2012-05-15

Lean vegetable stew

Lean vegetable stew
Author:
Category
Second courses
Ingredients
  • Medium-sized eggplant - 1 pc.
  • Medium-sized carrots - 1 pc.
  • Onion - 2 pcs.
  • Potatoes - 3 pcs.
  • Sweet pepper - 2 pcs.
  • Tomatoes - 2 pcs.
  • Garlic - 1 clove
  • Bouquet of greens: parsley, dill, coriander, basil ... - 1 bunch
  • Oil - 4 tablespoons
  • Salt - to taste
  • Cumin - to taste
Summer is coming and that means it's time to eat healthy. You don't need any diets, stresses or anything like that. You just need to give up the usual sausage and meat diets a little and eat just vegetable products for two or three months. The heat itself affects our diet, making us sweat and snack on something light. Cold borscht, vegetable stews , almost similar to each other, but always with some variation: either radish, then asparagus beans, then green peas, then zucchini, then cabbage, then eggplant ... As new vegetables ripen, our food changes on its own, bringing a small, almost imperceptible variety to our dishes.

Recipe for lean vegetable stew


1

Peel and cut the onion into circles or semicircles and place on the bottom of the pan.

2

Cut the eggplant lengthwise in layers or slices across and put on the onion.

3

Top the eggplants with ground black pepper or crushed pepper and cumin mixture.

4

Peel the potatoes, cut into slices and put on top of the eggplant.

5

Peel the carrots, cut into strips or slices and put in a layer in a pan.

6

Slice the tomatoes and place on top of the carrots.

7

Sweet pepper cut into slices or strips and put on top of all vegetables.

8

Drizzle vegetables with oil.

9

Put the pan in the microwave for 10-15 minutes (depending on the power of your oven) at full power, and bring the vegetables to a boil (the vegetables should start to juice and start to boil).

10

Reduce the power of the oven to half or a third (depending on its power) and cook the vegetables for another 10-15 minutes until cooked.

11

After cooking, leave the vegetables to rise for 10-15 minutes.

12

If you cook the stew on the stove, then be sure to put onions on the bottom of the pan (you can add 1-2 more onions) so that the stew does not burn, and put the rest of the vegetables on top, and also pour ½ cup of water on the bottom of the pan, pour over the vegetables with oil.

13

Cover the pan with a lid and put on a strong fire, let the water boil and reduce the heat so that the dish is slowly stewed.

14

Simmer the dish for 25 minutes. Serve the vegetable stew hot, sprinkled with chopped herbs and grated cheese in a bowl.


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