Summer is in full swing and beautiful vegetables are already ripening in our beds. We are all waiting for this moment when we pick them and cook our favorite dish. Yes, today we will talk about stew. It can be called dietary and is well suited for baby food. After all, there are only fresh vegetables, which you simply stew using a certain technology.

Today you can buy everything you need all year round, but in summer and autumn it all costs several times cheaper. Therefore, such a dish can be prepared at least every day without harm to your figure. Stew goes well in hot weather, as does. This is the only thing you can sip on all day long without feeling full, and the vegetable brew perfectly satisfies hunger.

The dish is loved all over the world, but it is called differently everywhere. And what difference does it make if the meaning is the same? But there are really so many recipes for its preparation that sometimes you don’t know which one to cook with. It turns out it's simple! Whatever set of products you have, that’s what you need to make it from. You don’t have to run to the store and buy something more. Believe me, with a small amount of ingredients you can stew a very tasty dish.

Today I offer you some delicious and proven recipes. Perhaps you will write some of them down in your cookbook so as not to lose them. Or maybe you will recommend something to your friends. Anyway, let's get started!

This recipe can most likely be called a classic one. After all, it includes a standard set of products from which it is usually prepared. This dish turns out simply incredibly tasty.

During the cooking process, all the pieces retain their shape, which only makes its appearance on the plate more aesthetically pleasing. Therefore, you can safely serve stew on any occasion as a side dish, because it is so colorful and goes well with any meat.

Ingredients:

• Eggplant – 3 pcs.;
• Potatoes – 4 pcs.;
• Zucchini – 1 pc.;
• Bell pepper – 3 pcs.;
• Tomato – 3 pcs.;
• Onions – 2 pcs.;
• Garlic – 3 cloves;
• Salt - to taste;

Preparation:

1. First we need to prepare all the vegetables. They need to be thoroughly washed and dried. Peel some and remove seeds.

It is advisable to take eggplants and zucchini young, then they will contain very soft seeds and a very small amount. And you won’t have to peel the peel.

2. Cut off the stem of the blue ones and cut them into large cubes. Place in a deep container and cover with salt. This will release bitter juice. Therefore, we leave them alone for 15–20 minutes.

3. Let's start with potatoes. It also needs to be crushed coarsely, like the blue ones. We prepare it separately. To do this, place it in boiling salted water and cook for 5 – 7 minutes until half cooked.

4. Since we are preparing a stew, the vegetables do not need to be chopped too much. Therefore, we chop the onion into half rings. Fry in vegetable oil until golden brown.

Immediately take a large frying pan with high sides, since everything will be stewed in it. Or use a thick-walled pan, such as a pressure cooker.

5. It is better to take bell peppers in different colors to make the dish look more colorful. We also cut it into large squares. Add it to the onion and fry until soft for about 5 minutes.

6. Drain the liquid from the eggplants and rinse them under running water. Then we dry it with a paper towel and send it there to stew. Don't forget to mix everything well. We are preparing about the same amount. And then cover with a lid for the same amount of time.

7. If the zucchini is young, we will not peel it. Just chop it into a quarter of a semicircle. Fry in a separate frying pan in vegetable oil. And be sure to salt them a little during this process.

8. The tomato must be peeled. Make it easier this way. Make a cross-shaped cut on top. Pour boiling water over them for a couple of minutes and then immediately transfer to cold water. Now you can easily separate it from the pulp.

You need to do this so that you don’t come across anything tough while eating the stew. And it will be completely ugly if your guests start throwing away all the scraps from their plates.

Now cut them into small slices and add them together with the zucchini to the frying pan with the vegetables. Let's not forget about salt and pepper. All this is individual, so there can be no proportions. Mix well.

9. Drain the water from the potatoes and add to the pan. Squeeze the garlic through a press and knead again. Cover with a lid and simmer for another five minutes.

The finished stew can be sprinkled on top with the herbs you like best. You can serve immediately.

How to bake eggplants with potatoes and zucchini? (recipe in the oven)

Everything here is also quite simple. But in the oven the food turns out to be the healthiest. Since some vegetables do not cook at the same time, the process here will be slightly different. After all, if you stew all the vegetables for a very long time, then some of them will become just porridge. But to prevent this from happening, we’ll use one little trick.

Ingredients:

• Eggplant – 2 pcs.;
• Potatoes – 4 pcs.;
• Zucchini – 2 pcs.;
• Carrots – 2 pcs.;
• Bell pepper – 3 pcs.;
• Onions – 2 pcs.;
• Garlic – 3 cloves;
• Tomato – 4 pcs.;
• Salt, pepper - to taste;
• Vegetable or olive oil – 100 ml;
• White wine – 100 ml;
• Parsley, dill - for decoration.

Preparation:

1. What's the first thing we do? Of course, we prepare all the necessary products. To do this, we wash them and remove the peel, seeds and stalks.

