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Potatoes with eggplant vegetable stew

Potato and Eggplant Vegetable Stew

Wonderfully tasty and simple — a main dish for the whole family! This potato-and-eggplant stew is loaded with all kinds of vegetables. Feel free to swap them to suit your taste and season with whatever spices you like. It works as both a side and a meal on its own, and it's great made in a slow cooker.

Anna

Recipe author

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Composition / ingredients

Servings:

Eggplant

300

Potatoes

350

Tomatoes

Bell pepper

Onion

Garlic

Bay leaf

Salt

Peppercorns

Ground black pepper

0.25

Vegetable oil

Khmeli-suneli

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 33 % 6 g

Carbohydrates 61 % 11 g

100 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make potato-and-eggplant stew? Get your ingredients ready. Use fresh, medium-sized vegetables (where no weight is given). For spices I use ground black pepper, allspice berries, and khmeli-suneli, but season however you like. You'll need a heavy-bottomed pot with a lid. Wash all the vegetables in cold running water and pat them dry.
Step 2:

Peel the onion and chop it roughly. Pour half the vegetable oil into the heavy-bottomed pot. Layer the chopped onion, bay leaf, allspice, ground black pepper, and a pinch of salt across the bottom.
Step 3:

Trim the ends off the eggplant and cut it into cubes. If the skin is tough, you can peel it off. Add the cubed eggplant to the pot over the onion and sprinkle with a pinch of salt.
Step 4:

Peel the potatoes and cut them into cubes. Layer the potatoes over the eggplant and salt them.
Step 5:

Cut the stalk off the bell pepper, remove the seeds, and rinse it. Cut the pepper into small cubes and add to the pot. Lightly salt this layer too.
Step 6:

Score a criss-cross in the tomato (or tomatoes, if small) near the stem and pour boiling water over it. Carefully slip off the skin and chop, then add to the pot. Peel and chop the garlic and add it too. Put the bay leaf, dry spices, and salt on top, and drizzle over the remaining vegetable oil. Without stirring, set the pot over just-below-medium heat and cover. Braise, without stirring, until tender — about an hour.
Step 7:

After an hour, turn off the heat and stir the stew very gently so the potatoes stay intact. Remove the bay leaf, taste, and add more salt if needed.
Step 8:

Let the stew rest about ten minutes before serving. Serve it on its own or as a side with chicken, meat, or anything else. Sprinkle with chopped fresh herbs when serving.