/ / Recipe Vegetable stew with eggplants

Recipe Vegetable stew with eggplant

Ingredients:
  • Eggplants - 2 pieces
  • Kachachek - 1 piece
  • Carrot - 2 pieces
  • Bulgarian pepper - 2 pieces
  • Tomatoes - 2 pieces
  • Onions - 1 Piece
  • Vegetable broth - 100 Milliliters
  • Olive oil - 2 items. Spoons
  • Sugar - 1 teaspoon
  • Greenery, parsley, salt, pepper - 1 To taste
  • Lemon juice - 2 teaspoons
Instructions

We take eggplant, cut into cubes and put inSalted water lie down for 10-15 minutes. We rub the carrot on a grater. We cut all the vegetables (as you prefer - rings, cubes, crescents). Bulgarian peppers are best cut into strips. Remove the peel from the tomato. To make it easier to peel - pour the tomato with boiling water. Eggplant, onions, carrots and zucchini in a deep frying pan with olive oil and fry lightly for 5 minutes. Then add sweet pepper and tomatoes, pour 100 ml of water, season with salt, pepper and sugar. Simmer the vegetables over low heat under the lid until done. Spreading on plates, add fresh greens.

Servings: 4-6

Pay attention to: