Assorted cubes of roasted seasonal vegetables, including eggplants with their pleasant sweet-and-sour taste - this is the proposed recipe for vegetable stews with eggplants, bell pepper and tomatoes. The amount of vegetables in this dish may vary according to personal preferences, but the potato should not be present here.

And one more important nuance: the pleasant taste of vegetables, permeated with a delicate aroma of garlic, is obtained if you add garlic to an already ready, but still hotter stew.

  Time: preparation - 30 minutes, preparation - 20 minutes.
Servings: 3-4.

How to cook vegetable stew with eggplants, tomatoes and peppers


Wash eggplant under running water, cut off sepals. Then cut the eggplant into slices.



Sliced ​​pieces pour salt. We leave them in a bowl with salt, so that the bitterness comes out from the eggplants, while we ourselves are doing the rest of the vegetables.



We clear onions, we cut it.



We clean the carrot, wash it, rub it on a large stream.



Sweet pepper washed, cleaned of seeds, cut into small squares.



Pass the chopped onion to transparency.



Then we put grated carrots on the bow, and we pass them together.



During this time, eggplants filled with salt managed to give juice, got rid of bitterness. Squeeze the eggplant by hands from moisture. In a separate pan generously pour vegetable oil, put the pan on the fire. Only when the pan with the oil warms up, we pour the eggplants squeezed from moisture into it, fry them.



Add chopped sweet pepper.



Pour into eggplants with pepper onions with carrots, mix.



Letting the tomatoes in a saucepan with boiling water, clean them from the skin.



Peeled and fairly finely chopped tomatoes add to the rest of the vegetables.



Add some chopped bitter pepper. Take one garlic clove, peel it and set aside. Garlic, finely chopped beforehand, add at the very end of cooking sauté.



All the vegetables are mixed, placed in the cauldron. In a stew, you can add ½ tablespoon of tomato paste and a pinch of ground black pepper. Salt can not add, because the eggplant is already salty. Stew saute in a cauldron with the lid closed for 20 minutes. While stewing, gently stir the stew several times. If necessary, add to the stew more tomatoes for juiciness dishes.


Eggplant Stew is a simple 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 billet at this time will give the 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 vegetable cutting is placed 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, tomato paste, tomato cubes and spices are mixed with spices, everything is brought to a boil, eggplants are added. 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 with 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!


  In the conditions of constant lack of time it is very important that the preparation of lunch or dinner does not take much time, so you need recipes, which can be cooked quickly and tasty. One of such practical dishes is vegetable stew with zucchini and eggplants - nourishing, tasty, vitamin! It takes only 30 minutes, including the preparation of all components. So do not be lazy and cook this dish!

Ingredients:

  • bulgarian red pepper;
  • tomatoes;
  • zucchini (you can use any variety);
  • yellow onion;
  • carrot;
  • eggplants;
  • salt and spices - for personal taste;
  • sunflower oil;
  • parsley - for decoration.

The cooking time is 60 minutes.
  Calorie - 35 kcal.


Now consider how to cook:

1. Thoroughly wash all vegetables. Peel the onions, cut off the tails of pepper, eggplant and zucchini.

- cut the eggplants into large cubes;


- cut zucchini and peppers of the same size into cubes;


- Onions are also cut large;

- grate carrot;


- tomatoes are chopped into slices.


3. Heat the deep frying pan, pour the sunflower oil into it and heat it too (quite heavily), reduce the fire to medium.

4. Pour out zucchini and eggplants in hot oil, fry them for about 5 minutes, do not forget to stir gently with a wooden spatula.



6. At this stage, you can salt and pepper the dish, add other spices if desired.

Eggplant Stew Ready! The remarkable thing about this dish is that it can be served both hot and cold, served both as a separate dish and as an addition to a side dish. It goes well with rice, potatoes, buckwheat, etc.


Enjoy your meal!

This recipe can be called vegetable stew with eggplants, and you can - a warm autumn salad. But no matter how you call it, the taste and vitamins are provided. The last warm days, leaving nature-autumn, you need to have time to get vitamins, enjoy the last sun, collect autumn flavors as a souvenir. Something in the blanks for the winter, and something in the vegetable stews, still bright in summer, but already in September restrained.

Vegetable stew with eggplants - a bright hodgepodge of delicious gifts of nature - that's what we cook today. Unlike classic vegetable stews, eggplants are not cut into slices here, they are fried completely, and then turned into a “carrier element” of the dish, which is served as a layered warm salad. And one more thing: the juice, natural sauce, only those that are formed from frying-stewing-steaming of the vegetables themselves in the oil. Nothing except.

