Composition / ingredients
Step-by-step cooking
Step 1:
How to make eggplant with bell pepper and tomatoes stewed? Prepare the vegetables needed to cook the stewed eggplant.
Step 2:
Peel carrots, onions and garlic. Cut the bell pepper in half, remove the seeds and stalk. Rinse all the products in clean water together with the herbs.
Step 3:
Since the vegetables will be sent to the pan almost all at the same time, I recommend cutting them all at once. Chop the onion into half rings or slightly smaller, cut the Bulgarian pepper in the same way. For the brightness of the finished stew, I usually use peppers of different colors. Grate the carrots on a coarse grater, or chop them with a kitchen knife by hand, as you prefer.
Step 4:
Cut the blue ones into medium-sized pieces. It is convenient to first cut the eggplant into circles about 1 cm thick, and then divide each circle into 4 or 6-8 parts.
Step 5:
Chop tomatoes either in small slices or cubes.
Step 6:
Heat a small amount of vegetable oil in a frying pan. Send the peppers, carrots and onions to fry. Stirring, cook over high heat for about 2-3 minutes.
Step 7:
Next, add eggplants and tomatoes to the fried vegetables.
Step 8:
I used several mini tomatoes in the recipe, they are more saturated and sweet in taste. Add a little salt, mix everything, cover the pan with a lid. Reduce the heat to moderate and cook the vegetables for about 30-40 minutes. Tomatoes will give juice and the resulting liquid will be enough to put out the eggplants. After 5 minutes, open the lid and check if there is enough tomato juice and if the stew does not burn. If required, add a little water.
Step 9:
Prepare everything else. You can skip this step and do not use either garlic or seasonings. Sometimes I add only greens to vegetables and the result is still very tasty. This time I chopped garlic finely, used ground peppers and a dry mixture for vegetables.
Step 10:
Send the garlic, seasonings and herbs to the stew, mix and leave with the lid open for 5 minutes.
Step 11:
The dish is ready, you can serve it to the table!
Tomatoes can be peeled beforehand. To do this, pour boiling water over the tomatoes for a minute, then drain the water, and peel the slightly cooled tomatoes.
Stewed eggplant with bell pepper and tomatoes are very tasty in cold and hot form!
Bon appetit!
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
How to remove the bitterness from eggplant? Cut the eggplant into plates, circles or cubes, add salt, leave for about 10 minutes until the juice is released. Drain the resulting liquid, rinse the eggplants and start cooking.
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
