Vegetable stew with eggplant and zucchini

Description

Vegetable stew with eggplant and zucchini is good because you don’t need rare ingredients for its preparation - everything is at hand. It is enough to go to a store or to the market, and the happy owner of a summer house or a village house - to go out into the garden. If desired, the taste of the stew can be diversified by adding celery (petioles or tuber), carrots and tops to it.

Cooking

Step 1

For vegetable stew with eggplant and zucchini, wash all vegetables. Small, thin-skinned squash from the new crop does not need to be peeled. Clean all other zucchini. Cut along the entire length into 2 parts, and each in half. Remove seeds if desired. Cut each quarter into slices 2 cm thick.

Step 2

Blanch the tomatoes in boiling water for 2 minutes. Immediately pour over cold, preferably ice cold water, and peel off the skin, making a criss-cross cut at the bottom of the tomato. For vegetable stew, choose fleshy tomatoes, without excess juice.

Step 3

Cut the tomatoes into 4 parts, remove the seeds and juice.

Step 4

Cut each quarter crosswise into 2-3 pieces.

Step 5

Eggplants can also be peeled or left as is - with the skin on. Many people think that peeled eggplants lose some of their flavor. Cut them in half along the entire length, each half into 2 more parts. And cut each quarter into pieces, like zucchini, 2 cm thick.

Step 6

Peel the onion from the husk. Cut it in half along the entire height, a little short of the bottom of the onion, to the "roots" - this will make it easier to cut the onion for vegetable stew. Cut it into half rings 2 cm thick.

Step 7

Wash the greens and finely chop.

Step 8

Peel the garlic and also finely chop.

Step 9

Mix prepared onion, eggplant and zucchini in a bowl. Add half of the herbs and garlic. Salt and pepper. Drizzle with oil and toss the vegetable stew with your hands, rubbing the oil into nearly every piece.

Step 10

Arrange vegetables on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for 15-20 minutes. Once during cooking, gently toss the vegetables with a spatula so that they cook evenly and uniformly.

Step 11

Meanwhile, put the tomatoes with garlic and herbs in a heavy-bottomed saucepan. Salt. Bring to a boil over medium heat and simmer for 5 minutes.

Step 12

Reduce the fire. Transfer the roasted vegetables to a bowl. Add paprika, salt and pepper. Mix by drizzling the vegetables with oil. Close the pan with a lid and simmer for 7-10 minutes. Add finely chopped herbs, stir and remove from heat. Serve the eggplant and zucchini stew warm or cold.