Ingredients: onion (sliced lobes) – 1 pc., garlic (peeled) – 2-4 pcs., eggplant (cut into cubes) – 1 pc. (220 g), zucchini (cut into slices) – 2 pcs. (180 g each), dried pumpkin – 300 g, sweet pepper (seeded and cut into cubes) – 2 pcs., Olive oil – 2 tsp., Fresh basil (teared) – 1 tbsp. l., black pepper and salt to taste.
Recipe. Turn on the oven to preheat to 200 degrees. In a large roasting pan to fold onions, whole garlic cloves, pepper, diced eggplant, zucchini and dried pumpkin, pour the oil, mix well. Place the roasting pan in the oven and cook vegetable stew about 35-40 minutes, until soft state (during cooking stirring occasionally vegetables). Take the roasting pan from the oven, saute vegetables, salt and pepper, mix well. Serve vegetable stew on a serving platter and garnish with torn basil.