Lenten Vegetable Stew with Cabbage and Eggplant

An interesting option for a vegetable dish for dinner. Cabbage with eggplant is a tasty and healthy side dish. Eggplants are a must for people suffering from gout. Since this disease has not passed me by, I try to eat eggplants as often as possible. Well, it’s also very tasty! When cold, this dish can be eaten as a snack.
cook time: 1h
Freya Ashford
Lenten Vegetable Stew with Cabbage and Eggplant

Nutrition Facts (per serving)

64
Calories
5g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes 400 g
Salt 15 g
Water 100 ml
Carrot 100 g
White cabbage 500 g
Bulb onions 150 g
Dry spices to taste
Greenery to taste
Eggplant 450 g
Sunflower oil 80 ml

Recipe instructions

Step 1

Step 1
Necessary products. Instead of tomatoes, you can take three tablespoons. tomato paste.

Step 2

Step 2
Cut half the onion into cubes and lightly fry in half the oil.

Step 3

Step 3
Shred the cabbage into large strips. Lightly add salt and mix.

Step 4

Step 4
Add to the onion and fry over high heat, stirring constantly, for about five minutes. Take it out into another container.

Step 5

Step 5
Chop the second half of the onion and carrots into cubes.

Step 6

Step 6
Pour the remaining oil into the frying pan, add the vegetables and fry.

Step 7

Step 7
Cut the eggplants into large cubes.

Step 8

Step 8
Place in a frying pan, add some salt, mix and fry everything together over high heat, avoiding burning.

Step 9

Step 9
Cut the tomatoes into a cross, pour boiling water over them for a few minutes, then rinse them with cold water and remove the skins.

Step 10

Step 10
Cut into cubes.

Step 11

Step 11
Combine cabbage, eggplant and tomatoes in a frying pan. Sprinkle with spices, mix, add water, cover with a lid and simmer for about ten minutes.

Step 12

Step 12
Then sprinkle with chopped herbs and turn off the stove.

Step 13

Step 13
We serve and serve to the table. Bon appetit!

Additional rubrics

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