Eggplants with zucchini and tomatoes

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Prepared by: Dasha Petrova

07/22/2013 Cooking time: 1 hour 0 minutes

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Summer is in full swing, which means you need to pamper yourself with affordable vegetables more often. I bring to your attention a simple recipe for eggplants with zucchini and tomatoes - universal, tasty and elegant looking

Vegetable stew with zucchini, eggplant and potatoes

Well, where are we without our favorite potatoes? It will add satiety to the dish, especially if you always have it on hand. Thanks to colorful vegetables, the dish is not only tasty, but also colorful.

Ingredients:

potatoes - 400 gr.
zucchini - 1 pc.
eggplants - 3 pcs.
bell pepper - 3 pcs.
tomatoes - 3 pcs.
onions - 2 pcs.
garlic - 3 cloves
salt, pepper to taste

Cut the eggplants into cubes. Many people advise salting them first and leaving them for a while so that the bitterness goes away. I admit, I never do this. Perhaps because my eggplants are store-bought and not homemade. They don't seem bitter to me.

Peel the potatoes and cut them into cubes. Place it in salted boiling water and cook until almost done.

Fry the onions in vegetable oil until golden brown. Peel the bell pepper from seeds, cut into pieces and add to the onion. Simmer over low heat for about 5 minutes. The amazing smell is already wafting through the kitchen.

It's time to add eggplant to the pan. Fry for another 5 minutes, close the lid, reduce the heat and simmer for 10 minutes.

Cut the zucchini into slices, which are then cut in half. Fry the zucchini separately in vegetable oil and do not forget to add salt.

It is advisable to use tomatoes without peel. To remove the peel, cut the tomatoes on top crosswise and pour boiling water over them. The peel can then be easily removed. Place the tomatoes and zucchini in the main frying pan with the vegetables. Salt and pepper to taste.

The potatoes are cooked, drain the water and add them to the vegetables.

Finally, we pass the garlic through a press and send it to the main dish. Mix well and place on a plate. Sprinkle fresh dill or parsley on top. This dish is delicious both hot and cold.

Bon appetit!

Stewed vegetables with eggplants and zucchini. Photo

Try cooking stewed vegetables in sour cream as well.

Ingredients:

Zucchini - 250 gr.,
Eggplants - 250 gr.,
Onion - 1 pc.,
Carrots - 1 pc.,
Tomatoes - 3 pcs.,
Salt - to taste
Ground black pepper - a pinch
Sour cream - 2-3 tbsp. spoons,
Sunflower oil,
Garlic - 2-3 cloves.

Step-by-step recipe with vegetables and meat

To make a hearty dish that can feed the whole family, we will add meat to the vegetables. Choose meat according to your preferences. My family is omnivorous, we love pork, beef, lamb, and poultry. Therefore, whatever meat you like, this will do.

Ingredients:

potatoes - 4-5 pcs.
zucchini or zucchini - 1 - 2 pcs.
eggplant - 1 pc.
carrots - 3 pcs.
bell pepper - 1 pc.
onions - 2 pcs.
any meat - 500 gr.
garlic - 3 cloves
hot chili pepper - to taste
salt, pepper to taste
tomato paste - 150 gr.

To prepare this dish you will need to do a lot of prep work. We will chop all the vegetables, and then fry each vegetable separately. You can, of course, do it all at once, but when preparing each ingredient separately, the taste of the stew turns out to be more intense and the vegetables less boiled.

So, cut the vegetables and meat into cubes. If you cut it coarsely, it turns out ugly, but if it’s finely chopped, it may turn out to be porridge.

Chop the eggplants, carrots, onions and potatoes.

Next come bell peppers and zucchini or zucchini. Here frequency does not matter.

It is also advisable to cut the meat into small pieces.

And immediately prepare the tomato sauce. To do this, add crushed garlic, salt and chili pepper to the tomato paste.

Adjust the spiciness of the dish yourself; tastes here can differ radically.

Add a little water and stir well.

All the ingredients are prepared, all that remains is to fry them one by one.

First, fry the onion in vegetable oil until golden brown.

Then add the eggplants to the frying pan with the onions and cook for another 5 minutes.

Bell peppers can also be added to the pan with vegetables. Stir and fry for a couple of minutes. We transfer all this vegetable mass into a high pan, in which we will bring the dish until cooked.

Separately, in a clean frying pan, fry the meat until golden brown. You can add a little salt and pepper to it.

Separately fry the potatoes. I prefer to fry it in ghee or butter.

Well, there are zucchini left, which we also put into the frying pan.

Place everything in a saucepan, stir, cover and simmer for 10 minutes.

Then add tomato sauce and simmer for another 10 minutes. If necessary, add salt and pepper to taste.

When serving, this dish can be decorated with fresh herbs.

