How to make
Cut the potatoes into slices, the onions into small pieces, the peppers into large pieces and the carrots into circles. Peel the eggplant and cut into pieces. Grate the tomatoes.
In a pot, briefly stew the carrots, onions and peppers in oil. Add paprika, the remaining vegetables, spices, salt and 2/5 cup (100 ml). of water.
Pour everything into a clay pot with a lid and place it in the oven for 4 hours at 300°F (150°C).
The vegan vegetable stew goes well with goat or sheep's milk cheese and homemade bread.
The vegan vegetable stew with rosemary is very tasty - try it.
