Vegetable Stew with Eggplants and Zucchini
Main Dishes • Russian
Description
Vegetable stew with eggplants and zucchini
Ingredients
- Eggplants 4 pieces
- Zucchini 5 pieces
- Tomatoes 6 pieces
- Onion 2 heads
- Garlic 5 cloves
- Cilantro 1 bunch
- Olive Oil 2 tablespoons
- Ground Paprika 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Cut the zucchini lengthwise into quarters, then slice into pieces 2-3 cm thick. Chop the tomatoes and eggplants into slightly smaller pieces.
Step 2
Slice the onion into quarter rings. Finely chop the cilantro and garlic.
Step 3
Mix the onion, eggplants, and zucchini in a bowl, season with salt and pepper, drizzle with oil, and stir. Spread the vegetables on a baking sheet and place in the oven for 20 minutes.
Step 4
Meanwhile, place the tomatoes, garlic, and herbs in a saucepan, bring to a boil, and simmer on low heat for 5 minutes.
Step 5
Carefully transfer the roasted vegetables to the saucepan with the tomato mixture, add paprika, salt, and pepper, cover with a lid, and stew for 15-20 minutes.
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