Recipe for cooking vegetable stew with eggplants and

Vegetable stew with eggplants and zucchini is a good option for a light dinner, especially on hot summer days, when vegetables are the most juicy and fresh. This dish, from which the whole family will be delighted, is able to cook even an inexperienced cook. It takes very little time to prepare the ingredients, and it will not be difficult to find them.

Vegetable stew with eggplants contains a lot of useful substances for the body, in particular, trace elements. Due to heat treatment, a large amount of plant fiber is easily absorbed by the stomach, releasing the energy we need. In addition, eggplant is very useful for anemia and gout, and zucchini - for diabetes. And the dish as a whole helps to maintain a good mood, lightness and slim figure.

Vegetable stew with eggplants and zucchini

The culinary composition of vegetables prepared according to this recipe is permissible to be served on the table as a side dish to meat dishes. You may, at your discretion, supplement the composition with fresh greens, which will make the flavor range even richer, and the stew itself - more useful.

Vegetable stew with eggplants and zucchini

Ingredients:

  • 2 onions;
  • 3 cloves of garlic;
  • 2 tomatoes;
  • 1 small squash;
  • 1 small eggplant;
  • 2 peppers;
  • salt.

Cooking:

  1. Prepare the vegetables: wash, peel, and cut into medium sized bars. If you are using ripe, dark purple eggplants, cut off the peel and soak in the salt solution for 15 minutes so that all the bitterness is gone.Vegetable stew with eggplants and zucchini
  2. Garlic cloves pass through the press and fry in hot oil with onions.Vegetable stew with eggplants and zucchini
  3. Add the remaining vegetables and salt to the finished frying, add cold water so that it almost reaches the top of the ingredients. After boiling the liquid, reduce the flame to a minimum and simmer for 30 minutes with the lid closed.Vegetable stew with eggplants and zucchini
  4. Serve with rich chopped sour cream on the table.

Recipe for vegetable stew with eggplants and zucchini in tomato sauce

In the summer season, when it's hot outside, light vegetable stews are the best option for dinner or lunch. You will not have to mess with him in the kitchen for a long time.

vegetable stew with eggplants and zucchini in tomato sauce

Ingredients:

  • 1 lettuce;
  • 3 carrots;
  • 2 peppers (green and red - the difference does not affect the taste, but the dish is very colorful);
  • 1 squash;
  • 1 young eggplant;
  • 5 ripe tomatoes;
  • greenery;
  • salt pepper.

Cooking:

  1. Heat the oil in a skillet and heat the chopped onion to medium transparency over medium heat.
  2. Add carrots, grated on a coarse grater.
  3. Wait 5 minutes and put the pepper in a saucepan, salt.
  4. After 5 minutes, send peeled and diced zucchini to vegetables.
  5. After 5-7 minutes, add the eggplant and finely chopped dill to the stew.
  6. Let the vegetable mixture sweat for 10 minutes over low heat.
  7. Peel the tomatoes, wipe through a sieve, add to the stew, hold on the fire for another 10 minutes and serve to the table with sour cream. Or make a vitamin dressing, mixing sour cream, chopped garlic and parsley.

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How to cook vegetable stew with eggplants and zucchini and potatoes?

Potato makes any dish richer in taste and satisfying, and stew with its participation is no exception.

vegetable stew with eggplants and zucchini and potatoes

Ingredients:

  • 500 grams of potatoes;
  • 1 squash;
  • 1 eggplant;
  • 500 g tomato;
  • 2 peppers;
  • 1 onion;
  • 1 carrot;
  • a small bunch of parsley and dill;
  • salt.

Cooking:

  1. Prepare and chop all the vegetables. Peel tomatoes and cut into slices.
  2. Be the first to save carrots with onions in pre-heated vegetable oil until soft.
  3. Put the remaining vegetables to the frying.
  4. On medium heat, roast them without adding water for 5 minutes to let the tomatoes give out the juice.
  5. Add salt, pour water in half to the vegetable mixture, reduce the heat to minimum and simmer for 20 minutes, cover the dishes with a lid. Potatoes should be soft. Try not to mix the vegetables in the process of stewing. If the potatoes are too soft or early, it will turn into mashed potatoes.
  6. When the stew is ready, it is sprinkled with finely chopped greens and let it brew for about 10 minutes.
  7. To the table is served with cold sour cream.

Eggplant, zucchini and cabbage stew

This dish is wonderful because you can add to it any vegetables that are on hand, for example, cabbage. It turns out tasty, nourishing and appetizing.

Eggplant, zucchini and cabbage stew

Ingredients:

  • 1 squash;
  • 1 eggplant;
  • 300 grams of cabbage;
  • 1 onion;
  • 1 carrot;
  • 1 pepper;
  • 2 tomatoes;
  • salt pepper.

Cooking:

  1. For cooking, use a thick thick-walled dishes or cauldron.Eggplant, zucchini and cabbage stew
  2. Wash vegetables, peel and dice. Chop the cabbage finely, sprinkle with salt and slightly remember with your hands so that it releases juice.Eggplant, zucchini and cabbage stew
  3. Heat oil in a cauldron and fry onions and carrots until soft.Eggplant, zucchini and cabbage stew
  4. Next, put the tomatoes, cut into cubes and peeled from the skin, simmer for 5 minutes.Eggplant, zucchini and cabbage stew
  5. Add the remaining vegetables, including cabbage, salt, water (if necessary) and cook on low heat for 15 minutes until the vegetables are soft.Eggplant, zucchini and cabbage stew
  6. Sprinkle greens with your meal if you wish.

Vegetable stew - simple to prepare, but very tasty dish. It retains a maximum of useful elements due to the gentle method of heat treatment. This element of the diet is just perfect for those who prefer to watch their figure or dislike meat delicacies.

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