Do not get tired to admire what a delicious eggplant vegetable! I love his light bitterness, his wonderful taste, and, of course, I use it quite often in cooking, especially now, in the autumn, when there is an abundance of vegetables and fruits in stores and markets. One of the favorite dishes is vegetable stew with eggplants, amazingly tasty, fragrant, which contains many different vegetables, but eggplants contain the most.

In this recipe there are no strict proportions, if you wish, you can add something else, potatoes, for example, or zucchini. I will write which vegetables and about what amount I use myself when I cook eggplant vegetable stew.

Ingredients:(for 3-4 servings)

  • 500 g of 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

Cooking:

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

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


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


My tomatoes, cut in half, cut the attachment of the stem and rub on a coarse grater, holding the skin. The skin is then discarded.


The resulting tomato mass is poured into the cauldron, slightly mixed and continue to simmer. While we do not salt.


My young eggplants, cut off the ends on both sides and cut into cubes with a side of 1.5 cm or slightly more. We send in a cauldron to vegetables, we do not salt.


Eggplants are not bitter in the vegetable stew, so you do not need to clean the skin or pre-fill it with salt to eliminate the bitterness.

Close the cauldron or skillet with a lid and simmer the vegetables on low heat.


My Bulgarian pepper, remove the stem and internal partitions. Then chop the pepper into a short straw and add to the rest of the vegetables.


Again, close the lid and stew until vegetables are ready, it is about 30 minutes. Slices of eggplants should not be boiled softly, they should be soft, but still keep the 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.


Gently mix our eggplant vegetable stew, close the lid and let it brew for 10 minutes.


I hope this is a wonderful dish and you will like it and will firmly settle in your home menu.

Even easier to prepare, very simple and tasty snack! You can bake in the oven, and you can spend more time and cook and also baked in the oven. In general, there is something to choose from, it would, as they say, desire. 🙂

That's all for today. Good luck and good mood!

Always cook with pleasure!

Smile! 🙂


  1. chop: onions - half rings, garlic - slices, greens - coarsely chop, all other vegetables cut into large cubes (if the zucchini is old - clear of thick skin and cores with seeds);
  2. pour the bottom of the pan with oil (1.5 cm layer), heat, fry the onion and garlic over low heat until softening the onions. As soon as the onion starts to turn red - add salt and salt tomatoes and greens to it, fry for 3 minutes;
  3. add pepper. Increase the fire to medium and fry rapidly, stirring continuously for another 3-5 minutes. Then pour the zucchini and eggplant and continue fast frying on persistent fire with constant or frequent stirring. Done in 5 minutes. Try, add salt to taste, mix well;
  4. hot ratatouille is good abundantly sprinkled with fresh parsley. Chilled is just very good. Already to shiver ... :))

When vegetables are cooked and cooled, they will get jelly and a more delicate, smooth taste.

Cooking features and taste

Changes in the proportions of the dish are possible. You can take more zucchini or eggplant, or pepper. Add more onions and herbs. Do not overdo it with tomatoes, try not to be too sour.

If you do not eat fried, vegetables can be extinguished. All the same in the composition of vegetables, in the sequence of addition, it will be necessary to simmer under the lid and a little longer. remember, that vegetable stew   need to stir. If a tasty pieces   will stick to the walls of the pan or stew-pan - add some water.

A small fire increases the time of cooking vegetables and more actively destroys vitamins. Therefore, it is better to simmer and fry vegetables over medium heat or fast. But in time to mix.

Another cooking option for ratatouille can be seen.

If you only have eggplants, garlic and pepper, you can cook braised eggplants in French (recipe).

These tasty vegetables   You can stew with meat - chicken (recipe), lamb (recipe) or lamb ribs   (recipe), beef on the bone (recipe) and even pork.

Good appetite!


Very tasty vegetable stew)))

If you really love to eat, and you yourself love to cook something “delicious”, then your favorite vegetables will come to the rescue. Moreover, it is not just “fuel for the stomach”, but also a source of fiber, vitamins and a whole pile of nutritious beneficial substances. But remember that vegetable dishes will give energy only if they are not roasted to the state of chips, and stew or bake. Stew can rightly be called a tasty dietary dish. You can cook it with any kind of meat, or just as a vegetable dish. There can be so many recipes, so many vegetables themselves.

Eggplant vegetable stew - general principles and methods of cooking

In the first place are eggplants, peppers and tomatoes. Be sure to include carrots and onions in the stew. The remaining ingredients vary depending on the recipe, but almost always - it is roasting each of them separately. Then the components are mixed, stewed to full readiness, and dressed with spices. Today, the love for healthy recipes has pressed the roasting in favor of stewing or baking in thick and spicy saucebut the dishes still get tasty. And useful, which is important. So, our catalog of vegetable eggplant stew recipes is a real healthy food.

