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Stew from zucchini, eggplant and potatoes quickly and simply

Quick and Easy Zucchini, Eggplant, and Potato Stew

Healthy, light, appetizing, and fragrant! This zucchini, eggplant, and potato stew is quick and easy to make — the vegetables cook only briefly, which keeps as many vitamins and nutrients intact as possible. Serve it on its own or as a meat-free side.

znlena

Recipe author

Stew from zucchini, eggplant and potatoes quickly and simply

Composition / ingredients

Servings:

Eggplant

250

Zucchini

350

Potatoes

300

Carrot

Onion

Tomatoes (I used 2 small ones)

Bell pepper

Vegetable oil

Dill

Parsley

Paprika

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 23 % 3 g

Carbohydrates 69 % 9 g

60 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a quick, easy zucchini, eggplant, and potato stew? Start by prepping your ingredients. Wash the vegetables well and pat them dry. Feel free to vary the lineup based on what you like or have on hand — same goes for the herbs and spices, so use them to taste.
Step 2:

Peel the potatoes. Don't cut anything too small for this stew, or it'll turn to mush — so cut the potatoes into large cubes. Pour the oil into a skillet and fry the potatoes over medium heat until golden, just 5 to 7 minutes.
Step 3:

Peel the onion and carrot too, cut them into cubes, and add them to the potatoes.
Step 4:

Fry the vegetables until golden, stirring, for about 5 minutes.
Step 5:

Cut the eggplant into large cubes.
Step 6:

Do the same with the zucchini.
Step 7:

Cut the tomato and pepper into cubes. You can peel the tomato first if you like. An easy way to do it: wash the tomato, score an X in the skin at the top with a sharp knife, and drop it into boiling water for 1 to 2 minutes. Fish it out, let it cool slightly, and slip off the skin. Add all the vegetables to the skillet and season with salt and spices to taste.
Step 8:

Fry everything together for about 10 minutes.
Step 9:

Add the chopped herbs and 2 tablespoons of water, cover the skillet, and cook for 5 minutes.
Step 10:

The stew is ready to serve. Enjoy!

Note that you don't always need to draw the bitterness out of eggplant — young eggplants, along with certain special varieties, usually aren't bitter to begin with.
Which zucchini works best? Choose young ones with tender skin; wash and peel them, though you can leave very thin skin on. If you're using more mature zucchini, cut away the tough peel and scoop out the seedy center.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for the job, and know which ones to avoid altogether, read more here.