In autumn, as you know, vegetables are the most delicious. Ripe, fragrant and juicy, they are literally filled with the sun. Do not miss the opportunity to cook such a vegetable stew. If desired, you can replace the chicken broth with water or exclude the addition of liquid altogether.
Ingredients
- Eggplant - 3 pieces
- Bell pepper - 300 g
- Pumpkin - 300 g
- Onion - 2 pieces
- Tomatoes - 3 pieces
- Vegetable oil - 80 ml
- Chicken broth - 250 ml
- Bay leaf - 2 pieces
- Allspice - 3 peas
- Ground black pepper - to taste
- Dill - 3 twigs
- Salt - to taste
Step-by-step cooking recipe
Cut the eggplants into short cubes, put them in a bowl and pour cold salted water for 10 minutes.
Peel pumpkin, onion and bell pepper from seeds and husks, chop.
Make cross-shaped incisions at the base of tomatoes, scald with boiling water, peel and slice.
In a preheated frying pan with oil, fry the onion until golden brown.
Add pumpkin, eggplant, bell pepper and bay leaf. Cover with a lid and simmer for 15 minutes on low heat.
Add tomatoes, hot broth and crushed allspice peas. Cook for another 7 minutes.
Pepper, salt and turn off the heat. Insist the dish under the lid for 10 minutes.
Serve the finished vegetable stew hot, sprinkling with finely chopped dill.
