sweet pepper;
- 3 tbsp. tomato;
- garlic, pepper and salt to taste.
Preparation:
- Wash the young potatoes clean and peel them if desired. If the tubers are small, this is not necessary. If they are large, additionally cut them in half or into quarters.
- Heat vegetable oil in a deep frying pan and fry the potatoes. Once it turns golden, transfer to a separate container.
- Add the diced zucchini to the frying pan, and a little later add the pepper, cut into strips. Fry a little and add to the potatoes.
- In a practically dry frying pan, simmer finely shredded cabbage. Also add it to the vegetables.
- Add a little oil to the pan, throw in finely chopped onion and coarsely grated carrots.
- Fry until soft, then add the diced tomatoes. (In the winter version, it is not necessary to add tomatoes; you can get by with just tomato.)
- As soon as they soften a little, add the tomato, add a little water (about ½ cup), salt and pepper. Simmer the sauce over low heat for about 15 minutes.
- Pour the prepared sauce over the fried vegetables and stir. If necessary, add more boiled water, add salt to taste.
- Cover loosely with a lid and simmer everything together for 20–30 minutes. About 5-7 minutes before turning off, throw in the chopped garlic and herbs.
Vegetable stew with chicken
Tender chicken meat and fresh vegetables go together just perfectly. In addition, this is an excellent option for a light but satisfying dish for a family dinner.
- 1 kg of zucchini;
- 0.7 kg eggplants;
- 0.5–0.7 kg chicken fillet;
- 4 small onions;
- the same amount of tomatoes;
- 3 large potatoes;
- 2 sweet peppers;
- 2 carrots;
- 1 small garlic head;
- spices and salt to taste;
- greens optional.
Preparation:
- Cut the carrots into thin slices, and the onions into quarter rings. Fry them in oil until golden brown.
- Cut the chicken fillet into small slices and add them to the frying pan with the onions and carrots. Fry everything together over medium heat for about 10 minutes.
- Cut the eggplants and zucchini into equal cubes. Sprinkle the first ones with salt and leave for 5-7 minutes to remove the bitterness.
- At this time, throw the potatoes, cut into large strips, into the pan.
- After another 5-7 minutes, add the zucchini, and then the washed and drained eggplants. Fry everything together for about 5 minutes.
- Pour about 100-150 hot boiled water into the vegetables, cover with a lid and simmer on low for 20 minutes.
- Cut the peppers and tomatoes into circles, place on top of the stew, simmer without stirring for 3-5 minutes.
- Salt and season to taste, add herbs and pressed garlic. Stir gently and simmer for another 10–15 minutes.
Vegetable stew with meat
Meat and vegetables make a complete dish, including everything you need for a hearty lunch or dinner.
- 500 g beef or lean pork;
- 500 g potatoes;
- 1 large torch and carrot each;
- ¼ small head of cabbage;
- 1 sweet pepper;
- salt, pepper, bay leaf;
- small chili pepper.
Preparation:
- Cut the meat into pieces and fry in vegetable oil until golden brown over high heat.
- Cut the carrots into thick strips, the onions into quarter rings, and send them to the meat.
- Once the vegetables are fried, throw randomly chopped potatoes into the pan. Stir, fry a little and reduce heat to medium.
- Last place the bell pepper, cut into strips, and shredded cabbage. Add half a glass of hot water, salt, throw in bay leaf, chopped chili pepper (without seeds) and season to taste with spices.
- Cover with a lid, after 5 minutes of simmering, stir gently and continue simmering for about 45–50 minutes.
- About 5-10 minutes before the end, remove the bay leaf, add chopped garlic and, if desired, fresh or dry herbs.
Any vegetable in a stew can be the main one. It all depends on the quantity of a particular product. To prepare a vegetable dish from eggplants, you need to take a little more of them.
- 2 large (without seeds) eggplants;
- 1 small zucchini;
- 2 carrots;
- 2 tomatoes;
- 1 onion;
- 2 bell peppers;
- 2 tbsp. vegetable oil;
- 100 ml vegetable broth (or just water);
- 1 tsp Sahara;
- 2 tsp freshly squeezed lemon juice;
- salt, pepper, garlic to taste;
- greens if desired.
Preparation:
- Cut the eggplants with the skin into large cubes, sprinkle generously with salt and leave for 10–15 minutes.
- Roughly chop the zucchini, onions, carrots and peppers. Remove the skin from the tomatoes and chop the pulp.
- Wash the eggplants, dry them a little and place them together with the onions, zucchini and carrots in a preheated frying pan with the required amount of oil.
- Fry the vegetables over high heat for about 5-7 minutes until they soften and brown a little.
- Add pepper and tomato pulp. Add sugar, salt and season to taste. Add broth or water. Cover with a lid and simmer for about 30–40 minutes.
- Almost before turning off, pour in lemon juice, add chopped garlic and, if desired, herbs, stir. Let the vegetable stew sit for 10-15 minutes before serving.
Vegetable stew with cabbage
To prepare vegetable stew, you can use not only traditional white cabbage. A dish made from cauliflower is even tastier and more original.
