How to cook zucchini eggplant tomato stew. Vegetable stew made from eggplants, zucchini, peppers, tomatoes and carrots. Tomato and eggplant stew

How to cook vegetable stew with eggplant? Many people watched the popular cartoon “Ratatouille” in its time. The most curious then began to look for what kind of dish was hidden under this strange name. And it turned out that ratatouille is not such an exotic dish - it’s just a vegetable stew that has long been prepared in Provence.

The recipe for ratatouille is really very old. It was first recorded back in 1778. Well, eggplants are an integral part of this dish. It is about the methods of preparing vegetable stews with eggplants (including ratatouille) that will be discussed below. It’s worth mentioning right away that the amount of vegetables in the recipes is given approximately. Each cook has the right to change the proportions based on his preferences and the tastes of his family members.

Ingredients:

(all ingredients in equal proportions)

How to cook vegetable stew with eggplants

1 . Cut the eggplants into cubes or strips. Please note that if the eggplant variety is bitter (you can cut off the stalk and just touch the flesh with your tongue to check), then first cut the eggplants into strips, add salt, wait until they release juice and rinse under cool water.

2 . Fry the blue ones in vegetable oil until tender.

3 . Peel the onion and cut into cubes.

4 . Fry until done. Do not fry vegetables; they should be soft, juicy, and not dry, fried.

5 . Peel the carrots and cut into cubes.

6 . Fry the carrots until done.

7. Peel the bell pepper from seeds and stems, cut into cubes.

8 . Fry the pepper until soft.

9 . The resulting ingredients can be placed in one bowl.

10 . Cut the tomatoes into cubes.

11 . Place the tomatoes, like the previous ingredients, in a frying pan and simmer until tender for about 5 minutes.

12 . Add salt to taste, you can add a teaspoon of sugar. Sprinkle with spices that go perfectly with vegetable stew with eggplant: Provençal herbs and rosemary (traditional seasonings of French cuisine). You can also use basil, marjoram, mint, thyme or oregano. Or you can use your favorite spices to taste and sprinkle with Russian aromatic herbs, such as dried parsley.

13 . Place the fried vegetables into this aromatic tomato mixture, mix and simmer over low heat under the lid for 3-5 minutes. The finished stew can be eaten immediately, but it will taste better when it cools.

Delicious vegetable stew with eggplants is ready

Bon appetit!

Vegetable stew with eggplant and curry

This is the most common version of eggplant stew. It is good because it does not contain any other ingredients other than vegetables (with the exception of seasonings). That is why this option is perfect for vegetarians and people who are accustomed to observing numerous fasts. For this dish you need to take:

• eggplants – 400 g (1-2 pcs.);
• ripe tomatoes – 250 g (3-4 pcs.);
• carrots – 150 g (1-2 pcs.);
• turmeric and coriander – 1/2 teaspoon each;
• garlic – 2-3 cloves;
• salt plus ground red and black pepper - to taste.

Wash the eggplants and peel them. If desired, you don’t have to cut off the skin, but if you do this, the stew will be more tender. Cut the prepared “blue ones” into small cubes (no more than 2 cm) and place in a bowl of salted water for 20-30 minutes. Thanks to this procedure, the bitterness will go away from the eggplants, and the vegetables themselves will better retain their shape during heat treatment.
Peel the carrots and grate them on a shredder. Remove the stem and seeds from the sweet pepper, then cut into cubes. Heat vegetable oil in a frying pan, then add turmeric, coriander and ground red pepper. Almost immediately add carrots, bell peppers and garlic to the spices. Fry vegetables for 5 minutes.
Place the eggplants in a colander, rinse and when they are slightly drained, add to the carrots and pepper. Throw in the chopped tomatoes. Mix everything, cover the pan with a lid and simmer the stew over low heat, stirring regularly, for about 20 minutes.
At the very end, add salt and pepper to the dish and simmer for another 1-2 minutes under the lid. The finished dish can be eaten both hot and cold. When serving, add a little finely chopped herbs, for example parsley, to each plate.

Stew with eggplants, zucchini and peppers

Ordinary zucchini perfectly complements the taste of any vegetable stew. By the way, you shouldn’t consider eggplants and zucchini relatives. These are completely different plants. Eggplants are related to potatoes and tomatoes (the Solanaceae family), and zucchini is the “blood brother” of cucumbers and pumpkins (the Cucurbitaceae family). To prepare a stew with these vegetables you will need to purchase:

• eggplants – 400 g (1-2 pcs.);
• zucchini – 400 g (1 large);
• tomatoes – 250 g (3-4 pcs.);
• bell pepper – 250 g (3-4 pcs.);
• onion – 100 g (1 large head);
• vegetable oil - for cooking;
• salt and preferred spices - to taste.

