Vegetable stew: 10 recipes with zucchini, potatoes, eggplants, and meat

Publication in the group: Vegetable dishes

Ragu is a multi-component dish consisting of small pieces of meat and vegetables, which is prepared by stewing. Meat gives the dish nutritional value and rich taste, and thanks to the inclusion of vegetables, the stew contains a rich composition of vitamins and minerals. Most often, the main ingredient is zucchini, since it is low in calories and also has a positive effect on the functioning of the digestive tract.

If zucchini is unavailable, it can be replaced with an ingredient of similar nutritional value - eggplant (or use both at the same time).

Vegetable stew - the simplest recipe

The family's diet was the first to include a dish cooked according to a classic recipe. This cooking takes 40–45 minutes.

I have used so many products for my family.

What you may need for vegetable stew:

• large potatoes – 4 pcs.;
• white cabbage – 1/2 head;
• tomatoes – 4 pcs.;
• young zucchini – 2 pcs.;
• carrots – 1 pc.;
• onions – 2 onions;
• olive oil;
• salt;
• garlic – 1 clove;
• green parsley and basil;
• ground black pepper.

How to cook vegetable stew with zucchini, cabbage and potatoes according to a simple recipe?

To ensure that the dish was stewed well and not burnt, I used a cast-iron frying pan with a retracted bottom and high sides.

I washed the vegetables thoroughly. I divided half the head of cabbage into 6 parts and placed it on the bottom of the frying pan. If you cut it thinly, it will boil over and will not be felt in the finished stew. Peeled the potatoes and cut them into slices 1.5 cm by 2 cm and poured them into the cabbage.

I take small, recently grown zucchini, so I don’t peel them, but immediately cut them into cubes slightly smaller than potatoes. If you have large fruits, the skin and the middle should be removed, leaving only the pulp. Add the chopped slices to the rest of the ingredients. Attention! Do not mix under any circumstances!

I poured olive oil on top of everything (it can be replaced with vegetable oil), closed it with a glass lid and set it to simmer for 5-7 minutes on moderate gas.

I chopped the onion, just like I grated the carrots, in advance. But I cut the tomatoes into square slices while the base was stewing. In a small frying pan, I fried the onions and carrots for 4 minutes, and then added the tomatoes and simmered a little more.

With the resulting frying, I poured over the vegetables that had already released their juice in a large frying pan. If the vegetables have released little juice, add a little more hot water. Add salt and pepper on top. Covered it again with a lid and left it on low heat for 15 minutes. I got a bright dish with a delicate taste.

Before serving, sprinkle the dish with crushed garlic and sprinkle with herbs. When laying out the stew, I try to scoop it up from the very bottom, so all the ingredients end up on the plate.

Recipe for meat stew with eggplants. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “meat stew with eggplants”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of meat stew with eggplant is 64.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Vegetable stew with zucchini, potatoes, cabbage, eggplant step by step

I try to prepare food for my family from products grown at home, but I have to buy eggplants at the market.

My men don’t really like this vegetable, but it contains many useful microelements, and I decided to add it to the stew that my men are already familiar with along with cauliflower. The roast turned out very rich and flavorful. Even the neighbor came crawling in response to the smells.

Required ingredients:

• small eggplants – 2 pcs.;
• cauliflower – 1 head;
• potatoes – 5-7 pcs.;
• onions - 1 onion;
• small zucchini – 2 pcs.;
• carrot;
• vegetable oil;
• salt;
• spices;
• fresh parsley.