Preparation time: 10 minutes.
  Cooking time: 20 minutes.
  Servings: 2 servings.

Ingredients for the recipe

  • eggplant 5 pcs.
  • sweet pepper 3 pods
  • hot pepper to taste
  • average carrot 2 pcs.
  • onion 1 pc.
  • medium sized tomato 3 pcs
  • garlic 3 cloves
  • vegetable oil
  • bay leaf 2 pcs
  • sea ​​salt
  • sugar
  • ground pepper

How to cook eggplant vegetable stew



More recipes

Vegetables with eggplants are such a tasty topic that it is impossible to keep from collecting recipes and making them during the summer and autumn. I collected a variety of stews, so that it was interesting to try and compare.

Eggplant and Mushroom Stew

Ingredients for the recipe:

  • 1 squash and aubergine (medium size),
  • 2 bulbs,
  • 1/4 part broccoli,
  • 2 tbsp. l soy sauce
  • 3 tomatoes,
  • 1 carrot,
  • 300 grams of mushrooms,
  • to taste spices, vegetable oil, greens.

Cooking method:

1. Prepare the vegetables for cutting. Peel carrots, onions and tomatoes, rinse the mushrooms and greens, and broccoli disassemble into small inflorescences. If the zucchini and eggplant are young, it is enough to wash them, and the skin should not be removed.

2. Finely chop the greens, cut the eggplant and zucchini into large pieces, the onion into half rings, the tomatoes and carrots into small cubes, and the mushrooms into thick plates.

3. Put the mushrooms in boiling water. Let them cook for 15 minutes, then remove with a slotted spoon and lightly dry.

4. Heat the butter in a deep frying pan, fry the onions to transparency, and then add all the other vegetables one by one: carrots, eggplant, zucchini, broccoli and mushrooms. Continue to fry, gently stirring.

5. Lastly add the tomatoes, soy sauce and other spices. 3 more minutes, hold on high heat, then screw it to a minimum and simmer the stew until all vegetables are cooked. Add greens to the dish before removing it from the fire.

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Ragout with eggplant and veal

Ingredients for the recipe:

  • 650 grams of eggplants,
  • 300 grams of young veal,
  • 1 medium onion,
  • 2 small carrots,
  • 2-3 cloves of garlic,
  • chili peppercorn
  • 1 Bulgarian pepper.

In addition, the recipe includes tomato paste, olive oil, salt and spices to taste.

How to cook:

1. Veal, pre-washed, cut into small pieces (about the size of a walnut). Eggplants cut into large cubes, carrots and onions - rings or half rings, free the chilli and sweet peppers from the seeds and finely chop, put garlic through a press.

2. Heat the oil in a frying pan, fry the onion in it to transparency and send the same pieces of meat, spices and garlic. Continue frying for another 6-7 minutes, then add the carrots to the meat, and then, after 3 minutes, the peppers.

3. Pour tomato paste into the pan, add water if necessary, and bring to a boil, put the eggplant into the pan. Simmer another 5 minutes. When serving, sprinkle the dish with cilantro.

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Eggplant and apple stew

Fans of contrasting tastes will like the recipe for stew, in which the spicy sweetness of eggplant is harmoniously combined with light apple sourness.

Ingredients for the recipe:

  • 1 kg of eggplants,
  • 600 grams of sweet and sour apples
  • chopped fresh thyme and parsley to taste
  • 1 kg of tomatoes
  • 3-4 cloves of garlic
  • olive oil, how much will it take
  • tomato paste 4 tbsp. l
  • pepper and salt to taste

How to cook

1. Cook the tomato sauce. To do this, peeled tomatoes, combine with pasta, herbs, garlic and vegetable oil and sprinkle all this mass with a blender.

2. Cut eggplants into thin slices and fry.

3. Apples free from the core and also cut into circles.

4. Grease the baking dish with butter, lay a layer of eggplant and pour it over the prepared sauce. Distribute a layer of apples from above, which also fill with sauce, etc. to the very top of the form. Pour the remaining sauce on top of all layers.

5. Bake the stew in the oven (at t 200-220) for 30-35 minutes. Baked stew is deliciously hot. When serving, sprinkle it with fresh herbs.

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Ragout with eggplants and chickpeas

An original addition to vegetable stew will be chickpeas, it will make the dish even more satisfying. If you do not like chickpeas, replace it with beans or regular peas.

