- Squash - 1 piece
- Eggplant - 2 pieces
- Bulgarian pepper - 1 piece
- Onions - 1 Piece
- Cabbage - 1 Piece
- Carrot - 1 piece
- Tomato paste - - To taste
- Seasoning - - To taste (salt, pepper, oregano, basil)
- Olive oil - - To taste
Prepare all the vegetables. Well we will rinse them and cut them into cubes. The first thing we do is put the eggplants in the salted water for 20 minutes. In the cast-iron dishes or in the dishes with a thick bottom we pour olive oil, add chopped cabbage and add water. Stew on medium heat for about 15 minutes, if that add water. Then add the onion and eggplant. We stew for about 10 minutes. Next, throw zucchini. Stew for another 10 minutes, stirring everything. In the cup we make a sauce - water, spices, salt, a little oil and tomato paste, mix and add to the stew, mix and continue to stew under the closed lid. The last in the stew is added Bulgarian pepper (red and green). They need least stew, so we throw them usually 2-3 minutes before the end of cooking.
Servings: 6-8