Vegetable stew with eggplants and zucchini - quick and tasty

5 servings

45 minutes

67 kcal

5/5 (1)

Vegetable dishes are not only very juicy, tasty and aromatic, but also healthy. During the summer season, housewives have the opportunity to prepare a wide variety of salads and stews. Therefore, I want to share with you a recipe for a very simple but tasty eggplant dish.

Vegetable stew with eggplants and zucchini

This simple recipe for vegetable stew with zucchini and eggplant is a godsend for the summer diet. A vitamin dish with young seasonal vegetables turns out bright, aromatic and relatively light. If you wish, you can supplement the standard set of ingredients with additional products or favorite spices/herbs that will give your stew individuality and specificity.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• sweet bell pepper - 1-2 pcs.;
• ripe tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• fresh herbs - ½ bunch;
• vegetable oil - 2-3 tbsp. spoons;
• salt, pepper - to taste.

How to cook:

After washing the zucchini and eggplants, cut them into equal medium-sized cubes. To rid eggplants of a possible bitter taste, sprinkle them with salt and leave for 15-20 minutes, then rinse thoroughly with water.

After removing all the seeds, chop the sweet pepper into cubes.

Peel the tomatoes. To do this, pour boiling water over fresh tomatoes and let them sit for 5-10 minutes, after which they immediately immerse them in a container with ice water. Due to the temperature change, the vegetable skin will soften and be removed quite easily. Chop the tomato pulp with a knife.

Heat a deep, thick-bottomed frying pan with oil. Cut the onion into thin half rings, finely chop the garlic cloves and place on a hot surface. Fry for a couple of minutes over medium heat.

As soon as the onion half rings become soft, add chopped sweet peppers to the aromatic oil. Increase the temperature to maximum and, stirring, fry the contents of the pan for 2-3 minutes.

Next we add zucchini and eggplant. Without stopping stirring, keep the vegetable “mix” on high heat for a couple more minutes.

Next, lay out the juicy pulp of the tomatoes (in the absence of fresh fruits, you can add a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to low and simmer the vegetables under the lid for about 20-25 minutes. 5-10 minutes before the end of cooking, season the dish with salt/pepper.

When serving, sprinkle the vegetable stew with eggplants and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are great here.

Our vegetarian dish is completely ready! Serve vegetables hot or cold - it will be delicious in any form. Bon appetit!

Vegetable stew "Ajapsandali"

A wonderful vegetable dish that will be appreciated not only by lovers of Georgian cuisine - a tasty, aromatic stew will appeal to all family members, friends and loved ones. The creation of this treat involves preparing the main components separately, which are then stewed together under one lid. In order to have enough for a large company, it is better to take larger dishes - you should give preference to a pan with a thick bottom.

Ingredients

Required:

• 1 kg of eggplants;
• 0.5 kg bell pepper;
• 700 grams of tomatoes;
• half a kilo of carrots;
• garlic – 5 or 6 cloves;
• 300 grams of onions;
• 1 chili pepper (capsicum);
• salt and spices - to taste;
• vegetable oil.

How to cook

The step-by-step scheme for preparing the Adjapsandali stew consists of the following steps:

Eggplants are cut into semicircles no more than 8 mm thick. If it is bitter, then after cutting it is necessary to sprinkle with salt and let it brew until the juice is released - usually about half an hour is enough. Then rinse with cold water.

The remaining ingredients are crushed:

• onions, bell peppers, carrots - in small cubes;
• hot pepper - as small as possible;
• Tomatoes, after removing the skin, grate on a coarse grater or pass through a meat grinder to obtain juice with pulp.

Place eggplants in a preheated frying pan with oil, frying for 15-20 minutes until the flesh is soft and tender.

Fry the sweet peppers to the same state, after transferring the eggplants from the frying pan to another bowl.

After cooking the peppers and removing them from the pan, begin to fry the onions. After 3-4 minutes, carrots are added to it - they must be simmered under the lid until they become soft (20-25 minutes).

Using a mortar, crush the garlic, add the rest of the seasonings, a little herbs and salt, stirring until it becomes a homogeneous paste.

Place in layers in a saucepan:

• eggplant;
• pepper;
• carrots with onions;
• chilli.

Then pour in the resulting tomato juice. If desired, you can add fresh chopped herbs: parsley, cilantro, basil, saffron. And also season. The resulting dish is simmered under the lid for 15-20 minutes over low heat.

To complete the cooking, add garlic gruel to the stew and stir.

