I chose a recipe that I’m sure will be your favorite this summer for today. It’s made with little and easy ingredients, it is easy to make, very healthy, vegan and low calorie. You can prepare a delicious summer meal with a cup of yogurt and a few slices of watermelon.
Until last year, I was walking around and saying that I do not like eggplant dishes made without frying the eggplant. If you want to eat eggplant, you should fry it. The dishes that started to change my mind about this issue were eggplant caponata and baked eggplant casserole.
How are Prejudices Destroyed Against Food?
It made me think that all eggplant dishes made without frying the eggplants, which I have eaten in a few times before, were tasteless. I had a big prejudice, in essence. It was not easy to get rid of this prejudice, it wasn’t easy but I succeeded. I started by accepting it as something concrete. I didn’t dodge. Whenever the subject is mentioned, I said that the eggplant should be fried, otherwise it is like rubber. So I started questioning over time. Really? Why do you think like this? Have you tried it yourself before? Yes, really, because the eggplant dishes I ate before were tasteless. No I haven’t tried it myself. Couldn’t that be true then? Yes, it may not. Do you want to try it yourself? Why not, but in my own way.
Then I started trying the eggplant dish, where the eggplant was not fried. In the beginning, I was thinking it is not bad, but it would be better if I would fry it. After all the time, now I think that if we fry eggplants in this dish it would spoil the taste.
The share of two dishes I shared above which are cooked with very little or no water clarified my mind. It is not I don’t like eggplant dishes that are not fried, I don’t like dishes with lots of water.
I wrote so long, I know. But it’s because I know that there are many people who are missing some really delicious food because of their prejudices. It is not easy to overcome prejudices, but it is not impossible. All you need is a will to do so and a road map.
Tips and Tricks of No Stir Eggplant Stew
Let’s not finish the article without talking about our stew. It’s really incredibly easy to make. You chop all the summer vegetables and take them into a pan, add a little bit of oil and salat and that’s it. You don’t even have to stir it. You just shake it.
The only thing you need to be aware of when making No Stir Eggplant Stew is the temperature setting. If you use high heat, the vegetables will burn without releasing their own water. If you decrease he heat too much, the stew will not cook for hours. You can start cooking over medium heat and then increase or decrease the heat a little bit, depending on the situation. Because the stove is not the only thing that determines the heat. Since the thermal conductivity and base thickness of your pan also affects heat conduction, it is at least as important as the heat degree of the stove. Since it is not possible to change these two, we need to adjust the heat of the stove according to the effect of them.
Enjoy the recipe…
- 1 onion,
- 1 green pepper,
- 1 red pepper,
- 3 eggplants,
- 3 tomatoes,
- 4-5 tablespoons of olive oil,
- Chop the onion and take into a deep pan,
- Remove the stalks and kernels of peppers, chop and take them into the pan,
- Peel the eggplants and cut them into cubes and add them to the pan,
- Chop the tomatoes and spread them over the eggplants,
- Add olive oil and salt on top,
- Cover and put it to the stove,
- Cook over medium heat without stirring, holding the two handles firmly and shaking frequently until all vegetables are tender.