Vegetable Stew with Eggplants and Zucchini

Main Dishes | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegetable stew with eggplants and zucchini

Ingredients

Eggplants - 4 pieces
Zucchini - 5 pieces
Tomatoes - 6 pieces
Onion - 2 heads
Garlic - 5 cloves
Cilantro - 1 bunch
Olive Oil - 2 tablespoons
Ground Paprika - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 428°F. Cut the zucchini lengthwise into quarters, then slice into pieces 2-3 cm thick. Chop the tomatoes and eggplants into slightly smaller pieces.

Step 2

Slice the onion into quarter rings. Finely chop the cilantro and garlic.

Step 3

Mix the onion, eggplants, and zucchini in a bowl, season with salt and pepper, drizzle with oil, and stir. Spread the vegetables on a baking sheet and place in the oven for 20 minutes.

Step 4

Meanwhile, place the tomatoes, garlic, and herbs in a saucepan, bring to a boil, and simmer on low heat for 5 minutes.

Step 5

Carefully transfer the roasted vegetables to the saucepan with the tomato mixture, add paprika, salt, and pepper, cover with a lid, and stew for 15-20 minutes.