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Pumpkin stew with nuts and eggplant

Cooking recipes / Second-course recipes / Vegetable

Pumpkin is successfully combined with eggplant and tomatoes in this vegetable stew, and nuts give the dish its originality. Eggplant pumpkin stew is served with plenty of spicy greens.

pumpkin - 400 g, eggplant - 400 g, onions - 400 g, spiced greens - 200 g, tomatoes - 200 g, walnut - 2 pcs., lemon juice to taste, or dry white wine to taste, spices to taste, vegetable oil how much will go

How to make eggplant pumpkin stew: Chop cubes from pumpkin pulp and eggplant, finely chop onions, grind nuts. Put all the vegetables out, put the cut tomatoes at the very end, acidify with lemon juice or wine, add spices, crumbs of nuts to taste. Pumpkin stew with eggplant is served, laid out with a slide on serving plates. Nearby lay out a slide of spicy greens.