Vegetable stew with eggplant in a frying pan
12 servings
60 minutes
Vegetable stew with eggplant in a skillet is a bright and aromatic dish of European cuisine that beautifully reveals the rich flavor of fresh vegetables. Its roots can be found in traditional Mediterranean recipes where eggplant plays a key role, adding softness and richness to the stew. Potatoes add heartiness, while sweet peppers, carrots, and onions create a rich palette of flavors complemented by fresh tomatoes and garlic. Sautéing the vegetables in a skillet allows their natural juices and aromas to emerge, making the dish surprisingly tender and harmonious. This stew is perfect as a standalone dish or as a side to meat, with the addition of greens providing freshness and extra spice. The simplicity of preparation and availability of ingredients make this recipe an ideal choice for a cozy home dinner.
1
Prepare the necessary ingredients.
2
Peel the potatoes. Wash well under running water. Pat dry a little. Cut into small squares.
3
Pour about 30–40 ml of sunflower oil into the pan.
- Sunflower oil: 100 ml
4
Place the potatoes in a pan, season with salt to taste, and put on the heat. Fry the potatoes uncovered over medium heat until cooked.
- Potato: 500 g
- Salt: to taste
5
Pour about 50–60 ml of sunflower oil into the second pan.
- Sunflower oil: 100 ml
6
Peel the onion, wash it well under running water, cut it into small cubes, and place it in a pan with oil.
- Onion: 100 g
7
Peel the carrot, wash it well under running water, dry it a bit, cut it into small cubes, add to the pan with onion, and place on the heat. Cook over medium heat with the lid open, stirring occasionally, until golden.
- Carrot: 100 g
8
Clean the sweet pepper, wash it well, and cut it into medium-sized cubes or strips.
9
Add sweet pepper to the cooked onion and carrot in the pan, sauté for a bit, stirring occasionally.
- Sweet pepper: 200 g
10
Peel the eggplants, cut them into small squares or strips.
11
Place the chopped eggplants in the pan with the fried onions, carrots, and peppers. Fry until cooked, stirring occasionally.
- Eggplants: 500 g
12
Add the cooked fried potatoes to the vegetables in the pan.
- Potato: 500 g
13
Wash the tomatoes well, dry them, and cut them in half. Grate the flesh of the tomato on a fine grater into a suitable container. Do not use the skin.
14
Put the grated tomato puree into the pan with the vegetables.
- Tomatoes: 250 g
15
Peel three cloves of garlic, wash well, press through a garlic press, and place in a pan.
- Garlic: 3 cloves
16
Carefully mix all the vegetables, add salt to taste. Simmer on low heat with the lid open, stirring occasionally, for about 10 minutes. Then cover with a lid and let it sit for about 10-15 minutes. You can garnish with herbs when serving.
- Salt: to taste
- Green: to taste