It's time for a delicious appetizer at the end of summer!
Colorful, fragrant and appetizing, gathering all the summer's richness, the vegetable stew is very loved by the Romanians, so now, when the eggplants' and peppers' season is here, a good recipe is necessary.
The fresh vegetable stew is the best, served as soon as it cools, but we like to enjoy the vegetable stew in the winter as well, even from the jar. The difference is that the summer vegetable stew (that you do not put in jars) you can add a little olive oil and it will be easily digested and more dietetic than in the winter.
-4 baked medium eggplants
-4 baked peppers
-a glass of thick tomato juice
-2 cloves of garlic
-1 bay leaf
-a few grains of pepper
-a little ground pepper
-3 tbsp olive oil
Chop the onion and fry it in oil until it becomes glassy. Then pour the juice from the baked peppers and let the onion boil in this sauce.
Chop the baked peppers.
Add them over the onion. Chop the tomatoes (ideally peeled before) and put them on also.
Pour the thick tomato sauce, sprinkle salt and ground pepper. Let it boil well and then add the chopped baked eggplant. Stir often.
Finally, after about 15 minutes of boiling, add the bay leaf, the peppercorns and garlic. Allow about 10-15 minutes over low heat, stirring constantly.
You have to stir often (if you don't have a non-sticky pan).
Finally, the vegetable stew should be very well boiled, as a paste.
Let it cool slightly and serve.
It is the perfect on baguette slices or fresh bread.