The height of seasonal vegetables gives us the opportunity to prepare a wide variety of dishes, aromatic and tasty. Today I hasten to offer you a simple but very tasty eggplant and zucchini stew for your taste. Among other things, add pulpy sweet peppers, tomatoes, carrots and onions, a little sweet sauce - these vegetables will add spice to the dish.
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Ingredients:
Zucchini - 1 pc.
Eggplant - 1 pc.
Onions - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Tomatoes - 3 pcs.
Krasnodar tomato sauce - 3 tbsp.
Vegetable oil - 2 tablespoons
Salt, pepper, dry garlic - to taste.
Description:
Prepare food. You can add your favorite vegetables and spices to the list.
Peel carrots and onions. Wash and dry the vegetables. Cut the carrots into small cubes, the onion into small cubes.
Wash and dry the eggplant. Cut it into small cubes or bars. In general, for stews, cutting into large segments is more preferable.
Wash and dry the zucchini, cut into large cubes.
Wash tomatoes and bell peppers. Cut the tomatoes into wedges and cut the peppers into random pieces.
Heat vegetable oil in a frying pan, transfer all vegetables. Fry for 8-10 minutes, stirring occasionally so as not to burn.
Now add the sauce to the vegetables. Pour in salt, pepper, dry garlic. Simmer stew for 12-15 minutes over medium heat.
After a while, arrange the dish on plates and serve immediately, adding herbs or side dishes.
Bon Appetit!
Vegetable zucchini and eggplant stew goes well with different types meat dishes. You can add fish to it. However, it is permissible and just to serve, for example, with a slice of delicious of bread.
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