Lenten vegetable stew of eggplants with mushrooms and vegetables

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   We wash vegetables and mushrooms. P.S. I forgot to put the onion in the photo)

2. STEP 2

   

   Clean the eggplants.

3. STEP 3

   

   Cut the eggplants into slices about a centimeter thick. Place on a plate, sprinkle with salt and leave for some time until the bitterness goes away.

4. STEP 4

   

   While the eggplants are lying, chop the mushrooms.

5. STEP 5

   

   Fry the mushrooms and onions in a frying pan greased with vegetable oil for about 10 minutes.

6. STEP 6

   

   Chop the peppers and tomatoes. If you don’t like the skin of tomatoes, you can remove it by blanching (dip the tomatoes in boiling water for 1 minute, after making a cross-shaped cut in the skin).

7. STEP 7

   

   Add chopped vegetables to the mushrooms and onions, fry for 5 minutes, then simmer for another 10 minutes.

8. STEP 8

   

   Dip the sliced ​​eggplants in flour.

9. STEP 9

   

   Fry in a hot frying pan with vegetable oil on both sides. I recommend placing each fried portion of eggplant on a napkin to drain excess fat.

10. STEP 10

    

    Mix mushrooms, vegetables and eggplants. Salt, add seasonings (I added “Herbes de Provence”), mix and simmer for another 10-15 minutes. Bon appetit!))

Comments on the recipe

Olyusha

10.10.2023

4.9

Thank you very much for such a delicious recipe! I cook something similar, but I just fry the eggplants without flour. Now I'll try this!

Kira

10.10.2023

4.6

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Elena

10.10.2023

4.5

No thank you for appreciating it. Without flour, it’s even more nutritious