Potatoes with eggplant vegetable stew

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make potatoes with eggplants? Prepare your ingredients. Take fresh, medium-sized vegetables (if weight is not indicated). For spices, I take ground black pepper, allspice and suneli hops, but you can take spices to your liking. To prepare the stew, you will need a thick-bottomed pan with a lid. Pre-wash all the vegetables in running cold water and dry.

2. STEP 2

   

   Peel the onions and chop them randomly. Pour half the specified volume of vegetable oil into a saucepan with a thick bottom. Place chopped onions, bay leaves, allspice, ground black pepper and a pinch of salt on the bottom of the pan.

3. STEP 3

   

   Cut off the ends of the eggplants and cut into cubes. If the eggplant has a hard skin, it can be cut off. Place the chopped eggplants in the pan with the onions. Sprinkle it with a pinch of salt.

4. STEP 4

   

   Peel the potatoes and cut into cubes. Place the potatoes on the eggplant layer and season with salt.

5. STEP 5

   

   Cut off the stalk of the bell pepper, remove the seeds, and rinse it. Cut the pepper into small cubes and add to the pan. Lightly salt it too.

6. STEP 6

   

   Make a cross-shaped cut in the stem area of ​​the tomato (or tomatoes, if small) and pour boiling water over it. Then carefully remove the skin and cut. Add the tomato to the pan. Peel and chop the garlic. Add to the pan. Place bay leaf, dry spices, and salt on top. Drizzle with remaining vegetable oil. Without stirring, place the pan on the heat slightly below medium and close the lid. Simmer the stew until tender for about an hour, without stirring

7. STEP 7

   

   The vegetables will release their juices and no additional liquid will be needed, but adjust the heat so that it is not too high, otherwise the liquid will evaporate and the stew may burn. After an hour, turn off the heat and stir the stew very carefully to maintain the integrity of the potatoes. Remove the bay leaf from the pan and taste for salt, adding more salt if necessary.

8. STEP 8

   

   Before serving, let the vegetable stew sit for about ten minutes. It can be served as an independent dish, or it can be offered as a side dish with chicken, meat, or semi-finished products. When serving, sprinkle the stew with chopped fresh herbs.

Comments on the recipe

Zhanat

01.12.2023

4.5

An excellent version of stew, I will make it! I recommend another delicious recipe for vegetable stew with potatoes, zucchini and cabbage.

Natalia M

01.12.2023

4.8

Summer is the perfect time to make a fresh vegetable stew! I made this stew for lunch. I didn’t remove the skin from the eggplants, I like its consistency, how it looks like mushrooms. The peppers are sweet and juicy only from the garden. Instead of hops-suneli, I seasoned it with vegetable seasoning and black pepper. I also added a little tomato paste for color. I also stewed it in layers over low heat, an interesting way of cooking. The pieces of vegetables remained intact, did not fall apart, everything turned out beautifully) Very juicy stew! Taste of summer mood)

Yanuta

01.12.2023

5

The dish is simple to make. Not for the eggplant lover. I would like everything to be mixed into one taste and not one thing to stand out, but the eggplant really stands out, but that’s normal, because it’s the main ingredient. I added chicken fillet to the dish so as not to add anything else to the side dish. Thanks for the recipe