Nothing is easier than cooking stews. And in order for the dish to play with new flavors and change the appearance, it is enough sometimes to change the recipe components and the type of cuts.
For example, in summer, the most favorite type of dish becomes stew made from various vegetables, including eggplants with zucchini..
|zucchini –||2 pcs.|
|salt and pepper –||on a pinch|
|carrot –||2 pcs.|
|a tomato –||3 pcs.|
|bow –||3 pcs.|
|eggplant –||2 pcs.|
|Time for preparing: 55 minutes||Calories per 100 grams: 25 Kcal|
The variety of cooking options depends on the financial possibilities of the hostess, personal preferences and the season. However, the recipe below is considered classic..
Preparation of vegetable stew with zucchini and eggplant step by step:
- Cut sliced along blue ones for a quarter of an hour in salted water;
- During this time, chop the vegetables: zucchini – in large cubes, carrots – in circles, pepper into large pieces; blanch tomatoes first, and then cut into cubes (finely), onions – half rings, chop greens;
- Water from the eggplant is drained, and the vegetable itself is cut in the same way as the zucchini;
- On an oil heated in a skillet, first fry the eggplants. Slightly sprinkle with ground pepper – shift them to the duck;
- In turn, fry separately the remaining vegetables;
- Spread the ingredients on eggplants of the following sequence:
- carrots, pepper, salt, chopped greens;
- zucchini, salt, greens;
- Put a clove sprinkled with cinnamon and simmer for half an hour on the lowest heat.
This recipe does not need to add liquid. In the process of cooking vegetables will release juice.
Vegetable stew with eggplants and zucchini in a slow cooker
It is customary to express your love for this dish in summer, and with the presence of a slow cooker in the kitchen, the stew cooking process becomes much easier and faster..
- potatoes – 3 pcs .;
- garlic to taste;
- pepper – 2 pieces (Bulgarian);
- salt and pepper;
- ripe tomato – 2 pcs .;
- for frying oil – 25 ml;
- Eggplant – 2 pieces.
Time spent: an hour + 30 minutes to prepare.
Caloric content: 29 kcal.
How to cook vegetable stew in a slow cooker:
- Blue ones should be cleaned, divided into 4 parts and lowered into salted water for half an hour;
- Cut potatoes with zucchini and pepper into equal cubes;
- Carrot circles, and tomatoes with slices;
- Drain the water in which the eggplants were located, and also cut the vegetable itself into cubes;
- Chop the onion in half-rings and fry for 15 minutes in the “Frying” mode;
- Spread vegetables in the following order: potatoes, bell peppers, zucchini with eggplants, tomatoes and carrots;
- Pepper and salt vegetables;
- Mode “Quenching”. Timer 35 minutes;
- By the readiness to put chopped garlic and cook another 10 minutes in the mode of “heating”.
Tasty stew with zucchini, cabbage and eggplants
- cabbage – 200 g;
- Eggplant – 2 pcs .;
- table 9% vinegar – to taste;
- tomato paste – 50 g;
- carrots – 2 pcs .;
- oil – 40 ml;
- salt to taste.
Cooking time: 30 minutes.
Number of calories: 46 kcal.
The process of cooking dishes:
- Along the 2 parts cut the zucchini and eggplant. Vegetables put on a baking sheet cut down, missed with cooking oil;
- Bake the ingredients at 180 ° C to a soft texture. On cooling, remove the skin of eggplant;
- Carrot grate, cabbage with shredded onion. All vegetables put out;
- Add tomato, salt, pour vinegar and pepper if desired;
- At the last stage, add sliced zucchini and eggplants;
- Cook stew with zucchini, cabbage and eggplants for another 10 minutes.
Option cooking with pumpkin
Few would believe it, but the zucchini with eggplants are combined with such an ingredient as pumpkin. And this is not surprising, because the composition of vegetables is unimportant in cooking the stew – in any case, the dish turns out to be fragrant, wholesome and very satisfying..
- eggplants – 400 g;
- small pumpkin;
- greens to choose from – 200 g;
- tomatoes – 200 g;
- walnuts – 2 pcs .;
- salt and pepper;
- lemon juice;
- oil – 15 ml.
Time Spent: 35 minutes.
Calories: 36 kcal.
- Pumpkin, zucchini and eggplant cut into cubes of the same size;
- Bulb finely chop and stew together with the previous ingredients;
- Introduce chopped tomatoes;
- Pepper stew, pour vinegar and salt;
- After a minute, enter the chopped nuts and cook the dish for another 5 minutes at most.
Serve the ragout hot layered. Sprinkle with chopped greens and serve..
Cooking stew in the oven
What can be tastier than vegetable stew, which is prepared from the available products, for the minimum amount of time? Perhaps, only stews, cooked not on the stove, but in the oven at home.
- small head of white cabbage;
- sweet pepper;
- pepper with salt;
- tomato – 2 pieces.
Time spent: 1.5 hours for roasting + 20 minutes for preparation.
Caloric content: 29 kcal.
How to cook eggplant vegetable stew:
- All vegetables washed and cleaned;
- Cutting: chop the onion, but not finely, grate the carrots, chop the peppers and cabbage, the potatoes with the tomato – plates, and the zucchini with eggplant – not large straws;
- In a pot for baking, vegetables are laid out in the following order:
- half carrots with pepper;
- carrots and tomatoes;
- Next, in a glass of water, you need to dissolve a teaspoon of salt and pour the liquid into a pot of vegetables;
- Cover the lid. If not, you can replace with foil;
- Baked dish at a temperature of 180 ° C to 1.5 hours.
Stew with sweet pepper
The presented recipe is rather multicomponent, but the result is not only tasty, but also interesting..
- medium-sized zucchini – 2 pcs .;
- sweet red pepper – 2 pcs .;
- large tomato – 1 pc .;
- Eggplant – 2 pcs .;
- salt with ground black pepper;
- fine crystalline sugar – to taste;
- onions – 2 pcs .;
- Bulgarian yellow pepper – 1 pc .;
- bay leaves – 2 pieces;
- carrots – 1 pc.
Elapsed time: 55 minutes.
Calories: 25 kcal.
- Chop courgettes and blue;
- Fry the ingredients in different pans. Zucchini before frying should be sprinkled with a small amount of flour;
- In the third skillet stew, grated carrots, onion cut into thin half-rye meat;
- As soon as the vegetables are soft, add the eggplant zucchini, sliced tomato and bell peppers;
- Mix vegetables, put bay leaves, pepper, throw pepper in peas;
- Stew vegetables for 40 minutes;
- In the end, salt and pour a pinch of sugar;
- After turning off the plate, you can sprinkle the dish with chopped greens.
Tips from experienced chefs
- All vegetables should have a similar, and most importantly, a large cut, so that in the finished version they do not boil soft and retain an attractive appearance;
- Each component has its own heat treatment time. Therefore, first prepare hard foods, and then soft;
- For a delicate taste, sometimes vegetable stew with eggplants and zucchini is seasoned with sauce. As a rule, it is prepared on the basis of cream or flour. But the most delicious is the cheese dressing. For its preparation, the ingredient must be grated and introduced at the very last stage;
- If dried green is used, then it is added in the middle of the process, fresh – almost before shutting down;
- Do not fill a large amount of liquid. For saturation, you can limit meat broth, but gourmets prefer to replace it with a glass of white wine.
Enjoy your meal!