Vegetable Stew with Eggplant and Herbs
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Vegetable stew with eggplant and herbs.
Ingredients
- Courgette - 2 pieces
- Eggplants - 2 pieces
- Sweet Pepper - 3 pieces
- Carrot - 1 piece
- Onion - 2 pieces
- Tomatoes - 2 pieces
- Wheat Flour - 1 tablespoon
- Bay leaf - 1 piece
- Ground Black Pepper - to taste
- Ground Black Pepper - to taste
- Salt - to taste
- Herbs - to taste
Step by Step guide
Step 1
Peel the eggplants, cut them into strips, and lightly sauté in oil.
Step 2
Peel the zucchini, cut it into strips, and sauté separately in oil, adding a little flour.
Step 3
Slice the onion into sticks and sauté it in oil, then add finely chopped carrot. After 2 minutes, add eggplant, zucchini, sliced bell pepper, and finely chopped tomato (without skin).
Step 4
Stir, add a bay leaf, allspice berries, and black pepper, and simmer everything on low heat with the lid on. At the end, season with salt to taste and add 1/4 teaspoon of granulated sugar.
Step 5
You can also add some herbs to taste (dill, cilantro). Simmer until the peppers and eggplants are cooked through.
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