French vegetable stew

　　A common dish from southern France and Provence.The sweetness and simplicity of the colorful vegetables are intertwined with the wild scenery of the summer sun.Cooking utensils by: Lu Bao double layer lid picture by: Taiwanese food magazine

WHAT YOU NEED

Ingredients

A: One tomato.
A piece of green beans
A piece of cucumber
Food A: one eggplant
B canned tomato paste 2 tablespoons
Food A 1 onion
A moderate amount of salt
Black pepper powder in moderation
2 tablespoons of olive oil
B Chopped onions 1/2
Ingredient B 1 tablespoon of garlic
B Dried parsley 1 teaspoon
B Sweet red pepper powder 1 tablespoon
B high soup (or water) 400cc
Dried parsley in moderation
Two tablespoons of red wine vinegar

How TO MADE French vegetable stew

Steps 1 to 4

1. A 5mm thin slice of food.

2. Vegetables except tomatoes are soaked in water to avoid oxidation.

3. Pour 1 tablespoon of olive oil into the pot, heat the pot on medium heat, add the onion crushed in material B, stir the garlic, continue to stir the dried parsley, red sweet pepper, then add the tomato paste and high soup, change the heat to thick, extinguish the fire.

4. Method 1: The vegetable slices are arranged in an alternate order, spread over the tomato sauce, and then sprinkled with olive oil, red wine vinegar, salt, black pepper powder, and dried parsley.

5. Continue to heat the pot and cook for 15 to 20 minutes, confirming that the vegetables are cooked softly and the juice is ready.

6.

Handy cooking tips

　　1 pot is a good helper for cooking stews, due to its heat storage during cooking, it can maintain the cooking temperature, accelerate the cooking time, and maintain the heat of the dishes after serving.2 tablespoons of tomato paste can be used with fresh tomatoes chopped, but the flavor will be stronger if you use canned tomato paste from the market.