How to cook zucchini eggplant tomato stew. Eggplant stew - the best recipes for a delicious summer dish

Eggplant stew is a simple summer dish, very tasty, nutritious and healthy. You can combine the main ingredient with anything, and this will only improve the taste, of course, in skillful hands. You can cook eggplant stew very quickly in a slow cooker, but even using traditional utensils, cooking will take no more than 30-40 minutes.

Stew is one of the dishes known to mankind since ancient times. Its history began from the moment when people stopped eating raw food and began to process first meat and then plant ingredients over an open fire.

A dish is prepared from vegetables with the addition of meat, fish, seafood, mushrooms, and herbs.

What all stew recipes have in common is cooking. All components are combined together and stewed for a long time in a common container, seasoned with sauces and seasonings that increase thickness and nutritional value.

Stew can be made only from one type of product or by mixing seemingly completely different components. The English writer Jerome Klapka played on Jerome in his lyrical and humorous work "Three in the boat, not counting the dog" cooking Irish stew. The heroes argued for a long time whether to add a water rat to the pan, because there were already leftovers from pies, broken eggs, vegetables, meat and other leftovers from breakfast, lunch and dinner.

The British and Irish add vegetables and meat to the dish at the same time, the French are conservative in this matter - they adhere to the method of separate nutrition, the Germans combine legumes with meat. But the Slavs prefer to form an “ensemble” of meat and potatoes.

Vegetable stew with eggplants and zucchini

Ingredients:

• juicy large carrots;
• medium-sized young zucchini;
• dense eggplant, not small;
• juicier tomatoes;
• sweet pepper;
• pepper mixture;
• salt;
• vegetable oil;
• garlic cloves;
• half a glass of water.

Preparation

The “blue ones” are cut into cubes, sprinkled with salt and left to stand for 20 minutes - during this time they work on the rest of the vegetables. At this time, the eggplant preparation will give juice, after which it is washed - only after this the vegetable is ready to be placed in the dish. The skin can be peeled off as desired; it is advisable to remove the seeds from a “ripe” zucchini.

For this dish, it is optimal to cut zucchini and carrots into cubes, pepper into ribbons with the middle removed, and chop the onion.

Each tomato is cut diagonally crosswise in the area of ​​the stalk and the fruit is placed in boiling water so that the skin can be easily removed. The tomato pulp is also cut into cubes.

Heat a deep frying pan, pour a little vegetable oil into it, and place the vegetable slices in the following order:

• carrots – fried alone for up to 4 minutes;
• zucchini with eggplants - for the same time;
• next comes pepper;
• at the very end, tomatoes, chopped garlic and seasonings.

Then pour boiling water over the roasted vegetables, cover the container with a lid and cook for up to 20 minutes, stirring occasionally. After 15-20 minutes you can try the dish - tasty, satisfying, summery. When cooking in a slow cooker, the recipe is no different.

The only caveat is that you should pour less water. At the last stage, everything is stewed covered, and the water evaporates very slowly, so it makes sense to cook the vegetables in "own juice".

Tomato and eggplant stew

It is impossible to eat enough of a stew in which the main ingredients are eggplants and tomatoes.

This dish is usually paired with the main dish and acts as a sauce, giving the “boring” stew a new flavor.

Ingredients:

• eggplant;
• the tomatoes are fleshy, not very juicy;
• bulb;
• tomato paste - half a glass;
• caraway;
• seasonings;
• water - half a glass.

Preparation

The cutting is the most common: “blue” cubes, the onion is chopped into smaller pieces, the tomatoes are first peeled, blanched in boiling water, and then cut into cubes.

In a deep frying pan, mix tomato paste, tomato cubes and spices with spices, bring everything to a boil, add eggplants. After 25-30 minutes, when the sauce is almost ready and the vegetables are soft, it is poured into the meat, allowed to simmer for another 5-10 minutes and left to brew for 15 minutes.

As you can see, preparing the eggplant-tomato mixture is as easy as shelling pears.

Potato and eggplant stew

If you cook a stew with potatoes, you can get enough without meat. There are very few ingredients, so even an inexperienced cook can handle the preparation.

Ingredients:

• potato;
• eggplant;
• onions and carrots;
• seasonings;
• water – about 2 glasses in volume.

For frying, you need to have sunflower oil on hand, and - if your heart desires - you can add sweet pepper to the dish. The carrots are grated and the onions are chopped in the usual way, but the eggplants should not be chopped - they are cut into circles.

