An assortment of cubes of fried seasonal vegetables, including eggplants with their pleasant sweet and sour taste, is the proposed recipe for vegetable stew with eggplants, bell peppers and tomatoes. The amount of vegetables in this dish can vary depending on personal preference, but potatoes should not be present.
And one more important nuance: the pleasant taste of vegetables, permeated with the subtle aroma of garlic, will be obtained if garlic is added to a ready-made, but still hot stew.

TIME: 50 min.

Easy

Servings: 4

Ingredients

  • eggplants - 3 pcs.;
  • hot pepper - a pinch;
  • tomatoes - 3-4 pcs.;
  • garlic - 1 clove;
  • bell pepper - 2 pcs.;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • vegetable oil - for frying.

Time: preparation - 30 minutes, cooking - 20 minutes.


Preparation

Wash the eggplants under running water and cut off the sepals. Then cut the eggplants into pieces.


Sprinkle the chopped pieces with salt. We leave them in a bowl with salt so that the bitterness comes out of the eggplants, while we ourselves deal with the rest of the vegetables.


Peel the onion and chop it.


Peel the carrots, wash them, grate them on a coarse grater.


Wash the sweet pepper, remove the seeds, and cut into squares.


Sauté the chopped onion until transparent.


Then add grated carrots to the onion and sauté together.


During this time, the eggplants sprinkled with salt managed to produce juice and got rid of bitterness. Squeeze the moisture out of the eggplants with your hands. Pour vegetable oil generously into a separate frying pan and place the frying pan on the fire. Only when the frying pan with oil has warmed up do we add the eggplants that have been squeezed out of moisture and fry them.


Add chopped sweet pepper.


Pour the onions and carrots into the eggplants and peppers and mix.


After simmering the tomatoes in a saucepan with boiling water, peel them.


Add peeled and fairly finely chopped tomatoes to the rest of the vegetables.


Add some chopped hot pepper. Take one clove of garlic, peel it and set it aside. Finely chop the garlic and add it to the sauté at the very end of cooking.


Mix all the vegetables and place in a cauldron. You can add 1/2 tablespoon of tomato paste and a pinch of ground black pepper to the stew. You don’t need to add salt, because the eggplants are already salted. Simmer the sauté in a casserole with the lid closed for 20 minutes. While stewing, carefully stir the stew several times. If necessary, add more tomatoes to the stew to make the dish juicier.

Homemade beef stew is a dish for those who love meat. I prepare it specially, and stewed meat with pepper often appears on our menu. This is a hearty dish, reminiscent of veal or beef goulash, with plenty of sauce and sautéed sweet peppers, seasoned with cilantro. Peppered meat goes perfectly with a side dish of mashed potatoes or regular fresh bread.

I was inspired to prepare this beef stew by a recipe for an interesting Caucasian dish - buglama. It is often called a shepherd's dish. The meat for buglama is lamb. Thinly sliced ​​meat is placed in a cauldron along with tomatoes, onions, sweet and hot peppers and, after adding spices, the meat and vegetables are stewed, literally simmered over low heat for a very long time. They say that the smell of fresh meat haunted the entire area.

Nowadays, beef buglama is more common, which is cooked at home in a saucepan. Made from beef or veal, buglama is somewhat similar to Hungarian or, although it is prepared without potatoes. By the way, goulash is considered a traditional food of Hungarian shepherds and its consistency is closer to thick soups. Beef stew is made from pre-fried pieces of meat, just like goulash.

Pre-fried and then stewed veal or beef becomes soft and juicy. Large pieces of meat in a thick sauce made from pieces of pepper, onion and tomatoes - a delicious boneless beef stew, quite spicy and a little spicy. The highlight of the dish is that it is generously sprinkled with cilantro; the meat with pepper is then especially tasty.

Beef stew with peppers, onions and tomatoes is easy to prepare even at home. To give the sauce a pleasant sour taste, we add tkemali to the sauce - a homemade Caucasian sauce made from wild cherry plum.

Veal and beef stews tend to take much longer to cook than pork, but the meat becomes tender and absorbs the flavor of the sauce - this is important. In addition to sweet peppers and tomatoes, it is worth adding garlic and hot peppers to the vegetables. Beef stew should be noticeably spicy, but not hot, like another famous dish - meat with pepper.

