What you need for vegetable stew. Vegetable stew

Now it is difficult to imagine a table without some kind of meat dish. It is believed that without it it is impossible to eat. It adds extra strength and is more filling than dairy or vegetables. Just a few decades ago, our great-grandmothers widely used cooking recipes. Unfortunately, many recipes have already been lost. But not all. Vegetable stew with potatoes will please all lovers Lenten dishes and vegetarians. The dish can be prepared in a slow cooker, in a pot, in the oven or in a frying pan.

To prepare vegetable stew you will need:

Vegetable stew recipe

Before starting work, it is necessary to prepare all the components of our dish.

Attention! After cutting, do not mix the ingredients in one container. Prepare vegetable dish We will do it step by step.

When the proportions are correct, vegetable stew turns out very juicy and tasty. Serve on the table, sprinkled with fresh herbs: dill and green onions. If desired, you can cook it with cabbage.

If you still have questions along the way, follow the video:

Burmese Vegetable Stew Recipe

Vegetable stew is widely known not only in Russian, but also Chinese cuisine. Vegetables are not stewed, but fried in a wok. Thus, the taste is preserved and the external data remains unchanged

What we need:

1 eggplant There should be no cuts or dents on the surface. The vegetable should feel firm and fresh.
1 zucchini. When choosing, choose one that is younger and fresher, without cuts or punctures.
½ bell pepper. For beauty, it is better to take red, but this is not necessary. Similar to the previous point, check the vegetable from all sides before purchasing.
1 pc onion.
1 bunch of green onions.
2 cloves of garlic. More is added for flavor. You can exclude it if you wish.
2 tbsp. soy sauce. If you choose a sauce, give preference to the Kikoman brand. Contains only natural ingredients and the taste does not taste salty, unlike others.
Salt.
Black ground pepper.
3-4 tbsp. vegetable oil

Recipe

First you need to free the eggplant from bitterness. To do this, cut it into rings and sprinkle with salt. Leave for 20 minutes, the juice should flow out.

Let's move on to onions and garlic. Cut the garlic and onions into rings, green onions- stripes. We also chop the peppers and zucchini. You can cut them differently, at your discretion. Stripes will look aesthetically beautiful in a dish.

We take out the wok or replace it with a frying pan with a thick bottom. Soviet cast iron ones work well. Warming up sunflower oil. Fry two types of onions and garlic. Add ground black pepper. Mix.

Drain the juice from the eggplant. We rinse the vegetables themselves under water. Remove excess liquid with paper towels.

Place all the vegetables in the pan. Fry for about 5 minutes over low heat. Pour in soy sauce into vegetables. Stir and turn off the heat. To soak in the sauce, let it simmer under the lid for 3 minutes.

Serve hot, sprinkled with green onions. Rice would be appropriate as a side dish.

On average, the recipe takes half an hour to prepare and makes 4 servings. Burmese vegetable stew can be eaten hot or cold.

Bon appetit!

With vegetables. It's easy to prepare. The ingredients can most likely be found in your refrigerator. The dish will be satisfying, but light and low in calories. We offer a recipe for meat stew with vegetables.

Method one

For this recipe use:

beef pulp ( better veal, it is softer) - 400-500 g;
several medium-sized tomatoes;
1 zucchini (can be replaced with zucchini);
1 eggplant;
2 medium-sized sweet peppers;
about 100 g of green beans (green beans);
several small heads onions;
2 cloves of garlic;
(your choice);
oil (olive or regular vegetable);
vegetable broth (or plain water) - cup;
salt and pepper.

Cooking meat stew with vegetables

If you use any of the vegetables frozen, it is better to let them defrost. At this time, you need to prepare the remaining products. Peel the eggplant and sprinkle with salt to remove the bitterness. Then remove the excess salt and add it to the cubes. Rinse the meat if necessary, cut into small pieces. Chop the onion. Heat the oil, throw the meat into it, after 10-15 minutes of frying, add the onion. Zucchini, if it is young, does not need to be peeled. Cut it into cubes. Tomatoes and peppers - into small slices. As soon as the meat and onions are fried, add vegetables to them: beans, peppers, tomatoes, zucchini, eggplant. Cover the dish with herbs (you can take basil, cilantro, parsley) and garlic. Add salt and black pepper. Add to vegetables hot water or (you can use meat). Cover the pan with a lid and simmer for about 40 minutes. Set the heat to slightly lower than medium so that the broth does not evaporate.