Step-by-step recipe:

1. First of all, I wash the vegetables and let them dry. Then I cut the eggplants into small slices and pour them into a bowl. Then I salt the pieces and leave them for half an hour. This procedure allows you to remove the bitterness present in the vegetable.
2. I chop the onion and carrot into small cubes. Then I sauté in oil until half cooked. I pour the resulting roast onto the bottom of the pan.
3. Potatoes and zucchini, like other ingredients except cauliflower, are cut into small squares and fried until golden brown. I pour it into the next layer into the pan.
4. I divide the head of cabbage into small florets, add a little salt, and fry for 8 minutes. Next, I pour it in the third step on top of the potatoes.
5. It’s time to fry the eggplants and zucchini separately. They have to stay on the fire for just a little while just to set.
6. I set the pan on low heat. I pour in 3 cups of hot water, add a little table salt, pepper and spices. I leave it to simmer for half an hour.

Serve the prepared vegetable stew hot. Before serving, I decorate the plates with herbs.

How to cook eggplant stew with vegetables and meat

Meat and eggplant are easy to prepare; the ingredients are simple. What adds piquancy to the dish is that first the vegetables and meat are quickly fried in hot oil, and only then stewed. The dish will be very juicy, tasty and goes well with salads made from fresh vegetables.

What products will you need:

• pork - 500 gr
• red bell pepper - 2 pcs.
• blue ones - 1 - 2 pcs.
• onions - 1 pc.
• garlic - 3 cloves
• tomato paste - 1 tbsp. l.
• sugar - 1 tsp
• salt, ground black pepper, Provençal herbs to taste
• vegetable oil for frying

How to cook:

1. Wash the pork and cut into medium-sized pieces. Cut all vegetables (onion, garlic, bell pepper, eggplant) into small pieces.
2. Place the casserole on medium heat, pour in a little odorless vegetable oil, and warm it well.
3. Place pork pieces into hot oil and quickly fry.

4. Move the meat slightly to the side and add finely chopped garlic. As soon as the garlic begins to release its aroma, mix with the meat.
5. Add chopped onion, stir, quickly fry everything together.

6. Move the meat to the side, add tomato paste, sprinkle sugar on top. Fry the tomato paste a little in oil, then mix with the meat.

7. Now it's the turn of the vegetables - add bell peppers and eggplants. Add salt, pepper, Provençal herbs. You can add spices and herbs that you like best. Stir and fry a little. The stew is already starting to look appetizing.

8. Reduce the heat and cover the cauldron with a lid. Vegetables and meat will give juice in which the stew will be stewed. In 30 - 35 minutes, a tasty, aromatic dish will be ready.

When serving, you can garnish it with finely chopped green onions or any other herbs.

Hearty vegetable stew with beef in a slow cooker

Men's wisdom says: “You won’t be full with vegetables alone,” and I completely agree with this. Therefore, I cook not only in vegetarian versions, but also with meat. We will cook with beef meat.

Products needed to prepare a hearty dinner:

• Potatoes – 1 tuber;
• small zucchini;
• carrots - medium;
• water – half a glass;
• tomato paste - jar;
• meat – 0.5 kg;
• dried garlic;
• small onion;
• vegetable oil;
• sweet pepper – 1 pc.;
• green peas – 50 g;
• salt, seasoning and pepper.

Very fast cooking:

I cut the zucchini, small in size, into slices. I grated the carrots on a coarse grater and chopped the onion and pepper. I peeled and cut the potatoes randomly (I take a large fruit).

Then I washed the turkey fillet. I cut it into cubes slightly larger in size than the vegetables. I pour it into a frying pan over heated sunflower oil and fry it.

I add chopped zucchini to the meat. Covering it with a lid, let it simmer for 5-7 minutes. While the base is stewing, I prepare a mixture of water and tomato paste. Sometimes I replace it with 750 ml of seedless tomato juice. I add salt and spices to it and sauté.

When the zucchini has stewed a little, I pour them and the remaining preparations into the slow cooker. Pour all this over the tomato mixture and stir. I select the “Extinguishing” mode and set the time for half an hour. If the unit has a pressure cooker function, then the time should be reduced to 20 minutes.

Green peas, I use canned ones, are added to the finished dish immediately before serving. The vegetable stew turns out so flavorful and satisfying that it’s impossible to tear yourself away from it!

