Provence stew pot: Step 1. Bake the green pepper on the gas stove until it is brown, stew it in a vessel for about 10- 15 minutes, peel off the burnt skin, remove the seeds and slice it for later use. Step two. Cut long eggplant, tomato and cockscomb melon into pieces for later use. It can be cut into small pieces or small rings, but it feels that the appearance and loading capacity of small rings will be better. Step three. After cooling the pan with a little more edible olive oil, fry the chopped onions until they are soft. Step four. Add eggplant and stir-fry until faded and slightly cooked. Long eggplant can remove oil well. First, stir-fry shallots. After the water comes out, it can be digested and absorbed by eggplant, so less oil will be used. If you really feel that there is not enough oil, you can add some appropriately. Step five. Add the cockscomb melon and cook until it feels a little loose. Step six. Add tomatoes and carrot slices and stir fry. Step seven. Finally, add the prepared green pepper and rosemary, marjoram and laurel leaves. Add tomato sauce and season with salt and pepper.

Step eight. After mixing, put it in a well-heated electric oven, and bake at 180℃ 1 hour. When it's time to turn off the fire, put it in the oven and stew 10-20min. This stew can be cooked immediately on the stove or stewed on the electric stove. In the cartoon, the chowder is baked in the oven, while the childhood mother of the food critic is stewed in the oven. I've heard that this dish is often cooked by the fire of baking bread in the bakery. How long it takes to cook depends on your preference. For the French, this dish should be stewed until it is crisp and rotten, which is a classic (it takes more than an hour to bake). However, this kind of vegetables and fruits is a little too bad for most Asians. You can adjust the cooking time according to your own taste, and you can keep the crispy taste by cooking with a stove fire 15-20 minutes or so.

Step nine. In a saucepan, add the Italian celery. The freshly steamed taste will not combine well. If left overnight, it will produce the happiest taste of vegetables. Step 10. Stew the pot the next day. Step 1 1. Dish and serve. Provence iron pot stew is suitable for dinner, hot pot side dish, sauce or pasta, and it is equally delicious whether it is cold or hot. All kinds of vegetables release the essence of women and blend into amazing taste. Even if you eat it in the main menu, it will be soft and sweet, so that people can get what they need, and there will be no "sigh of eating without meat".