Dietary Stew with Eggplants and Onions
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
As you can see, there's no need to fry anything and not a drop of oil, flour, or other unhealthy ingredients!
Ingredients
- Courgette - 1 piece
- Eggplants - 1 piece
- Tomatoes - 5 pieces
- Salt - ½ spoons
- Onion - ½ heads
- Herbs - to taste
- Curry - to taste
Step by Step guide
Step 1
If necessary, peel the eggplant and zucchini (not required if the skin is thin). Cut them into cubes, but not too small, as they will cook down during the process. Place the chopped eggplant and zucchini in separate pots, covering them with just enough water to submerge the vegetables. Add salt. Cook over low heat. Zucchini for 25 minutes, eggplant for 20. (Add more water if necessary).
Step 2
Blanch the tomatoes in boiling water. Peel the skin off. Chop them finely. Dice the onion finely. Place the tomatoes and onion in a bowl. Add half a teaspoon of salt and cook for about 15-20 minutes. Transfer the mixture to a blender and blend well until you achieve a tomato paste.
Step 3
When the eggplant and zucchini are ready, drain the water and let the vegetables sit for about 5 minutes to "dry out."
Step 4
Next, pour the tomato paste over the vegetables and cook for another 5 minutes. You can add any of your favorite spices or herbs here.
Step 5
Wait until it cools down, and then it's ready to eat. Enjoy your meal!
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