Beef stew. Step by step recipe

Ingredients (2 servings)

  • Beef 1 kg
  • Tomatoes 0.5 kg
  • Red hot pepper 1-2 pcs
  • Red bell pepper 2-3 pcs
  • Onion 1 piece
  • Garlic 3-4 cloves
  • Tkemali sauce 2 tbsp. l.
  • Cilantro 1 bunch
  • Butter 50 g
  • Salt, black pepper, hot pepper, coriander spices
  1. Beef stew comes well from the shoulder or hindquarters - lean meat with a minimum of connective tissue and bones. It can be young veal or beef, but you should not cook from old meat, it is tough and takes a long time to cook. Although, if you have time, this is fine and the meat and pepper will turn out great. If the meat has been frozen, it must be transferred from the freezer to the refrigerator compartment in advance. Then it will not leak during the defrosting process.

    A good piece of beef for stew

  2. If desired, you can take more vegetables than indicated. You definitely need different peppers - sweet and hot, onions and garlic. Ripe tomatoes, if not available, can be replaced with high-quality homemade tomato juice. We make it every year from wild cherry plum, it is often found in our forests - it turns out spicy and tasty. This is a constant addition to meat sauce, instead of tomato ketchup.

    Vegetables and herbs for stew

  3. For beef stew, it is very important to brown the meat and vegetables well before simmering. Wash the beef, remove any remaining fat and films, cut out the bones and cartilage. Cut the meat into large pieces. Heat the butter in a frying pan and fry the pieces of beef in it until golden brown.

    Chop the beef coarsely and fry in butter

  4. Peel the onion and cut into strips. Fry the onion for 2-3 minutes and, as soon as it becomes soft, add the seeded and finely chopped hot pepper. Fry meat and vegetables for several minutes. The vegetables should become soft, but not fry until they change color.

    Add onion and hot pepper

  5. Remove seeds from sweet peppers and cut into cubes. Add pepper to meat and fry until soft. Add tkemali sauce, add a little salt and black pepper, add 0.5 tsp. ground coriander and additional ground hot pepper to taste. Peel the garlic and finely chop it. Add garlic to meat and vegetables. By the way, tkemali sauce, as a rule, contains all the necessary spices, this is worth taking into account. Peel the tomatoes, remove seeds and skin, cut into cubes and add to the vegetables.

This recipe for making a quick, delicious stew of tomatoes and sweet peppers is not for storing for the winter. Most likely, this is an express recipe for preparing a quick snack, or you can even call it a country recipe for making stew. In the summer, such a tomato dish turns out to be simply unusually bright in taste and aromatic. And another advantage of a quick stew is that it is an incomparable appetizer for kebabs and any meat cooked over a fire. And if you have a desire to add any other vegetables to the tomato stew, then this is welcome.

Ingredients:

  • 0.5 kg ripe tomatoes
  • 0.5 kg bell pepper, different colors are best
  • 2 small onions
  • salt, herbs, seasonings to taste
  • a couple of tablespoons of vegetable oil

Cooking method

It’s better to peel the tomatoes first, don’t worry, it doesn’t take long and is very simple, and cut them into 4-6 pieces into slices. Cut the sweet pepper in half, wash, remove the seeds and cut into transverse strips. Cut the onion into medium half rings and start frying first in a frying pan with high sides in vegetable oil. Then add bell pepper to it and simmer for about 5-8 minutes. Add the chopped tomatoes to the vegetables in the frying pan, add salt to taste and simmer the stew for about 20 minutes under the lid, stirring occasionally. Bon appetit.

Side dish or independent dish - tomato stew with the addition of zucchini, peppers, vegetables of your choice.

The dish is good both as a side dish and as an independent dish. Perfectly diversifies the Lenten table.

  • Celery root (peeled) - 500 g
  • Tomato - 600 g
  • Onions - 2 pcs.
  • Soy sauce (Kikkoman) - 4 tbsp. l.
  • Garlic - 3 teeth.
  • Vegetable oil - 1 tbsp. l.
  • Cilantro - 1 bunch.
  • Walnuts (crushed, for serving)

Heat the oil in a saucepan and sauté the onion, cut into half rings, for 5 minutes over medium heat.

Tomatoes need to be cut crosswise, scalded with boiling water, doused with cold water, peeled, and cut into pieces. Chop the garlic and half the cilantro.

Add chopped garlic to the onion, mix the cilantro and keep on the fire for a couple of minutes.

Add tomatoes and soy sauce and cover with a lid. Cook over low heat for 30 minutes.

Peel the celery, cut into slices and then into thick sticks about 5cm long.

Place celery in tomato sauce. Bring to a boil, cover and simmer gently for another 20-30 minutes until the celery is soft. During the cooking process, add pepper and salt. I don’t add additional salt; Kikkoman soy sauce does a great job of regulating the taste of this dish.

Celery sticks with tomatoes are ready. When serving, sprinkle with crushed walnuts and chopped cilantro.

