Stew of eggplant, bell pepper, tomatoes and zucchini

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. The set of vegetables to taste and desire can be changed. My eggplant, cut into small cubes. I used eggplant varieties without the bitterness inherent in this vegetable, which are now on sale. But if the vegetable is caught with bitterness, then it is easy to get rid of it, it is enough to sprinkle the chopped eggplant with salt and leave for 20 minutes. After the specified time, we thoroughly wash the eggplant and squeeze out the juice.

2. Step 2:

   

   Young zucchini are also washed and cut into cubes. If the vegetable is mature enough, with a hard skin and formed seeds, then we clean it, finely chop the pulp with a knife. I wash the Bulgarian pepper, cut out the stalk with the seed capsule, cut the pulp into small cubes or straws.

3. Step 3:

   

   Peel the onion and finely chop it.

4. Step 4:

   

   Carrots are washed, cleaned and cut into small cubes.

5. Step 5:

   

   Tomatoes are washed, cut out the attachment point of the peduncle, cut the pulp into cubes. If the skin of tomatoes is hard, then remove it by pouring boiling water over it, and then submerging it in a bowl with cold water. After a temperature drop, the skin is easily separated from the pulp.

7. Step 6:

   

   Pour vegetable oil into a frying pan with a thick bottom or into a saucepan. We warm it up. Fry the eggplants in oil for two minutes.

8. Step 7:

   

   We send onions, carrots, bell peppers, zucchini to the eggplants. Stir and fry the vegetables on high heat for another couple of minutes. If the vegetables have released little juice, then you can pour in a small amount of water so that the vegetables do not start to burn to the bottom of the pan during stewing.

9. Step 8:

   

   Then add tomatoes. Stir, reduce the heat to a minimum. Cover the pan with a lid and simmer the vegetables under the lid for 25 minutes.

10. Step 9:

    

    Seven minutes before the end of the stewing time, add salt and ground black pepper to taste, you can add some more seasoning to taste, mix and bring the dish to full readiness. Vegetables should be soft and tender to the taste. We serve vegetable stew to the table, sprinkled with chopped fresh herbs, sour cream and fresh bread. Bon appetit!