Vegetable Stew with Eggplant

I love vegetable stew. It is useful, and a little time is spent on cooking.

Ingredients

Directions

Peel the eggplants and cut them into cubes.
Salt the sliced eggplants well, mix. After 10 minutes, pour over boiling water, rinse and squeeze lightly. (This is done to get rid of the bitterness of the eggplant. If you have no such concerns, you can skip this step.)
Peel the onions and carrots and cut them into small cubes.
Peel the Bulgarian pepper from seeds and cut into small squares.
Cut the tomatoes into cubes.
Heat vegetable oil in a frying pan. Fry the onions.
Add bell peppers and carrots to the onion. Stir, lightly fry the vegetables.
Add tomatoes and eggplants to the pan. Salt and pepper, mix.
Simmer the vegetable stew with eggplant over low heat, under a closed lid, for 25-30 minutes, until the eggplant is soft.

Enjoy your meal!

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