Can I use frozen vegetables?

Yes, but they may release more liquid. Sauté them frozen without thawing, then simmer as usual.

What can replace asparagus?

Green beans or fresh peas are great substitutes — they give a similar texture and fresh taste.

How long should I simmer?

After sautéing, add a little water and simmer covered for 10–15 minutes over low heat.

Yes, add 1 tablespoon of soy sauce instead of salt for a more savory, umami flavor.

Vegetable stew

Name: Vegetable stew
Total time: 15 min
Yield: 2 порции
Cuisine: International
Ingredients: Green Asparagus — 200 g; Bell pepper — 50 g; Onion — 60 g; Carrot — 60 g; Eggplant — 200 g; Tomatoes — 60 g

25min

630g

Nutrition per 100g

This vegetable stew is a vitamin-packed meal on your plate. Juicy asparagus, tender eggplant, sweet peppers, and tomatoes, complemented by aromatic onions and carrots, create a colorful and healthy dish. Quick to make, oil-free, and perfect for a light lunch or dinner. At only 38 calories, enjoy the taste of summer.

LunchVegetablesStewedSnack

WHAT YOU WILL NEED

From ingredients

6 products

Основа

SIMPLE PROCESS

Step by step recipe

The key is proper slicing and order: sauté the vegetables until lightly golden, then simmer covered for 10–15 minutes until tender but still with some bite. Soak the eggplant in salted water for 10 minutes to remove bitterness. Add spices at the end for the best aroma.

Step 1

Prep Vegetables

Dice the eggplant, soak in salted water for 10 minutes, then squeeze. Cut asparagus into 1.5-inch pieces. Dice the onion, pepper, and tomatoes. Grate the carrot coarsely.

Step 2

Sauté Vegetables

In a deep skillet or pot, heat 1 tablespoon of oil. Sauté onion and carrot until soft (3–4 minutes), then add eggplant and bell pepper, cook for another 5 minutes.

Step 3

Add Asparagus and Tomatoes

Stir in the asparagus and tomatoes. Pour in ¼ cup (50–70 ml) of water, season with salt and pepper.

Step 4

Simmer

Cover, reduce heat to low, and simmer for 10–15 minutes until vegetables are tender.

Step 5

Final Seasoning

Add your favorite herbs (oregano, basil, thyme) and heat for 1–2 minutes.

Step 6

Serve

Serve hot in bowls, garnished with fresh herbs. Enjoy as a main dish or side.

CHEF'S TIP

Soak Eggplant Before Cooking

Dice the eggplant, soak in cold salted water for 10 minutes, then squeeze out — this removes bitterness and makes it more tender.

Cut Vegetables Evenly

Try to cut all vegetables into similar-sized cubes so they cook evenly and look neat.

Don't Overcook

Simmer for no more than 15 minutes after boiling to keep vegetables slightly crisp and packed with vitamins.

Add Fresh Herbs

Top with chopped parsley, dill, or basil before serving for extra freshness and aroma.

SUBSTITUTIONS

Add your taste

With Zucchini Instead of Eggplant Replace eggplant with zucchini — they don't need soaking and have a milder flavor.
Add Potatoes Add 1–2 diced potatoes with the other vegetables for a heartier dish.
With Garlic and Ginger Add a clove of garlic and a piece of ginger during sautéing for a spicy Asian twist.
Bake in the Oven Spread all vegetables on a baking sheet, drizzle with oil, and roast at 200°C (400°F) for 20–25 minutes.

HOW TO STORE

How to Store Vegetable Stew

Cool the stew, place in an airtight container, and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop. Freeze in portions — thaw in the fridge and reheat on the stove.

GOOD TO KNOW