Stew. Do you often have a couple of tomatoes, one eggplant or zucchini, two or three potatoes, carrots or some other vegetables in the refrigerator after cooking lunches and dinners? I guess I’m not the only one. And then you turn on your imagination to the fullest and go-ahead to the kitchen to create culinary magic to please your loved ones with another culinary masterpiece, and at the same time use those ingredients that seem to have nowhere else to put.
Today we will cook a stew called “what is left is fine”.
Our main role is played by:
- 1 medium eggplant
- 2 medium onions
- 2 medium carrots
- 3-4 tomatoes
- 200g semi-smoked inexpensive sausages (star of the program)
- some parsley, salt, pepper to taste
- 1/2 tsp ground coriander
- 3-4 tablespoons of vegetable oil
- thick-bottomed pan
- bell peppers and garlic if desired (I did not use)
- 250 ml hot water
P. S generally use whatever vegetables you have left
Pour vegetable oil into a saucepan, cut the sausage into medium pieces of meat and lightly fry (fry vegetables over medium heat), add peeled potatoes, cut into medium pieces and also lightly fry. Peel the onions and carrots, chop and also add to the pan, and let them brown a little. Cut all vegetables into approximately equal pieces. Add hot water, spices, cover, reduce heat to low, and simmer for 30 minutes or until potatoes are tender.
Cut the eggplant, roll in starch (peel off the excess starch) and fry separately in a pan. When the potatoes are ready to add eggplants to the rest of the vegetables, mix everything carefully, taste for salt, pepper, and simmer for another 5-7 minutes. Add the parsley a couple of minutes before the end of cooking. Our impromptu stew is ready! Your household will gladly appreciate your efforts. Here’s a simple recipe. All ingenious, as usual, is simple.