Method two

Now let's cook with vegetables. Use:

lean piece of pork weighing about 500 g;
half a kilo of potatoes;
carrots and onions - 1 pc.;
bell pepper and white cabbage;
oil (sunflower or olive) about 100 g;
Bay leaf, salt, hot pepper, peppercorns and ground, herbs;
half a liter of water.

Preparation

Start cooking meat stew with vegetables. First of all, cut the meat into small pieces. Pour the indicated volume of oil into a deep frying pan or saucepan with a thick bottom. Fry the meat in it until golden crust. Cut the carrots into thin strips or chop them on a special grater. Add to meat. Cut the potatoes into cubes and immediately place them in the pan. Let it stew with meat and carrots. Chop the onion and bell pepper and add them to the rest of the ingredients. Reduce heat, add salt and ground pepper. Pour water into the vegetables. Now it's time to plant the cabbage. First you need to chop it into small pieces. Place bay leaf, peppercorns on top of cabbage, Bell pepper(you don’t have to cut it). Simmer everything over low heat. Stir the products periodically. Monitor the liquid level; if suddenly the vegetables begin to burn, add a little water. Readiness can be determined by the softness of the ingredients. At the end, taste the dish for salt and pepper. Cooking time takes approximately 50 minutes. For flavor, you can add chopped garlic to meat stew with vegetables. Ready dish sprinkle with chopped herbs and serve.

Vegetable stew is a dish with a secret. It can be very simple, or it can even be given to festive table. The main thing is to know which vegetables combine most harmoniously and what can be added to them to make the taste of the dish “play” in a new way. We will show how different and tasty a seemingly ordinary peasant vegetable stew can be.

Vegetable stew with zucchini, potatoes and peppers

It's light and very delicious stew you can cook all year round, but in season, using fresh non-imported vegetables, this recipe turns out to be especially successful.

Ingredients:

Potatoes – 4-5 pcs.
Zucchini – 1-2 pcs.
Tomatoes – 3-4 pcs.
Onions – 1-2 pcs.
Carrots – 1-2 pcs.
Bell pepper – 1 pc.
Garlic – 2 cloves
Salt - to taste
Vegetable oil - for frying

Cooking method:

Peel the onion and chop finely.

Peel the carrots and grate on a coarse grater. Place the onions and carrots in a preheated deep frying pan with a small amount vegetable oil. Fry over low heat, stirring and not allowing the onion to burn.

Meanwhile, quickly peel the potatoes. Wash it and cut into medium pieces. Add potato pieces to the onions and carrots and continue frying.

Then peel the zucchini and cut the pulp without seeds into medium cubes. Add them to the pan with the rest of the vegetables and continue cooking, increasing the heat to medium.

After 10-15 minutes, place the washed and chopped tomatoes into any pieces into the frying pan. If you don’t like the skin to come across in the dish, you need to remove it by scalding the tomatoes with boiling water.

At the same stage, add salt, ground black pepper and chopped garlic to the dish. Mix all ingredients, cover the pan with a lid and simmer over low heat for about 20 minutes. Stir the vegetables occasionally to ensure they cook evenly. Once the time has passed, remove the stew from the heat and let it simmer, covered, for about 15 more minutes.

Vegetable stew with mushrooms

Vegetable stew with mushrooms and cheese turns out very tasty. This dish is prepared quite simply and quickly, so even the most inexperienced housewife can surprise her family with an original dinner.

Ingredients:

Champignons – 100 g.
Tomatoes – 4 pcs.
Onions – 2 pcs.
Gouda cheese – 70-100 g.
Garlic - 1 clove
Dill and parsley - to taste
Olive oil – for stewing
Salt - to taste

Cooking method:

Rinse the champignons, peel if necessary, and then cut into medium pieces.

Wash the tomatoes, remove the skin if desired. Cut them into roughly the same pieces as mushrooms.

Peel the onion and cut into thin half rings. Place everything together in a heated frying pan with olive oil. Simmer, covering the pan with a lid, over low heat for about 20 minutes.

Finely chop the greens. After time has passed, remove the lid and stir the ingredients. Add salt, sprinkle everything with herbs, squeeze out the garlic and sprinkle grated cheese on top.

Cover the pan again with a lid and leave the dish to simmer for low heat 5 more minutes. During this time, the cheese will melt and cover the vegetables and mushrooms with a delicious crust.

Serve the stew without stirring.

Vegetable stew with chicken

If you find an exclusively vegetable dish too light and filling, you can add meat to it. We use chicken in this vegetable stew recipe, but it will be equally delicious with pork or even beef.

