Composition / ingredients
Cooking method
1. My meat, cut into small cubes. Peel the onion and carrot, cut the onion into quarter rings, and cut the carrot in half lengthwise, then cut into plates. My eggplant and zucchini, cut into quarters.
2. Fry the meat in vegetable oil until golden brown, then add onions and carrots, as well as eggplant and zucchini, continue to fry over medium heat.
3. Bulgarian pepper is cleaned from seeds, washed, cut into strips. Remove the skin from the tomato, cut the pulp into cubes. We put the pepper and tomato in a frying pan with the rest of the ingredients, continue cooking under a closed lid for 25 minutes.
4. Garlic is cleaned and crushed with a knife, hot pepper is cut finely, at the end of stewing add to the pan, salt to taste, mix.
Serve on the table, garnished with dill if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
