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Recipe Details:
This hearty diabetic-friendly eggplant stew is packed with flavor and perfect for a dinner any day of the week!
Step 1 Remove the skin from the tomatoes, chop them and put in a saucepan. Step 2 Put the saucepan on fire (low heat), add a little salt, and cover with a lid. Step 3 Peel the potatoes and carrot. Cut the potatoes into circles and the carrots into slices. Chop the onion. Add the potatoes, carrots and onion to the saucepan with tomatoes. Step 4 Tear off the stems of parsley and dill, tie with a culinary rope and dip in a stew and remove in a few minutes. Step 5 Cut the eggplant into slices without peeling the skin. Peel the zucchinis and cut into slices. Step 6 Put the whole garlic cloves in a saucepan. Put eggplant and zucchini circles on top of the vegetables. Salt. Cover with olive oil. Step 7 Chop the parsley leaves and add to the saucepan. Stir lightly. Cook until vegetables are tender (about 40 minutes). Serve and enjoy!
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