Vegetable stew in a saucepan

Step-by-step cooking

1. Step 1:

   

   To prepare a vegetable stew, we will need a simple set of vegetables. Prepare everything you need: eggplants, bell peppers, onions, carrots, tomatoes, potatoes, green beans, garlic and herbs.

2. Step 2:

   

   Peel potatoes, carrots, onions and garlic. Cut the bell pepper in half, remove the stalk and seeds, cut the beans into small pieces. If the beans are not young, then you need to remove the tendrils on the sides of the pods, otherwise they will be strongly felt in the finished dish. Rinse everything in clean water.

3. Step 3:

   

   Chop the onion into medium-sized cubes, grate the carrot on a coarse grater, and cut the bell pepper into large cubes.

4. Step 4:

   

   For cooking vegetable stew, it is better to use a saucepan with a thick bottom and edges. Heat vegetable oil in a saucepan, send onions and carrots to fry on high heat. Vegetables need to be continuously mixed so that they do not burn.

5. Step 5:

   

   After a minute or two, add the bell pepper. It is better to use pepper of different colors, so the finished dish will look more appetizing and bright. Fry the vegetables for about another minute, stirring.

6. Step 6:

   

   Tomatoes cut into large cubes (previously, tomatoes can be peeled if desired, I did not do this). Add one tablespoon of tomato paste or tomato puree, as well as a pinch of sugar. If you use seasonal tomatoes, then sugar can be excluded, since tomatoes are quite sweet in summer. Add salt, mix everything thoroughly. Leave to simmer on medium heat for about five minutes.

8. Step 7:

   

   At this time, prepare the eggplants. If they are bitter, then pour the blue ones cut into large cubes with salt water and leave to soak for a while. Then drain the water, and lightly squeeze the eggplants with your hands from excess liquid. Store-bought eggplants usually do not require these manipulations.

9. Step 8:

   

   Put eggplant and beans in a saucepan.

10. Step 9:

    

    Then add the potatoes, cut into small cubes, mix everything well, add salt if required. Cover the pan tightly with a lid, reduce the heat to a minimum and leave the vegetables to simmer until the potatoes are ready (about 15-20 minutes). Sometimes it's worth opening the lid and gently stirring the stew. If there is not enough liquid from vegetables, then you need to add a little boiling water.

11. Step 10:

    

    Sprinkle the finished dish with finely chopped herbs and garlic, passed through a press or chopped by hand. Mix well, cover the pan with a lid, remove the stew from the heat and let it brew for at least five minutes.

12. Step 11:

    

    Sprinkle the finished dish with allspice or hot ground chili.