Hearty Vegetable Stew with Zucchini, Eggplant, and Cabbage

Juicy and aromatic, for every day — fast, simple, cheap! Vegetable stew from zucchini, eggplant, cabbage is a convenient and tasty side dish, available at any time of the year, because vegetables can be selected according to the season, creating a new taste each time. Cooking it is not difficult at all — just chop everything and simmer in a saucepan!
cook time: 1h 30 min
Ava Prescott
Hearty Vegetable Stew with Zucchini, Eggplant, and Cabbage

Nutrition Facts (per serving)

61
Calories
4g
Fat
6g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Tomatoes (large) 1 pc
Salt to taste
Sugar (pinch) 2 g
Ground black pepper to taste
Zucchini 400 g
Carrot 1 pc
White cabbage 300 g
Vegetable oil 3 tbsp
Dry spices 1 tbsp
bell pepper 1 pc
Eggplant 400 g

Recipe instructions

Step 1

Step 1
How to make vegetable stew from zucchini, eggplant and cabbage? To begin, prepare the necessary ingredients according to the list. You can replace or add a set of vegetables to your taste. For example, add onions, potatoes, squash, etc. I use unrefined sunflower oil, but you can use any vegetable oil you like.

Step 2

Step 2
Wash the zucchini thoroughly, dry it and cut it into halves or quarters depending on the diameter. The cutting should be such that on one side the zucchini does not boil over during stewing and is convenient to eat. What kind of zucchini works best? Choose young fruits with delicate skin. If using more mature squash, trim off the rough skin and scoop out the seeded center.

Step 3

Step 3
Cut the eggplants in the same way, depending on the diameter. I cut it into quarters. If the eggplants are bitter, add salt and leave for 10 minutes. Then rinse. Drain the resulting liquid, rinse the eggplants and start cooking. Please note that in some cases there is no need to remove bitterness from eggplants — usually young vegetables, as well as some special varieties, are not bitter.

Step 4

Step 4
Peel the carrots and cut into semicircles.

Step 5

Step 5
Peel the bell pepper from seeds and cut into small cubes.

Step 6

Step 6
Shred the cabbage thinly, avoiding the tough areas around the stalk. It is better to choose a young vegetable.

Step 7

Step 7
Cut the tomatoes into medium pieces. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 8

Step 8
Pour vegetable oil into a saucepan or cauldron. Next, layer carrots, zucchini, cabbage, bell peppers, eggplants and tomatoes. Lightly sprinkle each layer with vegetable spices (optional), salt and pepper. Pour a glass of water into the pan. You will learn how to choose oil for frying by reading the article, the link is at the end of this recipe.

Step 9

Step 9
Place the pan with vegetables on the stove and simmer, covered, over medium heat for 20 minutes.

Step 10

Step 10
When the vegetables release a lot of juice, carefully taste them. Add sugar, salt and pepper again if necessary, to taste. Mix everything carefully. Simmer, covered, at a low simmer for another 20-25 minutes until the vegetables are ready. Bon appetit!

Additional rubrics

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