Usuba
Vegetable stew with eggplants
A light vegetable stew made with seasonal produce and tomato base. Eggplants and zucchini are cooked separately, then combined with tomato and onion puree. The dish turns out tender, easily digestible, and perfect for a light dinner.
- Total
- 40 min
- Standard serving
- 410.3 g
Ingredients
Total 7
Instructions
- 1
Step 1
Peel the eggplant and zucchini if their skin is thick. Cut the vegetables into medium-sized cubes — they will reduce in size during cooking.
Place the eggplant and zucchini in separate pots. Pour water so that it just covers the vegetables. Salt them.
Cook over low heat: zucchini — 25 minutes, eggplant — 20 minutes. Add water as needed.
- 2
Step 2
Pour boiling water over the tomatoes and remove the skin. Finely chop the tomatoes and onion.
Put the tomatoes and onion in a pot, add salt. Cook for 15–20 minutes.
Pour the mixture into a blender and beat until it reaches the consistency of tomato paste.
- 3
Step 3
When the eggplant and zucchini are ready, drain the water. Leave the vegetables for 5 minutes to dry slightly.
- 4
Step 4
Pour the tomato paste over the vegetables and simmer for another 5 minutes. Add herbs and spices to taste.
- 5
Step 5
Let the stew cool to room temperature and serve.
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