Recipe for gypsy-style zucchini and eggplant stew in a frying pan

We will need:

• Zucchini - 1 pc. (400 gr.);
• Eggplant - 1 pc. (400 gr.);
• Potatoes - 400 gr.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Bell pepper - 1 pc.;
• Vegetable oil 5-6 tbsp. l.;
• Tomato paste -2 tbsp. l.;
• Lenten mayonnaise (optional) - 3 tbsp. l.;
• Paprika - 1 tsp;
• Salt - 1 tsp;
• Ground black pepper – 0.5 tsp;
• Greens to taste - 20 gr.;
• Garlic - half a head (15 g).

Preparation:

Let's prepare vegetables for the future stew. We take a young zucchini, with a thin skin that does not necessarily need to be peeled. Wash the vegetable well and cut off the stem. Grind into a medium cube; there is no need to grind, as the pieces should not fall apart and turn into mush.

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Wash the eggplant, cut off the edges, remove the skin with a knife or using a vegetable peeler. Cut into rings and then turn into a medium cube.

We peel the potatoes, wash them, cut out the eyes and damaged areas. Grind into small cubes. Place it in a saucepan, add a glass of water, and put it on the stove to simmer until half cooked.

Peel the carrots, wash them, cut them into small cubes. Peel the onion, rinse under running water, and chop into half rings. Pour sunflower oil into a frying pan and heat it thoroughly. Add chopped carrots and onions and sauté until soft.

Remove the stalk from the bell pepper, rinse it from the seeds, and cut out the white partitions. Chop into thin strips and place in a frying pan with the vegetables. Mix well and leave to simmer. Next we send the chopped eggplant cubes. You can prepare the vegetables in advance and place them in the pan one by one. Simmer for 10-12 minutes over medium heat.

We divide the garlic into cloves, remove the husks and chop finely, you can put it through a garlic press, as you wish. Rinse your favorite greens under running water and chop finely.

Add tomato paste, mayonnaise, salt to taste, paprika, bay leaf to the vegetables in the frying pan, simmer for several minutes, stirring occasionally, otherwise the tomato paste will burn.

Transfer the prepared potatoes, mix gently without crushing the vegetables, cover with a lid and simmer for a couple of minutes. Add herbs, garlic and ground black pepper. Our dish is ready, transfer it to portioned plates and serve. Bon appetit!

Vegetable stew with eggplants and zucchini

Ingredients:

• Eggplant - 1 piece;
• Zucchini - 1 piece;
• Rice - 1/2 Cup;
• Potatoes - 2 pieces;
• Carrots - 1 piece;
• Onion - 1 piece;
• Sweet pepper - 2 pieces;
• Tomatoes - 5 pieces;
• Salt - To taste;
• Ground allspice - To taste;
• Sugar - To taste;
• Vegetable oil - 5-6 tbsp. spoon;
• Garlic - 2 cloves;
• Water - 1/2 Cup.

How to cook “Vegetable stew with eggplant and zucchini”

Prepare all the necessary vegetables. Wash and cut the eggplant into cubes. Do the same with zucchini, potatoes and onions. It is better to grate the carrots on a coarse grater. Wash the pepper, remove its seeds, cut the vegetable into cubes. Heat the oil in a multicooker bowl and fry the vegetables until soft for a couple of minutes in the “Fry” mode. It is very convenient if you have a spare bowl, you can transfer vegetables into it after frying. Don't have a multicooker? Then you can safely fry the vegetables in a frying pan and put the vegetables in a saucepan with a thick bottom. Rinse the rice in cold water several times and place on top of the vegetables. Cut the tomatoes into cubes and add to the bowl. Add salt, pepper and sugar to taste. Pour some water. Simmer with the lid closed in the “Stew” mode for 30-40 minutes. Can be served hot or cold. Bon appetit!

Eggplant and zucchini stew - quick and tasty

I bring to your attention an original recipe for stew made from a minimum amount of ingredients. For it you only need eggplants, zucchini, onions and soy sauce. At the same time it turns out very tasty. See for yourself.

Ingredients:

• one eggplant;
• 1 zucchini;
• bulb;
• 5 tablespoons of soy sauce.

Cooking steps:

1.Chop the onion into medium pieces. Heat a little oil in a frying pan and fry it until golden and delicious.

