Vegetable Stew with Greens
Main Dishes • European
Description
Vegetable Stew with Greens
Ingredients
- Eggplants 35 oz
- Orange Bell Peppers 35 oz
- Tomatoes 35 oz
- Onion 20 oz
- Garlic 4 cloves
- Salt to taste
- Ground Black Pepper to taste
- Greens to taste
Step-by-Step Guide
Step 1
Remove seeds from the peppers and cut them in half. Cut the eggplants in half. Place them on a baking sheet (you can place the peppers on the eggplants), and to prevent burning, it’s better to use parchment paper. Bake in the oven at medium heat for 50 minutes.
Step 2
Peel and finely chop the onion, place it in the pot where you will cook, add a little olive or vegetable oil, and lightly sauté (the onion should be sweet and slightly golden).
Step 3
Peel the tomatoes (to do this, place the tomatoes in boiling water for a couple of minutes, the skin will start to come off on its own) and cut them into small cubes. Add to the onion. Simmer over medium heat.
Step 4
Remove the eggplants and peppers from the oven and peel them, cut into small cubes, and add to the onion and tomatoes.
Step 5
Simmer for 5–10 minutes over medium heat, add salt, pepper, finely chopped greens, and crushed garlic. Simmer for a couple more minutes.
Step 6
Pairs wonderfully with meat or chicken patties.
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