Mushroom recipe for vegetarians

I present to you a delicious recipe for stew without meat, and for piquancy we’ll add mushrooms to it. The most accessible thing for us is champignons, but if you already have wild mushrooms, then even more wonderful. I have also prepared this dish from frozen mushrooms; I always have mushroom bags prepared.

Ingredients:

zucchini or zucchini - 3 pcs.
eggplants - 4 pcs.
bell pepper - 3 pcs.
tomatoes - 2-3 pcs.
champignons - 5 pcs.
onions - 1 - 2 pcs.
garlic - 2 cloves
salt, pepper to taste
green onions - a bunch
parsley
boiled water - 1 glass

Cut the mushrooms and eggplants into fairly large cubes and fry them alternately in vegetable or olive oil. Although you can adjust the cutting size yourself if you like it smaller.

We also cut the zucchini and bell pepper into cubes. Place bell peppers in a frying pan with vegetables and fry for 5 minutes.

It's the zucchini's turn, add them to the stew, cover with a lid and simmer for 10 minutes under the lid.

Now you can add the chopped tomatoes. The whole process happens continuously, we add new vegetables to the pan.

To make the stew juicy and tasty, pour a little hot water into the pan. Season with salt and pepper to taste, cover with a lid and simmer for 10 minutes.

The stew is almost ready. Before turning off the stove, chop fresh herbs and sprinkle on top of the dish.

Bon appetit!

Cooking roast with zucchini and eggplant in pots

I love cooking in pots. Any dish in the oven and in a ceramic dish is stewed well, becoming rich and aromatic as if straight from a Russian oven. And besides, it stays hot for a long time, which is very convenient if you are expecting guests. Let's cook?

Ingredients:

zucchini or zucchini - 2-3 pcs.
eggplants - 3 pcs.
bell pepper - 1 pc.
carrots - 1-2 pcs.
tomatoes - 4 pcs.
garlic - 2 cloves
salt, pepper to taste
dried basil, oregano to taste

The bottom layer in the pot will be tomatoes. It is advisable to remove the skin first, then they will be more tender in the stew.

To make the skin of tomatoes easier to remove, put them in boiling water, make a cut and easily remove the skin.

We chop the tomatoes quite finely, it tastes better.

Pour a little vegetable oil into the bottom of the pot and place the chopped tomatoes.

The next layer will be carrots. We also cut it into small cubes and put it in a pot.

We do the same with bell peppers. You can take multi-colored peppers, then the dish will be more colorful.

It's the turn of zucchini and eggplant. We also cut them up and place them in a pot in layers.

Salt and pepper each pot, add seasonings to taste (I used oregano and basil). If desired, you can add chili pepper for spiciness. Pour a little vegetable oil on top. I also add a little water, but this is optional and not necessary.

Cover with lids and place in the oven for 40 minutes. Set the oven temperature to 180 degrees. After this, remove the lids and leave the pots for another 10 minutes.

You can serve. Don't forget to sprinkle with fresh herbs when serving.

Finely chopped fresh garlic will add a special aroma to this dish.

Stewing in pots

Sometimes a dish turns out much tastier if it is cooked in a special container. For example, in the Balkans, stewed vegetables (zucchini, eggplant, peppers, tomatoes and others) are often made in clay pots. This is very convenient, because the dish is prepared in the same container in which it is served.

For this recipe you will need the following products: 2 pods of sweet pepper, 1 eggplant, 4 tomatoes, 2 potatoes, an onion, 1 zucchini, 3 cloves of garlic, 65-70 g of vegetable oil, 3 sprigs of dill and parsley, as well as salt, bay leaf , black pepper, thyme and 100 ml of dry white wine.

Cooking method:

Before use, the pot must be rinsed with water. After this, it must stand for a while so that the ceramic absorbs moisture. In such dishes, vegetables will always be juicy.
The products must first be washed and then chopped. It is better to cut potatoes, zucchini and eggplant into cubes, peppers into pieces, and onions into half rings. The size of the blanks can be arbitrary. But it’s better not to chop it here, so that after stewing the vegetables do not turn into a homogeneous mass. Be sure to remove the skin from the tomatoes.
Fry the onion in oil until slightly browned.
Add pepper to the pan. Fry until it becomes soft.
Place the processed products at the bottom of the pot.
Pour the potatoes on top and place the zucchini on top.
Season with salt, add dry thyme and ground pepper.
Cover everything with tomato slices (without skin).
Separately, lightly fry the eggplants. Place them in the pot with the top layer.
Sprinkle the food with chopped herbs and chopped garlic.
Pour wine over everything and add half a glass of water.
Cover the pot with a lid and place it in a cold oven.
Bring the temperature to 230 degrees and simmer until the mixture boils. This will take approximately 20 minutes.
Reduce temperature to 200 degrees and cook for another hour and a half.