Recipe 2, step by step: bell pepper and tomato stew

Vegetable stew with peppers and tomatoes, a recipe with a photo of which I offer, is suitable for a Lenten and vegetarian table. You can also prepare this vegetable stew during the consolidation and stabilization stages of the Dukan diet.

For cooking, use any variety of young peas - shelling or sugar.

The dish is usually cooked before serving, but it tastes even better the next day.

  • bell pepper – 350 g;
  • carrots – 120 g;
  • tomatoes – 100 g;
  • zucchini – 200 g;
  • onions – 130 g;
  • green peas – 150 g;
  • garlic – 3 teeth;
  • green chili pepper – 1 pc.;
  • olive oil – 10 g;
  • celery (greens) – 25 g
  • salt – 4 g.

Throw finely chopped onions into a preheated roasting pan greased with olive oil. Simmer over low heat until translucent; the onion should become soft, but not fried.

Add grated carrots and sauté for about 10 minutes.

Cut the tomatoes into cubes and add to the frying pan. When adding tomatoes to a stew, it is best to remove the skins, but this is not necessary.

We clean the bell pepper - cut off the stalk and a small piece of the pod, cut in half, remove the seeds. We wash the pepper under the tap, cut it into thin strips, and throw it in after the tomatoes.

Cut the zucchini into small cubes. We cut off the peel from mature zucchini; it can be tough. We also remove developed seeds from mature vegetables, leaving only the pulp.

Add split peas. Green split peas need to be peeled - shelled, that is, taken out of the shell.

Young green peas in pods can be added to the stew along with the pod. The fact is that the so-called sugar peas are edible entirely; you don’t even need to remove the string from the pod that connects its halves.

Season the stew - add minced or finely chopped garlic and a small green chili.

Cook the vegetable stew with sweet pepper for 15 minutes, a few minutes before it’s ready, add finely chopped celery.

Serve warm, season with yogurt sauce to taste. Bon appetit!

Recipe 3: vegetable stew from zucchini and tomatoes

In the summer, vegetable stew becomes one of the most popular dishes - it is cheap, the taste is always different and it is prepared relatively quickly and easily. In preparing vegetable stew, the main thing is not the proportions of the products - they can be arbitrary - but the technology by which it is prepared. It is important not to overcook the vegetables so that they remain in pieces and at the same time are completely cooked. Prepare a vegetable stew with zucchini, peppers and tomatoes over low heat, then the vegetables, having given their taste to other components, will gradually soften, absorb oil, gravy, spices and aromas. The ideal stew is one in which pieces of vegetables become soft while maintaining their shape and structure.

You need to add vegetables to the stew one at a time, starting with the densest ones and adding the soft ones at the end. In our recipe, soft vegetables are zucchini and tomatoes, but the set can be changed by adhering to the basic recommendations.

  • potatoes - 5-6 medium tubers;
  • zucchini – 1 medium or 2 small;
  • onions – 2-3 small heads;
  • carrots – 1 piece;
  • tomatoes – 2-3 large;
  • parsley or cilantro - a large bunch;
  • freshly ground black pepper – 3-4 pinches;
  • red pepper (not hot) – 0.5 teaspoon;
  • ground sweet paprika - half a teaspoon;
  • vegetable oil – 4-5 tbsp. spoon;
  • water or vegetable broth - 1.5 cups;
  • fresh herbs, young garlic, tomatoes - for serving.

For vegetable stew, all products need to be chopped coarsely: cut the carrots into slices or cut them in half lengthwise and cut into pieces 1-0.5 cm thick. Cut the onions in half and chop into wide half rings.

There is no need to cut the skin off the zucchini; peel it only if the vegetables have already become overgrown and the skin has become dense and hard. Cut the zucchini into large cubes with sides 3x3 cm. Peel the potatoes (if they are young, rub them with a brush or a rough sponge), cut into large pieces of any shape.

Pour a sufficient amount of vegetable oil into a deep frying pan or saucepan. Place the onions first in the well-heated oil so that they impart their aroma to the oil. Fry the onion strips for about two minutes over medium-high heat until the edges begin to dry out. Add carrots to the onion, fry them over low heat, softening the top layer and not browning.

After about two or three minutes, the carrots will become shiny and saturated with oil - now it’s time to add the potato pieces. Immediately season with spices and stir with a spatula to coat the potatoes with oil. Fry the potatoes over low heat for a few minutes. As it roasts, it will become lighter, as if transparent, but there is no need to brown the potatoes.

Pour water (broth) into a frying pan or saucepan, add salt and stir. Cover with a lid and simmer over low heat for 15 minutes until the potatoes are almost done.

