Stewed vegetables with eggplant and zucchini are one of the most popular summer dishes that often appear on the dining tables of many Odessa families. I remember this vegetable stew from childhood, it was always cooked by my older sister, putting it on the table with boiled young potatoes and baked chicken.
Adult eggplant lovers adore this dish. Therefore, be sure to cook it in season, because you get delicious and healthy vegetables, stewed in a simple way in a fairly short time.
Ingredients:
Eggplant - 2 pcs.
Zucchini - 1 pc.
Tomato - 1 pc.
Bulb onions - 0.5 pcs.
Carrots - 70 g
Dill - a couple of twigs
Parsley - a couple of twigs
Garlic - 2 cloves
Salt to taste
Ch.m. pepper - taste
Sugar - optional
Vegetable oil - 2-3 tbsp.
Preparation:
1. Prepare foods from the list. Wash the vegetables, pat dry with a paper towel.
2. Heat unscented vegetable refined oil in a frying pan, add finely diced onion and thin slices of carrots. Fry vegetables over medium heat for 2-3 minutes.
3. Add zucchini, cut into small slices, cook for 3-4 minutes, until slightly tender.
4. Cut the eggplants in the same way, add to the pan. They will almost completely absorb the oil, so we make the fire quieter and lightly fry. Then add some water, cover and cook for 5-7 minutes.
5. Cut a large and fleshy tomato into cubes, add to the pan along with crushed garlic. We cover with a lid and continue to simmer for another 5-7 minutes. Salt and pepper the vegetables, taste. If it's too sour, add a little sugar to balance the taste.
6. Finely chop the parsley and dill, add to the vegetables, mix. Turn off the stove, cover with a lid and be sure to let the finished dish brew before serving.
7. Stewed vegetables with eggplant and zucchini are delicious hot, but they are good when cold, especially the next day with a piece of fresh bread.
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