Vegetable stew with eggplant and mozzarella

Vegetable stew with mozzarella is a great appetizer for any festive table. Such a dish requires little cooking time and minimum costs.

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You will need

• - medium eggplant 2 pcs.;

• - zucchini 1 pc.;

• - mushrooms 700 g;

• - bow 1 pc.;

• - bell pepper 1 pc.;

• - tomatoes 3 pcs.;

• - garlic 3 tooth.;

• - mozzarella (small balls) 100 g;

• - olive oil;

• - greens;

• - pepper, salt.

Instruction manual

1

Cut the mushrooms into small cubes, fill with water and bring to a boil. Remove the foam and cook over low heat for 15-20 minutes. Throw the prepared mushrooms into a colander.

2

Bell peppers clear of the core. Chop the onion. Cut eggplant, zucchini and pepper into small cubes. Grate the tomatoes on a coarse grater.

3

Heat oil in a skillet and sauté onions. Add pepper and simmer for 5 minutes. Put the eggplant and zucchini, after 10 minutes add the tomatoes, cover and simmer for 15 minutes.

4

Put mushrooms to vegetables and cook for 10 minutes, salt and pepper. Sprinkle with herbs and chopped garlic, after a couple of minutes, remove from heat. Add mozzarella and leave it under the lid for 15 minutes.