Vegetables in a cauldron stewed on the stove

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the dish. Wash and dry all vegetables thoroughly.

2. Step 2:

   

   Cut potatoes into large cubes. If the potato is young, with a thin skin, then you can not even peel it, just rub it thoroughly with a brush to wash off all the dirt from it.

3. Step 3:

   

   Cut the carrots into large cubes. If the carrot is young, small in diameter, then you can chop it with medium circles.

4. Step 4:

   

   Cut the eggplant into large cubes. If desired, you can peel it off, but in this case the eggplant is likely to completely boil.

5. Step 5:

   

   Cut the zucchini into large cubes. You can not peel young zucchini.

6. Step 6:

   

   Cut tomatoes into large slices. This dish needs strong juicy and ripe tomatoes.

7. Step 7:

   

   Peel the garlic head and disassemble it into individual cloves. Cut the large cloves in half lengthwise.

8. Step 8:

   

   Peel the bell pepper from the seeds and stalks. Cut the pulp into large squares.

9. Step 9:

   

   Wash, dry and finely chop the greens. In addition to parsley, you can also take dill and fresh spinach. The more greenery, the better.

11. Step 10:

    

    Heat vegetable oil in a cauldron over medium heat. For such a quantity of vegetables, you need a cauldron with a volume of 4.5 liters. Put the potatoes and half the garlic. Sprinkle with dried paprika, salt and pepper.

12. Step 11:

    

    Put the carrots and some tomatoes on the potatoes. Sprinkle everything with spices.

13. Step 12:

    

    Put the zucchini on the carrots and also sprinkle with spices.

14. Step 13:

    

    Place eggplant cubes on top, the remaining garlic cloves and also sprinkle spices on top.

15. Step 14:

    

    Put the remaining tomatoes and bell peppers on the eggplant.

16. Step 15:

    

    Sprinkle everything with spices and chopped herbs.

17. Step 16:

    

    Cover the cauldron with a lid, reduce the heat to low (I have this mode 3 of 9) and simmer the vegetables for about an hour and a half. There is no need to stir the vegetables. You also do not need to add water, because vegetables are stewed in their own juice in a cauldron.

18. Step 17:

    

    Arrange the finished stewed vegetables on plates and serve to the table. Enjoy your meal!