Zucchini, Eggplant, and Potato Stew

A riot of colors combined with a unique taste — a delight! Vegetable stew with zucchini, eggplant and potatoes is very simple to prepare — all the products are chopped and placed in a pan in layers, and then simmered over low heat. At the same time, they do not need to be mixed, due to which the vegetables do not turn into porridge.
cook time: 1h 20 min
Maya Lindell
Zucchini, Eggplant, and Potato Stew

Nutrition Facts (per serving)

77
Calories
5g
Fat
8g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion (small) 75 g
Garlic 1 clove
Tomatoes (2 medium) 150 g
Salt to taste
Ground black pepper to taste
Potato (3 medium potatoes) 300 g
Cauliflower (several inflorescences, can be replaced with another vegetable to taste) 200 g
Zucchini (small) 300 g
Vegetable oil 4 tbsp
bell pepper (1 medium size) 150 g
Eggplant (1 medium eggplant) 300 g

Recipe instructions

Step 1

Step 1
How to make vegetable stew with zucchini, eggplant, peppers and potatoes? Prepare your food. You can change or supplement the set of vegetables for the stew to your taste. Both fresh and frozen vegetables will work. They do not need to be defrosted first. Wash and dry fresh vegetables. In addition to pepper, you can add any other seasonings to taste.

Step 2

Step 2
Peel the onion and cut into thin feathers. Take a saucepan or cauldron with a thick bottom — this is important, since heat will be evenly distributed in such dishes. Pour two tablespoons of odorless vegetable oil into the bottom. Place chopped onion on the bottom. The article at the link at the end of the recipe will help you with choosing a pan.

Step 3

Step 3
Cut the eggplant into small pieces.

Step 4

Step 4
Place the eggplant on top of the onion in the pan. Salt and pepper this layer of vegetables.

Step 5

Step 5
Peel the potatoes and cut them into the same pieces as the eggplant. Place it as the next layer.

Step 6

Step 6
Also cut the zucchini. I have a young zucchini, I just cut it. If you have an old fruit, then cut off the peel and remove the seeds. Salt and pepper the potato and zucchini layer.

Step 7

Step 7
Remove the center with seeds from the pepper and cut the flesh into strips. Place it in a saucepan. Divide the cabbage into small florets and add to the pepper. Cut out the place where the stem attaches to the tomatoes and cut them into large slices. Cut the garlic into slices. Place tomatoes on top of all vegetables. Salt and pepper the topmost layer. Pour in two more tablespoons of vegetable oil.

Step 8

Step 8
Cover the pan with a lid and place on the lowest heat. Leave the stew to simmer for about one hour. There is no need to stir the vegetables. After an hour, check the potatoes for doneness, as they are the hardest vegetable.

Step 9

Step 9
Serve the stew to the table; when serving, sprinkle it with chopped fresh herbs. Bon appetit!

Additional rubrics

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