Vegetable stew with eggplants
4 servings
30 minutes
Vegetable stew with eggplants is a bright and aromatic dish of Russian cuisine, filled with the rich flavors of summer vegetables. Its roots go back to the traditions of simple yet nourishing village food, where seasonal products played a key role. Tender eggplants and zucchini, sweet peppers and tomatoes infused with the aromas of bay leaves and allspice create a harmonious composition of flavors. The light acidity of the tomatoes is balanced by the subtle sweetness of sugar, while herbs provide a fresh finishing touch. This stew is perfect as a standalone dish or as a side for meat and fish. It can be served warm to enjoy its rich taste or chilled as a refreshing summer option. The simplicity of preparation makes it a favorite recipe for family lunches and cozy evenings.
1
Peel the eggplants, cut them into strips, and lightly fry in oil.
- Eggplant: 2 pieces
- Sugar: 0.3 teaspoon
2
Peel the zucchini, cut into strips, fry separately in oil, adding a little flour.
- Zucchini: 2 pieces
- Wheat flour: to taste
3
Chop the onion into strips and fry it in oil. Add finely chopped carrot. After 2 minutes, add eggplant, zucchini, sliced bell pepper (2 red and 1 yellow), and finely chopped large tomato (peel it first).
- Onion: 2 pieces
- Carrot: 1 piece
- Eggplant: 2 pieces
- Zucchini: 2 pieces
- Bell pepper: 3 pieces
- Tomatoes: 1 piece
4
We mix everything, add bay leaf, allspice, and black peppercorns, and simmer on low heat with a lid. At the end, we salt to taste and add a quarter teaspoon of sugar. We add greens (dill, cilantro). We simmer until the peppers and eggplants are ready.
- Bay leaf: 1 piece
- Black peppercorns: to taste
- Salt: to taste
- Sugar: 0.3 teaspoon
