Vegetable Stew with Eggplant

Name: Vegetable Stew with Eggplant
Ingredients: 500 g eggplant; 500 g tomatoes; 200 g carrots; 150 g bell pepper; 150 g onion; 1 bunch parsley; 2 cloves garlic; 3 tbsp vegetable oil; salt; pepper

If you like, you can sauté some of the vegetables separately in a skillet first (for example, onion, eggplant, and carrots), then add them to the rest. I decided to keep this stew light, so I skipped the sautéing altogether.

Ingredients:

500 g eggplant
500 g tomatoes
200 g carrots
150 g bell pepper
150 g onion
1 bunch parsley
2 cloves garlic
3 tbsp vegetable oil
salt
pepper

How to cook vegetable stew with eggplant

Peel the eggplant and cut into large cubes.

Peel the carrots and cut into pieces.

Remove the seeds from the bell pepper and cut into large pieces.

Peel the onion and finely chop.

Peel the garlic and finely chop.

Finely chop the parsley.

Pour boiling water over the tomatoes and let sit for a couple of minutes. Score a cross on each tomato and peel off the skin.

Cut the tomatoes into cubes.

Place all the chopped vegetables and herbs into a heavy-bottomed pot. Season with salt (I used about 1 tsp with a slight heap), add pepper, pour in the vegetable oil, and stir to combine. Cook covered over low heat for about 40–50 minutes, stirring a couple of times during cooking. The stew is ready when all the vegetables are very tender.