Be sure to take time to remove the bitterness - cover the cut vegetables with salt for 20 minutes and then rinse with cold water. Then the vegetable slices are dried with a paper towel and fried on both sides in vegetable oil until a golden crust appears on them.

The frying pan is emptied of its contents and the carrots and onions are sautéed. All vegetables are laid out separately, and the frying pan is again greased with oil, heated, and they begin to assemble the vegetable stew with eggplants in layers.

Potatoes, cut into large “rustic” slices, are laid out in a thick layer in a deep frying pan. There is a layer of fried eggplant on top, and then carrots and onions on top. Pour boiling water over the entire contents of the container, add spices, cover with a lid, and bring to full readiness. In order for the potatoes to be completely stewed, you need to leave the frying pan or casserole on the stove for 20 minutes.

Meat stew with eggplants

Usually the stew plays the role of a side dish for meat, and the meat is cooked separately. If you take a bird - chicken or turkey - you can make a whole, flavorful dish in 30 minutes.

Ingredients:

• turkey fillet;
• eggplant;
• tomatoes;
• seasonings;
• vegetable oil for frying;
• pre-prepared poultry broth, although you can get by with boiling water.

The meat is washed, excess water is allowed to drain on a paper towel, and it is placed to fry in a frying pan, having previously covered it. No spices should be added, otherwise the juice will leak out, and this is too early. While the meat is fried, the vegetables are cut into cubes - it is advisable to peel them.

I never tire of admiring how delicious eggplant is! I love its slight bitterness and its wonderful taste, and, of course, I use it quite often in cooking, especially now, in the fall, when there is such an abundance of vegetables and fruits in stores and markets. One of my favorite dishes is vegetable stew with eggplants, amazingly tasty, aromatic, containing many different vegetables, but it contains the most eggplants.

There are no strict proportions in this recipe; if you wish, you can add something else, potatoes, for example, or zucchini. I will write what vegetables and approximately how much I use myself when I prepare vegetable stew with eggplants.

Ingredients:(for 3-4 servings)

• 500 g eggplants
• 1 onion (130-150 g)
• 1-2 carrots (150 g)
• 2 tomatoes (300-350 g)
• 2 bell peppers (200-250 g)
• 3-4 large cloves of garlic
• bunch of cilantro
• salt, pepper
• vegetable oil

Preparation:

It is best to cook vegetable stew with eggplants in a saucepan, deep frying pan or small cauldron.

Cut the peeled onion into small cubes, place in heated vegetable oil (3-4 tbsp) and fry over medium heat until the onion is transparent.

Peel the carrots, cut into strips or circles, add to the onion, mix and continue to fry over low heat.

Wash the tomatoes, cut them in half, cut out the place where the stalk is attached and grate them on a coarse grater, holding them by the skin. Then we throw away the skin.

Pour the resulting tomato mass into a cauldron, mix lightly and continue to simmer. We don't add salt for now.

Wash young eggplants, cut off the ends on both sides and cut into cubes with a side of 1.5 cm or a little more. Place in a cauldron with vegetables, do not add salt.

In vegetable stew, eggplants are not bitter at all, so there is no need to peel the skin or add salt first to remove the bitterness.

Close the cauldron or frying pan with a lid and simmer the vegetables over low heat.

Wash the bell pepper, remove the stem and internal partitions. Then cut the pepper into short strips and add to the rest of the vegetables.

Close the lid again and simmer until the vegetables are ready, this is about 30 minutes. The eggplant pieces should not boil into porridge, they should be soft, but still keep their shape.

Now, when the vegetables are ready, we salt them, pepper them to taste, add finely chopped cilantro (a lot) and garlic passed through a press, then turn off the stove.

Vegetable stew made from eggplant, zucchini, peppers, tomatoes and carrots turns out great. If you love ripe, aromatic and fresh vegetables and don’t know what to cook from them, then you can stew them together. As a result of stewing, the vegetables will release juice and become juicy and very tasty. Vegetables have never tasted so good, so combine them wisely and you'll easily create the perfect dinner. At any time of the year, at any time of the day, millet vegetables will become indispensable for you, and you will return to preparing this dish more than once.




Required Products:
- 300 grams eggplant,
- 300 grams of zucchini,
- 200 grams of tomato,
- 150 grams of carrots,
- 150 grams of onions,
- 150 grams of bell pepper,
- 100 grams of vegetable oil,
- salt, pepper to your taste.