Take out a piece of potato and check for softness. If it can be easily cut or mashed with a fork, add zucchini. If it is still too tough, increase the heat and wait until the potatoes become soft. After adding the zucchini, simmer the vegetables without covering for 5-7 minutes.

The zucchini will quickly become soft, almost transparent. At this time, you can already add tomatoes, cut into large pieces. Stir, taste for salt, add salt immediately if necessary. After adding the tomato, do not stir the vegetable stew any more so that the tomatoes remain in pieces. Bring to readiness over low heat, remove from heat, cover and leave to develop flavor.

Serve lean vegetable stew with tomatoes hot or warm, with herbs, finely chopped garlic and fresh vegetables. If the dish is not prepared in a lean version, you can add sour cream at the end of cooking or put it in a separate sauce boat when serving. Bon appetit!

Recipe 4: Eggplant and Tomato Stew

A recipe for lovers of tasty and healthy food, fasting people and supporters of vegetarian nutrition. I personally prefer vegetable stew with eggplants and tomatoes as a side dish for meat or fish. Although the dish itself, thanks to eggplants, has a rich taste, nutritious, but at the same time light and amazingly tasty. Therefore, you can serve it as a main dish.

  • eggplants 3 pcs.
  • bell pepper 2-3 pcs.
  • tomatoes 2-3 pcs.
  • carrots 1 pc.
  • onion 3 pcs.
  • garlic 3 cloves
  • vegetable oil 30-50 ml
  • pepper to taste
  • salt to taste
  • greens to taste

Prepare ingredients for vegetable and eggplant stew. You will need medium sized eggplants. Peel the vegetables, rinse with water and dry. Cut the onion into large strips. Remove the seeds from the pepper and cut it into cubes. Cut the peeled carrots into slices. Scald the tomatoes with boiling water, remove the peel, and cut the pulp into slices.

Cut the eggplants into thin slices. Place the eggplant slices in salted water for 15 minutes to remove the bitterness. After draining the water, dry the circles and place them in a frying pan with vegetable oil, fry on both sides. Then remove and place on a dish lined with a napkin to absorb excess fat. When the circles have cooled, cut them into four parts.

Fry the onion in a frying pan with oil for 5-7 minutes, stirring occasionally.

Then add the carrot slices and fry the vegetables for another 5 minutes.

Add tomato slices and eggplant slices to the remaining vegetables. Stir and simmer the vegetables for another 10-15 minutes.

Add salt, ground pepper, herbs and chopped garlic to taste. Mix the spices with the vegetables and remove the pan from the heat, covering it with a lid.

Recipe 5: eggplant, pepper, tomato stew

This simple recipe for vegetable stew with zucchini, tomatoes, peppers and eggplants 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.

  • 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.

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! We serve vegetables hot or cold - it will be delicious in any form. Bon appetit!

Recipe 6: Green Tomato Vegetable Stew

In autumn, green tomatoes remain on the bushes, which are no longer destined to ripen under the sun's rays, as night frosts are approaching. Green tomatoes can be used in a variety of vegetable dishes or as an addition to a salad. I offer a recipe for a delicious vegetable stew with green tomatoes.

  • Red onion 1 pc.
  • Tomato 5 pcs.
  • Bell pepper 2 pcs.
  • Bay leaf 2 pcs.
  • Salt to taste
  • Sugar to taste
  • Sunflower oil 20 ml.
  • Garlic 3 cloves
  • Dill 2 sprigs

Pour sunflower oil into a frying pan and put on fire. Cut the onion into half rings, pour into a frying pan and sauté for 3-5.

Cut the green tomatoes into pieces and pour them into the frying pan with the onions.

We clean the red bell pepper, cut it and put it in a frying pan. Mix everything.

For taste, add bay leaf, salt and a little sugar. A pinch of sugar will soften the acidity of green tomatoes. Cook the stew for 20 minutes, covered.

Finely chop the garlic and add to the finished stew.

Vegetable stew from green tomatoes and bell peppers is ready, complement it with fresh herbs and serve, bon appetit.

Recipe 7: Hearty Potato and Tomato Stew

  • 3-4 pcs. medium sized potatoes
  • 200 gr. or a quarter of a small white cabbage
  • 300 gr. or 6-7 pieces of fresh tomatoes or tomato paste to taste
  • 50 gr. or 1 medium carrot
  • 250 gr. zucchini or any vegetables to taste
  • 1 large onion
  • 2-3 cloves of garlic (optional)
  • vegetable oil
  • salt, pepper, spices as desired

Chop the cabbage into long strips or cubes. Dice the potatoes.

