Vegetable Stew

Name: Vegetable Stew
Total time: 20 min
Ingredients: 1/2 unit eggplant; 1/2 unit zucchini; 1/2 unit onion; 2 units tomato; 1/2 unit green bell pepper; 1/2 unit red bell pepper; 2 pinches salt; 2 pinches sweet paprika; 3 tbsp olive oil

ekilu Team

“This dish is based on a Spanish recipe called Alboronía. You might not have heard of it. It’s not a new dish; actually, it’s been around for hundreds of years. This is a very simple dish made using fresh, readily available veggies. If you service it with rice, you’ll have a fabulous meal.”

ingredients

Difficulty

Easy

Time

20'

Fresh ingredients

eggplant

1/2 unit

zucchini

1/2 unit

onion

1/2 unit

tomato

2 units

green bell pepper

1/2 unit

red bell pepper

1/2 unit

Pantry ingredients

salt

2 pinches

sweet paprika

2 pinches

olive oil

3 tbsp

Instructions

Chop up the onion and bell peppers. Wash and dice the eggplant and zucchini.

Cook the zucchini and eggplant in a pan of boiling water. 5 minutes should be enough. Drain and set aside for later.

In a skillet with a little hot oil, lightly fry the onion and bell peppers over medium heat.

When the vegetables have softened, add the finely chopped tomatoes. Cook for 4–5 minutes.

Add the eggplant and zucchini to the skillet. Season with a small sprinkling of salt and the sweet paprika. Cook over low heat until the vegetables are tender. Serve on plates.