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Vegetable stew in a saucepan

Vegetable Stew in a Pot

A can't-miss stew for warm days! The great thing about vegetable stew is that you can make it from absolutely any vegetables you've got in the fridge—or better yet, straight from the garden! Eggplant, bell pepper, and green beans are made for each other, so let's put them together!

Pearl

Recipe author

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Composition / ingredients

Servings:

Eggplant

500

Potatoes

400

Bell pepper

300

Onion

100

Carrots

150

Green string beans

200

Tomatoes

250

Garlic

Vegetable oil

Salt

Sugar (level)

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 17 % 2 g

Carbohydrates 75 % 9 g

57 kcal

GI: 89 / 0 / 11

Cooking method

Cooking time: 30 min

Step 1:

For this vegetable stew you'll need a simple lineup of vegetables. Gather everything: eggplant, bell pepper, onion, carrot, tomatoes, potatoes, green string beans, garlic, and fresh herbs.
Step 2:

Peel the potatoes, carrot, onion, and garlic. Halve the bell pepper, remove the stem and seeds, and cut the beans into short pieces. If the beans aren't young, snap off the stringy tips along the pods, or they'll be tough in the finished dish. Rinse everything in clean water.
Step 3:

Cut the onion into medium dice, grate the carrot on a coarse grater, and cut the bell pepper into large cubes.
Step 4:

A heavy-bottomed pot works best for vegetable stew. Heat the vegetable oil in it and add the onion and carrot to sauté over high heat. Stir constantly so they don't scorch.
Step 5:

After a minute or two, add the bell pepper. Using peppers of different colors makes the finished dish look brighter and more appetizing. Cook the vegetables for about another minute, stirring.
Step 6:

Cut the tomatoes into large cubes (you can peel them first if you like—I didn't). Add a tablespoon of tomato paste or tomato purée and a pinch of sugar. If you're using ripe summer tomatoes, you can skip the sugar since they're sweet enough. Season with salt and stir well. Let it simmer over medium heat for about five minutes.
Step 7:

Meanwhile, prep the eggplant. If it's bitter, cut it into large cubes, cover with salted water, and let it soak a while. Then drain and gently squeeze out the excess liquid with your hands. Store-bought eggplant usually doesn't need this step.
Step 8:

Add the eggplant and beans to the pot.
Step 9:

Next, add the potatoes cut into small cubes, stir everything well, and add more salt if needed. Cover the pot tightly, turn the heat to low, and let the vegetables simmer until the potatoes are tender (about 15–20 minutes). Lift the lid now and then to stir gently. If there isn't much liquid from the vegetables, add a splash of boiling water.
Step 10:

Sprinkle the finished dish with finely chopped fresh herbs and garlic, pressed or minced by hand. Stir well, cover the pot, take it off the heat, and let it rest for at least five minutes.
Step 11:

Finish the dish with a sprinkle of allspice or hot ground chili.

This stew takes very little time to make—a real plus when you need to feed the family something quick and tasty! You can leave out the potatoes for a dish that's just as good hot or cold. In winter, make a heartier version: add meat and cabbage and swap out the eggplant and beans, for example. Enjoy!