2. Peel the zucchini if ​​the skin is hard. If you are using a young vegetable, you do not need to peel it.

3. Add to the frying onions and simmer them together for about 5 minutes.

4. Now you need to transfer the vegetable mass to a plate and add the eggplants to the frying pan. They also need to be cut into cubes without peeling. If you are afraid that they may taste bitter, pre-soak them for half an hour in salt water. Fry until an appetizing color.

5. Now combine all the vegetables in the same frying pan and add 2 tablespoons of soy sauce. Mix thoroughly and simmer for 5 minutes. After this, you need to add the remaining 3 tablespoons of sauce. Taste it. Soy sauce can compensate for the lack of salt. But you might still want to add some salt.

The dish can be decorated with herbs.

This is how you can quickly and deliciously provide your family with healthy food. After all, it is important for any housewife that the family’s diet is as healthy as possible. But there is not always enough time for sophisticated dishes. And stew is the most optimal combination of taste, benefits and ease of preparation.

See you again! All the best to you!

Author of the publication

offline 2 years

Recipe for vegetable stew with zucchini and eggplant in the oven

Alternatively, vegetable stew from zucchini and eggplant can be made in the oven. Baked vegetables have their own unique aroma that will appeal to many.

In order to appreciate this dish, use the proposed recipe and enjoy the excellent taste of hot vegetable stew from the oven! Good luck!

You will need:

• 3-4 pcs. eggplant;
• 3-4 pcs. tomatoes;
• 1-2 pcs. zucchini (by size);
• 2 pcs. large cucumbers;
• 3-4 cloves of garlic;
• 2 pcs. sweet bell pepper;
• basil, oregano, paprika, salt - to taste;
• Sunflower oil - 50 ml.

Cooking method:

Pour boiling water over the tomatoes, peel them

Eggplant cut into slices

Peel the bell pepper from seeds, rinse, chop into large pieces

Wash the cucumbers, remove the peel, cut into large slices

Vegetable stew in garlic marinade

Zucchini and eggplant stew in garlic marinade is an ideal side dish for meat dishes.

Composition of ingredients

To prepare stew with garlic marinade you will need:

Additionally, you need to prepare a baking sheet or other baking container and cling film.

Step-by-step cooking process

The process of preparing stew in garlic sauce consists of the following steps:

1. Garlic cloves need to be chopped using a knife or a press. Place in a deep container.
2. The dill needs to be chopped and added to the container with the garlic.
3. After this, you need to add vinegar, soy sauce and vegetable oil to the garlic. Mix the ingredients with a blender or by hand.
4. Next, the vegetables are cut. The onion needs to be cut into half rings, and the hot pepper into circles. The remaining ingredients need to be cut into cubes, approximately 2x2 cm in size.
5. Then the chopped vegetables must be placed in a baking container so that they are distributed evenly. Sprinkle ingredients with table salt and ground pepper. After this, carefully pour in the marinade. Mix the ingredients and cover with film. Leave the components to soak for about 1 hour.
6. After this, the container with vegetables must be placed in an oven preheated to 180 ° C and simmered for about 40 minutes.

Before serving, you can add fresh sour cream to the finished stew and garnish with dill.

Eggplant and zucchini stew

Ingredients:

• Zucchini - 1 piece;
• Eggplant - 2 pieces;
• Bell pepper - 1 piece;
• Onions - 1 piece;
• Cabbage - 1 piece;
• Carrots - 1 piece;
• Tomato paste - To taste;
• Seasoning - To taste (salt, pepper, oregano, basil);
• Olive oil - To taste.

How to cook Eggplant and Zucchini Stew

Let's prepare all the vegetables. Wash them thoroughly and cut them into cubes. The first thing we do is immerse the eggplants in salted water for about 20 minutes. Pour olive oil into a cast-iron bowl or a bowl with a thick bottom, add chopped cabbage and add water. Simmer over medium heat for about 15 minutes, adding water if necessary. Next add onions and eggplants. Simmer for about 10 more minutes. Next, add the zucchini. Simmer for another 10 minutes, stirring everything. In a cup, make the sauce - water, spices, salt, a little oil and tomato paste, mix and add to the stew, stir and continue to simmer with the lid closed. The last thing added to the stew is bell pepper (red and green). They need the least amount of simmering, so we usually add them 2-3 minutes before the end of cooking.

What to serve with

Eggplant stew can be served hot, as a side dish for meat, or cold, as an appetizer. And during Lent, you can cook a vegetable stew with eggplant and potatoes and serve it as a main dish. To do this, add two medium potatoes, cut into cubes, into the pan along with the eggplants.