- medium head of cauliflower;
- 1 onion;
- 1 carrot;
- 1 small eggplant;
- the same zucchini;
- 2–3 medium tomatoes;
- 1 bell pepper;
- salt, pepper, herbs.
Preparation:
- Place the head of cauliflower in boiling water and cook for about 10–20 minutes. As soon as it can be easily pierced with a knife, drain the water and cool the forks. Divide it into individual inflorescences.
- Cut the carrots into large, fairly long strips, and the onion into half rings. Fry until golden brown in vegetable oil.
- Add the eggplant cubes, followed by the zucchini. As soon as the vegetables are covered with a brown crust, throw in the pepper, cut into quarter rings.
- After another 5-7 minutes, add tomatoes, cut into slices or cubes. Add salt and season with spices to taste.
- After 5 minutes of simmering, transfer the boiled cabbage to the frying pan, stir gently with a spoon, add a little water so that a liquid sauce forms at the bottom.
- Cover with a lid and simmer on low gas for about 10–20 minutes until fully cooked. Before serving, sprinkle with herbs, and pour sour cream over each serving.
How to cook vegetable stew? Recipe Variations
Vegetable stew is a fairly simple dish that can be prepared all year round at least every day. Fortunately, the abundance of summer and autumn vegetables provides ample scope for improvisation and experimentation.
Vegetable stew with cabbage and potatoes
- 0.9 kg of white cabbage;
- 0.4 kg potatoes;
- 0.3 kg carrots;
- 2 onions;
- 3 tbsp. tomato;
- salt, pepper;
- 10 g dry basil;
- 3 bay leaves.
Preparation:
- Cut the onion into half rings and fry in a small portion of oil until transparent. Throw in the grated carrots and fry until golden brown. Add a little oil if necessary.
- After 3-4 minutes, place the potatoes, cut into large cubes, into the pan. Fry for another 3-5 minutes.
- Add coarsely shredded cabbage and stir.
- After 5 minutes, reduce the gas, add tomato, diluted with water to 300 ml, to the vegetables. Season to taste with spices and salt.
- Stir and simmer covered for at least 40 minutes. Before serving, remove the bay leaf and let the vegetable stew rest for another 10 minutes.
Stew with cabbage and zucchini
- 2 zucchini;
- 1 fork young cabbage;
- 2 onions;
- 1 medium carrot;
- salt, spices, vegetable oil.
Preparation:
- Fry onion rings and grated carrots in a frying pan.
- Add the zucchini cubes and cook for 10 minutes over medium heat.
- Cut the cabbage into checkers and add to the already fried vegetables. Stir and add a little water if necessary.
- Simmer for about 25–30 minutes. Add salt to taste and season with suitable spices.
- After another 5-10 minutes, remove from heat.
Stew with zucchini and eggplant
- 1 eggplant;
- 2 zucchini;
- 3 medium carrots;
- 1 large onion;
- 2 sweet peppers;
- 0.5 l of tomato juice;
- salt, sugar, pepper.
Preparation:
- First of all, chop the eggplants into large pieces, sprinkle them with salt and give time for the bitterness to go away. After 15–20 minutes, rinse the blue ones with water and squeeze them out.
- Pour a little vegetable oil into the bottom of a thick-walled bowl. Throw in randomly chopped onions, followed by grated carrots.
- After the vegetables are lightly fried, add the pepper, cut into strips.
- After 3-5 minutes, cut the zucchini into cubes according to the size of the eggplants. Simmer over low heat for 5–7 minutes.
- Now add the blue ones, and after 10 minutes of slow simmering, add the tomato juice. In summer and autumn it is better to use fresh, twisted tomatoes.
- Add salt, a little sugar and your favorite spices to taste. Don't forget to stir, and after another 10-15 minutes the stew is ready to be served.
Date of publication: 09/28/2017
Vegetable stew in the summer, in any form, cold or hot, is very good. They prepare a stew with zucchini, potatoes, and eggplants. And any other vegetables. And although it is a vegetable, it is even prepared with meat.
Mostly vegetables are fried in a frying pan, but can be cooked in the oven or in a slow cooker. I wrote an article a long time ago in which three interesting recipes and it's called: Ratatouille - vegetable stew. Be sure to watch it, it's really beautiful, original and interesting.
Recipes for vegetable stew prepared at home with zucchini, eggplant, potatoes
Let's look at a few recipes, with different ingredients and prepared differently.
1. Recipe for a very tasty aromatic vegetable stew
Ingredients:
- Eggplants - 5 pcs.
- Sweet peppers - 4-5 pcs.
- Onions - 3-4 heads
- Potatoes - 600 g.
- Medium tomatoes - 3 pcs.
- Tomato paste - 1 tbsp. l. (or 1 cup grated tomatoes)
- Garlic - 5 cloves
- Salt, pepper to taste
- Sugar - 2 tsp.
- Bunch of purple basil
- bunch of cilantro
- Vegetable oil
Preparation:
1. Wash the eggplants, cut off the ends on both sides, and cut into large pieces. Place in a deep cup. Add a teaspoon of salt, stir and leave for 15-20 minutes so that they release juice and the bitterness goes away. After this, rinse well, squeeze and dry with paper towels.
