Vegetable stew with eggplant and zucchini

Step-by-step cooking

1. Step 1:

   

   How to make a stew with eggplant and zucchini? First, prepare the necessary ingredients.

2. Step 2:

   

   Cut the tomato in half and grate on a fine grater, cutting off the skin. There is another way: make criss-cross incisions on the tomato, put it in boiling water for a couple of minutes, then peel it off, and grind the pulp in a blender or grate. Fresh tomatoes can be replaced with store-bought sliced tomatoes in their own juice.

3. Step 3:

   

   Cut the eggplant into semicircles and roll it in flour on all sides. For convenience, I do it in a package. So the flour will be distributed over the eggplants quickly and evenly, and the excess flour will remain at the bottom of the package.

4. Step 4:

   

   Peel the bell pepper from the seeds and stalks, cut the pulp into medium cubes.

5. Step 5:

   

   Cut the squash into medium cubes. Zucchini can use the usual pale green or zucchini, like mine. Zucchini is better to take young, with a thin skin and small tender seeds. If the zucchini is old, then it is better to peel and remove the seeds.

6. Step 6:

   

   Peel the carrots and cut them into circles or semicircles depending on the diameter of the vegetable.

7. Step 7:

   

   Peel the onion and cut into small cubes.

8. Step 8:

   

   Pour vegetable oil into a saucepan with a thick bottom. Lay out the onion and carrot.

10. Step 9:

    

    Then distribute the zucchini.

11. Step 10:

    

    Put a layer of eggplant in flour on the zucchini.

12. Step 11:

    

    Spread the bell pepper and chopped tomato mass on top.

13. Step 12:

    

    Pour a glass of water into a saucepan. Put the pan with vegetables on the stove and simmer under the lid over medium heat for about 15-20 minutes.

14. Step 13:

    

    When the vegetables let in a lot of juice, gently mix them and taste them. Add sugar, salt and pepper to taste and mix gently again.

15. Step 14:

    

    Simmer the vegetable stew under the lid at a low boil for about 20-25 minutes or longer until tender.

16. Step 15:

    

    Arrange the finished stew on plates and serve hot. Enjoy your meal!