Vegetables Stewed in Juice and Soy Sauce
Main Dishes • European
Description
Vegetables stewed in a sauce made from juices and soy sauce
Ingredients
- Eggplants 4 pieces
- Orange Bell Peppers 4 pieces
- Onion 5 oz
- Meyer Lemon Juice 0 fl oz
- Spiced Tomato Juice 10 fl oz
- Olive Oil 4 tablespoons
- Garlic 2 cloves
- Soy Sauce 3 tablespoons
- Mild Chili Spice 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Parsley ½ bunch
- Olive Oil 3 tablespoons
Step-by-Step Guide
Step 1
For the sauce, blend lemon juice, soy sauce, tomato juice, extra virgin olive oil, chopped garlic, and chili pepper in a blender. Add salt. Let the sauce marinate for 2–3 hours.
Step 2
Cut the peppers and eggplants into medium-sized slices.
Step 3
Slice the onion into medium wedges.
Step 4
In a deep skillet, heat olive oil for frying.
Step 5
Sauté the vegetables until partially cooked — the onion should become golden.
Step 6
Pour the sauce into the skillet; if it seems too little, you can add a bit of water.
Step 7
Cover the skillet with a lid and reduce the heat. Cook the vegetables until done.
Step 8
At the end, sprinkle the dish with ground black pepper and chopped parsley. Let it sit under the lid for another 2–3 minutes.
Step 9
Serve the vegetables on a plate and drizzle with sauce.
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