2. Also cut the potatoes coarsely.
Try to cut vegetables in the same size. Especially for salads and stews. It is both beautiful and convenient to eat.
3. Coarsely chop the onion. Wash the greens, dry and chop.
4. Wash the sweet peppers, dry them, cut out the core and chop coarsely. Use sweet peppers whenever possible. different colors, red, yellow, green. Then you will have a beautiful stew.
5. For tomatoes, make a cross-shaped cut on the side opposite the stalk. Place them in boiling water for 2-3 minutes, after which you can take them out and put them in cold water so that you can continue working with them without getting burned, or just let them cool a little. Now loosely remove the skin and chop coarsely.
6. Peel the garlic and crush it with a garlic clove.
Let's start frying the vegetables
7. Pour vegetable oil into the frying pan so that it covers the bottom. Heat well and place the potatoes in the pan. Fry until almost done over high heat.
8. Remove the potatoes from the pan with a slotted spoon and place in a colander to drain off excess fat.
9. Add eggplants to the same oil. If you poured little oil the first time, add more, but be sure to let it warm up. After 5-7 minutes, add chopped onion. Mix everything.
When you put something in a pan, especially a hot one, don't forget to stir it right away.
10. When the onion becomes transparent, add sweet pepper. Mix everything again. At this time you can add hot pepper if you like. We didn't add it.
11. Let it warm up for a couple of minutes and return the potatoes to the pan. Add half the garlic, ground black pepper, you can also add red pepper. Add tomato paste or ground tomatoes, or tomato juice. Fresh tomato slices, sugar.
12. Pour in half the greens.
13. Set the fire to maximum. Mix everything gently and lightly. Don't make porridge from vegetables. Close the lid and leave for 5 minutes. Then add the remaining garlic and herbs, smooth them over the surface of the vegetables and lightly press them with a spoon.
We don't add water at all. All vegetables are stewed in their own juice.
14. Cover again for a few more minutes.
15. Then turn off the heat and let it brew for another 30 minutes to two hours. Who has how much patience?
16. Our vegetable stew is ready.
Serve the dish hot or warm, first sprinkled with fresh herbs.
Look at this beauty. It’s a pity to eat it, I want to look, but the aroma emanates from it is impossible to stand.
Bon appetit!
2. Vegetable stew with zucchini, tomatoes and carrots
Ingredients:
- Zucchini - 2 - 3 pcs.
- Carrots - 1 pc. (large)
- Onion - 1 head
- Tomato - 1 pc.
- Salt, pepper, curry
- Garlic - 1 tooth.
- Green onions, parsley.
- Vegetable oil for frying
Preparation:
1. Wash all products, dry them, clean them if necessary.
2. We have young zucchini, cut them into large slices, without peeling the skin, about 0.5-0.8 cm thick. You can cut them a little thicker or a little thinner, but this will simply increase or decrease the cooking time. Well, too thick ones can be tough.
3. Lightly add some salt to the zucchini, mix and leave to stand while we work on other vegetables.
4. Cut the carrots into large strips. Cut the onion into thin half rings.
5. Place the frying pan on maximum heat, pour in vegetable oil and heat it up. Place the zucchini in the pan and fry on both sides until the zucchini begins to brown on each side.
6. When the zucchini is fried, add the onion and fry until the onion is transparent. Add carrots to onions and zucchini. When the vegetables are slightly fried, add salt and sprinkle a little curry. If you don't like curry, you don't have to add it.
7. Place the tomatoes, cut into small slices, into the frying pan. Sprinkle with your favorite spices, we have basil, Provençal herbs, a mixture of peppers and I always add hot pepper, but this is optional.
8. Close the lid and leave everything to simmer for 5-7 minutes.
If you like, you can add a little cream or sour cream at this point.
9. Add all the chopped greens to the finished salad. We have here and green onions, and parsley, and green garlic feathers. If there are no garlic feathers, add one or two cloves of ordinary garlic squeezed through a garlic press.
10. Mix well and our delicious vegetable stew is basically ready.
Don't overcook the vegetables. They should have a little cheese, not porridge.
Place on plates, garnish with a sprig of herbs and serve.
Bon appetit!
3. Recipe for vegetable stew with zucchini, eggplant and potatoes with photo
Ingredients:
- Sweet pepper - 3 pcs.
- Eggplants - 3 pcs.
- Tomatoes - 3 pcs.
- Onion - 2 heads
- Garlic - 3 cloves
- Zucchini - 1 pc.
- Salt, pepper
Preparation:
1. Cut the washed eggplants into large cubes, sprinkle with salt, mix and leave so that they release juice and the bitterness drains away with it.
2. We also cut the potatoes into large cubes. We will cook the potatoes separately. Pour some water into the pan, add salt, add potatoes and cook until almost done.
3. Cut the onion into thin half rings. Pour a little vegetable oil into a frying pan, heat it, fry the onion until soft, and then add the sweet pepper, cut into large pieces.