Vegetable Eggplant Stew - Food Preparation

Vegetable stew   - This is a dish that can be prepared from scrap materials. Any mixed vegetables stewed with spices, meat, mushrooms - we choose what the soul asks for more. An indispensable member is vegetable oil. When frying it does not change, the vegetables are simply added gradually. Fresh juicy vegetables - a guarantee of excellent taste of the whole dish. Since we have eggplant stew on the agenda, pay attention to their preparation. Get rid of bitterness: cut, salt, leave for 30-40 minutes. Then rinse in running water.

Eggplant Vegetable Stew - Best Recipes

Recipe 1: Squash with eggplants

This recipe for eggplant stew is dedicated to those who want to lose weight quickly. One serving of stew contains only 67 calories, so those who do not want to gain weight - pay special attention to it. It is prepared very simply and incredibly quickly.

Ingredients: eggplants (2 pieces), zucchini, bell pepper (2-3 pieces), carrots (2 pieces), tomatoes (2-3 pieces), olive oil, lemon juice, sugar, parsley, salt and pepper, a glass of vegetable broth.

Cooking method

Wash and clean the vegetables. Cut the onion into strips, eggplant half rings. We clean the pepper, cut into longitudinal strips. Grind carrots on a coarse grater, blanch tomatoes. Remove the skin from them and cut into small pieces. Zucchini, carrots and eggplants lightly fry with olive oil. After 5 minutes, add sweet peppers with tomatoes. All fill with vegetable broth, salt, sprinkle with pepper and sugar. Stew stew a little more on low heat, fill with juice of half a lemon, sprinkle with chopped greens. Done! Eat and lose weight!

Recipe 2: Vegetarian Stew with Eggplants and Beans

We take fresh vegetables, real Italian seasonings, canned beans. Tomatoes can be taken canned or fresh.

Ingredients: eggplant (1 pc), vegetable oil, onion, bell pepper, (1-2 pieces), garlic, tomatoes (800 g), seasonings (chili, oregano, cumin), zucchini (2 pieces), cheese (100 grams), 1 can of red canned beans, 2 glasses of water, tomato (1 Art. L.), salt, pepper.

Cooking method

Prepare stew-pan for stewing. In order to reduce the oil consumption, grease the eggplant slices on one side with vegetable oil, and stack them for frying by the other side. Then turn over, fry on the other side. Cut the fried pieces into smaller ones. Next, fry the onion with bell pepper, until soft onions. Add the garlic, mashed or skipped through the garlic pudding, and also put in a saucepan.

Next come the tomatoes - they are also brought to a boil along with the seasonings, salt, simmer for 15 minutes. Last fry the zucchini and add the beans, hold for a bit on the fire. Mix the resulting stew and bring the mass to a boil. Simmer under the lid for 45 minutes. Let the dish stand a little without fire - and you can try. Arrange in portions and sprinkle with cheese. You will realize that delicious dietary meals   there is!

Recipe 3: Beef Ratatouille

Ratatouille - very tasty dish, with a juicy (mushroom) texture. Cold stews are also delicious, as well as hot. Young juicy beef without stones and films is cut into small pieces and as if dissolved among vegetables. The taste of the stew becomes more intense, but not heavy. Simple summer meal. Nourishing, gentle and smooth.

Ingredients: eggplants (2 pieces), zucchini (1 piece), onions (2 heads), tomatoes (2 pieces), pepper (3 pieces), garlic (2-3 pieces), salt, vegetable oil, beef (300 grams).

Cooking method

Beef cut into pieces into strips and simmer in butter with the addition of water for 30 minutes. Cut the ingredients - onion, garlic, herbs. The rest of the vegetables cut into cubes. Fry start in butter in the following order: onion with garlic, even add tomatoes and greens, then pepper. Fry on high heat. After five minutes, salt and mix. Mix with beef and simmer another 15 minutes. Sprinkle with fresh parsley before serving.

Recipe 4: Eggplant Vegetable Stew with Mushrooms

Mushrooms vegetable dish spoil almost impossible. Champignons are perfect for stews, they are quickly cooked and add a pleasant aftertaste to the whole dish.

Ingredients: zucchini, carrots, peppers, onions, eggplant (all 2 pcs each), mushrooms (300 grams), green beans   (200 gr), canned green pea   (1 jar), vegetable oil, salt, pepper.

Cooking method

Prepare the products. We clean and wash the vegetables, finely chop them into cubes .. Remove the seeds and the stem from the pepper. Peas strain off. Mushrooms cut plates. Fry the vegetables one by one: carrots, then add onions, after 5 minutes - mushrooms. Earim 7-8 minutes. Add zucchini and pepper, a little later beans. Pour in a glass of water, salt and simmer another 5 minutes. Peas are added at the very end along with chopped greens.

