Vegetable stew for winter

Vegetable stew for winter: The flavor of summer on your table!

Winter is approaching, bringing with it the desire to keep the taste of summer closer to us. Vegetable stew is a traditional recipe, loved by many generations, that transforms fresh vegetables into a delicious dish, full of vitamins and flavors. This stew not only offers an explosion of tastes but is also an excellent method of preserving vegetables for the cold season. It is easy to prepare, and the final result will take you back to sunny days, even in the coldest months.

Preparation time: 30 minutes
Cooking time: 30 minutes
Total: 1 hour
Servings: 8-10

Ingredients:
- 3 kg eggplant
- 1 kg onion
- 2 kg tomatoes
- 1/2 kg green beans
- 1/2 kg peppers
- 1/2 kg zucchini
- 1 l oil
- 2 tablespoons + 3 tablespoons of salt

The history of vegetable stew
Vegetable stew has deep roots in culinary traditions, serving the purpose of preserving fresh vegetables for the cold season. This recipe has been passed down from generation to generation, with each family having its unique version, adapted to local tastes and preferences. Regardless of the ingredients used, the essence of vegetable stew remains the same: a delicious combination of vegetables, carefully cooked to retain all nutrients.

Preparing the vegetables
1. Tomatoes: Wash the tomatoes, then cut them into round slices. They will add natural sweetness to your stew.
2. Eggplants: Peel the eggplants halfway, alternating strips with skin. This will allow the vegetables to better absorb the flavors. Then cut them into rounds.
3. Boiling the eggplants: In a large pot, boil 2 liters of water with 1 tablespoon of salt. Add the eggplant rounds and boil for 3-5 minutes until they become slightly soft. Drain well to remove excess water.
4. Zucchini: Peel the zucchini and remove the seeds, then cut them into slices. This step is essential, as zucchini can contain a lot of water, and removing the flesh will help achieve a thicker stew.
5. Onion: Cut the onion into thin rounds, so it caramelizes nicely during cooking.
6. Peppers: Cut the peppers into strips, adding a crunchy note to the stew.
7. Green beans: Boil 1 liter of water with 1 tablespoon of salt, add the green beans, and boil for 5 minutes. Drain well to remove excess water.

Mixing the vegetables
In a large pot that can be used in the oven, mix all the boiled and cut vegetables with 3 tablespoons of salt and 1/2 liter of oil. This will ensure an even distribution of salt and oil, essential for preservation and flavor. Place the pot in the oven for 20 minutes at a temperature of 180 degrees Celsius. This step will intensify the flavors and help the vegetables release their juices.

Filling the jars
After the vegetables are cooked, take the pot out of the oven. Start filling the cleaned and sterilized jars with the vegetable mixture, covering them with the liquid left in the pot. If the liquid does not completely cover them, top up with oil. It is important that the vegetables are completely covered to prevent bacterial growth.

Preservation
In a large pot, place the jars on the bottom, placing some newspapers to prevent them from breaking. Add water until they are covered at least 2/3. Once the water boils, put a lid over your jars and boil for 30 minutes. This process will help seal the jars and preserve the vegetables for winter. After boiling, let the jars cool in the water until the next day.

Serving and suggestions
Vegetable stew can be enjoyed simply, alongside a slice of fresh bread, or can be used as a side dish for various meat dishes. It is delicious both warm and cold, bringing a touch of summer to your table on cold winter days. You can also add spices like basil, oregano, or parsley for an extra flavor boost.

Frequently asked questions
1. Can I use other vegetables?
Of course! This is a flexible recipe, so you can add carrots, celery, or even potatoes, depending on your preferences.

2. How can I tell if the jars are well sealed?
After they cool, press down on the lid; if it doesn't click, the jar is airtight. If the lid pops up, it is not sealed properly.

3. What is the shelf life?
Vegetable stew can be kept in a cool, dark place for 1 year. After opening, consume it within 1-2 weeks.

Nutritional benefits
This vegetable stew is rich in vitamins, minerals, and antioxidants, making it an excellent source of essential nutrients. Consuming preserved vegetables helps you maintain a healthy diet even during winter, providing your body with the nutrients it needs.

Calories
A serving of vegetable stew has about 150-200 calories, depending on the amount of oil used. It is a healthy, filling, and delicious choice!

So, don't hesitate to try this winter vegetable stew recipe, which will bring a touch of sunshine to your table on the coldest days! Let your imagination run wild and create your own variations, adapting the recipe to your tastes. Cook with love and enjoy every moment spent in the kitchen!