I would like to advise you to try vegetable stew with zucchini. Zucchini contains many minerals that our body needs, and it is also a low-calorie vegetable. Or you can add potatoes, and you will get a more satisfying dish of stew with potatoes. Summer vegetables go very well with any type of meat. For those who cannot live without it, a stew with meat and vegetables is suitable.

Write in the comments if you liked my recipe. I will be very glad if you tell me your secrets of cooking vegetable stew. I wish everyone bon appetit and new achievements in the culinary field!

Vegetable stew with eggplant and meat (pork, beef, chicken, turkey)

The previous recipes were great for the vegetarian section.
However, a delicious vegetable stew can also be prepared for those who cannot imagine their life without meat. You can use any types of meat and poultry for this dish. The only caveat is that poultry stew can also be served cold. But, for example, it is better to eat a dish with pork hot. Well, to prepare such a stew you need to prepare:

• eggplants – 400 g (1-2 pieces, depending on size);
• zucchini – 400 g (2 small ones, you can take both regular zucchini and zucchini);
• meat – 400-500 g;
• potatoes – 500-600 g (6-8 root vegetables);
• tomatoes – 400 g (5-6 pcs.);
• carrots – 200-300 g (2-4 pcs.);
• onion – 200-300 g (2-4 medium heads);
• garlic – 2 cloves;
• tomato sauce – 100 g;
• vegetable oil - for frying;
• salt and favorite spices - to taste.

Everything is prepared according to the method already described above. First, all vegetable ingredients and meat are cut into approximately equal pieces and lightly fried separately. Then everything is combined together, the remaining ingredients and about 100 ml of water are added, after which the frying pan is placed on low heat, covered with a lid and left for 30-40 minutes. Of course, the stew needs to be stirred periodically. By the way, this version of vegetable stew can also be prepared in the oven. In this case, the fried vegetables and meat should be placed not in a frying pan, but in a heat-resistant dish, and foil should be used instead of a lid. Bake the stew for about 1-1.5 hours at 180°C.

Vegetable stew of zucchini with eggplants, peppers and mushrooms in a pan

Stew, a universal side dish for any hot dish. By changing vegetables you can get a wide variety of dishes. Today I offer an option with the addition of mushrooms.

We will need:

• Zucchini – 3 small;
• Eggplants – 3 medium;
• Carrots – 2 pcs.;
• Sweet pepper – 1 pc.;
• Onion – 1 large;
• Fresh champignons – 5 large;
• Tomatoes – 2 large.

Preparation:

1. First, let's prepare the vegetables. Then we will fry them, so they need to be washed, peeled and chopped.
2. Cut the carrots, onions and peppers into small cubes, the potatoes into larger cubes, and the zucchini into even larger ones.
3. Then, one by one, fry the vegetables over high heat in a small amount of sunflower oil. We begin by frying the hard vegetables first, onions, carrots and peppers. The fire should be strong, do not forget to stir regularly.
4. Transfer to a saucepan. Pour in a little water and simmer our vegetables over low heat.
5. Then quickly fry the potatoes until golden brown and transfer them to the pan.
6. We also quickly fry the mushrooms, cut them very large, and add them to the vegetables.
7. Now fry the eggplants and simmer in a saucepan. From time to time, stir our stew.
8. Then zucchini, they have the same fate as the previous vegetables.
9. Next is the tomato, don’t fry it, but simply put the pieces in the pan, they will release juice, which will thicken when stewed. Cover with a lid and simmer over low heat for half an hour.
10. If you think there is too much liquid in the pan, turn up the heat and open the lid to evaporate the excess moisture. Don't forget to stir so that the vegetables don't stick to the bottom of the pan.

Serve to the table, Bon appetit!

Sources

• https://kulinarnia.ru/goriachee/ovoshhnye-blyuda/ovoshhnoe-ragu-s-baklazhanami-kabachkami.html
• https://vkusno-gotovit.ru/ovoshhnoe-ragu.html
• https://povar.ru/recipes/ovoshnoe_ragu_s_baklajanami_i_kabachkami-43029.html
• https://kopilpremudrosti.ru/ovoshhnoe-ragu-s-kabachkami-i-baklazhanami.html
• https://povar.ru/recipes/ragu_iz_baklajanov_i_kabachkov-8251.html
• https://photoretsept.ru/blyuda-iz-ovoshhey/ragu-iz-ovoshhey-s-baklazhanami
• https://poraest.ru/ragu-iz-baklazhanov-s-ovoshhami.html

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