Potatoes Stewed with Eggplant and Zucchini

by Editorial Staff

Excellent vegetable sauté of potatoes with eggplant and zucchini can be served with meat or as a separate dish.

Cook: 1h 20 mins

Servings: 6

Ingredients

  • Potatoes – 5-8 pcs.
  • Eggplant – 1 pc.
  • Zucchini – 1 pc.
  • Tomatoes – 4 pcs.
  • Vegetable oil – 5-6 tbsp
  • Tomato paste – 1 tbsp
  • Onions – 2-3 pcs.
  • Carrots – 1 pc.
  • Parsley root – 1 pc.
  • Salt – 1.5 teaspoon
  • Ground black pepper – 0.5 teaspoon
  • Bay leaf – 1 pc.
  • Garlic – 3-4 cloves
  • Parsley or dill greens – 0.5 bunch

How to make a stew of potato stew with eggplant and zucchini

Directions

  1. Wash the potatoes, peel, cut into slices.
  2. Wash the courgettes and also cut into slices.
  3. Wash the eggplants and also cut into slices.
  4. Then fry the potatoes, eggplant and zucchini separately until golden brown.
  5. First heat up 3 tablespoon. tablespoons of vegetable oil and fry, stirring, the eggplants over high heat (3-4 minutes).
    Transfer to a cauldron or saucepan.
  6. Then heat up 1 tablespoon. A spoonful of vegetable oil, fry, stirring, zucchini (3-6 minutes). Also, transfer to the cauldron.
  7. Heat 2 tablespoon. tablespoons of vegetable oil, fry, stirring, potatoes (8 minutes). Transfer to a cauldron.
  8. Peel the onion and chop finely.
  9. Heat 1 tablespoon in a frying pan. A spoon of oil. Fry the onion until transparent (5 minutes over medium heat).
  10. Peel the carrots and parsley, wash and cut into thin slices.
  11. Prepare the sauce. To do this, grind the tomatoes.
  12. Add tomato paste, salt and pepper.
  13. Place potatoes and zucchini with eggplants in a saucepan.
  14. Pour over the tomato sauce, add sautéed onions, carrots, parsley cut into thin slices.
  15. Add salt, bay leaf, pepper and simmer potatoes with eggplant and zucchini over low heat for 15-20 minutes.
  16. Peel and chop the garlic.
  17. Turn off saute. Season it with crushed garlic.
  18. Serving at the table, put potatoes, stewed eggplant with zucchini in a plate, pour over the sauce in which vegetables were stewed (pre-season it with crushed garlic), sprinkle with herbs.

You can lay red tomatoes on the side.

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