Vegetables stewed in a sauce of juices and soy sauce
4 servings
220 minutes
Vegetables stewed in a sauce of juices and soy sauce are a vibrant and aromatic dish of European cuisine that delights with a harmony of flavors. The combination of eggplant, sweet pepper, and onion is deepened by a spicy sauce made from lemon and tomato juices, olive oil, and soy sauce. This sauce infused with garlic and chili pepper adds a spicy kick to the dish, making it rich and expressive. Such a recipe is perfect for an everyday dinner or festive table as the vegetables retain their natural texture while absorbing the rich aroma. Serving with parsley and freshly ground black pepper completes the composition, adding freshness and sophistication. This dish not only pleases the palate but also carries lightness and health benefits.
1
For the sauce, blend lemon juice, soy sauce, tomato juice, extra virgin olive oil, chopped garlic, and chili pepper in a blender, adding salt. Let the sauce marinate for 2-3 hours.
- Lemon juice: 50 ml
- Soy sauce: 3 tablespoons
- Tomato juice: 250 ml
- Extra virgin olive oil: 4 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Salt: to taste
2
We cut the peppers and eggplants into small slices.
- Sweet pepper (capsicum): 4 pieces
- Eggplant: 4 pieces
3
We cut the onion into medium-sized wedges.
- Onion: 2 g
4
In a deep skillet, we heat olive oil for frying.
- Olive oil: 3 tablespoons
5
Fry the vegetables until half-cooked — the onion should turn golden.
- Eggplant: 4 pieces
- Sweet pepper (capsicum): 4 pieces
- Onion: 2 g
6
Pour the sauce into the saucepan; if it seems too little, you can add a bit of water.
- Tomato juice: 250 ml
- Lemon juice: 50 ml
- Soy sauce: 3 tablespoons
- Extra virgin olive oil: 4 tablespoons
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Salt: to taste
7
Cover the saucepan with a lid, reduce the heat. Cook the vegetables until done.
8
At the end, sprinkle the dish with black ground pepper and chopped parsley. Let it sit covered for another 2-3 minutes.
- Ground black pepper: to taste
- Parsley: 0.5 bunch
9
Place the vegetables on a plate and drizzle with sauce.
