Stewed Vegetables
6 servings
60 minutes
A centuries-old union of vegetables and herbs. Ideally, you can use ground eggplants, zucchini and peppers, but winter ones will also get along well with each other. But don't experiment with tomatoes: the passata indicated in the recipe is a bright carrier of sweetness and acidity, tomatoes are oh so far from it.
1
Cut the onion into strips, peel the potato and cut it into large cubes.
- Onion: 1 head
- Potato: 600 g
2
In a pot or thick-walled saucepan, heat vegetable oil and fry the onion until slightly golden.
- Vegetable oil: 50 ml
- Onion: 1 head
3
Add potatoes, mix, and fry for 5–10 minutes.
- Potato: 600 g
4
Pour 100 ml of water into the cauldron, cover with a lid, and simmer for 10-15 minutes.
5
While the potatoes are simmering, chop the other vegetables. Remove the seeds from the pepper and cut it into large square pieces.
- Red sweet pepper: 2 pieces
6
Cut the eggplant and zucchini into quarters lengthwise, then dice them into cubes like the potatoes.
- Eggplants: 300 g
- Zucchini: 300 g
7
Add pepper and eggplant to the potatoes, cover with a lid, and simmer for another 7-10 minutes.
- Red sweet pepper: 2 pieces
- Eggplants: 300 g
8
Add zucchini, salt it, mix and simmer covered for another 5 minutes.
- Zucchini: 300 g
- Salt: to taste
9
Pour in the passata, add sugar, stir and simmer uncovered for a few more minutes.
- Tomato passata sauce: 200 g
- Sugar: 1 teaspoon
10
Chop the garlic and herbs, add them to the vegetables, and season with more salt and pepper if needed. Remove the vegetables from heat and let them sit for about 5 minutes before serving.
- Garlic: 3 cloves
- Green: to taste
- Ground black pepper: to taste
- Salt: to taste