Vegetable stew with eggplants and herbs
4 servings
30 minutes
Vegetable stew with eggplants and greens is the embodiment of summer aromas and flavors, captured in the tender texture of stewed vegetables. The dish combines the sweetness of bell peppers, a slight acidity from tomatoes, and the richness of eggplants, perfectly complemented by the spicy notes of bay leaves and allspice. This combination makes the stew a versatile side dish or a standalone treat. Historically, similar vegetable dishes appear in various cuisines, but in this rendition, it gains an author's sophistication where every detail emphasizes freshness and depth of flavor. Served hot, garnished with greens, it pairs excellently with light bread products or grain sides.
1
Peel the eggplants, cut them into strips, and lightly fry in oil.
- Eggplants: 2 pieces
2
Peel the zucchini, cut into strips, fry separately in oil, adding a little flour.
- Zucchini: 2 pieces
- Wheat flour: 1 tablespoon
3
Slice the onion into strips, fry in oil, add finely chopped carrot, after 2 minutes add eggplant, zucchini, sliced bell pepper, and finely chopped tomato (without skin).
- Onion: 2 pieces
- Carrot: 1 piece
- Eggplants: 2 pieces
- Zucchini: 2 pieces
- Sweet pepper: 3 pieces
- Tomatoes: 2 pieces
4
Mix everything, add bay leaf, allspice and black peppercorns, and simmer on low heat with a lid. At the end, salt to taste and add 1/4 teaspoon of sugar.
- Bay leaf: 1 piece
- Black allspice: to taste
- Ground black pepper: to taste
- Salt: to taste
- Green: to taste
5
You can also add some greens (dill, cilantro) to taste. Stew until the peppers and eggplants are cooked.