2. As I already said, everyone’s cooking time is different, so we will bring everything to half-cookedness. To do this, cut the potatoes into slices about 1 cm thick. Place them in a heated frying pan with vegetable oil. Cook for 10 minutes, stirring occasionally to avoid burning. Then transfer the baking dish or onto a baking sheet.

3. It is not at all necessary to peel zucchini if ​​they are young. We also chop them into round pieces and fry until golden brown. We send it there too.

4. In general, the essence is clear that all vegetables need to be cut into arbitrary shapes and fried separately. Then we put everything into the mold. Let's not forget about salt and pepper. Fill everything with wine and the remaining oil. Cover the top of the vegetables with parchment or foil to prevent them from burning.

If you are afraid to use alcohol when cooking, then simply replace it with water. I don't think you'll ruin everything by doing this.

5. Place in the oven, preheated to 180°, for 30 minutes. Then we take it out and check for readiness. Perhaps you want your vegetables to look like they've been grilled. If you have such a function, then turn on the grill for another 10 minutes. Or increase the temperature to 200 degrees and bake for another 15 minutes.

Just do this without covering the dish.

During this time, everything will be cooked and will be very tasty. And you can decorate the top with your favorite greenery.

Stewed eggplants with vegetables - a quick and tasty recipe:

Sometimes you don’t always have time to spend a lot of time pottering around in the kitchen. In the evening, when you come home from work, you want to get everything done quickly and go relax. Therefore, I offer you exactly this method for such a case. Everything can take about 30 – 40 minutes.

Ingredients:

• Eggplant – 2 pcs.;
• Zucchini – 1 pc.;
• Potatoes – 3 pcs.;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Bell pepper – 2 pcs.;
• White cabbage - 1/4 fork;
• Garlic – 2 cloves;
• Salt - to taste;
• Ground black pepper - to taste.

Preparation:

1. Peel the onion and chop it together with the garlic into small cubes. Fry it in vegetable oil immediately in the container in which we will cook the entire dish.

It is better to use a large frying pan with high sides or a thick-walled pan, such as a cauldron or pressure cooker, for stews.

2. Let's immediately tackle the carrots. We clean it and either grate it on a coarse grater or cut it into strips. We send it there too.

Important! During the entire cooking process, do not forget to stir the dish.

3. Wash the bell pepper and remove the seeds. To do this, cut it in half and remove the stem. Then we chop it into cubes as well. Place it in the same container.

4. Tomatoes can be peeled by blanching. To do this, pour boiling water over it for a couple of minutes and it will begin to come off well on its own. We cut it into arbitrary slices. Stew together with the rest of the vegetables.

5. Let's do the cabbage. Shred it into very thin strips. This way it will cook much faster. Let's throw it there. At this point, add a glass of water and cover with a lid.

6. Peel the potatoes and cut them smaller so that they cook faster. We send it to everything else.

7. We will not soak the eggplants. Since now the varieties are hybrid, therefore they are not bitter. But even if you get the wrong ones, you won’t feel any slight bitterness. Chop it into cubes and immediately add it to the rest and continue to simmer.

8. Young zucchini does not need to be peeled, but remove the peel and seeds from the old one. It will take a lot of time. We cut it, like everything else, into cubes. Place in a saucepan. Salt and pepper to taste and simmer for another 10 minutes and turn off.

Vegetable stew with meat and eggplant:

I bring to your attention another way to prepare this delicious dish. Here the author uses chicken breast, but it is not so important what meat product is in the dish. The main thing is that any man will eat this, because not all of them just eat stewed vegetables. They still need meat! Therefore, the yummy food will not only be healthy, but also very satisfying.

You are convinced that you can make a stew out of anything. It is not necessary to use the entire set of products indicated in the recipe. It is enough to have only a part of them and oh-pas, you already have a completely different dish!

In general, you can make a lot of delicious things with eggplants, just like with zucchini. They are all quite simple, quite famous and beautiful enough to be used for a holiday table. And I hope you liked today's selection. Therefore, I say goodbye to you, see you soon!

After undergoing heat treatment, the vegetables in the finished dish retain a significant amount of useful minerals, vitamins and fiber. Housewives always use zucchini and “little blue” zucchini for cooking, and for good reason. They are low in calories, but satisfy hunger well and promote proper digestion. The most delicious snack is made from fresh seasonal vegetables, but in winter you can use frozen fruits for preparation.

5 cooking rules

“Stimulating appetite” - this is how the name of the dish is translated from French. To make a truly tempting dish, rather than a shapeless mushy mass, pay attention to five tips on how to prepare vegetable stew with eggplant and zucchini.

Choice. It is better to use young vegetables - they cook faster and have a more delicate taste. In the summer, instead of tomato sauce, it is better to give preference to fresh tomatoes, having first removed the skin from them.

