Diet stew with eggplants and onions
3 servings
40 minutes
Dietary ratatouille with eggplants and onions is a light and exquisite dish of French cuisine, perfect for those who value healthy eating. France is famous for its vegetable ratatouille, where each combination of ingredients reveals depth of flavor. Here, tender eggplant and juicy zucchini are gently cooked until soft and then covered with rich tomato paste and aromatic onions. The dish turns out delicate, slightly tangy due to the tomatoes, and filled with subtle spicy notes of herbs and curry. It pairs wonderfully with whole grain bread or can be served as a standalone light dinner. Most importantly, it does not overload the body while remaining nutritious and tasty.
1
If necessary, peel the eggplant and zucchini (not required if the skin is thin). Cut into cubes, but not too small, as they will soften during cooking. Place the chopped eggplant and zucchini in separate pots - pour in water just to cover the vegetables. Add salt. Cook on low heat. Zucchini - 25 minutes, Eggplant - 20 minutes. (add water if necessary).
- Zucchini: 1 piece
- Eggplants: 1 piece
- Salt: 0.5 teaspoon
2
Scald the tomatoes with boiling water. Peel the skin off. Chop finely. Chop the onion finely. Place the tomatoes and onion in a bowl. Add half a teaspoon of salt and cook for 15-20 minutes. Put the mixture in a blender and blend well to make tomato paste.
- Tomatoes: 5 piece
- Onion: 0.5 head
- Salt: 0.5 teaspoon
3
When the eggplant and zucchini are ready, drain the water and let the vegetables 'dry' for 5 minutes.
4
Next, pour the vegetables with tomato paste and cook for another 5 minutes. You can add any of your favorite spices or herbs here.
- Green: to taste
- Curry: to taste
5
Wait for it to cool down, then you can eat. Enjoy your meal!