How to cook with photos step by step

Preparing such a stew is not difficult, so we start cooking by processing the eggplants and zucchini. We clean and cut them, and it will be most convenient to cut these vegetables into crescents. It is convenient to cut off the peel so that nothing interferes with the eating process.




We continue to process the remaining vegetables: grate the carrots and finely chop the onion with a knife.




Cut the sweet bell pepper into halves, remove all the seeds and cut into strips. Bell peppers have always been flavorful, so the stew will outshine all other dishes. Whatever one may say, it’s rare that you can do without pepper in the summer. Any vegetable salad, any preparation uses sweet peppers, so I buy a couple of kilograms of this pepper at once and use it within a week.






I first pour half the amount of oil into the frying pan, heat it up for a couple of seconds, and then start frying the vegetables. I put carrots and onions in a frying pan and sauté them for a couple of minutes just until softened.




Next I add strips of sweet pepper, mix the vegetables and continue to simmer over medium heat.




I add eggplants and if there is no longer enough oil in the pan, then add the rest. I salt the vegetables, pepper a little and fry everything together for another 5 minutes. It is best to cover the lid on the frying pan and reduce the power of the burner. Now the vegetables will begin to simmer.






So the bulk of the vegetables were stewed, they became more juicy, and frying gave them a beautiful orange hue.




At the very end, cut the juicy tomatoes into cubes and slices.




Add them to the stew and cover with a lid, you can add a little salt again. Simmer the dish until the tomatoes release their juice. In 7-8 minutes the stew will be completely ready.




Sprinkle with any herbs and set the table.






Hot, tasty and aromatic stew of eggplants, zucchini, peppers, tomatoes and carrots is ready. An ideal dish for the whole family and you won’t even regret that there is no meat in it. Sometimes vegetable dishes are much tastier than meat dishes. Bon Appetite!
You can also cook

Step-by-step recipes for vegetable stew with eggplants and zucchini, potatoes, meat, cabbage

2018-04-09 Marina Vykhodtseva

Grade
recipe

10009

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

2 gr.

Carbohydrates

7 gr.

55 kcal.

Option 1: Classic vegetable stew with eggplant and potatoes

Potatoes go perfectly with eggplants, and they make great friends in vegetable stew. The simplest version of a lean dish; below you can find a similar recipe with meat. You can fill the vegetables with water, as indicated in the recipe, or take vegetable broth or mushroom broth.

Ingredients

• 3 eggplants;
• 1 onion;
• 1 pepper;
• 5 potatoes;
• 1 carrot;
• 300 ml water;
• 2 tomatoes;
• 20 g parsley;
• 40 ml vegetable oil;
• 2 cloves of garlic.

Step-by-step recipe for a classic vegetable stew with eggplant

Since eggplants often taste bitter, they need to be soaked. To do this, immediately cut into pieces of the desired shape and size, sprinkle with salt. Or fill it with salt water. Leave for a quarter of an hour, then rinse. We squeeze it out.

While the eggplants are standing, prepare all the other vegetables. Chop the onions and carrots and immediately put them in oil to fry. It is convenient to use a cauldron for stew. Immediately chop the potatoes. Add after two minutes after the carrots. Fry the vegetables for at least five minutes. Potatoes need to be half cooked.

Add the squeezed eggplants and fry them all together a little. After this, add hot water. Let the stew simmer, covered, for 10 minutes. Don’t add salt yet, there is a lot of it in the eggplant pieces.

Cut the peppers and tomatoes (slices, cubes). Stir the stew with eggplants, taste for salt, add prepared vegetables on top, and simmer for another seven minutes.

Eggplants love garlic. Chop a couple of large cloves and chop the parsley. Stir the stew, sprinkle with herbs and garlic. Cover the dish. Let it brew for ten minutes, turn off the stove.

The smaller and younger the eggplant, the less corned beef it contains. It is this substance that gives the vegetable its specific bitterness, and it accumulates as it grows and ripens.

Option 2: Quick recipe for vegetable stew with eggplant and zucchini

A recipe for vegetable stew that can be prepared in fifteen minutes in a frying pan. The dish will need another five minutes to steep and soak in the sauce. We take one small zucchini, or maybe zucchini.

Ingredients

• 1 zucchini;
• 2 eggplants;
• 150 ml tomato juice;
• 40 ml oil;
• greens, garlic.

How to cook quickly

We will cook in two frying pans to make it faster. Pour the oil in half, two tablespoons into each vessel, and set to warm up. We cut the eggplants into strips; you need to soak them if they are bitter. Then we squeeze it out and start frying it in one pan.