Preparation. Solanine is dangerous and gives the blue vegetable a bitter taste. To get rid of it, just salt the sliced ​​eggplants, and after half an hour, rinse and dry the pieces. It is recommended to remove the skin from old fruits; you can leave it on young vegetables to maintain the shape of the cubes.

Slicing. The vegetables in the dish should have the same shape, but the size of the hard components - carrots or potatoes - may be smaller than the tender zucchini or cabbage. Large pieces retain their shape better and look more appetizing on a plate.

Preparation. All vegetables have a different texture, so they will take different times to cook. Before stewing, adding vegetables requires consistency: hard types are placed on the bottom of the dish, and soft-textured vegetables are placed on top.

Oven. You can make a healthy and dietary side dish if you skip pre-frying and bake the vegetables in the oven, greasing the pan with a small amount of oil. To prevent vegetables from burning on top, cover them with food foil while baking.

Any of the recipes for vegetable stew with eggplants and zucchini can be made in the oven, using a common form or separate pots. Spicy sauces, cheese and butter will complement the vegetable ensemble with unique flavors.

Vegetable stew with eggplants and zucchini: 7 recipes

You are allowed to experiment with the proportions of ingredients for the stew. You can make your favorite vegetable the main one, and add the rest in smaller quantities, or use all the ingredients in equal proportions - as desired. The recipes below describe step by step the stages of preparing vegetable stew with eggplant, zucchini, other vegetables and meat.

Traditional

Peculiarities. It will be delicious if you make a vegetable stew with eggplants, zucchini and peppers. It is recommended to cook in a pan with thick walls or a special cauldron. Before serving, the dish can be sprinkled with lemon juice and sprinkled with herbs.

Required:

• blue vegetable - 1 kg;
• sweet pepper - 1 kg;
• potatoes - 0.8 kg;
• zucchini - 0.5 kg;
• carrots - 0.4 kg;
• onions - 0.4 kg;
• ripe tomatoes - 1 kg;
• vegetable broth - 0.3 l;
• fresh herbs - one bunch;
• refined oil, sugar, pepper, salt - to taste.

Preparation

Cut the eggplants with zucchini and potatoes into cubes of the same size - approximately 1 cm.

Salt the blue ones. After half an hour, rinse and dry with a paper towel.

Chop the onions.

Cut the pepper into strips.

Remove the skins from the tomatoes, first dousing them with boiling water, then with cold water and cut into cubes.

Grate the carrots on a coarse grater.

Heat oil in a saucepan.

Add carrots, onions, melons and vegetables to it and fry for ten minutes.

Lightly fry the potatoes and combine with vegetables.

Add spices and pour in broth.

Simmer over medium heat for about 20-30 minutes, stirring regularly.

The dish is ready to eat.

Vegetable stew with eggplants, zucchini and potatoes is perfectly complemented by mushrooms. If you add a small amount of butter and garlic during the stewing process, this will make the taste of the dish more delicate.

With beans

Peculiarities. The recipe calls for canned beans, but you can use dried beans after boiling them first. To preserve their shape, all vegetable components are fried separately before stewing. Grated cheese will add a special taste to the dish before serving, but even without it the stew will turn out delicious.

Required:

• blue ones - 0.5 kg;
• zucchini - 0.5 kg;
• bell pepper - 0.5 kg;
• tomatoes - 1 kg;
• canned beans - 0.5 kg;
• garlic - a couple of cloves;
• purified water - 200 ml;
• hard cheese - 150 g;
• oil - as much as needed for frying;
• herbs and spices - to taste.

Preparation

Cut all vegetables into the same square shape.

Crush the garlic with a press.

Finely chop the greens with a knife.

Fry each vegetable separately in a frying pan for five to seven minutes. Tomatoes and peppers can be sautéed together.

Place the fried pieces of vegetables in a casserole, add beans.

Pour in water and simmer over low heat for about half an hour.

Add all seasonings and herbs, mix thoroughly.

After five minutes, remove from heat.

This vegetable stew with eggplants and zucchini can be prepared in a slow cooker by selecting the “Frying” or “Stewing” program for frying vegetables. To ensure that the vegetables finally become friends, at the end of cooking, leave the stew in the “Warming” mode for 15 minutes.

With apples

Peculiarities. Apples add an interesting flavor to the stew. If desired, the vegetable version of the dish can be diluted with juicy pork. All ingredients are laid out on a baking sheet in layers and cooked in the oven, maintaining the correct appetizing shape of the vegetable slices.

Required:

• young eggplants -1 kg;
• red tomatoes - 1 kg;
• long thin zucchini - 0.5 kg;
• apples - 0.5 kg;
• garlic - one small head;
• tomato paste - 100 ml;
• seasonings - to taste;
• fresh herbs - one bunch;
• oil for frying - 100-150 ml.

