Vegetable Stew with Eggplant, a perfect vegan dish for this period. Fresh eggplants in full season make this eggplant recipe perfect for summer days, and not only, as you can jar this Eggplant Stew for Winter. In the following, I will present the steps I take to make the perfect vegetable stew with eggplant. Moreover, I will show you step by step what you need to do to obtain a flavorful, delicious, and perfect vegetable stew for winter.
The ingredients for the eggplant stew can be found below in the description, and the step-by-step recipe for the vegetable stew with eggplant is in the video.
Chef Paul Constantin wishes you bon appétit!
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Ingredients for the vegetable stew with eggplant for winter:
- 4 eggplants, approx. 1.5 kg;
- 2 large tomatoes, 600 gr;
- 2 kapia peppers, or bell peppers, or sweet peppers;
- 1 head of garlic;
- 1 hot pepper;
- 4 medium onions;
- 2 carrots, approx. 250 gr;
- 1 zucchini, approx. 300 gr;
- 1 bunch of fresh dill;
- 1 bunch of fresh parsley;
- 1 liter of tomato juice;
- 1 teaspoon of pepper;
- 1 teaspoon of salt;
- 150 ml of sunflower oil;
- 50 ml of olive oil;
To preserve this stew, wash the jars well, bake them in the oven at 150 degrees Celsius for 15 minutes. Pour the hot stew into the hot jars, put the lid on, and leave them under a blanket for 2-3 days to cool completely.
Enjoy your meal!
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Director, Author, Camera & Editor: Paul Constantin