Cut the onion into strips and send it to fry in a second frying pan. We cut the zucchini in the same way as the eggplants, add them to the onions that have begun to brown. Bring together until soft. It takes about five minutes.

The eggplants will cook faster, pour tomato juice over them and stir. Let it boil and then pour it into the zucchini. It can be the other way around, it all depends on the size of the dishes. Stir, pepper and salt, boil for a couple of minutes, you can cover the stew.

Add greens and garlic. Cover the stew and turn it off. After five minutes, stir the dish and you can serve it.

Not all eggplants are bitter. Many new hybrids have now been developed that do not require soaking.

Option 3: Vegetable stew with eggplants and zucchini in a slow cooker

For stew, you can take a saucepan, cauldron or stewpan, but making the dish in a slow cooker is very simple and quick. The simplest recipe for which you can use the frying or stewing program, the result will be different, but in any case you will be pleased.

Ingredients

• 2 zucchini;
• 2 eggplants;
• 40 ml oil;
• 2 peppers;
• 1 onion;
• 1 large carrot;
• 2 tomatoes.

How to cook

Chop the carrots and onions into large strips. Pour oil into the multicooker, turn on the program for frying food, and start cooking. You just need to lightly simmer the vegetables.

We cut all the other products indicated in the list. We take medium-sized zucchini with thin skin. Eggplants need to be soaked in salt water in advance if they are bitter. You can peel the tomatoes or leave them as you prefer.

Place the ingredients on top of the onions and carrots in layers, strictly following the sequence: eggplants, tomatoes, zucchini, peppers. We add a little salt and pepper to each layer, and you can sprinkle with dry herbs, for example, an Italian mixture.

Now we switch to the stewing program or continue cooking in the frying mode. The vegetables will take an hour to be ready.

You can prepare such a stew with the addition of meat or chicken, in this case we put this product on the bottom and fry it along with onions and carrots.

Option 4: Vegetable stew with eggplant and cabbage

This vegetable stew is based on eggplant and cabbage. We choose fresh and young vegetables. Additionally, you need ketchup, which can easily be replaced with paste.

Ingredients

• 3 eggplants;
• 1 carrot;
• 2 spoons of ketchup;
• 0.5 fork cabbage;
• 1 onion;
• oil, spices.

Step by step recipe

Cut the eggplants into strips, fill with cold salted water, leave for a few minutes while you have time to prepare other vegetables. Shred the cabbage, cut the onions and carrots into strips.

Fry the onion in oil, then add the carrots, and after another two minutes, the cabbage. Stirring, fry over medium heat. As soon as the cabbage has reduced in volume, add the squeezed eggplants to it.

Fry the vegetables for a couple of minutes with the eggplants, add ketchup, add 0.5 cups of water, pepper and salt. Cover and simmer the stew until done.

You can fry the eggplants separately from the cabbage in a frying pan; the vegetables will develop a more pronounced aroma.

Option 5: Vegetable stew with eggplants and potatoes (recipe with meat)

Above there is already one version of vegetable stew with potatoes, but in this recipe the dish is meat, you can cook it with pork or beef. We take boneless meat, any pulp, tenderloin.

Ingredients

• 2 eggplants;
• 3 tablespoons of oil;
• 7 potatoes;
• 1.5 tbsp. water;
• 1 carrot;
• 2 peppers (it’s better to take different colors);
• 3 tomatoes;
• 350 g meat;
• 2 onions;
• coriander, pepper, herbs.

How to cook

Cut the meat into pieces, but not very finely, about two centimeters. Place in hot oil and fry for about fifteen minutes. If the meat is not fatty, then you can take more oil. If using beef, cover and simmer for an additional 15-20 minutes, then fry.

We chop onions and carrots, like other vegetables, large enough so that the pieces do not turn into mush. We also cut the tomatoes, not too small. Add onion to the meat, fry for a minute, then carrots.

Stir, add tomatoes, and then bell peppers. Cook the vegetables while the potatoes are chopped and peeled. Salt and pepper the meat. Pour potatoes on top and place pieces of eggplant on top. If they were soaked in salt, do not add anything. Pour water down the wall.

Don't stir, just cover and simmer the whole thing for 40 minutes. Then you can stir, taste, add coriander, pepper, garlic, and add salt to taste. Heat it up and the stew is ready!

You can immediately stir all the ingredients in a cauldron, but the acidity of the tomatoes will cause the potatoes to cook much longer.