Ingredients:

Chicken fillet – 300 g.
Potatoes – 400 g.
White cabbage – 500 g.
Zucchini – 500 g.
Sweet pepper – 300 g.
Carrots – 300 g.
Onions – 150 g.
Tomato paste – 150 g.
Greens (dill, parsley, cilantro, basil) - to taste
Vegetable oil - for frying
Salt - to taste
Ground black pepper - to taste

Cooking method:

Wash the chicken fillet, cut into small cubes, place in a saucepan or deep frying pan with heated vegetable oil. Fry over medium heat until a crust appears, while doing this, remember to stir the meat.

Peel the potatoes, wash them, cut them into cubes or large strips, and add them to the meat. Pour 2 cups on top warm water, salt and pepper (you can also add crushed fennel seeds if desired). Cover the pan with a lid, reduce heat to low and simmer.

Finely chop the cabbage and place in a saucepan.

Peel the carrots, cut into strips and also place in the pan.

Wash the sweet pepper, remove the seeds, cut into strips and place in preparation for the rest of the vegetables.

Send the peeled onions and cut into half rings there.

Simmer until the potatoes are soft, stirring the ingredients from time to time.

Then put the peeled and cut into small cubes zucchini and tomato paste diluted in half a glass of water into the pan. Sprinkle everything with chopped herbs on top.

With tomato paste, the dish should be cooked under the lid for about 7 minutes, after which it can be served.

Vegetable stew in a slow cooker

Vegetable stew prepared in a slow cooker will be more healthy, juicy and tasty. Depending on the type of multicooker, the stew is prepared either in the “Stewing” mode or in the “Baking” mode. We suggest you try the latter option. We are sure you will really like the dish!

Ingredients:

Young potatoes – 4-5 pcs.
Young carrots – 1-2 pcs.
Sweet pepper – 1 pc.
Zucchini – 1-2 pcs.
Tomatoes – 2 pcs.
Garlic – 3 cloves
Salt - to taste
Ground black pepper - to taste
Vegetable oil – 3 tbsp.

Cooking method:

Pour into the multicooker bowl vegetable oil.

Peel and cut potatoes large pieces. Place the potatoes in the slow cooker.

Peel the carrots and cut into slices. Add to potatoes.

Wash the pepper, remove seeds and cut into medium pieces. Add to the multicooker bowl with the remaining vegetables.

Peel the zucchini (if it is young, just rinse it), cut into medium or large cubes. Also place in the bowl.

Wash the tomatoes thoroughly and cut them into any pieces into the multicooker bowl. Add chopped garlic there (you can also pass it through a press).

Season all ingredients with salt and pepper. Stir gently.

Close the multicooker lid and set the “Baking” mode for 30-40 minutes. Do not stir the ingredients during cooking. Vegetable stew is ready!

Properly prepared vegetable stew is a universal treat. It can be eaten both as a main dish and as a side dish. The main thing is not to skimp on spices and use more tasty ripe vegetables.

Classic vegetable stew with eggplant and zucchini

A traditional recipe would include big list vegetables Ingredients: half a kilo of tomatoes, eggplants, zucchini, 350 g of onions and carrots, salt, a mixture of peppers, a pinch of cinnamon.

Eggplants without skin are cut into cubes first. They are soaked in salted water for 20-25 minutes. cold water, after which they are dried with a paper towel.
Tomatoes without skin are cut into small pieces. To easily remove their skins, simply immerse the fruits in boiling water and peel them.
The carrots are cut into slices, and the onions into cubes.
Zucchini without seeds and peel - in the same slices as eggplants.
Vegetables are placed in a cauldron in the following order: eggplants – carrots – zucchini – onions – tomatoes. The ingredients are sprinkled with salt and spices.

Vegetable stew with zucchini is stewed under a lid. It is stirred periodically. Cook the dish until the food is soft.

With added potatoes

Potatoes make any dish more satisfying. For stew you need about a kilogram of it. Other ingredients: half a kilo of young zucchini, fresh tomatoes, 150 g each of onion, sweet pepper and carrot, garlic to taste, salt, aromatic herbs.

First, pieces of onion and carrot are fried in an oiled cauldron until golden brown. Then bars of zucchini and potatoes are thrown into the container.
The last thing to add is crushed in any way. sweet pepper.
Simmer the mixture over low heat, covered with a lid, for 15-17 minutes. Next, pieces of tomatoes, chopped garlic and spices are sent into it. The food is prepared for another 10-12 minutes.

