Vegetable stew with zucchini and eggplant
Products for cooking
Zucchini - 1 piece
Eggplant - 1 piece
Carrots - 1 piece
Green bell pepper - 2 pieces
Tomatoes - 2 pieces
Potatoes - 3 pieces
Parsley greens - 1 small bunch
Salt, spices - to taste
Vegetable oil - 3 tablespoons
How to make vegetable stew
Peel the zucchini and eggplant from the peel and seeds, cut into semicircles. Peel and chop the carrots.
Wash the bell peppers, remove seeds and stalks, cut into strips. Peel and dice the potatoes
Cut the tomatoes into rings. Put the vegetables in a steamer pan, sprinkle with salt and spices, mix well. cook for 25 minutes.
Serve steamed vegetable stew, sprinkled with parsley. Ideal vegetable stew with sour cream or adjika.
How to cook vegetable stew for the winter
Stew productsZucchini - 2 pieces
Eggplant - 2 pieces
Onions - 2 heads
Vinegar 9% - 2 tablespoons
Bulgarian pepper - 4 pieces
Sugar - 1 tablespoon
Tomato juice - 1 liter
Vegetable oil - 1 glass
How to make vegetable stew
Wash the courgettes and eggplants, peel and cut into cubes. Peel and finely chop the onions. Peel the bell pepper from seeds and stalks and chop finely.
Pour tomato juice and oil into a saucepan and put on fire. Add salt, sugar, spices, vinegar and stir. Put vegetables in tomato juice, cook for 30 minutes over low heat. Arrange the hot vegetable stew in sterilized jars and store the workpiece.
Read How To Cook sabji - Indian vegetable stew!