Very tasty vegetable
vegetarian dish. Suitable for the diet. But be sure
to get rid of the bitterness in eggplant, because it is not useful for
person. The rest of the vegetables are added alternately into the pan, fried and
stew all together with spices.
- Zucchini 1 PCs
- Red pepper salad 1 PCs
- Tomato 1 PCs
- Eggplant 2 small pieces
- Carrots 1 PCs
- Onion 1 PCs
- Tomato paste 2 tbsp
- Garlic 3 cloves
- Refined sunflower oil 80 ml
- Sea salt 1 tsp
- Sugar 1 tbsp
- Black pepper freshly ground 1/2 tsp
- Parsley 1 the beam
How do we cook vegetable stew in the pan with the eggplant? Let’s start with the eggplant. I’m doing this right. Eggplants washed, cut off ends and cut into rings. Well sprinkle them with salt on both sides and leave in the bowl for 20 minutes. Brown then poured the bitterness with salt, 4-5 times pour cold water and poured it. Pour out on a sieve, dry with paper towels and cut into cubes.
Heat sunflower refined oil in a pan, throw it in the cubes of aubergine and fry on medium heat until crispy.
Zucchini washed and cut into cubes, carrots cleaned, washed and RUB on a coarse grater. Throw it all in the frying pan to the eggplant. Mix and carcass 10-12 minutes.
Red light green pepper washed, cut, and remove the middle with seeds and cut into strips. Spread in the pan and mix. Another 5 minutes carcass.
Onions purify and cut into half rings, tomatoes washed and cut into cubes. Also spread into the pan. Salt, sugar, freshly ground black pepper and mix. Carcass, not forgetting to stir, about 10 minutes.
Add tomato paste and if necessary a little water. Carcass 1-2 minutes and squeeze through a garlic press. Stir, cover the pan with a lid and turn off fire. Give the dish to infuse for 10-15 minutes to soak up the garlic flavor.
The finished dish lay in the dish, decorate with a sprig of parsley. I invite everyone to the table. Try it and You prepare, You can get even better, because You will cook with love for your loved ones! Bon appétit!