Vegetable Stew with Eggplant, Zucchini, Smoked Brisket and Olives

by Editorial Staff

Vegetable stews can be made more satisfying and interesting by adding smoked brisket and olives. With them, the vegetable bouquet will open even better. The variety of juicy vegetables, the aroma of smoked meats, and the piquancy of olives – a very tasty and fresh combination that will not leave you indifferent!

Cook: 40 mins

Servings: 6

Ingredients

  • Eggplant – 350 g (1 pc.)
  • Zucchini – 200 g (1 pc.)
  • Potatoes – 350 g (3 pcs.)
  • Tomatoes – 350 g (3 pcs.)
  • Sweet pepper – 150 g (1 pc.)
  • Onions – 120 g (1 pc.)
  • Carrots – 100 g (1 pc.)
  • Smoked brisket – 250 g
  • Pitted canned olives – 12 pcs.
  • Dried Italian herbs – 1 teaspoon
  • Salt – 1 teaspoon
  • Ground black pepper – a pinch
  • Vegetable oil – 3 tbsp
  • Fresh parsley (for serving) – 2-3 sprigs

Directions

  1. Required ingredients. Peel the onions and carrots. Rinse and dry onions, carrots, potatoes, eggplant, bell peppers. Remove the required amount of olives from the marinade.
  2. Cut the brisket into small pieces. Peel and cut the potatoes into medium pieces.
  3. Heat half the vegetable oil in a skillet, add the brisket and potatoes and fry over medium heat for 7-8 minutes, until the potatoes are browned.
  4. Cut the onion into half or quarter rings, carrots into thin slices.
  5. Add the onions and carrots to the skillet, stir and sauté together for another 7-8 minutes. Cut off the tails of the eggplant.
  6. Cut the eggplant into small pieces.
  7. Cut off the tails of the zucchini and cut it into semicircles or any size pieces. Pepper seeds and cut into medium pieces.
  8. Heat the remaining vegetable oil in another skillet. Put bell peppers, zucchini, and eggplant in a pan and fry together, covered, for 10-12 minutes.
  9. The vegetables should soften and shrink slightly.
  10. Send the contents of both pans into a deep bowl, add 100 ml of water and bring to a boil. Reduce heat and simmer over medium heat for 10 minutes.
  11. Grate the tomatoes on a coarse grater, leaving the skin on a plate.
  12. Pour the tomato puree into a saucepan with vegetables and brisket. Stir and simmer for another 5 minutes.
  13. Add olives, salt, black pepper, and Italian herb mixture to a saucepan. Simmer for another 5 minutes.
  14. Turn off the heat and let the stew brew.
  15. The vegetable stew with eggplant, zucchini, smoked brisket, and olives is ready. Serve if desired, garnished with parsley.

Enjoy your meal!

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