Eggplant and Potato Veggie Stew

Incredibly tasty and simple, a second meal for the whole family! This potato with eggplant is a rich stew with vegetables of all kinds. You can replace them to your taste, seasoning them with different spices. At the same time, it is both a side dish and an independent dish, which is suitable for cooking in a slow cooker.
cook time: 1h 30 min
Nora Vaughn
Eggplant and Potato Veggie Stew

Nutrition Facts (per serving)

104
Calories
7g
Fat
10g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Tomatoes 1 pc
Salt 1 tsp
Ground black pepper 0.25 tsp
Potato 350 g
Bay leaf 1 pc
Bulb onions 1 pc
Vegetable oil 4 tbsp
Peppercorns 2 pc
bell pepper 1 pc
Khmeli-suneli to taste
Eggplant 300 g

Recipe instructions

Step 1

Step 1
How to make potatoes with eggplants? Prepare your ingredients. Take fresh, medium-sized vegetables (if weight is not indicated). For spices, I take ground black pepper, allspice and suneli hops, but you can take spices to your liking. To prepare the stew, you will need a thick-bottomed saucepan with a lid. Pre-wash all the vegetables in running cold water and dry.

Step 2

Step 2
Peel the onions and chop them randomly. Pour half the specified volume of vegetable oil into a saucepan with a thick bottom. Place chopped onions, bay leaves, allspice, ground black pepper and a pinch of salt on the bottom of the pan.

Step 3

Step 3
Cut off the ends of the eggplants and cut into cubes. If the eggplant has a hard skin, it can be cut off. Place the chopped eggplants in the pan with the onions. Sprinkle it with a pinch of salt.

Step 4

Step 4
Peel the potatoes and cut into cubes. Place the potatoes on the eggplant layer and season with salt.

Step 5

Step 5
Cut off the stalk of the bell pepper, remove the seeds, and rinse. Cut the pepper into small cubes and add to the pan. Lightly salt it too.

Step 6

Step 6
Make a cross-shaped cut in the stem area of the tomato (or tomatoes, if small) and pour boiling water over it. Then carefully remove the skin and cut. Add the tomato to the pan. Peel and chop the garlic. Add to the pan. Place bay leaf, dry spices, and salt on top. Drizzle with remaining vegetable oil. Without stirring, place the pan over medium heat and close the lid. Simmer the stew until done, about an hour, without stirring.

Step 7

Step 7
The vegetables will release their juices and no additional liquid will be needed, but adjust the heat so that it is not too high, otherwise the liquid will evaporate and the stew may burn. After an hour, turn off the heat and stir the stew very carefully to maintain the integrity of the potatoes. Remove the bay leaf from the pan and taste for salt, adding more salt if necessary.

Step 8

Step 8
Let the vegetable stew sit for about ten minutes before serving. It can be served as an independent dish, or it can be offered as a side dish with chicken, meat, and semi-finished products. When serving, sprinkle the stew with chopped fresh herbs.

Additional rubrics

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