Preparation

Cut all vegetables and apples into thin slices.

Remove the bitterness from the eggplants with salt.

Pass the garlic cloves through a press, combine with finely chopped herbs, tomato paste and a spoonful of butter - the sauce is ready.

Lightly fry the zucchini and blueberries in a frying pan.

Place the vegetables in layers in the pan, brushing each layer with sauce.

Place the vegetables in a preheated oven at 200°C for 30-40 minutes.

Serve hot.

With cabbage

Peculiarities. Vegetable stew with eggplants, zucchini and cabbage will be very satisfying. You can use any type of cabbage for cooking, but cauliflower cooks faster and has a more delicate taste. Sour cream will add a creamy tint, and sorrel will add a pleasant sourness.

Required:

• blue ones - a couple of pieces;
• young zucchini - one or two fruits;
• cauliflower - one medium head;
• potatoes - ten medium-sized root vegetables;
• spinach or sorrel - one bunch;
• fresh parsley - one bunch;
• sour cream - 250 ml;
• olive oil - 50 ml;
• flour - 50 g;
• salt and seasonings - to taste.

Preparation

Cut potatoes, zucchini and eggplants into cubes of the same size.

Fry separately over high heat until golden brown.

Disassemble the cabbage and boil the inflorescences in salted water.

Place all the vegetables in a cauldron, add chopped sorrel.

Combine flour with sour cream, dilute with the broth in which the cabbage was cooked.

Pour the sauce over the vegetables until they are completely covered.

Simmer for 30-40 minutes over low heat.

Before serving, sprinkle the sour cream stew with chopped herbs.

With rice

Peculiarities. Rice makes the stew more filling without overpowering the flavor of the vegetables. An excellent option for a main dish or a side dish. Can be served warm or cold.

Required:

• zucchini - 0.5 kg;
• eggplants - 0.5 kg;
• tomatoes - 1 kg;
• onions - 0.3 kg;
• juicy carrots - 0.3 kg;
• bell pepper - 0.3 kg;
• steamed rice - 200 g;
• vegetable oil - 100 ml;
• garlic - three cloves;
• parsley - one bunch;
• cumin - half a teaspoon;
• salt and ground pepper mixture - to taste.

Preparation

Dice the onion and melon vegetables.

Cut carrots and peppers into strips, garlic into thin slices.

Peel the tomatoes and grind.

Fry the onion until light golden brown.

Add carrots to the onion and fry for three to four minutes.

Add pepper and garlic.

After five minutes, add the zucchini and eggplant to the frying pan and sauté for five to seven minutes under a closed lid.

Pour in tomato juice and half a glass of water, simmer for about ten minutes.

Place the rice, boiled until half cooked, into the frying pan.

Add salt, seasonings and chopped parsley.

Simmer over low heat for about 15 minutes.

Serve to the table.

French

Peculiarities. Despite the simplicity of preparation, this vegetable ratatouille looks so bright and appetizing that it will even decorate a holiday table. Instead of Parmesan, you can use other hard cheeses.

Required:

• zucchini, zucchini and tomatoes - 1 kg each;
• olive oil - 50-100 ml;
• Parmesan cheese - 100 g;
• fresh basil - 50 g;
• garlic - one clove;
• tomato sauce - 400ml;
• salt and pepper - to taste.

Preparation

Cut melons and tomatoes into thin discs - no more than 0.5 cm thick.

Grease the pan with oil and place the vegetables, alternating, in a spiral.

Sprinkle with spices and pour over oil.

Place in a preheated oven at 200°C for half an hour, covering the top with foil.

After the specified time, remove the foil, pour in the sauce and bake for another quarter of an hour.

Sprinkle the vegetables with grated Parmesan and finely chopped basil and return to the oven for ten minutes.

Serve immediately.

With meat

Peculiarities. You can use any meat to prepare the dish. Lean chicken or beef will allow you to eat the stew chilled. You can add sour cream to the tomato sauce during the stewing process if desired.

Required:

• meat - 0.5 kg;
• young zucchini and eggplant - 0.5 kg each;
• ripe tomatoes - 0.5 kg;
• potatoes - 0.8 kg;
• onion - 0.3 kg;
• carrots - 0.3 kg;
• garlic - a couple of cloves;
• refined oil - 50 ml;
• tomato sauce - 100 ml;
• herbs and spices - to taste.

Preparation

Cut vegetables and meat into pieces of the same shape and size.

Fry all ingredients separately in vegetable oil.

Combine vegetables in containers for further cooking.

Add tomato sauce, half a glass of water, spices, finely chopped herbs and garlic.

Mix thoroughly and simmer over low heat for about 40 minutes.

Instead of meat, some housewives add minced meat to the stew. It should also be fried with onions before stewing. To cook a dish in pots in the oven, you only need to fry the meat, and lay the vegetables in layers raw.

