Summer Stewed Eggplants with Peppers and Tomatoes

Very tasty and healthy — youʼll lick your fingers! On hot summer days, stewed eggplants with bell peppers and tomatoes will serve as an excellent option for a full lunch or dinner, and on Lent, the stew will diversify your daily menu.
cook time: 30 min
Nora Vaughn
Summer Stewed Eggplants with Peppers and Tomatoes

Nutrition Facts (per serving)

75
Calories
6g
Fat
6g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 70 g
Garlic (optional) to taste
Tomatoes 400 g
Salt to taste
Carrot 130 g
Vegetable oil 4 tbsp
bell pepper 200 g
Greenery to taste
Eggplant 400 g

Recipe instructions

Step 1

Step 1
How to make stewed eggplants with bell peppers and tomatoes? Prepare the vegetables needed to prepare the eggplant stew.

Step 2

Step 2
Peel the carrots, onions and garlic. Cut the bell pepper in half, remove the seeds and stem. Rinse all produce in clean water along with the herbs.

Step 3

Step 3
Since the vegetables will go into the pan almost all at once, I recommend chopping them all at once. Chop the onion into half rings or a little smaller, cut the bell pepper in the same way. To add color to the finished stew, I usually use peppers of different colors. Grate the carrots on a coarse grater, or chop them manually using a kitchen knife, as you prefer.

Step 4

Step 4
Cut the blue ones into medium-sized pieces. It is convenient to first cut the eggplant into circles about 1cm thick, and then divide each circle into 4 or 6-8 parts.

Step 5

Step 5
Chop the tomatoes either into small slices or into cubes.

Step 6

Step 6
Heat a small amount of vegetable oil in a frying pan. Fry the peppers, carrots and onions. Stirring, cook over high heat for about 2-3 minutes.

Step 7

Step 7
Next, add eggplants and tomatoes to the fried vegetables.

Step 8

Step 8
I used several mini tomatoes in the recipe, they are richer and sweeter in taste. Lightly salt, mix everything, cover the pan with a lid. Reduce heat to moderate and cook vegetables for about 30-40 minutes. The tomatoes will give juice and the resulting liquid will be enough to stew the eggplants. After 5 minutes, open the lid and check if there is enough tomato juice and if the stew is not burning. If required, add a little water.

Step 9

Step 9
Get everything else ready. You can skip this step and not use any garlic or seasonings. Sometimes I add only greens to vegetables and the result is still very tasty. This time I finely chopped the garlic, used ground peppers and dry vegetable mixture.

Step 10

Step 10
Add the garlic, seasonings and herbs to the stew, stir and leave with the lid open for 5 minutes.

Step 11

Step 11
The dish is ready, you can serve it!

Additional rubrics

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