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.