Almost any version of vegetable stew with eggplants and zucchini can be made as healthy and dietary as possible - cooked without frying, using a baking sleeve. Just chop all the ingredients, combine with spices and let marinate for half an hour. Then pour the mixture into the sleeve, add broth or water and place in a preheated oven at 180°C for an hour and a half. This cooking option significantly saves time, and the result is excellent.

Vegetable stew is an extremely healthy and dietary dish that can be prepared from any set of various vegetables, but it is especially tasty when it includes strong, meaty vegetables, such as zucchini and eggplant. Although these vegetables require quite a long preparation, especially if baked in the oven, such a dish requires almost no care and attention, and turns out simply ideal from the point of view of proper nutrition. If you try to cook it for your family more often and use it instead of a side dish or vegetable salad, you can easily lose a few extra pounds and even significantly improve your health.

Today I want to offer you a simple recipe for vegetable stew with eggplants and zucchini, which is cooked in the oven and is simply a champion in terms of fiber, minerals and other useful substances. This dish is not fried, although it contains olive oil, which is a source of essential fatty acids. Regular consumption of such an excellent combination of substances necessary for our body helps to gently cleanse the intestines, strengthen the heart and blood vessels, as well as the natural restoration of the nervous system after stress and stress. In addition, food rich in vegetables helps to develop a strong immune system so as not to get sick during the approaching cold weather and viral epidemics.

Vegetable stew with eggplants is surprisingly simple to prepare, since you just need to carefully chop all the vegetables and put them in the oven for a while. But it can pleasantly please lovers of a healthy lifestyle, because this food is not at all boring and bland, like most dietary dishes. This vegetable stew has a very bright, varied taste, a spicy aroma and looks incredibly appetizing on a plate. Most likely, both adults and younger family members will like it and will give you a lot of pleasure along with undoubted benefits!

Useful information How to cook vegetable stew with eggplants and zucchini - a recipe for dietary vegetable stew in the oven with step-by-step photos

INGREDIENTS:

• 1 medium eggplant
• 1 medium zucchini
• 1 large carrot
• 1 large bell pepper
• 2 medium tomatoes
• 1 medium onion
• 3 – 4 teeth. garlic
• 40 ml olive oil
• salt, Mediterranean herbs

COOKING METHOD:

1. To prepare vegetable stew in the oven, cut the zucchini into small cubes. Young greenish zucchini does not need to be peeled. If the zucchini is large and white, then you need to cut off its peel and remove the central part with the seeds.

2. Peel the carrots and cut into medium cubes.

Advice! All ingredients for vegetable stew should be approximately the same size. Then the vegetables will cook evenly and look beautiful on the plate.

3. Cut the eggplant into cubes without peeling, add salt and leave for 15 minutes to release juice, then rinse with cold water, thereby removing the harmful substance - solanine.

4. Place the chopped vegetables in a baking dish, lightly salt and pour 3 tbsp. l. olive oil.

5. Bake the vegetable stew in an oven preheated to 180°C for 30 minutes, stirring the vegetables a couple of times with a spoon during cooking.

6. While the first batch of the longest-cooking vegetables is baking, you should prepare the remaining ingredients for the vegetable stew. Peel the onion and cut into quarter rings.
7. Remove seeds from bell pepper and cut into small squares.

8. Cut the tomatoes into medium-sized cubes.

9. Peel the garlic, crush each clove with the wide side of the knife, then chop it very finely.

10. Place onions, garlic, peppers and tomatoes in the mold with the rest of the vegetables. Salt everything, sprinkle with French or Italian herbs, add another 3 tbsp. l. olive oil and stir.

11. Return the pan to the oven and cook for another 40 minutes, stirring the dish occasionally.


A very tasty and healthy vegetable stew with eggplants and zucchini can be used hot as an excellent side dish for meat. But cold vegetable stew also has a bright, pleasant taste and a special aroma, so it is perfect as a salad, a cold appetizer or a quick snack on a slice of fresh bread. Bon appetit!

Vegetable stew with zucchini, eggplant and bell pepper is like a vegetable “heavenly dish” at the time of the first summer vegetables. There are a huge number of advantages of each ingredient. And it’s no secret that vegetable stew can be prepared from any other vegetables. If you order stew in a restaurant, you will be served a dish of meat and vegetables in a one-to-one ratio. This is an old, classic recipe that our housewives gradually got rid of meat. So the stew can be with meat and only with vegetables. Some cooks add both mushrooms and beans to it. It is also often served in a thick sauce. The advantage of vegetable stew is that the housewife can give preference to more of the vegetables that her household loves. And so, I offer vegetable stew with zucchini, eggplant and bell pepper. This dish is easy to prepare. And most importantly, it is a storehouse of vitamins both in summer and autumn. It should be noted that this stew is absolutely dietary, since all the vegetables are stewed and not fried.

