Vegetable stew in pots

Vegetable stew is a very tasty, nutritious, and also rich in vitamins and microelements dish. Cooking!

Ingredients

• Eggplant - 2 Pieces
• Zucchini - 1 Piece
• Carrots - 1 Piece
• Bulgarian pepper - 2 Pieces
• Potatoes - 3 Pieces
• Tomatoes - 2 Pieces
• Onion - 1 Piece
• Vegetable Broth - 100 Milliliters
• Olive oil - 2 tbsp. spoons
• Lemon Juice - 2 Teaspoons
• Granulated Sugar - 1 Teaspoon
• Greens - To taste (parsley)
• Salt - To taste
• Pepper - To taste

Directions

1. Finely chop the onion.
2. Cut the eggplants into cubes.
3. We do the same with zucchini.
4. Remove the stalks from the bell pepper and cut into strips. The strips, in turn, can be cut in half (if the pepper is large).
5. Then grate the carrots.
6. Cut the tomatoes slightly and pour boiling water over them. Leave for a couple of minutes, then remove the peel.
7. Next, cut the tomatoes into small slices.
8. Preheat a skillet over high heat and quickly fry the eggplants, onions and zucchini in olive oil. Salt and pepper.
9. We put the fried vegetables in pots, and instead of them put tomatoes and bell peppers in the pan. We also quickly fry over high heat, then put in pots. Do not forget to salt and pepper.
10. Cut the potatoes into small cubes, fry.
11. Add sugar, salt and pepper to the pots. Then add potatoes and carrots. Pour the vegetables with broth. Add finely chopped herbs and lemon juice. We send the pots to the oven and simmer for 15-20 minutes.
12. The vegetable stew is ready! Bon Appetit!