Vegetable stew with eggplant » Culinary recipes of dishes with photos. home cuisine
Vegetable stew is a wonderful summer dish that can be prepared so deliciously that even the absence of meat will not affect the taste in any way. At my house, it is customary to cook everything with meat, but this time the vegetable stew was well received by my relatives, and it turned out to be satisfying.
Such vegetable stew can be served with meat or fish as a side dish, although it is quite nutritious in itself. It is important not to overcook the vegetables so that the stew does not turn into porridge. I indicated the time approximately, so you need to control the whole process yourself. Well, we are all experienced housewives, I think no one is wrong.
Ingredients:
fresh eggplants – 2 medium;
string beans – 200 g;
fresh tomatoes – 200 g;
bell pepper – 1 pc.;
garlic – 4 cloves;
onion – 1 pc.;
carrot – 1 pc.;
sour cream – 4 tbsp. spoons;
ground black pepper – to taste;
salt – to taste;
vegetable oil – 3 tbsp. spoons
Method of cooking vegetable stew with eggplant.
Vegetables must be thoroughly washed in running water. Cut the eggplants, salt and set aside to release the bitterness.
Cut bell pepper into strips.
Cut the peeled onion, cut the carrot into strips.
Take a pan or cauldron, put it on the fire, pour vegetable oil and put bell pepper, carrots, beans, eggplants and onions in it.
Fry the vegetables over high heat, stirring, for about 15 minutes. Next, put the chopped tomatoes.
Add salt and pepper to taste, dilute the sour cream in 1 glass of water in a separate container.
Add this mixture to the stew.
Cook over moderate heat for 15 minutes with the lid closed. Peel the garlic, chop it and add it to the stew, cook for another 5-10 minutes.
Garnish the finished stew with greens. I wish you a pleasant taste!
