Zucchini, eggplant and potato stew is quick and easy

Step-by-step cooking

1. Step 1:

   

   How to quickly and easily make a stew of zucchini, eggplant and potatoes? Prepare the products. Wash the vegetables thoroughly and dry them. Their set may vary depending on your preferences or availability. It's the same with herbs and spices — take it to taste.

2. Step 2:

   

   Peel the potatoes. In the stew, you do not need to grind the products, otherwise you will get porridge. Therefore, cut the potatoes into large cubes. Pour oil into a frying pan and fry the potatoes over medium heat until golden brown, literally 5-7 minutes.

3. Step 3:

   

   Peel the onion and carrot, cut into cubes and add to the potatoes.

4. Step 4:

   

   Fry the vegetables until golden brown, stirring, for about 5 minutes.

5. Step 5:

   

   Cut the eggplant into large cubes.

7. Step 6:

   

   Do the same with zucchini.

8. Step 7:

   

   Cut the tomato and pepper into cubes. You can remove the skin from the tomato beforehand. How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.  Put all the vegetables in a frying pan, add salt and spices to taste.

9. Step 8:

   

   Fry everything together for 10 minutes.

10. Step 9:

    

    Add chopped herbs, 2 tablespoons of water and cover the pan with a lid for 5 minutes.

11. Step 10:

    

    The stew is ready. You can serve it to the table. Enjoy your meal!