Vegetable stew for the winter, finger-licking good
Today we'll make a vegetable stew for the winter. It's so delicious—you'll lick your fingers! You can create a stew with a wide variety of vegetables, whatever your favorite. Today I suggest you make a simple recipe using eggplant, tomatoes, bell peppers, onions, and a little garlic. – it will turn out very appetizing!
I suggest cutting the stew into small pieces so it can be served as a salad or appetizer in winter. For a spicy kick, you can use chili pepper, or you can add sugar for a sweeter twist. This vegetable stew goes perfectly with meat or fish.
Ingredients:
- eggplants – 300 g;
- onion – 1 pc.;
- tomatoes – 200 g;
- sweet pepper – 1 pc.;
- vegetable oil – 2 tbsp;
- salt – 1 tsp;
- sugar – 1 tsp;
- vinegar 9% - 1 tbsp.
How to make vegetable stew for the winter
Prepare all ingredients as listed. Select the eggplants, rinse, and dry them. Cut the eggplants into small cubes.
Select the bell peppers, peel them, and rinse them. Cut them into small cubes. You can cut the vegetables into larger pieces if desired.
Peel and rinse the onion, cut into cubes.
Wash the tomatoes, dry them, and then cut them into pieces.
Place all the vegetables in a frying pan and add a little oil. Place the pan on the heat and cook the stew for 25 minutes, stirring occasionally.
After a while, add the pressed garlic to the vegetables, along with salt, pepper, and sugar. Cook for another 5 minutes, then pour in the vinegar.
Divide the stew into sterile jars and seal with sterile lids.
Place the jars upside down, cover with a blanket, and leave them undisturbed for 24 hours. After 24 hours, you can move the jars to the pantry.
Bon appetit!
