Vegetable Stew with Eggplant in a Skillet
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
12
Description
Vegetable stew with eggplant in a skillet
Ingredients
- Salad Potatoes - 17.6 oz
- Orange Bell Peppers - 7.1 oz
- Garlic - 3 cloves
- Carrot - 3.5 oz
- Onion - 3.5 oz
- Tomatoes - 8.8 oz
- Salt - to taste
- Safflower Oil - 3 fl oz
- Eggplants - 17.6 oz
- Herbs - to taste
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Peel the potatoes. Rinse well under running water. Pat dry. Cut into small cubes.
Step 3
Pour about 30–40 ml of sunflower oil into a skillet.
Step 4
Add the potatoes to the skillet, season with salt to taste, and place over heat. Fry the potatoes uncovered over medium heat until cooked through.
Step 5
Pour about 50–60 ml of sunflower oil into a second skillet.
Step 6
Peel the onion, rinse well under running water, cut into small cubes, and add to the skillet with oil.
Step 7
Peel the carrot, rinse well under running water, pat dry, cut into small cubes, and add to the skillet with the onion. Cook over medium heat with the lid slightly ajar, stirring occasionally, until golden brown.
Step 8
Peel the bell pepper, rinse well, and cut into medium-sized cubes or strips.
Step 9
Add the bell pepper to the skillet with the cooked onion and carrot, and sauté for a bit, stirring occasionally.
Step 10
Peel the eggplants and cut them into small cubes or strips.
Step 11
Add the chopped eggplants to the skillet with the sautéed onion, carrot, and pepper. Fry until cooked through, stirring occasionally.
Step 12
Add the cooked fried potatoes to the skillet with the vegetables.
Step 13
Rinse the tomatoes well, pat dry, and cut them in half. Grate the tomato flesh on a fine grater into a suitable container. Do not use the skin.
Step 14
Add the grated tomato puree to the skillet with the vegetables.
Step 15
Peel the three cloves of garlic, rinse well, crush through a press, and add to the skillet.
Step 16
Gently mix all the vegetables, season with salt to taste. Simmer over low heat with the lid slightly ajar, stirring occasionally, for about 10 minutes. Then cover with a lid and let it sit for about 10–15 minutes. When serving, you can garnish with herbs.
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