Layered vegetable stew

To prepare a delicious and nutritious dish, we start by slicing the leeks into thin rounds and the onions into cubes. These vegetables will form the flavorful base of our dish. In a large frying pan or a deep pot, we add the oil and begin to sauté the leeks and onions over medium heat, stirring constantly to prevent sticking. When the onion becomes transparent and the leek changes color, we are ready to add the next ingredients.

Separately, in another pan, we sauté a bit of the bell peppers and chili peppers, cut into cubes or strips, until they become slightly soft and release their aroma. These will add a splash of color and flavor to our dish. After the vegetables are sautéed, we add them over the leek and onion mix, sprinkle with a little salt, and pour in a cup of water to help cook the vegetables.

Once the water begins to boil, we add the carrots and parsley, sliced into rounds. The carrot will bring a sweet taste and a pleasant texture, while the parsley will contribute freshness. Next, we add the potatoes, which we also slice into rounds, adding salt and pepper to taste again. These vegetables will combine perfectly, forming a hearty base.

Then, we add the eggplants cut into cubes, which will bring a slightly sweet note and a velvety texture. On top, we sprinkle chopped parsley and a little salt to enhance the flavors. Finally, we add the tomatoes sliced into rounds, the washed rice, and the sausage cut into thin slices, which will give a savory taste to the dish.

We complete with water, enough to cover all the ingredients, as it will gradually reduce during cooking. It is important to stir occasionally, especially towards the end of the cooking process, to prevent the rice and vegetables from sticking to the bottom of the pot. We let the dish simmer over low heat for about 40 minutes, or until the rice and vegetables are perfectly cooked, and the flavors have blended harmoniously. In the end, we will have a rich, colorful, and flavorful dish, perfect for enjoying with loved ones.