Vegetables are often stewed with tomato sauce, which adds a slight sourness to the dish. But if you like the characteristic sweet-spicy aftertaste, substitute ketchup for tomato paste or juice. To make the dish not only tasty, but also healthy, add the sauce at the last moment, when the vegetables are almost ready.
It is necessary
-
- Italian style vegetables:
- 4 medium sized eggplants;
- 3 sweet peppers;
- 6 tomatoes;
- 8 potatoes;
- a bunch of parsley;
- 1 tablespoon dry oregano greens
- 3 cloves of garlic;
- 2 onions;
- 2 tablespoons of ketchup
- olive oil;
- salt;
- freshly ground black pepper.
- Rustic vegetables:
- 1 zucchini;
- 4 eggplants;
- 2 small turnips;
- 150 g celery root;
- 2 carrots;
- 3 tomatoes;
- a bunch of dill;
- vegetable oil for frying;
- 3 tablespoons of ketchup;
- salt.
Instructions
Step 1
Try making a delicious Italian-style vegetable mix. It can be served as a side dish with grilled or stewed meat or poultry, or it can be served on its own as a vegetarian dish. Chop the eggplants into small cubes. If you come across bitter vegetables, cover them with salt and leave for half an hour, then squeeze out the juice with your hands and rinse off the salt. But this procedure is optional - many people like the light eggplant bitterness, which gives the dish an additional piquancy.
Step 2
Finely chop the onion and fry in warmed olive oil until transparent. Put the fry out of the pan, add a little more oil. Peel, dry and dice the potatoes. Fry it until golden brown and transfer to a separate container. Add more oil to the pan and add the prepared eggplant. While stirring, cook them for about 7 minutes. Add the onion and finely chopped garlic to the vegetables. Mix everything and simmer for another 5-7 minutes.
Step 3
Scald the tomatoes with boiling water, peel them off and remove the seeds. Chop the tomato pulp and place in the pan along with the potatoes. Chop the parsley finely, add it to the vegetables, add salt and dried oregano. Simmer everything together until the liquid evaporates. Add ketchup to the stew, mix the vegetables well and heat for another 1-2 minutes. Remove the stew from heat and serve, sprinkle with freshly ground pepper and garnish with fresh parsley sprigs.
Step 4
Vegetables cooked in a rustic style are no less tasty. Chop the onion, fry it in hot vegetable oil until golden brown. Cut the courgettes, turnips and eggplants into cubes, carrots into thin slices. Chop the celery root into thin strips or grate. Put the eggplants and carrots on the onion and fry them for 5-7 minutes. Then place the rest of the vegetables in the pan, season with salt, stir and cook for another 5 minutes.
Step 5
Remove the skin from the tomatoes. Cut the tomatoes into small cubes, place in the vegetable mixture and simmer until the liquid is completely evaporated. Add ketchup to the finished stew, mix thoroughly and leave on the stove for another 2 minutes. Sprinkle with dill herbs and garnish with fresh tomato wedges.
