Peel the potatoes, carrots, onions and garlic. Cut bell peppers in half, remove stalks and seeds, beans cut into small pieces.
Chop the onion into medium-sized cubes, grate the carrots on a large grater, and cut the bell peppers into large cubes.
It is better to cook stew in a pan with a thick bottom and edges. Heat the oil in it, send the onions and fry the carrots over high heat, stirring constantly.
After a minute or two add the bell peppers. Fry the vegetables for another minute, stirring.
Tomatoes cut into large cubes (if desired, you can peel the tomatoes). Add one tablespoon of tomato paste or tomato paste, as well as a pinch of sugar. Add salt, mix everything thoroughly. Leave to simmer over medium heat for about 5 minutes.
Meanwhile, prepare the eggplant. Pour blue cubes cut into large cubes with salt water and leave to soak for a while. Drain the water and squeeze the eggplant lightly with your hands from the excess liquid.
Put eggplant and beans in a saucepan. Add diced potatoes, mix everything, add salt if necessary. Cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to simmer until the potatoes are ready (about 15-20 minutes). Sometimes open the lid and mix the stew gently. If the liquid from the vegetables is small, you need to add a little boiling water.
Sprinkle the dish with finely chopped greens and garlic, passed through a press or chopped by hand. Stir well, cover the pan with a lid, remove the stew from the heat and leave to infuse for at least 5 minutes.
Sprinkle the finished dish with allspice or hot ground chili.
Answers & Comments
Vegetable stew with potatoes and eggplant
Eggplant - 500 g
Potatoes - 400 g
Bulgarian pepper - 300 g
Onions - 100 g
Carrots - 150 g
Green beans - 200 g
Tomatoes - 250 g
Garlic - 2 cloves.
Vegetable oil - 40 ml
Salt - to taste
Sugar - 1 dessert.l.
Ground black pepper - to taste
Greens - to taste
Peel the potatoes, carrots, onions and garlic. Cut bell peppers in half, remove stalks and seeds, beans cut into small pieces.
Chop the onion into medium-sized cubes, grate the carrots on a large grater, and cut the bell peppers into large cubes.
It is better to cook stew in a pan with a thick bottom and edges. Heat the oil in it, send the onions and fry the carrots over high heat, stirring constantly.
After a minute or two add the bell peppers. Fry the vegetables for another minute, stirring.
Tomatoes cut into large cubes (if desired, you can peel the tomatoes). Add one tablespoon of tomato paste or tomato paste, as well as a pinch of sugar. Add salt, mix everything thoroughly. Leave to simmer over medium heat for about 5 minutes.
Meanwhile, prepare the eggplant. Pour blue cubes cut into large cubes with salt water and leave to soak for a while. Drain the water and squeeze the eggplant lightly with your hands from the excess liquid.
Put eggplant and beans in a saucepan. Add diced potatoes, mix everything, add salt if necessary. Cover the pan with a lid, reduce the heat to a minimum and leave the vegetables to simmer until the potatoes are ready (about 15-20 minutes). Sometimes open the lid and mix the stew gently. If the liquid from the vegetables is small, you need to add a little boiling water.
Sprinkle the dish with finely chopped greens and garlic, passed through a press or chopped by hand. Stir well, cover the pan with a lid, remove the stew from the heat and leave to infuse for at least 5 minutes.
Sprinkle the finished dish with allspice or hot ground chili.