potato tubers — 5 pcs.
sweet pepper — 4 pcs.,
eggplant — 3 pcs.
Tomatoes — 3 pcs.
bulbs — 3 pcs.
Green Beans — 1st.,
spicy mixture of coarsely chopped herbs (cilantro, parsley, basil) — 1st.,
vegetable oil — 5 tablespoons,
ground black pepper — 0.5 tsp,
red pepper, ground — 0.5 tsp,
1. Cut the eggplant into slices washed salt is required, and in ten or fifteen minutes to press to remove the juice from them.
2. All cleaned potatoes and cut into cubes.
3. The purified sweet peppers cut into rings and onions
4. Green beans are removed lateral veins. Then it should be required to cut the pods.
5. Tomatoes cut into slices.
6. Then, into the pot, which will prepare the dish, it is necessary to put layers of ingredients:
1) pressed slices of eggplant (they need to pour on top of vegetable oil);
2) diced potatoes;
3) rings bell pepper;
4) chopped onion;
5) chopped asparagus bean pods;
6) a mixture of coarsely chopped spicy greens.
7. The last layer sprinkled with salt and ground pepper (black but red).
8. Further, in the above sequence laid out several layers of vegetables so green and then pour oil.
9. When all the ingredients are «loaded» into the pot, they should cover the top plate turned upside down, the diameter of which is only a couple of millimeters smaller than the diameter of the pan. Capacity is served then another cover.
10. As such, without stirring the vegetables are brought to full readiness at low heat in the oven or on the stove.
If vegetable stew will be prepared on the stove, you need to pour into a saucepan and even a glass of water.