Description
Love food from the category of cut, folded in the pot, and said,"a Pot boil!" And left, forgot, mind your own business. These dishes include the Armenian vegetable stew "floor heating systems". I kept cooking technique, but added favorite soy sauce, which has only strengthened the bouquet of this dish. We can eat, both hot and cold, as an appetizer or a side dish to meat.
Ingredients
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Soy sauce
4 Tbsp
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Eggplant
1 piece
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Zucchini
1 piece
-
Potatoes
2 piece
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Onion
1 piece
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Pepper
0.5 piece
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Garlic
2 tooth
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Tomato
3 piece
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Vegetable oil
2 Tbsp
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Salt
1 Tbsp
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Water
100 ml
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Parsley
-
Cilantro
-
Peppers red hot chilli
0.25 piece
Cooking
Eggplant cut into rings with a thickness of about 7 mm, covered with salt to remove bitterness and set aside for 10 minutes.
Meanwhile, the rest of the vegetables wash, peel and cut potatoes, tomatoes, onions, zucchini and hot pepper rings; garlic segments. Bell pepper strips.
Eggplant wash, squeeze. Take a thick-walled pot or a large kettle, pour vegetable oil. On the bottom put a layer of eggplant.
Next, put layers of onions and potatoes and pour soy sauce. I preferred the soy sauce to the wok TM "Kikkoman".
Put layers of zucchini, peppers, garlic, tomatoes. Sprinkle with chopped parsley and cilantro and again pour soy sauce to wok from TM "Kikkoman". Add water. Close the lid, turn on full heat. As soon as you hear the bubbling, remove the heat to minimum and simmer with the lid closed, until cooked 50 minutes. Better put a "reminder" or timer. While the dish is prepared, it is not recommended to open the lid.
Vegetable stew is ready serve hot or cold, as an appetizer or a side dish to meat. Bon appetit!
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