Vegetable stew with eggplants and zucchini
6 servings
60 minutes
Vegetable stew with eggplants and zucchini is a tender and aromatic dish of Russian cuisine filled with summer flavors and the warmth of home. It originated as a simple village treat where abundant vegetables transform into a rich and appetizing ensemble. Baked eggplants and zucchinis gain softness and a slight sweetness, while the tomato sauce with garlic and cilantro adds spicy notes. Paprika, salt, and pepper create a balance of flavors, making each spoonful of stew rich and warming. This dish pairs perfectly with bread, mashed potatoes or grains and can also serve as an excellent side for meat. Vegetable stew not only delights the taste but also nourishes with beneficial substances, making it a great choice for family dinner.
1
Preheat the oven to 220 degrees. Cut the zucchini lengthwise into quarters, then slice into pieces 2-3 cm thick. Chop the tomatoes and eggplants a bit smaller.
- Zucchini: 5 piece
- Tomatoes: 6 pieces
- Eggplants: 4 pieces
2
Cut the onion into quarter rings. Chop the cilantro and garlic finely.
- Onion: 2 heads
- Coriander: 1 bunch
- Garlic: 5 clove
3
Mix onion, eggplant, and zucchini in a bowl, season with salt and pepper, drizzle with oil and stir. Place the vegetables on a baking sheet and put in the oven for 20 minutes.
- Onion: 2 heads
- Eggplants: 4 pieces
- Zucchini: 5 piece
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
4
Meanwhile, place the tomatoes, garlic, and herbs in a saucepan, bring to a boil, and simmer on low heat for 5 minutes.
- Tomatoes: 6 pieces
- Garlic: 5 clove
- Coriander: 1 bunch
5
Carefully place the pre-cooked vegetables in a saucepan with tomato mass, add paprika, salt, and pepper, cover with a lid and simmer for 15-20 minutes.
- Eggplants: 4 pieces
- Zucchini: 5 piece
- Ground paprika: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste