Vegetable Stew "From the Garden"
6 servings
90 minutes
We put off the stew until early autumn, when hot and hearty dishes gradually replace light green salads again. And late fruits - zucchini, eggplant, celery and tomatoes, which still smell like tomatoes - just came into their own. The variability of stew recipes based on the principle of "what grew, grew, and went into the pot" gives rise to a focus on repetitive novelty, the absence of strict recipe laws. Whatever the stew contains, it will still be delicious: during the stewing process, the disparate ingredients will exchange aromas and create the basis for the sauce. We have assembled a stew from only vegetables, but, using the law of variability, you have every right to add something meaty to the pot for density, from smoked meats to chicken .
1
Cut the eggplants into cubes about 2 cm on each side.
- Eggplant: 2 pieces
2
Cut the zucchini and courgettes into cubes like the eggplants.
- Zucchini: 1 piece
- Courgette: 1 piece
3
Cut sweet and hot peppers into small cubes, removing the seeds. Cut the red onion into similarly small cubes.
- Bell pepper: 1 piece
- Chili pepper: 1 piece
- Red onion: 1 head
4
Slice the celery stalks.
- Celery: 2 stems
5
Cut the tomatoes into pieces similar in size to the eggplants and zucchini.
- Tomatoes: 300 g
6
In a thick-walled pot, heat a mixture of vegetable and olive oil and fry the eggplants over medium heat until slightly caramelized. Transfer them to a clean dish.
- Eggplant: 2 pieces
7
Add oil if necessary and fry the zucchini and courgettes until they are golden brown. Transfer them to the bowl with the eggplants.
- Zucchini: 1 piece
- Courgette: 1 piece
8
If necessary, add oil to the pot and sauté the onion until translucent.
- Red onion: 1 head
9
Add peppers and celery to the onion, sautéing them for 3-4 minutes or until soft. Squeeze garlic through a press, add it to the pot with the peppers and onion, and sauté for another minute.
- Bell pepper: 1 piece
- Chili pepper: 1 piece
- Celery: 2 stems
- Garlic: 2 cloves
10
Add tomatoes. Return the eggplants, zucchini, and courgettes to the pot, add bay leaf, stir and simmer on low heat for another 20-25 minutes.
- Tomatoes: 300 g
- Eggplant: 2 pieces
- Zucchini: 1 piece
- Courgette: 1 piece
11
At the end, salt and pepper to taste, add chopped dill to the vegetable stew and serve.
- Salt: to taste
- Ground black pepper: to taste
- Dill: 20 g