Before serving, the stew should be thoroughly steeped.

With mushrooms

Champignons are taken both fresh and frozen. They require 300 grams. The remaining ingredients: 2 zucchini, carrots, onions, sweet bell peppers, 2-3 tomatoes, a pinch of Mediterranean herbs, salt, a pinch of sugar.

First frying large quantities oil is prepared from onions and carrots. Then mushroom slices and pepper cubes are added to these components.
When the vegetables have softened, you can add pieces of zucchini and tomatoes to them.
The mass is salted, sprinkled with seasonings and sugar.

After gentle mixing, the dish is simmered in a thick-walled container with a lid for 15-17 minutes.

Vegetable stew with pork

Very satisfying nutritious dish Vegetable stew will benefit from adding pork pulp. In addition to meat (400 g), will also be used following ingredients: eggplant, big tomato, carrots, onions, sweet meaty peppers, a mixture of hot ground peppers, salt.

All components for stew are always fried in vegetable oil - you can use olive oil, sunflower oil, or any other. First, medium pieces of pork are cooked in hot liquid until crusty.
Next, the meat is poured with water, salt, spices and stewed for about an hour.
All that remains is to add all the coarsely chopped vegetables to the pork. Together the ingredients are simmered until soft.

Served with spicy ketchup.

How to cook with beef?

Instead of pork, you can take a piece of beef. You will need 400 grams of meat. Rest of ingredients: sweet bell pepper, half large zucchini, eggplant, 5 potatoes, onion, carrot, garlic to taste, 300 g white cabbage, a tablespoon of ketchup without additives, a glass tomato juice, salt, seasonings. The easiest way to prepare this vegetable stew is in a slow cooker.

The pieces of meat will be marinated in tomato juice for a couple of hours.
In the baking program, chopped carrots and onions are fried, as well as marinated beef.
Potato blocks are added to the products. The mass simmers for another 12-15 minutes.
All that remains is to put the remaining vegetables, cut into small pieces, into the oven container. The cabbage is finely chopped, the garlic is passed through a press.
The mixture is seasoned with ketchup, salted, and sprinkled with spices.

Still in the same mode, under the lid, the dish will reach readiness.

With minced meat

Minced meat can be made from any meat. It is better to take a compound one (300 g). Other ingredients: 3-4 potatoes, zucchini, carrots, ¼ head of white cabbage, 2-3 tomatoes, onion, bell pepper, glass boiled water, salt.

Along with the minced meat, onion half rings and carrot slices are fried for 6-7 minutes. Use a spatula to break up all the lumps in the mass.
After adding finely shredded cabbage and pepper slices to a cauldron or deep frying pan, the mass is cooked for another 5-6 minutes.
At the end, pieces of tomatoes, zucchini and potatoes are added to the mixture.
When the potatoes soften a little, add salted water to the ingredients of the dish.
After stirring, they will simmer under a tightly closed lid for 12-15 minutes.

The finished dish is served hot with any additional sauces.

Bake the dish in the oven

You can cook stew not only on the stove or in a slow cooker, but also in the oven. Ingredients: 3 potatoes, carrots, ¼ head of cabbage, onion, zucchini, 4 tomatoes, 2 celery stalks, 1 glass of boiled water, salt, Italian herbs, 40 g butter.

First on butter diced onion is fried until soft.
All remaining chopped vegetables are sent into the container one by one. Carrots are cut into slices, cabbage - in large pieces. The remaining components are optional.
The products are transferred into a mold along with oil, sprinkled with herbs, salt, and filled with water.

The dish will simmer in a preheated oven for about half an hour. You need to set the temperature to 200-220 degrees.

Vegetable stew with meat and cabbage

This is a very tasty and simple version of stew. It includes many vegetables and meat. Ingredients: 730 g pork, 310 g cabbage, 2 carrots, celery root, garlic to taste, any spices, salt.

The meat is cut into medium pieces.
The cabbage is finely chopped, the garlic is finely chopped, carrots and celery are cut into strips.
First, the meat is fried in a well-heated and oiled frying pan until golden brown.
Then gradually add to the container different types vegetables Pre-roasting will allow them to retain their shape and will not turn into mush during further processing.
When all the ingredients are slightly softened, they are salted, sprinkled with spices and kneaded carefully.
Next, the products are filled with a small amount of water and covered with a lid.

The vegetable stew with meat will simmer over the fire for about 40-45 minutes.

