Vegetable Stew 'From the Garden'
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
We set aside this stew for early autumn, when hot and hearty dishes gradually replace light green salads. Late harvest vegetables—zucchini, eggplant, celery, and tomatoes, which still smell like tomatoes—are just coming into their own. The variety of stew recipes based on the principle of 'what grows, goes into the pot' creates a focus on repeating novelty, without strict recipe laws. No matter what ingredients are in the stew, it will still turn out delicious: during the simmering process, the diverse ingredients will exchange aromas and create a base for the sauce. We have gathered a stew made solely from vegetables, but, following the law of variability, you are fully entitled to add something meaty for heartiness, from smoked meats to chicken.
Ingredients
- Eggplants - 2 pieces
- Courgette - 1 piece
- Courgette - 1 piece
- Celery salt - 2 stalks
- Spanish onions - 1 head
- Sweet Pepper - 1 piece
- Mild Chili Spice - 1 piece
- Tomatoes - 10.6 oz
- Garlic - 2 cloves
- Dill - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the eggplants into cubes approximately 2 cm on each side.
Step 2
Cut the zucchini and courgettes into cubes of the same size as the eggplant.
Step 3
Dice the sweet and hot peppers into small cubes, removing the seeds. Chop the red onion into similarly small cubes.
Step 4
Slice the celery stalks.
Step 5
Cut the tomatoes into pieces roughly the same size as the eggplants and zucchini.
Step 6
In a heavy-bottomed pot, heat a mixture of vegetable and olive oil and sauté the eggplants over medium heat until they are lightly caramelized. Transfer them to a clean dish.
Step 7
Add oil if needed, and sauté the zucchini and courgettes until they are golden brown on the sides as well. Transfer them to the bowl with the eggplants.
Step 8
If necessary, add more oil to the pot and sauté the onion until it becomes translucent.
Step 9
Add the peppers and celery to the onions, sautéing them while stirring for 3–4 minutes or until softened. Press in the garlic and add it to the pot with the peppers and onions, cooking for another minute.
Step 10
Add the tomatoes. Return the eggplants, zucchini, and courgettes to the pot, add the bay leaf, stir, and simmer on low heat for another 20–25 minutes.
Step 11
Finally, season with salt and pepper to taste, add chopped dill to the vegetable stew, and serve.
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