Recipe: Vegetable Stew With Eggplant, Bell Peppers And Potatoes On RussianFood.com

Vegetable stew with eggplant, bell peppers and potatoes

4 servings 40 min Ludmila Vladimirovna 08/21/16

Vegetable stew with eggplant, bell peppers and potatoes is a great side dish for meat, a gorgeous dish in the post. Delicious and satisfying.

Food (for 4 servings) Potatoes - 3-4 pcs. Eggplant - 3 pcs. Sweet pepper - 2 pcs. Tomatoes - 2-3 pcs. Bulb onions - 1 pc. Carrots - 1 pc. Salt to taste Pepper to taste Vegetable oil - 30 ml

Vegetables can be taken in any ratio.

Step by step photo recipe: Vegetable stew with eggplant, bell peppers and potatoes

How to make a vegetable stew with eggplant and potatoes:

Peel the eggplants and cut into cubes. Season with salt, stir and leave for 15 minutes. Rinse in cold water, squeeze out.

Peel the onion, wash, chop finely.

Peel the carrots, wash, coarsely grate or cut into strips.

Wash the pepper, remove the seeds, cut into cubes or strips.

Wash the tomatoes, cut into cubes.

Wash the potatoes, peel and cut into cubes.

Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Cook over medium heat, stirring occasionally, for 2-3 minutes.

Put all the vegetables in a saucepan, salt, pepper, mix. Put on fire, bring to a boil. Cook vegetable stew with potatoes over low heat, stirring occasionally, until the potatoes are tender (about 20 minutes).

Vegetable stew with eggplant, bell peppers and potatoes is ready!

You can serve vegetable stew with eggplant to the table.

Enjoy your meal!