How to cook stewed vegetables with ketchup

You’ll need
    • Italian style Vegetables:
  • 4 medium sized eggplant;
  • 3 sweet peppers;
  • 6 tomatoes;
  • 8 potatoes;
  • bunch parsley;
  • 1 tablespoon dry oregano greens;
  • 3 garlic slices;
  • 2 bulbs;
  • 2 tablespoons ketchup;
  • olive oil;
  • salt;
  • freshly ground black pepper.
  • Rustic vegetables:
  • 1 courgette;
  • 4 eggplant;
  • 2 small turnips;
  • 150 g celery root;
  • 2 carrots;
  • 3 tomatoes;
  • bundle of dill;
  • vegetable oil for frying;
  • 3 tablespoons ketchup;
  • salt.

Try to prepare a delicious Italian style vegetable mix. It can be served as a side dish to roast or stew meat or poultry or served on its own as a vegetarian dish. Break the eggplant with small cubes. If you get bitter vegetables, fill them with salt and leave them for half an hour, then press the isolated juice with your hands and rinse salt. But this procedure is optional – many like the light eggplant mustard, giving the dish extra piquancy.


Onions finely slice and roast in preheated olive oil until transparent. Put the toasting from the pan, pour in some more oil. Peel potatoes, discuss and cut into cubes. Roast it to a golden crust and transfer it to a separate container. Add more oils to the pan and dry the prepared aubergines. Stirring, fry them for about 7 minutes. Add the onion and finely chopped garlic to the vegetables. Stir everything and simmer for another 5-7 minutes.


Tomatoes scalp boiling water, remove the skin from them and remove the seeds. Frouble the flesh of the tomatoes and lay in the pan together with the potatoes. Finely break the parsley, pour it to the vegetables, add salt and dried oregano greens. Simmer everything together until the liquid has evaporated. Add ketchup to the stew, mix the vegetables well and warm up for another 1-2 minutes. Remove the stew from the heat and serve, sprinkling with freshly ground pepper and garnish with sprigs of fresh parsley.


Equally delicious are vegetables cooked in the rustic style. Shape the onion, roast it in preheated vegetable oil until golden. Cut zucchini, turnips and eggplant into cubes, carrots – thin circles. Cut the celery root with thin straws or rub on a grater. Place the eggplant and carrots to the onion and fry them for 5-7 minutes. After that, place the rest of the vegetables in the pan, salt, stir and cook for another 5 minutes.


Remove the skin from the tomatoes. Slice the tomatoes into small cubes, lay in the vegetable mixture and simmer until the liquid has completely evaporated. Add ketchup to the finished stew, mix thoroughly and leave on the stove for another 2 minutes. Sprinkle the dish with fennel greens and garnish with slices of fresh tomatoes.

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