Stew with zucchini and eggplant is relevant at any time of the year - it is always nice to enjoy the taste and rich aroma of cooked vegetables. The dish turns out to be fragrant due to the abundance of herbs, garlic and pepper in the recipe. In addition, this dish is prepared on the basis of meat, which is perfectly combined with young vegetables and the dish turns out to be very satisfying.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 350 gram Pork
- 400 gram Eggplant
- 400 gram Zucchini
- 1 piece Onion
- 2 tablespoons Tomato paste
- 2 pieces Vegetable oil
- 5 tablespoons Tomato paste
- 8 cloves Garlic
- 30 gram Coriander
- 1 teaspoon Salt
- 1 tablespoon Seasoning (Provence herbs)
Ingredients
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Instructions
- Chop the onion and garlic. Cut the pork.
- Cut the eggplant and zucchini into strips.
- Sweet pepper and coriander cut randomly. Prepare the tomato paste.
- Fry the onion and garlic in vegetable oil until browned, add the pork and continue cooking for ten minutes. Then add the tomato paste, other vegetables, salt-cook for another 20 minutes, then add the coriander, mix. At the end, flavor with seasoning.
- Serve hot. Bon Appetit!!!
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