Oddly enough, vitamins are destroyed more by a small fire. Therefore, it is better to extinguish them on high or medium heat, stirring in time so as not to burn.

To stew did not work too fat and oily, you can shift the vegetables in a saucepan without oil, and add a little water.

Eggplant Stew Is Easy 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 capable hands. It is possible to cook eggplant stew very quickly in a slow cooker, but using traditional dishes it will take no more than 30-40 minutes to cook.

Ragu 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 meat and vegetable ingredients on an open fire, first.

Prepare a dish of vegetables with the addition of meat, fish, seafood, mushrooms, greens.

Common to all stew recipes - culinary processing. All components are combined together and for a long time they are extinguished in a common container, filling up with sauces and seasonings, which increase the thickness and nutritional value.

Stew can only be made from products of the same type or it can mix seemingly completely different components. English writer Jerome Klapka Jerome beat in his lyrical and humorous piece "Three in a boat, not counting the dogs"   Cooking Irish Stew. The heroes have long argued whether to add a water rat to the pan, because there are already scraps from pies, broken eggs, vegetables, meat and other leftovers from breakfast, lunch and dinner.

The British and the Irish add vegetables and meat to the dish at the same time, the French are conservative on this issue - they follow the method of separate feeding, the Germans combine legumes with meat. But the Slavs prefer to make "ensemble" of meat and potatoes.

Vegetable stew with eggplants and zucchini

Ingredients:

  • juicy big carrots;
  • young, medium-sized squash;
  • dense eggplant, not small;
  • more tomatoes;
  • bell pepper;
  • a mixture of peppers;
  • salt;
  • vegetable oil;
  • garlic cloves;
  • half a glass of water.

Cooking

"Blue" cut into cubes, sprinkle with salt and put to stand for 20 minutes - at this time engaged in other vegetables. Eggplant harvesting   at this time will give juice, after which it is washed - only after that the vegetable is ready for placement in the dish. The skins are peeled off as desired, it is desirable to remove the seeds from the “mature” zucchini.

Cutting zucchini and carrots into cubes is optimal for this dish, peppers - ribbons with the middle removed, chop onions.

Each tomato is diagonally crossed crosswise in the area of ​​the stalk and the fruit is placed in boiling water, so that the skin can be easily removed. The pulp of tomatoes is also diced.

A deep frying pan is heated, poured into it a little vegetable oil, and placed vegetable cutting   in the following order:



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

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

The only caveat - water should be poured smaller. At the last stage, everything is stewed in a closed state, and the water evaporates very slowly, so it makes sense to cook vegetables in "Own juice".

Tomato and Eggplant Stew

Eat stew, in which the main ingredients of eggplant and tomatoes - is impossible.

This dish is usually combined with the main one, and it plays the role of a sauce, giving the “boring” stew a new taste.

Ingredients:

  • eggplants;
  • fleshy tomatoes, not very juicy;
  • bulb;
  • tomato paste - half a glass;
  • caraway;
  • seasonings;
  • water is half a glass.

Cooking

Cutting the most common: "blue" diced, shred onions smaller, with tomatoes, first remove the skin, blanching them in boiling water, and then cut into cubes.

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

As you can see, the eggplant-tomato mixture is easy to prepare.

Stew of potatoes and eggplants

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

Ingredients:



  • potatoes;
  • eggplants;
  • onions and carrots;
  • seasonings;
  • water - by volume about 2 glasses.

For frying, it is necessary to have sunflower oil on hand, and - if the soul asks - you can add sweet pepper to the dish. Carrots are rubbed, onions are chopped in the usual way, but eggplants should not be crushed - they are cut into slices.

Be sure to take time to remove the bitterness - cover the cut vegetables with salt for 20 minutes and then rinse cold water. Then the vegetable slices are dried with a paper towel and fried on 2 sides in vegetable oil until a golden crust appears on them.

The pan is freed from the contents, pasted carrots and onions. All the vegetables are laid out separately, and the pan is oiled again, heated, and already begin to collect vegetable stew with eggplant layers.

In a deep frying pan with a thick layer of spread potatoes, cut into large "rustic" slices. It is a layer of fried eggplant, and already on top of carrots with onions. Pour the entire contents of the container with boiling water, add spices, close the lid, and bring to full readiness. In order for the potatoes to be fully drained, it is necessary to leave the pan or cauldron on the stove for 20 minutes.

Eggplant Meat Stew

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 - then you can make a whole flavorful dish in 30 minutes.

