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Summer Vegetable Stew

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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
4-5
"The tradition continues, summer dishes need to be rich, aromatic and extremely tasty."

Ingredients

  • eggplants - 2
  • zucchini - 2
  • peppers - 10 large
  • tomatoes - 7 - 8
  • onions - 4 medium heads
  • garlic - 3 - 4 cloves, unpeeled
  • oil - 2/5 cup (100 ml)
  • black pepper - 1 pinch
  • salt - to taste
  • parsley - 1/2 bunch
  • stock - 1 cube, vegetable
measures

How to make

Chop the onions finely and cut the other vegetables into pieces. Heat oil, fry the onions first, then add the vegetables and finally put grated tomatoes in.

Flavor it with spices. Add the garlic cloves and remove them, when the dish is ready. The dish is boiled until the sauce evaporates and only oil remains with the vegetables. Serve garnished with parsley.

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