How to cook vegetable stew with chicken, zucchini and potatoes in the oven correctly

I tried several recipes to prepare this chicken dish in the oven, but settled on the method using a baking sleeve. It allows you to cook vegetables and meat in their own juice while maximizing the aroma of ingredients and spices.

List of products:

• potatoes – 4 pcs;
• zucchini;
• carrot;
• onion - bulb;
• chicken drumsticks – 4 pcs.;
• salt, pepper, spices.

Cooking process:

When preparing vegetables for this dish, it is preferable to choose medium-sized fruits.

First, I thoroughly washed the chicken legs (by the way, drumsticks can be replaced with 2 hams) and vegetables. While the meat is drying, I cut the potatoes and zucchini into large slices of any shape. Depending on their size, I cut carrots, like onions, into thin rings, or cut them in half, and then slice them thinly.

I salt and pepper all the vegetables evenly and add spices (I often use basil and cardamom, although a mixture of peppers is perfect). I mix them and then put everything, including the drumsticks, in the sleeve. I arrange the meat so that there is a lot of chopped vegetables around them. I tie the ends of the sleeves and put them in an oven preheated to 180 degrees for 1.5 hours.

Recommendation from the chef! Cutting the upper part of the sleeve a few minutes before the end of cooking will help to achieve a golden brown crust on the chicken.

Vegetable stew with chicken looks very appetizing! The taste turns out so rich that you will lick not only your fingers, but also your plates!

Vegetable stew with zucchini, potatoes and minced meat

I was prompted to cook something tasty and unusual by finding minced pork in the freezer. I spotted a simple method for preparing vegetable stew with meat in a culinary publication and modified it a little.

To prepare it you needed:

• minced pork – 400 g;
• 4 zucchini;
• three potatoes;
• tomatoes – 4 pcs.;
• onions - one onion;
• green parsley (dill) – a bunch;
• salt;
• vegetable oil;
• pepper.

Cooking method:

First of all, I defrosted the minced meat. Next, I peeled the onion and cut it into small cubes.

I placed a frying pan with sunflower oil on the stove and let it heat up well. Then she poured the onion into it to sauté, and a moment later added the minced meat. Fry the ingredients for another 5 minutes and set aside from the heat.

It's time to tinker with the vegetables. I peeled the eggplants and got rid of the seeds, spreading them in half. I also peeled the potatoes. I chopped the vegetables into squares. Tomatoes, cut into halves, removing the dense stem, dissolved into strips. I also finely chopped the greens.

I placed the prepared ingredients, adding salt, pepper and mixing thoroughly, into a heat-resistant pan. And put it in the oven for an hour. Advice! If the oven is baking too much from the bottom, add a little water to the pan.

Before finishing cooking, I add the herbs and stir the stew again. The consistency of the dish resembles liquid stewed potatoes, so I serve it in bowls.

A simple recipe for vegetable stew with eggplants and zucchini for the winter

Delighting my family with a vegetable stew made from zucchini and eggplant in the middle of winter is quite simple for me. In the fall I can it.

For this preparation we will need the following products:

• eggplants (small) – half a kilo;
• red sweet pepper - half a kilo,
• zucchini - half a kilo;
• carrots - half a kilo;
• parsley – 1 bunch;
• tomatoes – 1 kg;
• garlic – 1 medium head;
• vinegar – 75 ml;
• refined sunflower oil – 150 ml;
• sugar – 150 g;
• salt – 1.5 tbsp. heaped salt;
• allspice – 4 pcs.;
• bay leaf.

Step-by-step cooking process:

The first step is processing and chopping the vegetables. I remove the tails and tips of zucchini and eggplants. If the skins are damaged or too dense, I remove them too. Then I separate them into 4 parts and cut them into slices 1 cm wide.