Ingredients:

  • turkey fillet;
  • eggplants;
  • tomatoes;
  • seasonings;
  • cooking oil for frying;
  • pre-cooked broth from poultry, although you can do with boiling water.

The meat is washed, allowed to drain off of excess water on a paper towel, and set to fry in a griddle, after closing it. No spices should be added, otherwise the juice will flow out, and it is still early. While the meat is fried, the vegetables are cut into cubes - it is desirable to clean them.



If you want to remove the bitterness, then they are poured with salt before they set to roast meat, as the bird reaches quickly. When the meat is half cooked, eggplants are poured to it, and covered with a lid - let the ingredients stew over low heat. 5 minutes before full readiness, mashed tomatoes and spices are added to the container; they are mixed together and they wait until the meat is completely soft. This dish does not need a side dish. Vegetable stew can play the role of a sauce, a side dish and be a separate dish - it all depends on the ingredients involved in it.

Hearty, tasty, cooked very easily.

Enjoy your meal!

With eggplants, you can use a variety of vegetables — carrots, potatoes, onions, tomatoes, cauliflower, zucchini, white cabbage, green leafy vegetables   and many others Such a dish can serve not only as a side dish to any meat dishes, but also served as an independent treat.

Vegetable Eggplant Stew Recipe

Ingredients:

  • eggplants - 1 pc .;
  • onion - 1 pc .;
  • potatoes - 3 pcs .;
  • carrots - 2 pcs .;
  • white cabbage - 300 g;
  • tomatoes - 100 g;
  • vegetable oil;
  • spice.

Cooking

So, we clean the vegetables, cut them into equal cubes, chop the cabbage, fry everything in vegetable oil separately and spread it out in layers of refractory dishes - first cabbage, then potatoes, eggplants. Now we ferment the onions and carrots separately, add the grated tomatoes, simmer and pour the lined vegetables with this mixture. We bring the stew to readiness on the stove or in a preheated oven.

Vegetable stew with eggplants and cheese

Ingredients:

  • melted butter;
  • serum - 2 tbsp .;
  • cheese - 100 g;
  • potatoes - 4 pcs .;
  • eggplants - 2 pcs .;
  • coriander, turmeric, salt.

Cooking

We melt the butter, fry it in turn, until golden brown, chopped potatoes and eggplants, cut into cubes. Then we shift it to the iron pot, sprinkle with grated cheese, put the coriander, turmeric, pour in the whey, add salt, bring the broth to a boil, stir and simmer for 20 minutes over low heat. Serve ready-made vegetable stew with eggplants hot, sprinkled with fresh herbs.

Vegetable stew with potatoes, zucchini and eggplants

Ingredients:

  • zucchini - 2 pcs .;
  • eggplants - 2 pcs .;
  • bulgarian pepper - 2 pcs .;
  • carrots - 2 pcs .;
  • tomatoes - 2 pcs .;
  • onion - 1 pc .;
  • olive oil - 2 tbsp. spoons;
  • vegetable broth - 100 ml;
  • sugar - 1 tsp;
  • lemon juice - 2 tsp;
  • spices, herbs - on request.

Cooking

Consider another option, how to cook vegetable stew with eggplant. We take eggplants, cut into cubes and pour salted water for 10-15 minutes. Clean the carrots, grate them. All other vegetables cut into small cubes. Pre-peel the tomato by scalding it with boiling water. Then we put the eggplants, carrots, onions and zucchini in a deep frying pan, pour a little olive oil   and lightly fry for 5 minutes.

Then add sweet peppers, tomatoes, pour water, season with salt, sugar and pepper. Stew vegetables on low heat until cooked under the lid.

Vegetable Stew with Eggplants and Peppers

Ingredients:

  • eggplants - 2 pcs .;
  • potatoes - 5 pcs .;
  • tomatoes - 2 pcs .;
  • bulgarian pepper - 1 pc .;
  • onion - 1 pc .;
  • spices - to taste;
  • carrots - 1 pc .;
  • dill, cilantro, parsley - as desired.

Cooking

To prepare delicious vegetable stew with eggplants, wash and clean the vegetables. Chop the onion in small cubes, grate the carrot, chop up the eggplants and potatoes. With tomatoes, gently peel the skin, pour boiling water over them, and grind the flesh. Now we take the cauldron, pour the vegetable butter and fry the onion first to a state of transparency, and then lay out the carrots. Next, add the Bulgarian pepper, potatoes, eggplants and tomatoes.

We wait until the tomatoes give juice, salt the dish, pepper, season with spices, add a glass of water and simmer for 20-25 minutes under the lid. Cooking time may vary slightly. It depends on the variety of vegetables, so monitor your readiness on your own. When the stew is put out, add greens to it, keep for another 5 minutes and let it brew for 15-20 minutes.