Lean vegetable stew of eggplant with mushrooms and vegetables

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Peel the eggplant.

3. Step 3:

   

   Cut the eggplant into circles about a centimeter thick. We put it on a plate, sprinkle with salt and leave it for a while so that the bitterness goes away.

4. Step 4:

   

   While the eggplants are lying, cut the mushrooms.

5. Step 5:

   

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

7. Step 6:

   

   Chop the peppers and tomatoes. If you do not like the skin of a tomato, then you can remove it by blanching (lower the tomatoes into boiling water for 1 minute, after making a cross-shaped incision on the skin).

8. Step 7:

   

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

9. Step 8:

   

   Roll chopped eggplants in flour.

10. Step 9:

    

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

11. Step 10:

    

    Mix mushrooms, vegetables and eggplant. Salt, add seasonings (I added "Provencal herbs"), mix and simmer all together for 10-15 minutes. Bon appetit!))