What to Buy1. Carrots - 2 pcs
2. Onion - 2 pcs
3. Red Sweet Pepper - 1 pc
4. Eggplant - 1 medium
5. Zucchini - 2 medium
6. Garlic, cloves - 7
7. Tomatoes - 4
8. You'll need salt, a little black pepper, and also sugar
9. For frying you definitely need sunflower oil
10. Hot pepper - optional
How to Cut1. First cut the eggplant and zucchini — peel them first, and with the ends removed, let the cut eggplant sit for about 30-40 minutes so it won't be bitter; after cutting, salt it a little
2. The zucchini doesn't need salting, but it should be peeled before cutting
3. Cut into cubes of about 1-1.5 cm; after that you can cut and prepare everything else — that will take the 30-40 minutes
4. Peel the tomatoes. To do this, score them slightly with a cross-cut, as in the picture, and cover them completely with hot water from the kettle in a pot; after about 20 minutes they'll peel easily — cut off their ends
5. After the eggplant and zucchini are cut and the tomatoes are covered with hot water
Peel the onion and carrot, wash the pepper
6. Finely chop the onion
7. Cut the carrot into small cubes — best to first halve it, then slice into strips; aim for 0.5 cm cubes
8. Cut off the top of the pepper and remove the seeds, rinse it under the tap, and cut it the same way as the carrot, into 0.5 cm pieces
9. The garlic can be pressed with a garlic press, or chopped — better to chop it very finely
10. By now 20-30 minutes have passed — drain the water from the tomatoes and peel them, it'll be easy; don't forget the stem end of the tomato, it needs to be cut out
Before frying it should look like the picture with the plates — the eggplant and zucchini should be cut three times larger than the carrot, onion, and pepper
How to Fry and Simmer1. Pour four tablespoons of oil into the pan, high heat to warm up the pan, about two minutes
2. Add just the zucchini and eggplant, fry over medium heat, stirring so they don't burn, for 7-9 minutes — they'll soften and shrink in size
3. Once fried, transfer to a plate
4. Now, same heat, at half of maximum, in the same pan — don't wash it — add another tablespoon of sunflower oil; once it heats up, after a couple of minutes
5. Add the onion and fry for about 4 minutes, it will become soft and slightly translucent
6. Add the carrot, pepper, and garlic, fry for another 5 minutes, the carrot will soften a bit and stop being crunchy
7. Now add the tomatoes and cook for 2 minutes, mix everything, stirring the whole time
8. That's it... or almost — add salt, about half a teaspoon, the same amount of pepper, and a teaspoon of sugar
9. Add the fried eggplant and zucchini, mix well
10. Cover with a lid, lower the heat so it simmers gently, not too hard, and let it stew for about 20 minutes
How do you know it's done — well, in principle it's almost always ready; once everything has softened, it's done :-). Enjoy it with bread or on its own — warm it's also delicious, but it can be eaten any way
2. Onion - 2 pcs
3. Red Sweet Pepper - 1 pc
4. Eggplant - 1 medium
5. Zucchini - 2 medium
6. Garlic, cloves - 7
7. Tomatoes - 4
8. You'll need salt, a little black pepper, and also sugar
9. For frying you definitely need sunflower oil
10. Hot pepper - optional
How to Cut1. First cut the eggplant and zucchini — peel them first, and with the ends removed, let the cut eggplant sit for about 30-40 minutes so it won't be bitter; after cutting, salt it a little
2. The zucchini doesn't need salting, but it should be peeled before cutting
3. Cut into cubes of about 1-1.5 cm; after that you can cut and prepare everything else — that will take the 30-40 minutes
4. Peel the tomatoes. To do this, score them slightly with a cross-cut, as in the picture, and cover them completely with hot water from the kettle in a pot; after about 20 minutes they'll peel easily — cut off their ends
5. After the eggplant and zucchini are cut and the tomatoes are covered with hot water
Peel the onion and carrot, wash the pepper
6. Finely chop the onion
7. Cut the carrot into small cubes — best to first halve it, then slice into strips; aim for 0.5 cm cubes
8. Cut off the top of the pepper and remove the seeds, rinse it under the tap, and cut it the same way as the carrot, into 0.5 cm pieces
9. The garlic can be pressed with a garlic press, or chopped — better to chop it very finely
10. By now 20-30 minutes have passed — drain the water from the tomatoes and peel them, it'll be easy; don't forget the stem end of the tomato, it needs to be cut out
Before frying it should look like the picture with the plates — the eggplant and zucchini should be cut three times larger than the carrot, onion, and pepper
How to Fry and Simmer1. Pour four tablespoons of oil into the pan, high heat to warm up the pan, about two minutes
2. Add just the zucchini and eggplant, fry over medium heat, stirring so they don't burn, for 7-9 minutes — they'll soften and shrink in size
3. Once fried, transfer to a plate
4. Now, same heat, at half of maximum, in the same pan — don't wash it — add another tablespoon of sunflower oil; once it heats up, after a couple of minutes
5. Add the onion and fry for about 4 minutes, it will become soft and slightly translucent
6. Add the carrot, pepper, and garlic, fry for another 5 minutes, the carrot will soften a bit and stop being crunchy
7. Now add the tomatoes and cook for 2 minutes, mix everything, stirring the whole time
8. That's it... or almost — add salt, about half a teaspoon, the same amount of pepper, and a teaspoon of sugar
9. Add the fried eggplant and zucchini, mix well
10. Cover with a lid, lower the heat so it simmers gently, not too hard, and let it stew for about 20 minutes
How do you know it's done — well, in principle it's almost always ready; once everything has softened, it's done :-). Enjoy it with bread or on its own — warm it's also delicious, but it can be eaten any way