I clean the sweet peppers from seeds, cut them in half and chop them into thin strips. I grate the peeled carrots on a coarse grater and chop the greens. I place all the preparations in the container in which I will cook.

The second stage is preparing the filling. I pass peeled tomatoes through a meat grinder. I add grated garlic, refined oil, salt, spices, sugar and vinegar to the resulting juice. Mix thoroughly until a homogeneous mass is obtained.

The final stages are stewing and preserving the stew. Pour the sauce into a saucepan with the vegetable base and place over medium heat until it boils. After this, reduce the gas to a minimum and simmer until done.

While the vegetables are cooking, I wash and sterilize 5 1.5 liter glass jars. I put the finished product in a container and roll it up. When the jars have cooled under the old jacket, I send them to the cellar.

Another name for this dish is Ratatouille.

This is what you should know and be able to cook:

1. Stewed cabbage: 10 delicious classic recipes
2. Awesome French meat in the oven - cooking options
3. What to cook for dinner - recipes for a quick and tasty dinner
4. Country-style potatoes - 7 simple and tasty recipes
5. Appetizing chicken in a jar, baked in the oven - Eat your mind!

Korean zucchini and eggplant stew

Korean-style zucchini and eggplant stew is quite high in calories due to the way it is prepared

Composition of ingredients

To prepare Korean stew you will need:

Prepare a deep, thick-walled container for stewing stew.

Step-by-step cooking process

Cooking Korean stew is done in stages:

1. Eggplants need to be cut into thin slices and placed in salted water for 20 minutes. After this, they need to be washed and dried.
2. Cut the zucchini into slices, and the onion into half rings.
3. Cut the bell pepper into cubes.
4. Chop the basil using a knife.
5. Next, you need to pour vegetable oil into the frying pan and fry the eggplants in it until a crust appears. After this, the eggplant slices need to be placed in a stewing container and sprinkled with salt.
6. Then place the zucchini slices in the remaining oil in the frying pan and fry until a crust forms. Place the zucchini in a container with the eggplants.
7. After this, you need to fry the onion and bell pepper in oil. When the peppers have softened slightly, the frying needs to be transferred to a container for stewing stew.
8. Next, if required, you can add oil to the pan and fry the tomatoes with garlic and basil in it for about 5 minutes. After frying, place the ingredients into a stewing container.
9. Finally, pour the oil (in which the ingredients were fried) into the stewing container, add salt and ground pepper and wine. Place the container over low heat and simmer until all ingredients are fully cooked.

The stew can be served on the table as an independent dish. Additionally, you can add chopped garlic and fresh dill to it. It is also recommended to combine the stew with Korean carrots and serve as a side dish for meat.

Vegetable stew will not turn into a mushy state if each ingredient is placed in a stewing container at its “own time”.

That is, products with long-term heat treatment (potatoes, cabbage, meat) are initially laid out, and then more delicate ones (zucchini, tomatoes and fresh herbs). Also, to preserve the shape and juiciness of the ingredients, it is recommended to lightly fry them in a frying pan with oil before stewing. And it is especially important not to ignore the process of soaking ingredients with bitterness (saffron milk caps, green tomatoes or eggplants).

Author: Kotlyachkova Svetlana

Delicious tourist vegetable stew in a cauldron

I named this recipe that way because I cooked it in such a vessel for the first time when I was vacationing with my family in a tent camp. The household liked the dish so much that I later repeated it more than once at home.

Grocery list:

• eggplants – 2 pcs.;
• thick-walled sweet pepper – 2 pieces;
• tomatoes – 8 pieces;
• zucchini (preferably young) – 2 pcs.;
• potatoes - 4 fruits;
• garlic – 1 medium head;
• onions – 2 onions;
• carrot;
• Parsley, basil and dill;
• vegetable oil – 4 tbsp. l.;
• ground mixture of “5 peppers”;
• salt;
• hot capsicum.

