👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

2. 2

   Add minced garlic and chopped bell peppers. Cook for another 5 minutes until peppers begin to soften.

3. 3

   Add cubed eggplants and zucchini to the pot. Stir and cook for about 8-10 minutes, allowing them to slightly brown.

4. 4

   Stir in the chopped tomatoes, tomato paste, vegetable broth, cubed potatoes, salt, pepper, and paprika. Mix well to combine.

   💡 プロのコツ: Ensure all vegetables are evenly coated with the seasonings.
5. 5

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until all vegetables are tender and flavors have melded.

   💡 プロのコツ: Stir occasionally to prevent sticking.
6. 6

   Taste and adjust seasoning if necessary.

   💡 プロのコツ: Add more salt or pepper as needed.
7. 7

   Serve hot, garnished with fresh chopped parsley.

   💡 プロのコツ: Turli Perimesh can be served as a main course or as a side dish.