Grilled vegetable stew 2

Ingredients

• 150 g yellow beans
• 1000 ml water
• 2 small eggplants (400 g)
• 2 tomatoes (250 g)
• 4 hot peppers (40 g)
• 1 green pepper (150 g)
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground pepper

For the sauce

• 100 g sour cream
• 20% fat
• 2 garlic cloves (6 g)
• 1 small cucumber (100 g)

Preparation

1. Rinse the vegetables. Peel the eggplants and slice them, slice the tomatoes, remove the seeds from the green pepper and dice it, then chop the hot peppers. Trim the ends off the beans and break the pods in half. 2. Sprinkle the eggplant with 1/4 teaspoon salt and 1/8 teaspoon pepper. Season the tomatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, and the green pepper with 1/4 teaspoon salt. 3. Heat a stovetop grill and brown the eggplant, tomatoes, hot peppers and green pepper in batches, about 12 minutes in total. Turn the vegetables once, until browned spots appear on both sides, then put them on a plate. 4. Boil the beans in 1000 ml water with 1/2 teaspoon salt for 10 minutes, until tender. Drain the water and toss the beans with the browned vegetables. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 5. Peel and grate the garlic. Mix it with the sour cream and peeled, grated cucumber, then add 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve the sauce alongside the vegetables.