Grate the carrots or cut into small pieces. Cut the onion into cubes or rings.

Finely chop the garlic.

Cut the zucchini into cubes.

Cut the tomatoes into large cubes (you can first remove the skin by pouring boiling water over the tomatoes).

Try to cut all the vegetables so that the cooking time is the same.

Place potatoes on the bottom of the pan, cabbage and carrots on top. Fill with drinking water so that the water lightly covers the potatoes. And simmer over low heat for 4-5 minutes.

Then add zucchini, tomatoes, salt, add water if necessary and simmer for another 3-4 minutes. While the stew is cooking, fry the onion in vegetable oil until golden brown.

Mix the stewed vegetables with fried onions, add water as needed and simmer until the vegetables are fully cooked.

Turn off the stove, add the garlic, cover the stew with a lid and let it brew for 5-7 minutes so that the vegetables are saturated with the aroma of garlic.

Vegetable stew with cabbage, tomatoes and potatoes is ready. Bon appetit!

Recipe 8: stew of tomatoes, peppers and onions (step-by-step photos)

The technology for preparing a stew of tomatoes with peppers and onions is quite simple, it consists of several processes: preparing vegetables, slicing, stewing. Therefore, even a novice cook can handle this dish perfectly. This stew can be included in the menu of people who watch their figure, as well as vegetarians, or it can be prepared during fasting.

  • eggplant fruits – 1-2 pcs.;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • zucchini fruits – 1 pc.;
  • salad pepper (meaty) – 1-2 pcs.;
  • ripe tomato fruits – 2-3 pcs.;
  • sunflower oil (refined);
  • finely ground salt;
  • seasonings for vegetables.

Peel the eggplant fruits, then cut them into medium-sized cubes and sprinkle with salt. After 10 minutes, pour boiling water over them and squeeze out the moisture.

We also peel the zucchini fruits (if the fruits are milky ripe, then this process can be skipped). Next, take out the middle with the seeds and cut the pulp into cubes.

We clean the salad pepper from the internal seeds and cut the pulp, like other vegetables.

Finely chop the peeled onion with a knife. Peel the carrots and cut them coarsely.

We also chop the tomatoes coarsely.

Place onions and carrots in a frying pan in hot oil and sauté until lightly browned.

Then add pepper and zucchini, continue to fry the vegetables for 3-5 minutes.

Then add the rest of the vegetables - eggplants, sliced ​​tomatoes, and simmer the dish over moderate heat until fully cooked.

Add salt and seasonings to taste.

Bon appetit!

Recipe 9: cabbage and tomato stew (step by step)

The stew has a fairly mild, neutral flavor of stewed vegetables, with the dominant flavor of cabbage. However, you can make this dish more piquant if you add bright spices (hops-suneli, Provençal or Italian herbs), as well as more fresh herbs to your taste (dill, parsley, cilantro, basil or green onions). Prepare a vegetable stew with zucchini, tomatoes and cabbage using this simple recipe and you will have a versatile side dish for all occasions!

  • 500 - 600 g white cabbage
  • 1 medium zucchini
  • 1 medium carrot
  • 1 medium onion
  • 400 g tomatoes
  • 3 – 4 cloves of garlic
  • 40 ml vegetable oil
  • salt pepper

To prepare cabbage and zucchini stew, wash the white cabbage and chop it into long, thin strips.

Peel the zucchini and cut into small cubes.

Place cabbage and zucchini in a cauldron, pour 3 tbsp. l. vegetable oil and put on low heat.

To prepare cabbage stew, it is advisable to use thick-walled dishes so that the vegetables slowly simmer in their own juice and do not burn. Instead of a cauldron, you can take a large saucepan, frying pan or stewpan with thick walls and a bottom.

Simmer the vegetable stew for 20 - 30 minutes until the vegetables are soft. If the vegetables have almost no liquid, you need to add a little boiling water to them during the stewing process so that they do not burn.

It should be borne in mind that young summer vegetables cook faster than winter vegetables that have been stored for a long time.

While the cabbage and zucchini are stewing, let's move on to other vegetables. Peel the onion and finely chop it. Peel the carrots and grate on a coarse grater.

In a small frying pan, heat 2 tbsp. l. vegetable oil and fry the onions and carrots over medium heat for 8 - 10 minutes until transparent.

Wash the tomatoes, cut shallowly crosswise in the area of ​​the stalk and completely pour boiling water over them. After 2 minutes, drain the boiling water and rinse the tomatoes with cold water. After this procedure, they can be easily peeled, starting from the stalk.