Vegetable Stew

Offers recipes such familiar and loved since childhood vegetable stew. Fragrant and delicious vegetables are always a decoration on our table, whether it be lunch or dinner. Stew can be safely attributed to diet meals, as it is rich in vitamins and minerals. The beauty of this dish is that it can be made from any available vegetables in the refrigerator, it all depends on the time of year. For example, in the winter it is cabbage, carrots, potatoes; add zucchini spring, summer - eggplant, tomato, bell pepper; autumn - mushrooms. The advantage of our summer stew that we can use a large variety of vegetables grown in the sun. If you do not overcook the stew, the vegetables retain all the flavor range and unmatched flavor.

Ingredients:

• Eggplant - 3 pcs.
• Zucchini - 1 pc.
• Pepper - 7 pcs.
• Onions - 4 pcs.
• Tomatoes - 5 pcs.
• Vegetable fat
• Salt, a little sugar

Method of preparation:

Washed and peeled from the peduncle eggplant and zucchini cut into slices about 1.5 cm. Thick, then these circles cut in half.


Pepper cut into large pieces

Sliced tomatoes.

Onions - semirings.

Heat the oil over high heat and start to fry all the vegetables one by one.
First, fry zucchini, stirring occasionally, when they begin reddening salt. Then gently shift the cauldron in. Add oil in a frying pan and fry the eggplant, do not forget to add salt. Ready eggplant remove a cauldron. The same we make with peppers and onions. Tomato slices put on the pan (do not need to add oil) and fry about 3 minutes on one side, then sprinkle a little salt and sugar to remove excess acid, turn over and fry 3 minutes more on the other hand, to remove the cauldron. All the ingredients are mixed in the casserole, try to salt, if necessary, add some salt. Stew ready. Can be fed to the mashed potatoes, meat, pasta, or as a separate dish. This dish will work equally well in both hot and cold.
Bon Appetite!