LOW CALORIE

Vegetable Stew with Green Peppers

Main Dishes | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetable stew with green peppers

Ingredients

Olive Oil - 6 teaspoons
Onion - 1 head
Tomatoes - 26.5 oz
Courgette - 3 pieces
Eggplants - 3 pieces
Green peppercorns - 1 piece
Wheat Flour - 1 tablespoon
Bouillon cube - 1 piece
Salt - to taste

Step by Step guide

Step 1

Peel all the vegetables. Remove the skin from the tomatoes and chop them finely. Cut the eggplants into large pieces, scoop out the seeds from the zucchinis and also cut them into large chunks, deseed the peppers and slice them into strips, and finely chop the onion.

Step 2

Heat the oil in a pot. Add the onion and cook over low heat, stirring, for 10 minutes until it turns golden brown. Add the tomatoes and cook, stirring, for another 8 minutes. Add the remaining vegetables, season with salt, and cook for another 10 minutes.

Step 3

Crumble the bouillon cube into a glass of water, then add it along with the flour to the pot. Mix everything well and cook over medium heat, stirring, for 30–40 minutes, until the vegetables are tender. Serve in a warmed deep dish.