Sausage, eggplant and peas stew

1. Stage

Cut the eggplants into 0.5 cm thick slices. Pour in a pinch of salt, stir, and let stand for half an hour.

2. Stage

In the meantime, slice potatoes (not finely) into julienne strips

3. Stage

Grate zucchini

4. Stage

Slice one onion and a salad pepper

5. Stage

Grate carrots on a grater

6. Stage

Wash the eggplant slices, blot with a towel, roll them in flour on both sides, and place them on a greased baking tray. Put into the oven on the top rack - t 220. (In 5 minutes, when the flour will "stick" to the eggplants, grease the top of the circles with vegetable oil with a brush.

7. Stage

Bake for 15-20 minutes. Until browned. Eggplant doesn't absorb much oil this way. I turned on the grill mode, it roasted faster.

8. Stage

Send potatoes, zucchini, carrots, one chopped onion to the boiling broth. Boil for 15 minutes. Salt to taste

9. Stage

In a deep pan, fry the chopped onion, chopped sausages,

10. Stage

Add bell peppers, fry for 3 minutes.

11. Stage

Put the sausage casserole and eggplant in the pot.

12. Stage

Put the finishing touches. Add the shredded cabbage to the pot, simmer for 3 minutes.

13. Stage

Dissolve in 100 ml of water 1 tbsp. tomato, chop garlic, drain the liquid from the peas. Put it all into the cabbage soup, simmer for 10 minutes.

14. Stage

Serve the cabbage soup hot after 15 minutes.

15. Stage

Be sure to serve sour cream and greens with the soup. Have a hearty lunch!