Eggplant, Cabbage, and Potato Stew

Very tasty, healthy and incredibly simple! Stew of eggplant, potatoes and cabbage can be offered as a separate dish for lunch and dinner, or served in addition to meat. Thanks to the fact that the vegetables are fried separately, the stew acquires a special taste.
cook time: 1h
Ruby Colston
Eggplant, Cabbage, and Potato Stew

Nutrition Facts (per serving)

94
Calories
5g
Fat
10g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Potato (medium size) 3 pc
Tomato paste 1 tbsp
Carrot (large or 2 small sizes) 1 pc
Vegetable oil 80 ml
Greenery to taste
Eggplant 300 g
Cabbage 500 g

Recipe instructions

Step 1

Step 1
How to make stew from eggplant, cabbage and potatoes? First of all, prepare all the products that are indicated in the recipe. Instead of tomato paste, it is permissible to use tomato sauce. I usually use young cabbage for this recipe. It has tender, crispy leaves, making the stew juicy.

Step 2

Step 2
Peel the carrots and onions and rinse. Grate the carrots using a coarse grater or a vegetable slicer for Korean salads. Cut the onion in half and then cut each half into medium-sized cubes.

Step 3

Step 3
Remove any damaged outer leaves from the cabbage. Rinse the head of cabbage and cut it into medium-sized pieces. It can be squares or stripes, whichever you prefer.

Step 4

Step 4
Heat a third of the vegetable oil in a cauldron. Send the onions and carrots to fry. Cook, stirring occasionally until the onion turns golden.

Step 5

Step 5
Place the cabbage in the cauldron. Stirring, fry everything together over medium heat for about 10-15 minutes.

Step 6

Step 6
Rinse the eggplant and cut into small cubes.

Step 7

Step 7
Peel the potatoes, wash and chop not very coarsely.

Step 8

Step 8
Fry the eggplants in a frying pan in vegetable oil until an appetizing golden crust appears. Place the blue ones on a napkin to get rid of excess oil.

Step 9

Step 9
In a separate pan, fry the potatoes in the remaining oil. Make the fire maximum. Stirring constantly, cook until crispy and golden brown.

Step 10

Step 10
Add tomato paste to the cauldron with cabbage. Pour half a glass of water, mix everything and simmer over medium heat for about 10-15 minutes. The amount of water can be increased if you want a thinner stew.

Step 11

Step 11
Place the potatoes in the cauldron.

Step 12

Step 12
Next add the eggplants. Salt the dish and sprinkle with your favorite spices. I used dry thyme, garlic powder and mixed vegetables. Mix everything, turn the flame to moderate and simmer the vegetables under the lid for another 5-10 minutes.

Step 13

Step 13
Sprinkle the finished stew with ground pepper and garnish with fresh herbs if desired.

Additional rubrics

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