Vegetable stew with bell pepper
4 servings
50 minutes
Vegetable stew with bell pepper is a bright, aromatic dish that embodies the simplicity and flavor of European cuisine. Its roots trace back to rural culinary traditions where fresh seasonal vegetables are stewed until tender, revealing their natural flavor nuances. Potatoes add heartiness to the stew, eggplants contribute tenderness, and bell peppers provide juiciness and a hint of sweetness. Tomatoes add a sweet-sour note that unites all ingredients into a harmonious blend. The dish is versatile—it can be served as a standalone hot meal, as a side to meat, or even with bread. It’s perfect for those who value healthy eating as it is rich in vitamins and fiber. This is a true celebration of taste, simplicity, and health on one plate!
1
Cut the potatoes into cubes, chop the carrots and onions. Let simmer for 10 minutes.
- Potato: 5 piece
- Carrot: 1.5 piece
- Onion: 1 head
2
Chop the pepper and add it to the pan after 10 minutes.
- Bell pepper: 3 pieces
3
Cut the eggplants and add them to the pan after 10 minutes.
- Eggplant: 2 pieces
4
Chop the tomatoes and add them to the pan after 10 minutes.
- Tomatoes: 3 pieces
5
Simmer over medium heat.