Option 6: Vegetable stew with eggplant and sauerkraut

A very tasty, bright and unusual version of stew with cabbage and eggplant. This dish takes longer to prepare as some ingredients require special processing. For frying, you can use any vegetable oil.

Ingredients

• 600 g cabbage;
• 1 onion;
• 1 spoon of pasta;
• a little oil;
• 3 eggplants;
• 2 carrots.

How to cook

Start with cabbage. Place it in oil, fry a little, cover and simmer for 35-40 minutes. If the cabbage is initially very sour, you can rinse it before use, but only with cold water.

We cut the eggplants into cubes, the onions and carrots into strips. Pour a little oil into another frying pan. Fry onions and carrots on it, then add eggplants. We cook with them in literally three minutes.

Now add the paste to the cabbage, stir and combine it all with the eggplants. Add half a glass of water to the stew and stir. At this stage, you can introduce spices, seasonings, and garlic. Simmer the eggplant stew for about fifteen more minutes.

After pre-frying, you can put all the ingredients in pots and put the stew in the oven. The taste is even better in earthenware.

Option 7: Vegetable stew with eggplant in a pot

In this dish, you can slightly change the amount of products at your discretion by adding or removing. You can cook it in small pots or transfer it to one large one; naturally, the time will change a little.

Ingredients

• 2 eggplants;
• 2 zucchini;
• 2 peppers;
• 2 potatoes;
• 4 spoons of sour cream;
• 2 spoons of ketchup;
• salt, pepper

How to cook

Wash all the vegetables, cut off the ends of eggplants and zucchini, chop into cubes of a centimeter or a little more. Cut the peeled potatoes into approximately the same pieces. Immediately pour into one bowl.

Chop the bell pepper finely. Let's add. Add ketchup with sour cream, salt, season with spices and stir. Divide the vegetable stew into pots.

Place in the oven and cook the vegetables for an hour. We set the temperature for the pots from 180 to 200 degrees.

You can cook these pots with the addition of rice, beans, any other grains and beans; it turns out delicious with mushrooms, and satisfying with meat and poultry.

In the summer-autumn season, when eggplants and zucchini ripen in the garden beds, it is worth preparing a vegetable sauté from them. The dish is aromatic, juicy and rich in vitamins. Equally tasty both cold and hot. Can be served alone or as an accompaniment to meat, poultry or fish.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 servings

Ingredients

• eggplant - 1 pc.
• zucchini - 1 pc.
• onions - 1 pc.
• bell pepper - 1 pc.
• carrots - 1 pc.
• tomatoes - 1-2 pcs.
• salt and sugar - to taste
• a mixture of ground peppers - 2-3 chips.
• sunflower oil - 2 tbsp. l.
• garlic - 2 teeth.
• mixture of Italian herbs - 2 chips.
• basil - for serving

Preparation

First of all, you need to prepare the eggplants. To do this, I washed the little blue ones and cut them into large cubes, salted them and left them for half an hour so that the bitterness went away with the juice. There is no need to peel off the skin.



Peeled the onions and carrots, cut the onion into thin quarter rings, and the carrot into thin half circles. Heat the vegetable oil in a saucepan (a deep frying pan with a thick bottom will do), lay out the vegetables and simmer until soft. The heat should be slightly above medium, cook for about 2-3 minutes, tossing in the air like French chefs, or stirring with a spatula, as you prefer.



Along with the sautéed vegetables I added zucchini, cut into large pieces. Continued frying without changing the heat for about 5 more minutes.



I squeezed out the excess moisture from the salted eggplants and put them in a saucepan. Stir, cover with a lid and simmer for 5-6 minutes, reducing the heat to medium.



Meanwhile, I peeled the bell pepper from the seeds and cut it into large cubes. I put it in a saucepan and continued to simmer under the lid for 3-4 minutes.



I poured boiling water over the tomatoes, peeled them and cut them into cubes. I poured the tomatoes into the saucepan. Added finely chopped garlic, a little salt and sugar to taste. Stir, close the lid and simmer the vegetables in their own juice until fully cooked - about another 5-7 minutes. Do not allow the vegetable pieces to become too boiled; the zucchini should be a little crispy.



The final touch is a couple of pinches of dried Italian herbs.

Sauteed eggplants and zucchini can be eaten hot, but it is best served cold after it has steeped. Additionally, you can decorate with basil leaves and sprinkle with chopped garlic. Bon appetit!