TIME: 60 min.

Easy

Servings: 4

Ingredients

• zucchini – 1 pc.;
• eggplant – 1 pc.;
• bell pepper – 0.5 pcs.;
• potatoes – 2-3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 2 tbsp;
• sunflower oil – 30 ml;
• flour – 2 tbsp;
• sugar – 1 tsp;
• salt - to taste.

How to cook vegetable stew with zucchini, eggplant and bell pepper

First you need to take care of the onions. Peel it, rinse it under water and cut it the way you like, I cut it into half rings. Place the onions in either a heavy-bottomed or non-stick pan.


If you prefer soft carrots, grate them. If not, cut into circles. Naturally, having first cleaned it and washed it. But in the finished dish, carrots in circles look more beautiful. Add carrots to onions.


Peel the potatoes and wash them. If the potatoes were very dirty, then you need to wash them before peeling. Chop the potatoes the way you like, but not too small. I cut it into cubes. After this, put it in a saucepan where the onions and carrots are located.


After this, you need to wash and cut the zucchini into circles. You don’t need to peel young zucchini, but be sure to peel old zucchini from rough skin and remove seeds. Dip zucchini rounds in flour. Add to the pan with the remaining vegetables.


Wash and peel the eggplants. In principle, you don’t have to peel it, but I don’t like this skin when it comes across in a finished dish. Cut the eggplant into circles and also roll in flour. Add to the pan.

Wash the bell pepper, remove seeds and chop as desired. Place in a saucepan.


Add tomato paste or 2-3 chopped tomatoes to the pan.


Salt the stew, add refined sunflower oil, sugar and pour water so that it reaches the middle of the vegetables. Cover the pan with a lid and place on the stove.


Simmer the vegetable stew over low heat for 30-40 minutes until all the vegetables are cooked.


Vegetable stew with zucchini, eggplant and bell pepper is ready. Serve with fresh bread as the sauce is amazing.

Vegetable stew with eggplant, zucchini and mushrooms

During the period when there are a lot of fresh aromatic vegetables in the garden and markets, try to include them in your diet more often. You can prepare quick stews - vegetable stew with eggplant, zucchini, carrots, and onions. For example, you can prepare a stew with eggplant, zucchini and mushrooms. For variety, you can add other fresh vegetables. The simplest ones will do - onions, carrots, bell peppers or chili. But if you have turnips, pumpkin or rutabaga on hand, gradually include them in the recipe. For satiety and special aroma, champignons are added to the dish. They are easy to prepare and won't lengthen the recipe.

Replace champignons with any other mushrooms you have on hand to taste. You can even use pickled ones. Just rinse them from the marinade first.

For cooking you need bulky dishes, in this recipe it is a frying pan with high sides. But you can take not a frying pan or a saucepan, but a cauldron or a thick-walled saucepan. It is acceptable to cook the dish in a slow cooker or even an oven. For the first option, the “Stewing” or “Baking” mode is suitable for 45 minutes, and for the oven, ceramic dishes or the most ordinary duckling pan would be ideal.

Ingredients:

• Eggplants – 2 pcs.;
• Zucchini – 200 gr.;
• Sweet green pepper – 0.5 pcs.;
• Carrots – 0.5 pcs.;
• Onion – 1 pc.;
• Red tomato – 150 gr.;
• Champignons – 4-5 pcs.;
• Tomato paste – 1.5 tbsp. l.;
• Vegetable oil – 1.5 tbsp. l.;
• Salt - to taste;
• Ground spices - optional.

Preparation:

First, prepare all the vegetables. Rinse them, clean them of all excess. Do not peel eggplants and zucchini if ​​the fruits are small and young.

Start cutting. Cut the zucchini into medium cubes, chop the onion and green pepper into strips or slices. Cut the carrots into thin slices, you can cut them into shapes. Grind the tomato into puree.

Separately take care of the eggplants. These blue vegetables may taste a little bitter. Therefore, you will have to tinker with them. Cut into pieces. Pour a glass of salt water. Blanch over low heat for about 5-7 minutes. Place on a sieve. Let the broth drain. The pieces can be slightly pressed to remove all the broth. Then the slices can be chopped into smaller pieces or left as is.

Rinse the mushrooms (champignons in this recipe, they cook the fastest). Dry. If you wish, you can remove the thin film from the caps, but this is not necessary. Cut the mushrooms into slices or larger ones – into quarters.

Heat the vegetable oil in a high-sided frying pan (or saucepan). Make the fire strong. Place sliced ​​mushrooms in the pan. Fry until golden brown.

Turn down the heat. Place all the chopped vegetables, including eggplants, on top of the champignons. Do not add tomato puree yet. Stir the mixture.

