Vegetable stew with seasonal vegetables in 20 minutes: how to cook it right

Stew is an extremely satisfying and tasty dish that can be easily prepared for lunch or dinner. The basis of the dish is vegetables, which can be supplemented with any meat to your liking: chicken, pork, or veal. The stew is especially good in summer if you cook it with seasonal vegetables: zucchini and eggplant.

Food blogger Oksana Bilinska (oxana_bil) shared a recipe for a vegetable stew made from seasonal vegetables on her Instagram page.

Ingredients:

• onions – 2 pcs.
• zucchini – 1 pc.
• carrots – 1 pc.
• eggplant – 2 pcs.
• garlic – 1 pc.

• tomatoes in their juice – 1 c.
• basil – 0.5 tsp.
• Suneli hops – 1 tsp.
• oregano – 0.5 tsp.
• vegetable oil – 1 tbsp.
• salt

Method of preparation:

1. Cut the vegetables into pieces of medium thickness.

2. Fry the onion until soft.

2. Add the carrots. Fry until tender.

3. Add zucchini and eggplant. Cook vegetables under the lid until vegetables are softened.

4. Add spices and tomatoes. Cook under the lid until tender.