Ingredients for the recipe:

  • 500 grams of eggplants,
  • 2 zucchini,
  • 1 Bulgarian pepper (red)
  • 1 onion,
  • 400 grams of pre-boiled chickpeas,
  • 2-3 cloves of garlic,
  • 500 ml of tomato sauce,
  • 250 ml of water
  • 1 sprig of cilantro and parsley,
  • 1/2 teaspoon of paprika and turmeric
  • to taste salt, vegetable oil, chili sauce.

How to cook:

1. Prepare the vegetables. Cut eggplants into small pieces, zucchini into slices, onion and pepper into cubes, chop the garlic with a press. Boil chickpeas.

2. Fry the eggplants until light golden brown, then cover the pan with the lid and simmer the vegetables until half cooked on low heat for 10-15 minutes.

3. Save onions and peppers separately, then add zucchini, garlic and spices (turmeric and paprika) to them. Simmer for 5-6 minutes.

4. Add to the vegetables eggplant, boiled chickpeas, tomato sauce, water. Bring the stew to a boil, add and stew over low heat until all the ingredients are ready.

5. Before serving, add chopped greens and chili sauce to the stew.

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Eggplant Ragout (harvesting for the winter)

It is logical not just to enjoy eggplant stew in the summer. It is logical to prepare it for the winter.

Ingredients for the recipe
  (for 10 half-liter cans):

  • 1 kg of eggplants,
  • 0.5 kg zucchini,
  • 250-300 g of bell pepper,
  • 0.5 kg of tomatoes
  • 0.5 kg of carrots,
  • 250 g onions,
  • 1 head of garlic,
  • 30 grams of sugar
  • 30 grams of salt
  • 250 ml of olive oil,
  • 50 ml of wine vinegar,
  • bunch of greens.

How to cook:

1. Prepare vegetable slicing for harvesting. Wash the vegetables and chop them: palen (eggplants and zucchini) in semicircles, tomatoes in quarters or slices, onions - in rings and half rings, and pepper and carrots with straws. Chop the greens and garlic.

2. Send all the vegetables to a large saucepan, add salt, pour in olive oil, add sugar. Mix gently.

3. Bring the vegetables in the oil to a boil, and then simmer, stirring occasionally, for half an hour over low heat.

4. Pour in vinegar, mix. Tomite another 10-15 minutes.

5. Turn off the heat and immediately lay the stew on sterilized jars. Spread boiling stew in sterilized jars. Sterilize the jars for 15 minutes in a saucepan with water (the outside water temperature should be close to the inside). Then put to cool, turning the top upside down and wrapped in a warm rug.

Cooking Tips

1. Before frying eggplants, you need to tinker a bit with them. Pour them with salt and set aside for 30 minutes. The juice released during this time is drained, and rinse and dry the eggplant pieces. This will not only relieve the vegetable from bitterness, but will also save vegetable oil with further frying.

2. Using tomatoes in cooking vegetable stew, be sure to remove the skin. To facilitate the process, make a cross-shaped incision on each tomato and pour boiling water over the vegetable. As a result, the skin can be removed without effort and without damaging the shape of the tomatoes.

3. Having decided to diversify the taste of ragout cauliflower or broccoli, do not forget, after you have sorted the cabbage into inflorescences, pour them with cold water with the addition of 1 tablespoon of vinegar. Thus, you will not only clean the inflorescences as much as possible, but also help them to maintain their natural color during further heat treatment.

4. Very important in the preparation of vegetable stews is the sequence of laying the vegetables. Always start with the hardest (carrots, onions), and finish the most tender (tomatoes, zucchini). Otherwise, there is a risk that hard vegetables in the stew will remain damp and soft ones turn into porridge.

Eggplant vegetable stew is a great option for a light dinner for the whole family. Stewed vegetables, including eggplants, are certainly useful, as their heat treatment provides easy assimilation of plant fibers and cellulose, which means that the stomach will not have to “strain” much in the evening hours. This selection includes recipes for vegetable stew with eggplants.

And you can cook delicious, or.

All recipes for eggplant vegetable stew

Vegetable stew with eggplants, tomatoes and onions

This dish is very easy to prepare and you will need a simple list of products for it. This vegetable stew can be a separate dish, and can be served with rice or even pasta and pasta. Our photo recipe will help to prepare such eggplant vegetable stew quickly and without problems.

And so, you will need:

  • 1 medium eggplant, it can be immediately cut into cubes;
  • 2 medium tomatoes, cut into cubes;
  • 1 onion, finely chopped;
  • 150 grams of tomato paste;
  • 1 tsp cumin;
  • salt, pepper and seasonings to your taste;
  • 1/2 cup water.