Warm over low heat with the lid closed. After 5-7 minutes the mass will noticeably settle. Add tomato puree, tomato paste.

Stir. Leave to simmer with the lid almost closed over low heat.

After about half an hour, add salt and sprinkle with spices. Stir again. Cook for a few more minutes. Then turn off the heat. When the food has steeped for a couple of minutes, place it on plates for a delicious lunch or dinner. You can add your choice of sauce when serving; sour cream, cheese or cream will do.

Vegetable stew with eggplants, zucchini and potatoes

One of the most popular recipes for vegetable stew is with potatoes. It turns out so satisfying that you can feed the whole family. For taste, you can add any spices or seasonings. In this case it’s just ground black pepper, but you can use something else.

Ingredients:

• Eggplants – 1 pc.;
• Zucchini – 150 g;
• Potatoes – 450 g;
• Carrots – 0.5 pcs.;
• Bell pepper – 0.5 pcs.;
• Onion – 1 pc.;
• Tomato – 1 pc.;
• Sunflower oil – 1-2 tbsp. l.;
• Parsley - a bunch;
• Salt - to taste;
• Ground pepper - to taste.

Preparation:

Rinse the eggplants and cut into pieces. Submerge in a bowl of cold salted water. Let it brew. This way all the bitterness will come out of the pieces. After 10-15 minutes, squeeze out the moisture. Set the eggplants aside on a plate for now.

Work on washing and peeling other vegetables. Place the peeled potatoes in a cup of cold water, otherwise the tubers will darken.

Cut the remaining vegetables into medium pieces. Grind the tomato into puree. Pour oil into a tall saucepan. Place sliced ​​zucchini, eggplant, carrots, peppers and onions in the oil. Close the lid. Simmer over low heat for a couple of minutes.

When the vegetables have settled, add a little boiled hot water - about 0.5 cups. Simmer further, cover the pan with a lid, but not tightly. Cut the potatoes. Place in a frying pan.

After about 20 minutes, stir the mixture. Add tomato puree, trim the greens. Salt and sprinkle with pepper.

Simmer for another 2-3 minutes. Stir again and serve on plates. The dish is ready to eat. Alternatively, you can sprinkle the hot dish with grated hard cheese and serve immediately.

Vegetable stew with eggplant, zucchini and meat

It’s delicious to cook a stew of zucchini and eggplant with meat. It is not necessary to use pork or beef. Chicken, turkey or duck will do. The process of preparing this recipe will not change at all due to such variety. The recipe uses soy sauce and balsamic vinegar to tenderize the meat. But these two components can be replaced with apple cider vinegar or natural citrus juice from lemon or sour orange.

Ingredients:

• Eggplant – 1 pc.;
• Zucchini – 300 g;
• Carrots – 1 pc.;
• Onions – 0.5 pcs.;
• Pork lard – 20-30 g;
• Pork (neck or shoulder) – 450 g;
• Tomato juice – 0.5 tbsp;
• Fresh herbs - a bunch;
• Salt - to taste;
• Balsamic vinegar – 1 tsp;
• Soy sauce – 2 tbsp. l.;
• Spices - optional.

Preparation:

Tackle your vegetables. Wash the eggplant and cut into pieces. Fill a bowl with cool water. Add a teaspoon of salt. Stir and leave for 15 minutes. Then place in a sieve and squeeze until all the water drains out.

Rinse and peel the zucchini, onions, and carrots. Chop these vegetables as desired. Set aside for now.

It's time for meat. Select pork from the shoulder or neck portion. This meat is softer and does not require long cooking. The same applies if beef is used. When using a chicken or turkey recipe, any part of the bird will do. Rinse the piece of meat and dry it with paper towels. Cut the meat into small pieces. Chop the pork fat. Place it in a saucepan or frying pan. Heat a little over moderate heat.

Place the sliced ​​meat on top of the bacon. Fry over moderate heat until the pork is golden brown.

Add balsamic vinegar and soy sauce to the meat. Stir. Add 40-50 ml of hot boiled water. Cover with a lid. Simmer until the moisture evaporates. Then fry a little.

Add vegetables. Pour in tomato juice. Close the lid. Continue cooking on low heat.

Once the vegetables have settled, remove the lid and stir the contents of the pan. Add salt to taste. Vinegar and sauce will give their aroma and spiciness, but it is also permissible to use ground spices. Close again. Cook until almost all the moisture has evaporated.

Before serving, sprinkle with finely chopped fresh herbs. It turns out to be a hearty and very tasty lunch or dinner for the whole family. Bon appetit.

15.02.2018, 14:10

Vegetable stew 5 simple and delicious recipes Published on February 15, 2018

Vegetable stew is rich in vitamins, which our body, already exhausted by constant stress, often lacks. It is known that after stress the body becomes severely exhausted. And we must take care of our own body by constantly replenishing our reserves of vitamins and amino acids.

