Simple & Delicious Stewed Vegetables

Healthy, bright, incredibly tasty, easy and very simple! Such stewed eggplants, cabbage, bell peppers are a very simple way to prepare vegetable stew that any housewife, even a beginner, can handle. A great option for a delicious lunch or dinner for everyone!
cook time: 50 min
Freya Ashford
Simple & Delicious Stewed Vegetables

Nutrition Facts (per serving)

65
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 100 g
Tomatoes 200 g
Salt to taste
Ground black pepper to taste
Carrot 100 g
Vegetable oil 50 ml
bell pepper 200 g
Eggplant 300 g
Cabbage 350 g

Recipe instructions

Step 1

Step 1
How to stew eggplants, cabbage, bell peppers? Prepare all the necessary products that are stated in the recipe. It is better to take young cabbage; if you use a more mature head of cabbage, the cooking time will increase slightly.

Step 2

Step 2
Remove the outer leaves from the cabbage; they are usually tough or spoiled. Peel the onions and carrots. Wash all vegetables well and dry with paper towels or a kitchen towel. Cut the peppers in half and remove the seeds and cores.

Step 3

Step 3
Cut the eggplant into slices about 1.5 cm thick. Sprinkle the blue ones with a little salt and cover with cold water for 15-20 minutes. This is necessary primarily in order to remove the bitterness from the eggplants. There are varieties that do not taste bitter, but even in this case it is worth filling the circles with water, then the eggplants will absorb less oil when fried.

Step 4

Step 4
At this time, prepare the remaining vegetables. Cut the onion and bell pepper into thin half rings. Grate the carrots on a coarse grater or in a vegetable slicer for Korean salads.

Step 5

Step 5
Chop the cabbage into thin strips.

Step 6

Step 6
Drain the liquid from the eggplants and lightly squeeze the circles. Heat a small amount of refined vegetable oil in a frying pan. Fry the eggplants on both sides until golden brown. Place the blue ones on paper napkins to remove excess fat.

Step 7

Step 7
Pour about 3-4 tbsp into the frying pan. vegetable oil. Fry the onions, carrots and peppers. Cook over high heat, stirring, for about 5-8 minutes.

Step 8

Step 8
Send the cabbage to fry. Stirring also, cook for about 5 minutes.

Step 9

Step 9
Cut the tomatoes in half and grate on a coarse grater. Place them in the frying pan. Salt to taste, add ground peppers and your favorite dry spices.

Step 10

Step 10
Add fried eggplants to all products. Mix everything very carefully, cover with a lid and simmer over low heat for about 30 minutes.

Step 11

Step 11
Taste the finished dish for salt and add more salt if necessary. Sprinkle the stew with finely chopped herbs and serve!

Additional rubrics

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