Vegetable stew with eggplants and zucchini for the winter

Today I prepared a delicious vegetable stew with eggplants and zucchini for the winter. A simple recipe and using your favorite vegetables will inspire you to preserve more jars of vitamin reserves. A detailed presentation with step-by-step photos of the culinary process will help you quickly master all the nuances of cooking.

What we need:

• sweet bell pepper - 1 kg;
• zucchini - 1 kg;
• eggplants - 1 kg;
• pumpkin - 0.5 kg;
• tomatoes - 1 kg;
• carrots - 0.5 kg
• onion - 0.5 kg
• vegetable oil - 1 cup
• tomato puree - 200 gr.;
• salt
• sugar

I want to make a reservation right away: in this recipe you don’t have to adhere to the strict quantitative ratio of vegetables. I like to cook vegetables in this proportion. You can take a half portion of vegetables for bookmarking. If someone likes a more delicate taste of the stew, add more pumpkin and zucchini, but reduce the amount of pepper and eggplant. If the tomatoes are sour, adjust the taste by adding sugar. This stew recipe involves introducing your taste preferences and fantasies.

How to cook vegetable stew with eggplants and zucchini for the winter

Let's start preparing the stock with a rather long process of preparing vegetables. Wash them thoroughly and let them dry.

In a frying pan with some sunflower oil, fry the onions and carrots, pre-cut. Place the fried onions and carrots into a deep saucepan.

Cut zucchini, eggplant and pumpkin into cubes. We cut the bell pepper into rings, it’s faster, but you can also cut it into cubes. Add all the ingredients to the saucepan and fill with the remaining sunflower oil.

We cut the tomatoes into small slices, but it’s better to grind them in a blender. Add the tomato mixture to the stew and simmer the vegetables over low heat for about 60 minutes.

Then, add tomato puree, salt and adjust the taste with sugar, if necessary, add. In addition to tomatoes, I like to add tomato puree to this dish, it adds a special flavor note.

Cook the vegetable stew with eggplants and zucchini for another 30-40 minutes.

Hot assorted vegetables are placed in sterile jars and closed.

When preparing vegetable stew with eggplants and zucchini for the winter, I do not put the entire cooked portion into jars. It’s so hard to resist the aroma of such a delicious vegetable snack spreading throughout the house. So be sure to put the vegetable stew on plates and invite everyone to try it! 😉