The rosy cook knows how to make a treat from a banal stew that will praise even high society

Vegetable stew with eggplants in a pan is a godsend for those who like the oily taste of stewed eggplants. In order not to spoil it with potato starch and the freshness of zucchini, we left in the recipe only the most necessary vegetables: onions, carrots, tomatoes and green peas that shade them.



This recipe by analogy with the salad "Troika" or "All three" can be called "All two": two eggplant, two tomatoes, two bulbs, and carrots we take, as you guessed it, also two.

The ingredients

• 2 eggplant
• 2 tomatoes
• 3 cloves of garlic
• 2 bulbs
• 2 carrots
• 0.5 tbsp green peas
• salt and pepper
• favorite

Preparation

1. Cut in thin slices of eggplant.
   
   
   
2. Sprinkle and stir the sliced eggplant to remove the bitterness. Leave it for 30 minutes.
3. Pull off the eggplant and get wet with a paper towel. Then roast over a large fire in vegetable oil until golden.
4. Put the fried eggplant in the stewware.
5. Cube the tomatoes and onions.
6. Cut the carrots in oblong pieces.
   
   
   
7. Roast in the same pan for 2-3 minutes onions, send to eggplants.
   
   
   
8. Frost the peas and drain the released water. How to prepare peas for the winter we told in one of the articles.
   
   
   
9. Then take turns roasting the carrots and tomatoes with peas. As a result, tomatoes should become soft.
10. Mix all roasted vegetables in a pot or pan for stewing. Add some pepper.
11. Carcasses all 20 minutes under the lid on a small fire, so that the vegetables become soft, but do not turn into porridge. Before the end, add the crushed garlic.
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12. Let me cool down and put it on the table.
    
    
    
13. Bon appetit!

Eggplants go well with other vegetables - tomatoes, pepper, zucchini. Perfectly complement the dishes of meat and even replace meat for those who decided to switch to a vegetarian diet. Interesting fact: in the botanical sense, eggplant is a berry.