Cabbage stew with eggplant and tomatoes

Step-by-step cooking

1. Step 1:

   

   How to cook cabbage stew with eggplant and tomatoes? Prepare all the vegetables listed in the recipe. Take the tomatoes juicy and fleshy. It is permissible to use cherry, they are usually sweet, which will perfectly complement all the other ingredients in the stew. I used young cabbage. You can take a more mature kachan, just keep in mind that the cooking time will increase slightly.

2. Step 2:

   

   Wash all the vegetables well. Remove the outer sheets from the cabbage, they are hard, sometimes spoiled. Peel the carrots and onions, cut off the attachment points of the stems from the eggplants.

3. Step 3:

   

   Cut the eggplant into large cubes or semicircles. If necessary, soak the blue ones in a salty solution to get rid of the bitterness. I do not do this, because the variety I used is not bitter. Grate the carrot on a coarse grater, and chop the onion arbitrarily.

4. Step 4:

   

   Cut tomatoes into cubes or slices. If desired, tomatoes can be peeled 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.Chop the cabbage into squares or strips of medium thickness.

5. Step 5:

   

   Heat vegetable oil in a frying pan with high edges. Send the eggplants to fry. Cook, stirring occasionally, until browned.

7. Step 6:

   

   Add onions and carrots to the blue ones. Cook until the onion is transparent.

8. Step 7:

   

   Next comes the turn of tomatoes and cabbage.

9. Step 8:

   

   Put them in a frying pan, add salt and pepper to taste. I added a pinch of ground peppers and ready seasoning for vegetables. Mix everything carefully, cover with a lid and simmer over moderate heat until the cabbage is ready. It took me about 20 minutes.

10. Step 9:

    

    At the end of cooking, open the lid, taste for salt, add salt if necessary. In the process of cooking, the vegetables are allowed to juice. If there is too much liquid in the finished dish for you, then increase the flame and evaporate the desired amount of juice with the lid open.

11. Step 10:

    

    Sprinkle the finished stew with finely chopped herbs. Parsley, dill or young green onions are well suited.