Vegetable stew with eggplant

Vegetable stew with eggplant, a real hit on the summer menu. Cooking will not take long, and your family will be satisfied.

Cooking time 30 minutes


Eggplant 1 pc

Tomatoes 2 pcs

Bell pepper 1 pc

Onion 1 pc

Dill 1 bunch

Vegetable oil 2 tbsp. l.

Tomato paste 2 tbsp l.

Garlic clove 2 pcs

Salt to taste

Pepper to taste


Rinse and dry the pepper and eggplant.

Cut into cubes.

Heat oil in a deep frying pan. Add diced vegetables and finely chopped onions.

Fry for 2-3 minutes. Add the diced tomatoes.

Chop the dill and garlic finely.

Add tomato paste to vegetables, ½ glass of water. Season with salt and pepper.

Cook for another 3-5 minutes on low heat. Add dill and garlic.

Mix well. Put out of the pan, the dish is ready. Serve as a dressing for slices of bread.

Or boil noodles and spaghetti for garnish. Serve right off the table with vegetable dressing.

Bon appetit!