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Vegetable stew-2

 
Stern
Vegetable stew-2.

1. Fry the diced eggplant in a frying pan in vegetable oil.
Fry very quickly until golden brown. Put in a cauldron.
2. Fry diced bell peppers in a frying pan in vegetable oil. Put in a cauldron.
3. Fry diced onion and carrots in a frying pan in vegetable oil and coarsely grated carrots. Add tomato or cut fresh tomatoes without skin. Simmer until the butter turns red. Put in a cauldron.
4. Put out everything together until the liquid evaporates.
5. Season with pepper, salt, sugar, add chopped garlic. For those who like it spicier, add the garlic when the stew cools.
In this stew, I keep the proportion:
for 1 eggplant - 1 pepper, 1 onion, 1 small carrot, 1 large tomato.

We eat this stew cold, but if you add fried potatoes to the cauldron, you can eat the stew hot.

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Merri
It smells like summer!
Stern
Hurry it already!
alenka_volga
and again - twist, twist, twist !!!
 

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