Stewed Eggplant, Cabbage, and Bell Pepper
Healthy, vibrant, incredibly tasty, easy and very simple! Stewed eggplant, cabbage, and bell pepper are an easy way to make vegetable stew. Even beginner cooks can make it. Perfect for a delicious lunch or dinner!
Updated : 28 October, 2025
Easy
About 20 min.
Ingredients
350 grams
Cabbage
300 grams
Eggplant
200 grams
Bell pepper
200 grams
Tomato
100 grams
Carrot
100 grams
Onion
50 milliliters
Vegetable oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use young cabbage if possible; older heads require slightly longer cooking.
Step 2
Remove outer leaves of the cabbage. Peel onion and carrot. Wash and dry all vegetables. Cut bell peppers in half and remove seeds and core.
Step 3
Slice eggplants into ½-inch (1.5 cm) rounds. Sprinkle with salt and soak in cold water for 15-20 minutes to reduce bitterness. Even if the variety isn’t bitter, soaking reduces oil absorption when frying.
Step 4
Prepare other vegetables: thinly slice onion and bell peppers; grate carrots coarsely.
Step 5
Shred cabbage into thin strips.
Step 6
Drain and lightly squeeze eggplant slices. Heat a small amount of vegetable oil in a skillet. Fry eggplant on both sides until golden. Place on paper towels to remove excess oil.
Step 7
In a skillet, heat 3-4 tablespoons of vegetable oil. Sauté onion, carrot, and bell pepper over high heat, stirring, for 5-8 minutes.
Step 8
Add cabbage and cook for another 5 minutes, stirring.
Step 9
Halve tomatoes and grate them. Add to the skillet with the vegetables. Season with salt, ground peppers, and your favorite dried spices.
Step 10
Add the fried eggplants to the mixture. Stir gently, cover, and simmer on low heat for about 30 minutes.
Step 11
Taste for salt, adjust if needed, sprinkle with chopped herbs, and serve.