With Chiken

With chicken you get a lighter version. In addition to half a kilo of meat, will be used following products: carrot, small zucchini, onion, garlic to taste, bell pepper, handful of cherry tomatoes, half a chili pepper, bouillon cube, seasoning for chicken, salt.

All vegetables are chopped according to the principle: the longer each of them is cooked, the finer it is cut.
First, carrots with two types of peppers are fried in hot oil. Then zucchini, garlic, onions, and tomatoes are sent into the container. The mass is salted. All its components should soften.
Separately, chicken pieces sprinkled with salt and seasoning are fried over high heat.
Chicken is laid out with vegetables. The ingredients are poured with broth diluted in a glass of water.

It remains to simmer the dish under the lid for another 25-30 minutes.

Recipe for cooking in pots

Pots allow you to make food even more juicy, tender, and aromatic. Ingredients: 2 eggplants, zucchini, carrots, 2 bell peppers, the same amount of tomatoes, 3 potatoes, onion, 120 ml vegetable broth, 2 teaspoons lemon pear, a pinch of sugar, salt, spices.

All vegetables are cut into medium pieces. If desired, you can simply grate the carrots on a coarse grater. Tomatoes are first peeled before slicing.
First, pieces of onion, eggplant and zucchini are fried over high heat. These vegetables are sent into portioned pots.
Peppers, tomatoes and potatoes are fried in the remaining oil.
The remaining components are also transferred to pots. They are topped with broth, to which sugar, salt and seasonings are added.
Lemon juice is poured in last.

Closed pots go into a preheated oven for 20-25 minutes.

Tava - traditional Armenian stew

This recipe has interesting feature– it uses boiled meat. Take 400 grams of beef. Other ingredients: 3 tomatoes each, salad peppers and potatoes, 2 onions, a bunch each fresh basil and parsley, a pinch of cumin, black pepper, suneli hops, salt.

The meat is cut into pieces and boiled in salted water. The broth is left.
All vegetables are cut coarsely and thickly.
The first layer of meat is placed in the cauldron. Next: onions – tomatoes – peppers – potatoes. Each of them is sprinkled with fresh chopped herbs.
All products are poured with the remaining broth and sprinkled with spices. Add salt if necessary.
The mass is simmered over low heat for 40-45 minutes.

The zucchini is removed from the skin and seeds and cut into cubes.
Onions and carrots are chopped randomly.
The tomatoes are skinned and coarsely chopped.
One by one, all the prepared vegetables are fried in hot oil.
First - carrots and onions. Then the remaining vegetables are added to the frying pan.
Zucchini will produce a lot of liquid, so you need to cook the ingredients before it evaporates.
Next, dry rice is poured over the vegetables and water is poured in, in which salt and spices are mixed.

Cook until the cereal is soft.

Vegetable stew with zucchini and eggplant for the winter

Vegetable stew can be turned into an original “winter” snack if desired. Ingredients: 2.2 kg each of eggplant and zucchini, a kilo of yellow and red bell peppers, carrots, tomatoes and onions, a glass of sugar, 110 ml table vinegar, 55-60 g table salt, half a liter of vegetable oil.

Eggplant cubes are soaked in cold water and then washed.
Zucchini without skin is cut in the same way.
The pepper is removed from the seeds, stalk and chopped into medium strips.
Carrots and onions are cut into cubes. Tomatoes – in small slices.
All prepared vegetables for vegetable stew with eggplants and zucchini are loaded into a pan, salted, sprinkled with sugar, and filled with oil. The ingredients are simmered for half an hour over low heat.
Next, vinegar is poured in. If the mass is too thick, then add half a liter of water. It remains to simmer the stew on the stove for 7-9 minutes.

The recipe for vegetable stew is included in cookbooks almost all peoples of the world. It's just called differently. In Moldova it is gyuvech, and in France it is ratatouille. The Italian chanfotta, Indian sabji, Armenian aylazan and Macedonian zarzavat are also very close relatives. The stew is also very budget dish. All vegetables that can be found in the house will do: tomatoes and potatoes, bell peppers, eggplants and zucchini, cabbage and carrots, pumpkin, turnips, onions... The main thing is that the components are in good harmony with each other. If the stew has cooled down, you can put it on toast and it will come out delicious sandwich. And it will look great just on a plate as a snack. Top hot stew with sour cream for a great main vegetarian dish. And as a side dish it goes well with meat or fish. Below you will find some tips on how to make vegetable stew.

