23 kcal/100g
Ingredients
Eggplants 4 pieces
Eggplants 4 pieces
Vegetable stew! Important, both for lunch and dinner!
Zucchini 2 pieces
Tomatoes 7 pieces
Cucumbers 3 pieces
Garlic — ½ head
Oregano, dried 2 tablespoons
Basil 2 tablespoons
Saffron 1 tablespoon
Olive oil 50 g
Tomatoes 7 pieces
Cucumbers 3 pieces
Garlic — ½ head
Oregano, dried 2 tablespoons
Basil 2 tablespoons
Saffron 1 tablespoon
Olive oil 50 g
Manual
1. Take a tub or pan.
2. Eggplant, zucchini, cucumbers and tomatoes peel, cut in large cubes.
3. Skip the garlic through chesnokodavilku.
4. Add oregano, Basil, saffron.
5. Pour olive oil.
6. Place it in the oven for 20 minutes.
7. Take out, stir add salt.
8. Put into the oven for another 30 minutes.
2. Eggplant, zucchini, cucumbers and tomatoes peel, cut in large cubes.
3. Skip the garlic through chesnokodavilku.
4. Add oregano, Basil, saffron.
5. Pour olive oil.
6. Place it in the oven for 20 minutes.
7. Take out, stir add salt.
8. Put into the oven for another 30 minutes.