Cooking process:

I started cooking by cutting eggplant into large pieces. In an effort to remove the bitterness inherent in the fruit, I placed the pieces in cold salted water for 15–20 minutes.

While the blue eggplants were soaking, I peeled and cut into cubes the potatoes and zucchini. I also cut the onion into half rings. Next, I drained the water from the eggplants. I had sweet peppers in two colors, which made the appearance of the dish very bright. I cut it into large squares.

Then, by scalding the tomatoes with hot water, I easily got rid of the unnecessary skin. Peeled carrots, like other vegetables, were cut into square pieces. Finely chopped two cloves of garlic.

In vegetable oil heated in a cauldron, I first fried the onions, then threw in the potatoes, not forgetting to add salt and pepper, and let them fry together for a while.

When the pieces take on a golden hue, add chopped pepper, and after another 5 minutes add eggplant.

Attention! Don’t miss the moment when the little blue ones are slightly fried, because then you need to put out the fire and continue to simmer only until it’s hot.

Then I pour water into the cauldron so that it reaches half of the folded products. I cover it with a lid and cook until the potato pieces are soft. While I'm waiting, I chop the remaining garlic and chop the herbs.

After checking readiness, add tomatoes, chopped herbs and zucchini, and chopped garlic. I add spices and salt. I also add a pod of hot pepper and stir the contents of the cauldron. The dish cooks for another 8 minutes

I decorate the finished dish with herbs. Vegetable stew prepared in nature has a special aroma and is extremely tasty!

Simple vegetable stew of zucchini, eggplant, tomato in a cauldron

Vegetable stew is an excellent addition to meat dishes. It's quick and easy to prepare, and the taste is unforgettable. It is also worth mentioning that it is very useful. It is best cooked in a cast iron pan.

Ingredients:

• Zucchini – 1 pc.
• Pepper – 1 pc.
• Tomatoes – 2 pcs.
• Carrots – 2-3 medium
• Garlic – 3-4 cloves
• Eggplants – 2 pcs.
• Onion – 1 pc.

Cooking process:

First you need to prepare the vegetables, rinse and peel them well. Cut the tomatoes crosswise and place them in boiling water for five minutes. Then you need to drain the hot water and add cold water. After such manipulations, the skin will simply be removed.

Chop the zucchini into small pieces. Transfer to a cauldron, first pour sunflower oil into it.

Chop the onion into cubes, transfer to a frying pan, stir and continue to simmer.

Then turn the pepper, cut it into cubes, add to the onion, mix well again. Now it’s the carrots’ turn, chop them into cubes and add them to the pan. Don't forget to stir our ingredients so they don't burn.

Chop the garlic very finely with a sharp knife, add to the vegetables, and mix. A unique aroma will immediately appear. Remove the skin from the tomatoes, cut out the stem, cut into small pieces, and place in a frying pan.

Now chop the eggplant, like all vegetables, into cubes. Place the fried vegetables from the frying pan into a cauldron, combine and mix well. Separately, fry the eggplant pieces in a frying pan.

Pre-boiled broccoli in salted water, chop into small pieces. Transfer to the cauldron with the vegetables and mix well, but carefully, without crushing the vegetables too much. Transfer the fried eggplant to the total mass and add water. Now adjust the taste, season with salt, pepper, curry. Mix well so that the spices are evenly dispersed in the total mass. Cover with a lid and leave to simmer over low heat for 20 minutes. Bon appetit!

Vegetable stew with zucchini, eggplant and pepper in a slow cooker

Recently, my main assistant in the kitchen has become a multicooker. And with its help, preparing a delicious vegetable stew is actually easier than ever. Plus it also stays hot for a long time after cooking.

To prepare vegetable stew you need:

• potatoes – 3 pcs.;
• one carrot;
• yellow and red sweet peppers – 2 pcs.;
• one zucchini;
• one eggplant;
• tomatoes – 2 pieces;
• garlic;
• salt pepper;
• vegetable oil.

