Vegetable stew with green pepper
6 servings
90 minutes
Vegetable stew with green pepper is a harmony of flavors and aromas, combining the tender texture of zucchini and eggplant with the rich taste of tomatoes and the sweet freshness of green pepper. This dish resembles traditional Mediterranean stews but takes an authorial approach to ingredients and their preparation. Its lightness and nutritional value make it an ideal choice for a cozy home dinner or festive table. A thick aromatic sauce made with a bouillon cube and flour gives the vegetables a rich flavor and tenderness. Serving in a deep plate helps retain heat and reveal all the flavor nuances of the dish. The stew can be enjoyed as a standalone dish or complemented with crispy bread, rice, or pasta, making the meal even more fulfilling and diverse.
1
Clean all the vegetables, peel the tomatoes and chop them finely, cut the eggplants into large pieces, remove the seeds from the zucchinis and also cut them into large pieces, remove the seeds from the peppers and cut them into strips, and simply chop the onion finely.
- Onion: 1 head
- Tomatoes: 750 g
- Zucchini: 3 pieces
- Eggplant: 3 pieces
- Green bell pepper: 1 piece
2
Heat oil in a pot. Add onion and cook on low heat, stirring, for 10 minutes until browned. Add tomatoes and cook, stirring, for another 8 minutes. Add the remaining vegetables, salt, and cook for another 10 minutes.
- Olive oil: 6 tablespoons
- Onion: 1 head
- Tomatoes: 750 g
- Zucchini: 3 pieces
- Eggplant: 3 pieces
- Green bell pepper: 1 piece
- Salt: to taste
3
Crush the broth cube in a glass of water and then add it with flour to the pot. Mix everything well and cook over medium heat, stirring, for 30-40 minutes until the vegetables are soft. Serve in a warmed deep dish.
- Stock cube: 1 piece
- Wheat flour: 1 tablespoon
