Vegetable stew with eggplant and zucchini

Vegetable Stew - The perfect summer dish that you can start to cook vegetables that ripen in our gardens and slowly fill the shops and markets. The principle of the preparation of this dish - it's crushing and steamed vegetables. It is this method of cooking ensures maximum preservation of useful substances in the vegetable. Preparing it is very simple and takes time to cook a little, and this was the dish loved by many housewives. And for beginners housewives this recipe just will encourage further development of their culinary talents.

Today I offer you my favorite summer version stew of zucchini and eggplant. The dish is very tasty, and you can serve it either hot or chilled.

Ingredients:

• Squash - 1 pcs.
• Eggplant - 2 pcs. small size
• Potato - 2 pcs.
• Carrot - 1 pcs.
• Tomato - 1-2 pcs.
• Hot peppers - just a little
• Garlic - 2 cloves
• Dill small bunch
• Paprika - 0.5 tsp
• Seasoning "10 vegetables" - 1 tablespoons
• Vegetable fat for frying
• Salt - To taste
• Freshly ground black pepper

Preparation:

Carrots are clean, wash, cut into cubes and roast in a preheated send pan with vegetable oil.

Eggplant wash, cut and send to roast carrots.

Peel the potatoes, wash, cut the same size as the previous vegetables and send them in the same pan.

Wash zucchini, cut into cubes and also put in the pan.

Garlic clean, wash, chop and add to stew.

From tomatoes to do the same: wash, chop and add to the vegetables.

Pepper the tomato paste and stir.

Pour a little some water, put all the spices, stir, cover and simmer for about 30 minutes.

Bon Appetite!