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!