The recipe is very simple, the main thing to know how and when to lay each vegetable.
Stew - this is a godsend for the summer diet. Vitamin dish with young seasonal vegetables is bright, fragrant and relatively easy.
Ingredients:
3 eggplant
2 zucchini (young, medium size)
3 peppers
5 tomatoes (small)
onion
greens
2 garlic cloves
salt
pepper
vegetable oil
Preparation:
1. Zucchini wash and cut into large cubes. Do not need too granulate or vice versa cut polukruzhkami.
2. Eggplant also be washed, can be cleaned, but it is not mandatory.
Cut the little blue pieces and sprinkle with salt to rid the eggplants from a possible bitter taste and leave for 15-20 minutes. Then rinse thoroughly with water.
3. Sweet pepper, cleaned of seeds, chop into cubes or strips.
4. Tomatoes cleaned of skin and cut into slices.
5. Preheat a saucepan or deep frying pan tolstodonnuyu with vegetable oil.
6. Onions cut thin half-rings. Sauté onion and minced garlic, a couple of minutes over medium heat.
7. Once the half-rings of onion are tender, put a pepper with fragrant oil.
Increase the temperature to a maximum and, while stirring the contents of the fry pan for 2-3 minutes.
8. Following laid zucchini and eggplant. Without ceasing to stir, stand vegetable mixture over high heat for a couple of minutes.
9. Further, the tomatoes and stir the stew, reduce heat to low.
Vegetables simmer, covered for 20-25 minutes. 5-10 minutes before the end of the cooking dish spice salt / pepper.
10. When serving sprinkle with vegetable stew with eggplant and zucchini chopped greens.
Bon Appetit!
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