Vegetable stew with eggplant

Vegetable stew with eggplant


Fresh eggplant — 2 pcs
Green beans — 200 gr
Fresh tomatoes — 200 g
Bulgarian pepper — 1 pc
Garlic — 4 cloves
Onions — 1 pc
Carrots — 1 pc
Sour cream — 4 tbsp
Black pepper — to taste
Salt — to taste
Vegetable oil — 3 tbsp


vegetables should be washed thoroughly under running water. Then follows the cut eggplant and salt and set aside to left bitterness. Bulgarian pepper cut into strips. Peeled onions chopped, carrots also cut into strips. Take a pot or cauldron, put on the fire, pour vegetable oil and to lower the bell peppers, carrots, beans, eggplant and onions.

Fry the vegetables in the intense heat, stirring occasionally for 15 minutes. Should be deleted chopped tomatoes. Add salt to taste and pepper, in a separate container dilute sour cream 1 cup of water and add this mixture to the stew. Cook over a moderate heat for about 15 minutes under the lid closed. Garlic clean, chop and add to the stew, cook for about 5-10 minutes. The finished stew garnish with greens.

Vegetable stew with eggplant

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