And the fruits and vegetables we eat help us very well in this. There are vegetables that are not usually eaten raw, and they are not tasty in their raw form. For example, such as eggplants, potatoes, zucchini, beets. But they taste very good when fried; I am, of course, talking about vegetable stew, which is easy to prepare and easy to get a supply of vitamins from.

Of course, I have an excellent recipe for you on how to prepare vegetable stew without any problems so that it turns out tasty, healthy, and beautiful. There is a base that includes a standard set of products for vegetable stew, but as always, you can supplement my recipe with your favorite ingredients. You can add meat, potatoes, cauliflower, and there is little else that you can add and the taste will only get better.

Ingredients:

• 1-2 eggplants.
• 2-3 zucchini.
• 1 good bell pepper.
• 3-4 tomatoes.
• Garlic to taste.
• 1- onion head.
• Vegetable oil.
• A bunch of greens. (dill, parsley, onion feathers).
• Salt and pepper to taste.

COOKING PROCESS:

We start preparing vegetable stew by cutting the eggplants and zucchini into cubes. First of all, cut the eggplant, put it in a bowl and add a little salt to get rid of its natural bitterness. After 15 minutes, rinse.

While the eggplants are being salted, peel the onions and place them in a frying pan for frying.

Wash the bell pepper well, remove the seeds and cut into cubes similar in size to the zucchini.

Add finely chopped garlic to the onion. And bell pepper. If necessary, you can add a little vegetable oil. Fry the food for about 4 minutes over medium heat.

Peel the tomatoes, remove the outer skin and finely chop them. To avoid the hassle of peeling tomatoes, fill them with hot water, or better yet, boiling water. After 5-10 minutes, change the hot water to cold. The temperature difference will help you remove the skin very quickly.

Peppers, onions and garlic have been fried in a frying pan for 3-4 minutes. It's time to throw in the eggplants and zucchini. Without turning down the heat and stirring constantly, fry the vegetable stew for about 5 minutes.

Then add peeled tomatoes. Mix everything well. After loading the tomatoes, cover the pan with a lid and reduce the heat by exactly half, so that the vegetables simmer in their own juice. Simmer the vegetables under the lid for about 20 minutes. We determine readiness by the softness of the vegetables. The vegetables have become soft, which means everything is ready.

A few minutes before it’s ready, don’t forget to pepper and salt the vegetable stew. Just before serving, add finely chopped herbs.

Vegetable stew with eggplants and zucchini can be served either hot or cold. The dish is so versatile that its taste is not lost.

Vegetable stew classic recipe

Ingredients.

• 2 onions
• 1-2 carrots.
• 2 young zucchini.
• 2 medium eggplants.
• 2-3 pieces of potatoes.
• 1 head of cauliflower.
• Vegetable oil.
• 2-3 cloves of garlic.
• Beans in pods 100 grams.
• Vegetable oil.
• Oregano, basil, bay leaf.
• Salt and pepper to taste.

Cooking process.

Dice carrots and onions into small cubes and lightly fry in vegetable oil until soft.

Also cut the potatoes into cubes and fry in vegetable oil until tender. In general, all ingredients should be cut into equal pieces so that they have approximately the same cooking time.

Boil the beans first. Next, put all the prepared ingredients in a cauldron, add water and simmer over low heat.

After 10-15 minutes, add the diced zucchini.

After another 30 minutes, add the cabbage disassembled into inflorescences, add bay leaf seasoning and salt.

Simmer the dish until the cabbage is soft and serve. Enjoy your meal.

A simple recipe for vegetable stew with meat, a recipe for a slow cooker

Ingredients.

• 500 g pork.
• 800 potatoes.
• 2 onions.
• 2 carrots.
• 300 gr. Cabbage.
• 1 tbsp tomato paste.
• Vegetable oil.
• Salt and allspice to taste.

Cooking process.

Stew with chicken and potatoes

Ingredients.

• For chicken breast - 500 gr.
• 2 onions.
• Carrots 2 pcs.
• For pumpkin 1 pc.
• Potatoes 450 gr.
• Olive oil
• Garlic 4 cloves
• B azil, bay leaf
• Tomato sauce 1 tbsp. spoon
• Black peppercorns 6-8 peas
• Greens: parsley, dill to taste.

Cooking process.

Cut the meat into slices and fry in a cauldron in vegetable oil for literally 10-15 minutes.

We send the potatoes in large strips to the meat in the cauldron.

To save time, grate the carrots on a coarse grater. Cut the onion into half rings and place in a common cauldron.

All that remains is to add the garlic spices and, if desired, add cabbage.

Stir, add a little water, literally 250 grams. And simmer the stew over low heat until all the ingredients are ready. Approximate cooking time is 30-40 minutes.

How to cook vegetable stew in a saucepan

Bon appetit!!!