After this, you can turn off the fire, remove the pot from the oven, wrap it in a blanket and let it stand for another 15 minutes. The peculiarity of this dish is that the products do not mix in the bowl during stewing. Therefore, they must be laid out on plates, starting from the very bottom.

Stew with zucchini, eggplant and pumpkin in a slow cooker

Pumpkin can decorate any dish. I like to add it to minced meat, porridge, and other dishes. Pumpkin adds some sweetness to any dish and infuses it with sunshine. And all the other vegetables, as if in contrast, add a sourish-tart note to the finished dish. All together this is called vegetable stew. We will cook in a slow cooker, it is very simple and convenient.

Ingredients:

zucchini or zucchini - 1-2 pcs.
eggplants - 1 pc.
pumpkin - 1 pc.
bell pepper - 4-5 pcs.
carrots - 2 pcs.
garlic - 2 cloves
onions - 3-4 pcs.
chili pepper - 1 pc.
salt, pepper to taste
fresh herbs to taste (dill, parsley)
vegetable oil
tomato paste
honey to taste

To quickly load vegetables into the slow cooker, you need to prepare them first.

Cut the onion and eggplant into half rings. Peel the pumpkin and grate it on a coarse grater. We do the same with carrots. Cut sweet peppers and zucchini into small cubes.

Turn on the multicooker to the “Frying” mode at a temperature of 100 degrees. Pour vegetable oil into the bottom of the multicooker and begin to fry the onions. As soon as the onion becomes transparent, add carrots and pumpkin. Stir and fry until soft.

According to the original recipe, eggplants can be kept in the microwave for 4 minutes. But I fry them a little in a frying pan. I do the same with zucchini. Then we place everything in the slow cooker.

The vegetables are now joined by diced bell peppers and chili peppers. Add tomato paste to the vegetable mixture and stir. At this stage, you can add salt and finely chopped garlic.

Now I advise you to add a little honey. The combination of sweet and salty gives the dish a piquant flavor. Although not everyone likes this combination. In this case, skip this step.

Close the multicooker, turn on the “Stew” mode and cook for another 30 minutes. And when serving, sprinkle with fresh herbs and enjoy the sunny deliciousness.

Description of preparation:

Despite the rather large number of ingredients, if you look closely, the recipe for preparing eggplant with zucchini and tomatoes cannot be classified as complex. Vegetables are all accessible and inexpensive, and due to the fact that they are seasonal, they also carry maximum benefits! So I highly recommend learning how to cook eggplants with zucchini and tomatoes 1. First, wash all the vegetables and dry them with paper towels. 2. Cut zucchini, eggplant and tomatoes into thin slices. If you are used to peeling vegetables, remove them first. 3. Now sprinkle the zucchini and eggplants with salt and let them release the juice for now. 4. Meanwhile, take a saucepan or just a fairly deep and thick-walled dish, suitable for both baking and cooking on the stove. Pour vegetable oil into it and heat it along with the spices. 5. Meanwhile, finely chop the onion and throw it into the boiling oil. 6. As soon as the onion becomes transparent, add tomato paste, salt and pepper to taste. 7. As soon as this sauce comes to a boil, remove it from the heat and leave to cool slightly. 8. Now carefully place the zucchini, eggplant and tomatoes into the sauce, alternating. You can do this in the manner of ratatouille, or stack the circles one on top of the other in pyramids - it’s up to your discretion. The main thing is that they don’t fall apart 9. Peel and wash the garlic and herbs, if necessary, and chop finely.
Sprinkle our vegetable structure on top and turn on the stove. 10. By the way, to prevent the vegetables from burning on top, it is better that the sauce covers them by more than half, so if your sauce has boiled down a little, add a small amount of boiled water and put it in a preheated oven for half an hour. Ready! This dish is perfect both as a full-fledged main dish and as a light dinner. And for all those who love to eat not only tasty, but also to their fill, I advise you to serve this dish as a side dish for kebabs. A real summer belly feast! Bon appetit! Purpose: For lunch / For dinner / Inexpensive / Healthy lunch / Light dinner Main ingredient: Vegetables / Eggplant Dish: Hot dishes Diet: Diet food / Vegetarian food

Bake Greek vegetable stew in the oven

I saw a wonderful dish in this video. Such delicious vegetables are obtained, and they are baked first in the oven and then on the grill. This method gives this dish a sophisticated look, try it too.

I hope that after reading the recipes, you want to cook this summer, light and incredibly tasty dish, which, in addition to all its advantages, does not harm your figure. And creativity doesn’t hurt when preparing vegetable stew, because the ingredients can be changed depending on your imagination.

So bon appetit and see you soon!

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