When you don't know what to cook for dinner, vegetables always come to the rescue. There are as many recipes for their preparation as there are many vegetables themselves. Step-by-step recipe with a photo of a lean eggplant, pepper and tomato ragout. Video recipe.
The lean vegetable stew made from eggplant, pepper and tomato is an excellent dish in every way. In fact, this is one of the options for saute, which can be served not only on an everyday table, but also on a festive event. The treat is simple and quick enough to prepare. Moreover, this dish is not just "fuel for the stomach", but a source of fiber, vitamins and a whole pile of nutrients. Vegetable dishes give energy and vivacity. But only when they are not fried to the state of chips, but stewed or baked.
The eggplants and other vegetables in the stew remain intact and soft. The food can rightfully be called a delicious dietary dish. There are no strict proportions of vegetables in the recipe, all ingredients are put according to their preference and taste. I will write the approximate number of products used. In addition, if desired, the composition of the stew can be enriched with other vegetables, for example, put zucchini, carrots, onions, etc. You can also cook a treat with any kind of meat or poultry. The treat can be presented as the main dish for dinner or as a healthy side dish; it is used as a cold and hot vegetable snack.
- Caloric content per 100 g - 165 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Eggplant - 1 pc.
- Vegetable oil - for frying
- Tomatoes - 2 pcs.
- Spices and herbs to taste
- Salt - 1 tsp
- Greens (cilantro, basil) - bunch
- Sweet bell pepper - 2 pcs.
- Potatoes - 1 pc.
- Ground black pepper - a pinch
Step by step preparation of lean eggplant, pepper and tomato stew, recipe with photo:
1. Prepare all foods. Cut the stalk from the bell pepper, remove the baffled seeds inside and cut into cubes.
Wash the tomatoes, dry and cut into slices. If you want the tomatoes in the dish to be complete, then do not remove the skin. If you prefer that they turn into a puree consistency, then remove the skin after pouring boiling water over it.
Peel the potatoes, wash and cut into cubes.
Wash the eggplants, dry with a towel and cut into slices. Many eggplant recipes require pre-soaking them with salt to eliminate bitterness. But eggplants of milk maturity practically do not contain any bitter juices. Therefore, such manipulations need to be carried out only with mature fruits. However, keep in mind that there is another reason why you should soak the blue ones: they absorb a lot of oil during frying, and the process of soaking in salt prevents this.
2. Heat vegetable oil in a skillet and add eggplant.
3. Then add potatoes to the pan. Stir and fry the food for 5-7 minutes.
4. Then add bell peppers, stir and continue to fry for another 5-7 minutes.
5. Send tomatoes and finely chopped greens to the pan.
6. Season the dish with salt and black pepper. Stir and simmer covered over low heat for 20-30 minutes. Serve the finished lean eggplant, pepper and tomato stew warm or chilled.
See also a video recipe on how to cook eggplant, zucchini, peppers and tomato stew.