Step-by-step cooking instructions:

1. I remove the peel and seeds from a large eggplant. Then I split it into four parts. I place the peeled pieces in salted water for half an hour.
2. After thoroughly washing the potatoes and zucchini, I remove all excess and cut them into slices of any shape.
3. I chop medium-sized peeled carrots into thin circles. I remove the seeds from the peppers and cut them into large squares.
4. I cut the tomatoes into fairly large slices. Then I drain the eggplants and chop them in the same shape as zucchini.
5. Pour vegetable oil into the multicooker set to “Fry” mode and fry the onions. Then I place peppers, zucchini, eggplants, tomatoes and carrots in balls on top of the onions. I put it in the “Quenching” mode for 40 minutes.
6. Add chopped garlic to the prepared stew, mix it, and leave it in the “Warming” mode for some more time.

I serve a fragrant dish in bowls!

Zucchini and eggplant stew in tomato sauce

Stew in tomato sauce is recommended to be served as a side dish for meat or fish, and can also be eaten as an independent dish.

Composition of ingredients

To stew vegetables in tomato sauce you will need:

Additionally, for cooking you will need to prepare a container for stewing in the oven.

Step-by-step cooking process

Cooking stew in tomato sauce consists of the following steps:

1. Bell peppers must be cut into strips about 3-5 mm wide.
2. Cut the potato tubers into slices or strips.
3. Cut the tomatoes into circles.
4. Cut the zucchini and eggplants into a semicircle.
5. Cut the onions into half rings.
6. Cut the garlic into thin slices.
7. Chop the parsley with a knife.
8. Place all the ingredients in a deep container, add oil and mix gently without damaging their shapes.
9. After this, the vegetables need to be carefully laid out in an even layer on a baking sheet for stewing.
10. Garlic slices are placed on top of the vegetables. Additionally, they need to be sprinkled with vegetable oil.
11. Then the baking sheet needs to be placed in the oven preheated to 180 ° C and baked for about 30 minutes.
12. While the vegetables are stewing, you need to pour the chopped tomatoes into a deep container, add table salt and ground pepper to them, mix the ingredients well.
13. After 30 minutes, you need to take out a baking sheet with vegetables, carefully and evenly cover them with tomato sauce and put them in the oven to bake for another 10 minutes.

After this, you need to remove the stew from the oven, sprinkle with chopped parsley and let the dish rest and soak for about 10-15 minutes.

Delicious vegetable stew with beef and potatoes - a simple recipe

And one more way to prepare this wonderful dish with meat. I cook according to the traditional recipe, but I use young calf meat.

List of ingredients:

• beef – 0.4 kg;
• eggplant – 200 g;
• green beans – 200 g;
• zucchini – 0.4 kg;
• bell pepper – 2 pieces;
• onions – 1-2 pieces;
• garlic – 2 cloves;
• vegetable or meat broth - 0.5 l;
• vegetable oil – 60 ml;
• salt, black or red ground pepper.

Cooking step by step:

Wash the meat well and dry it with a paper towel. Then I remove the films and cut into large strips.

I cut the washed eggplants into layers, which I salt and place in a colander. I leave them alone for about half an hour.

Meanwhile, I cut the zucchini in the same way. I remove the seeds and hard peel. I cut the peeled onions and peppers into half rings. Mix chopped garlic, salt and ground pepper in water. Drain the blue eggplants and cut them together with the zucchini into any shape.

To prepare this type of stew, I use a deep frying pan. I heat the oil in it and fry the onion and beef until golden brown.

Then I add the remaining vegetables and green beans there. I fry everything for 10 minutes, stirring regularly. After this, add the previously prepared water, cover the pan with a lid and simmer over low heat for about half an hour.

The aroma of this vegetable stew with meat reaches all corners of the apartment and the whole family gathers in the kitchen, “drooling”!