Cooking:

1. First, prepare the vegetables for cooking: cut eggplants into cubes, chop tomatoes and onions. set aside.

2. In a large frying pan or saucepan, mix tomato paste, water, salt, and spices and mix well. We put on fire.

3. Add vegetables and bring the whole mass to a boil. Reduce a little fire. Cover and simmer the stew for 20-25 minutes until the eggplants are ready.


4. Eggplant Stew Ready! Serve with rice or pasta. Enjoy your meal!


Vegetable stew with eggplants and zucchini

This dish is very simple, does not require special ingredients, the total cooking time will take about 1 hour. You will need:

  • 1 onion;
  • 2 medium eggplants;
  • 2 small zucchini zucchini;
  • 2 medium potatoes;
  • 4 cloves of garlic;
  • 1 can of tomato paste;
  • salt and pepper to your taste;
  • 1/4 cup water or broth.

Cooking:

1. All vegetables are washed and cut into cubes of the same size, only the garlic must be finely chopped.


2. Take a large saucepan, pour olive oil and heat it over medium heat. Add the finely chopped garlic, onions and cubes of eggplant and simmer for about 15 minutes, until the eggplant is soft.


3. Add tomato paste and mix everything well, simmer another 5 minutes.


4. Then add zucchini, potatoes, salt and pepper and pour over all the broth. Reduce the heat to the smallest, cover the pan and cook 40-45 minutes until all the vegetables are soft.


Serve this stew can be finely chopped parsley and sour cream. Eggplant vegetable stew with zucchini and potatoes is ready!


Vegetable stew with eggplants and lentils

To make this unusual and tasty stew, you will need (4-6 servings):

  • 1-2 tablespoons of olive oil
  • 1 onion;
  • 2 cloves of garlic;
  • 3 tomatoes;
  • ½ cup green lentils
  • 1 medium eggplant;
  • salt, pepper, red pepper (about ¼ tsp each)
  • 1 tablespoon dried mint
  • bulgur, couscous or rice (1/4 cup per person)

Cooking:

1. First of all, let's do lentils. In a separate small saucepan, boil lentils. To do this, take lentils, pour it with 1.5 glasses of water, bring to a boil and cook until all the water is absorbed (boil time, see the package, as lentils are different, and cooking can take from 15 to 40 minutes), until ready lentils.


2. While the lentils are cooked, put the pan or deep frying pan over medium heat, add the olive oil. Peel the onion, chop it and put it in the pan. Pass the onions for about 3-4 minutes, stir it so that it does not burn. Cut the garlic and also add it to the onions. Fry for 2 minutes so that the garlic does not burn. Then cut the tomatoes and add them to the pan and in the carcass all within 10 minutes.


3. Now wash my eggplant and chop it up like in the photo. Salt each slice on top, put on paper towels and let the eggplants lie down for about 20 minutes, so part of the water will leave, and with it the bitterness. After that, wipe the eggplant with a paper towel and cut into cubes.


4. Add eggplants to tomatoes and onions, salt, add spices and mix everything well.


5. As soon as the lentils are ready, add them to the pan and mix everything. Vegetable stew with zucchini and lentils ready! Serve as a separate dish, or serve with bulgur, rice or couscous.

Recipe for vegetable stew with eggplants and meat

Such an eggplant vegetable stew will be a great light dinner for the whole family. If you want to make a vegetarian version of the dish, simply remove the meat from the recipe.

Ingredients:

  • 0.5 kg of lean ground beef, can be replaced by chicken;
  • 3 medium sized eggplants;
  • 1 small squash;
  • 1 small onion;
  • 1.5 cups basmati rice;
  • 2 large tomatoes;
  • 1 tbsp. spoon of tomato paste;
  • some lemon juice;
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-4 tablespoons of olive oil


1. First, let's do some rice. Fill the pot with water and bring to a boil, as soon as the water boils, you can fill it with rice. Stir it and leave to boil. At this time, proceed to the preparation of the stew itself.


2. We take a frying pan, heat up and pour a little oil. Spread the mince on it, fry until all the minced meat turns brown. Then put the stuffing on a plate.

3. In the same pan, pour a little oil, and fry the finely chopped onion. Do not forget to check the readiness of rice! If the rice is ready, drain the water and allow it to cool.


4. While the onion is roasting, dice the eggplants and zucchini, simmer for about 10 minutes, then add the tomato paste and sliced ​​tomatoes, salt, pepper, turmeric, lemon juice and 1/4 cup water (if you think this is not enough, you can add more) . We also lay out the stuffing here and stew for 10-15 minutes until the vegetables are ready.


5. Serve this stew with rice! Vegetable Eggplant Stew Ready!



  The video recipe for vegetable stew with eggplants in cream with spices will be a bonus for you: