Eggplants Stewed with Vegetables
Appetizers • European
Description
This recipe is very simple and quick; there is no need to overcook the vegetables to a mushy state; they will be slightly al dente. If desired, fresh herbs can be added when serving. This dish can be used as an appetizer, a side dish, or on its own for those who do not eat meat. Adjust salt and spices to taste. Enjoy your meal.
Ingredients
- Eggplants 1 piece
- Tomatoes 2 pieces
- Onion 1 head
- Orange Bell Peppers 1 piece
- Herbes de Provence 1 teaspoon
- Salt 1 teaspoon
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Prepare the vegetables.
Step 2
Pour 50 ml of oil into the skillet.
Step 3
Peel and chop the onion.
Step 4
Add to the heated skillet.
Step 5
Wash, peel, and chop the bell pepper.
Step 6
Add to the skillet with the onion.
Step 7
Chop the tomatoes into cubes.
Step 8
Add to the skillet with the onion and bell pepper.
Step 9
Stir everything and cook.
Step 10
Meanwhile, chop the eggplant into cubes.
Step 11
Add to the other vegetables.
Step 12
Add another 50 ml of oil and stir.
Step 13
Add salt.
Step 14
Add the Herbes de Provence.
Step 15
Stew everything together for another 5–7 minutes.
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