General rules

First, a little about the dish itself. The idea that a stew is a kind of mix between liquid puree and thick soup, is fundamentally wrong. In this dish, all vegetables should retain their shape as much as possible. And at the same time, be fully prepared. Considering that vegetables require different times for culinary processing, first you should put the hard ingredients (carrots, potatoes) into the pan, and only then the more delicate ones (tomatoes, cabbage). It is better to cook stew in a thick-walled pan. Sometimes there are recipes intended for a frying pan or oven. This dish also tastes great in a slow cooker. Otherwise, the recipe for vegetable stew is extremely simple and provides an opportunity for manifestation culinary inspiration. The main thing is to choose ingredients that complement each other. Cut them into medium-sized cubes and simmer.

Mushroom stew

The best utensil for preparing this dish is an Asian wok, but a regular one will work too.

Heat it with a small amount of vegetable oil. Fry the finely chopped onion.
We clean four hundred grams of mushrooms (any edible) and boil them if desired. Add them to the pan with the onions. This vegetable stew recipe allows you to use not only fresh mushrooms, but also frozen and dried.
When the onion turns reddish-yellow, add solid vegetables: two carrots cut into thin strips and a quarter of celery root.
Cover the pan with a lid and simmer the dish over low heat for ten minutes.
In the meantime, we are working on soft vegetables. Cut three seeded bell peppers (preferably red) into strips. Shred half a head of white cabbage, add a little salt, and mash it with your hands.
Throw this into the frying pan, mix, continue to simmer under the lid.
At the very end, salt the dish, add spices, a strained jar of white canned beans and squeeze out two cloves of garlic.

Turkish recipe

To prepare the dish we use a baking dish. Turkish recipe Vegetable stew gives you room to express your own imagination. The basic rule is to bake the ingredients first and then top them with yogurt sauce. The main components can be eggplants, Bell pepper, zucchini. You can add two or three potatoes. If your oven has a grill function, you can pre-brown the vegetables.

We clean zucchini, eggplants, potatoes, peppers. Cut into thin slices and pepper into strips.
Place the vegetables in a mold lined with baking paper, pour in vegetable oil (five tablespoons). Cook at medium temperatures for about forty minutes.
For the sauce, mix a glass natural yogurt with two cloves of crushed garlic, a pinch of salt and chopped dill.

Vegetable stew with zucchini in the sleeve

This recipe will allow us to prepare a meat dish.

Cut zucchini, bell peppers, onions, carrots, potatoes, tomatoes, garlic into cubes. You can add veal or lamb - but this is not necessary: the vegetarian dish also turns out very tasty.
Salt, sprinkle with pepper, dried seasonings (cumin, khmeli-suneli).
We put it in a sleeve, pour in a little white wine and put it in the refrigerator.
After an hour, release the air from the bag and put it in the oven. Cook for an hour and a half at 170 degrees.
We take it out, cut the bag, sprinkle the dish with fresh herbs.

It's very tasty and hearty dish. The main ingredient here is potatoes. You will need a kilogram of it.

Peel the tubers, cut into cubes and fry in vegetable oil until golden brown.
Transfer the potatoes to the duck pot (or cauldron). And put three zucchini cut into pucks into the frying pan. Fry them on both sides. Place on potatoes.
Fry 300 grams of shredded white cabbage. We place it on the zucchini. Salt each layer of vegetables.
Let's make the sauce. For it, first fry one chopped onion. tablespoon tomato paste dilute in a glass of boiling water. Pour over the browned onion. Salt, pepper, sweeten with sugar.
Pour this sauce over the vegetables. Simmer covered over low heat for about twenty minutes.

Georgian Adzhapsandali

You can cook this vegetable stew in a slow cooker, but also traditional way- in a cauldron.

Cut two eggplants into cubes, sprinkle with salt and leave to release their bitterness.
We chop two onions finely, but we chop two tomatoes and two bell peppers coarsely so that they do not turn into porridge during the cooking process.
Pour vegetable oil into the multicooker bowl and add onions. We put the unit on the “Frying” mode, do not lower the lid.
After a quarter of an hour, add the peppers and tomatoes and leave to cook for another fifteen minutes.
Strain out the eggplants, rinse them to remove excess salt and add to the vegetables. We also add 400 grams of green beans. Stir and add a little water. Cover the multicooker and set it to the “Stew” mode.
After forty minutes, add finely chopped cilantro and basil, squeeze out three cloves of garlic. Stir, salt and season with spices. Continue simmering for another twenty minutes.