The peculiarity of this version of the dish is that all vegetables are fried separately. This allows you to maintain their taste and aroma. It is also important to remember that the finished stew in Italian is necessarily seasoned with chopped garlic.
Ingredients
- Eggplants – 500 g
- Zucchini – 400 g
- Cherry tomatoes – 200 g
- Bulgarian pepper – 200 g
- Carrots – 150 g
- Onions – 150 g
- Garlic – 3 cloves
- Parsley – 5 g
- Olive oil – 50 ml
- Thyme – 1 tsp
- Oregano – 1 tsp
- Salt – 1 tsp
- Vegetable broth – 250 ml
A step -by -step recipe for cooking
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