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Eggplant cabbage stewed bell pepper

Stewed Eggplant, Cabbage and Bell Pepper

Healthy, colorful, incredibly tasty — and about as easy as it gets! This stew of eggplant, cabbage, and bell pepper is a foolproof way to put together a vegetable medley that any home cook can handle, even a beginner. A great option for a satisfying lunch or dinner for the whole family!

Pearl

Recipe author

Composition / ingredients

Servings:

Cabbage

350

Eggplant

300

Bell pepper

200

Tomatoes

200

Carrots

100

Onion

100

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 1 g

Fats 36 % 4 g

Carbohydrates 55 % 6 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you stew eggplant, cabbage, and bell pepper? Start by gathering all the ingredients listed in the recipe. It's best to use young cabbage; if you go with a more mature head, the cooking time will increase a little.
Step 2:

Peel off the outer leaves of the cabbage — they're usually tough or damaged. Peel the onion and carrot. Wash all the vegetables well and pat them dry with paper towels or a kitchen towel. Cut the peppers in half and remove the seeds and core.
Step 3:

Cut the eggplant into rounds about 1/2 inch (1.5 cm) thick. Sprinkle them with a little salt and cover with cold water for 15–20 minutes. This mainly draws out any bitterness. Some varieties aren't bitter, but it's still worth soaking the rounds — that way the eggplant soaks up less oil when it fries.
Step 4:

Meanwhile, prep the rest of the vegetables. Cut the onion and bell pepper into thin half-moons. Grate the carrot on the coarse side of a box grater or on a julienne slicer.
Step 5:

Shred the cabbage into thin strips.
Step 6:

Drain the eggplant and gently squeeze out the rounds. Heat a little refined vegetable oil in a skillet. Fry the eggplant on both sides until golden. Transfer to paper towels to blot off the excess oil.
Step 7:

Pour about 3–4 tablespoons of vegetable oil into the skillet. Add the onion, carrot, and pepper. Cook over high heat, stirring, for about 5–8 minutes.
Step 8:

Add the cabbage to the pan. Keep stirring and cook for about 5 minutes.
Step 9:

Cut the tomatoes in half and grate them on the coarse side of a box grater. Add them to the skillet. Season with salt to taste, ground black pepper, and your favorite dried spices.
Step 10:

Add the fried eggplant to the pan. Stir everything very gently, cover, and simmer over low heat for about 30 minutes.
Step 11:

Taste the finished dish for salt and add more if needed. Scatter finely chopped fresh herbs over the stew and serve!

It's delicious both hot and cold. Enjoy!
Use an oil with a high smoke point for frying. Any oil is only good for you up to a certain temperature — its smoke point, beyond which it begins to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point; they're full of unfiltered organic bits that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Everyone's taste for salt, sweetness, bitterness, heat, acidity, and spice is different, so always adjust the seasonings to your own liking. If you're trying a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for example.
One more thing: the wrong pan can undo even the best recipe, so pick a skillet that suits the dish.