Peel the eggplants, cut into cubes (1.5-2 cm) and place in salted water for 20 minutes. Then rinse and dry a little. Peel and cut the zucchini too. Only the cubes can be made a little larger - 2-3 cm. Cut the onion coarsely, you can even cut it into half rings. Peel the pepper from seeds and chop into large strips. Scald the tomatoes, peel them and cut them like zucchini.
Fry the prepared eggplants in vegetable oil until a pleasant golden hue is obtained, then place in a separate bowl. Do the same with the zucchini and then with the peppers. After this, combine all the vegetables, both fried and raw, in a frying pan, add salt, add spices, mix, pour in a little water, cover and simmer over low heat for about 30 minutes, stirring regularly. Ready!

Eggplant stew with zucchini

You can do it even simpler than in the previous recipe. Fry the prepared onions, zucchini and eggplants separately until golden, place them together in a frying pan, add three tablespoons of tomato sauce or paste, spices to taste, a little water and simmer for half an hour. It turns out very well.

Vegetable stew with eggplant, zucchini and potatoes (in a slow cooker)
For greater satiety, you can add a couple of medium potatoes to the recipe “Vegetable Stew with Eggplants, Zucchini and Peppers”. The cooking process will not change at all, only the potatoes will also need to be pre-fried until half cooked.
However, it is much easier and, importantly, tastier, to cook vegetable stew with eggplants, zucchini and potatoes in a slow cooker. To do this you need to take:

• eggplants – 400 g (1-2 pcs.);
• zucchini or zucchini – 400 g (2 pcs.);
• potatoes – 250-300 g (2-3 root vegetables);
• tomatoes – 250 g (2-3 pcs.);
• carrots – 100-150 g (1-2 pcs.);
• onion – 80-100 g (1 medium head);
• bay leaf – 1-2 pcs.;
• garlic – 2 cloves;
• vegetable oil – olive oil is better;
• salt, ground red and black pepper, favorite spices - to taste.

Everything is quite simple here. Wash, peel, cut all vegetables except tomatoes into cubes (2-2.5 cm) and place in a multicooker container. Of course, it is advisable to first soak the eggplants in salt water for about 20 minutes. Otherwise, the finished dish may be slightly bitter.
Boil the tomatoes, remove the skins and puree them in a blender. Pour the desired spices and pepper into the resulting mass. Stir and pour the prepared tomato sauce over the remaining vegetables. Add vegetable oil to the container, stir again, close the lid, set the “Stew” mode and forget for half an hour. When the time is up, add the bay leaf to the almost finished dish, add salt and cook for another 5 minutes. That’s all, actually.

Option with zucchini and rice

You can also add rice to all of the above recipes. There is no need to change the cooking technology. The rice is added when all the ingredients are assembled in one pan. The only caveat is that it is better to first boil the cereal until half cooked. In this case, during the process of preparing the stew, the rice will one hundred percent reach the desired condition.

Vegetable stew with eggplant and meat (pork, beef, chicken, turkey)

The previous recipes were great for the vegetarian section. However, a delicious vegetable stew can also be prepared for those who cannot imagine their life without meat. You can use any types of meat and poultry for this dish. The only caveat is that poultry stew can also be served cold. But, for example, it is better to eat a dish with pork hot. Well, to prepare such a stew you need to prepare:

• eggplants – 400 g (1-2 pieces, depending on size);
• zucchini – 400 g (2 small ones, you can take both regular zucchini and zucchini);
• meat – 400-500 g;
• potatoes – 500-600 g (6-8 root vegetables);
• tomatoes – 400 g (5-6 pcs.);
• carrots – 200-300 g (2-4 pcs.);
• onion – 200-300 g (2-4 medium heads);
• garlic – 2 cloves;
• tomato sauce – 100 g;
• vegetable oil - for frying;
• salt and favorite spices - to taste.

Everything is prepared according to the method already described above. First, all vegetable ingredients and meat are cut into approximately equal pieces and lightly fried separately. Then everything is combined together, the remaining ingredients and about 100 ml of water are added, after which the frying pan is placed on low heat, covered with a lid and left for 30-40 minutes. Of course, the stew needs to be stirred periodically.
By the way, this version of vegetable stew can also be prepared in the oven. In this case, the fried vegetables and meat should be placed not in a frying pan, but in a heat-resistant dish, and foil should be used instead of a lid. Bake the stew for about 1-1.5 hours at 180°C.

Ratatouille

And finally, the classic Provencal vegetable stew with eggplants - ratatouille. In principle, you will need the same products as for all other recipes:

• eggplant, zucchini and zucchini - 1 piece each;
• ripe tomatoes – 3-4 pcs.;
• garlic – 2 cloves;
• olive oil – 2 tablespoons;
• salt, thyme and pepper - to taste.

Classic ratatouille is prepared with a special sauce – pepperade. It can also be easily prepared in your home kitchen. For this you will need:

• ripe tomatoes – 2 pcs.;
• bell pepper – 2 pcs.;
• garlic – 2 cloves;
• onion – 1 head;
• bay leaf – 2 leaves;
• salt, thyme, pepper and basil - to taste.

First of all, you need to prepare a sauce with the mysterious name pepperade. To do this, you need to peel the bell peppers and bake them in the oven at t=200°C. While the peppers are baking, cut the tomatoes crosswise, put them in boiling water for 1-2 minutes, and then remove the skins. Cut the prepared tomatoes into small cubes. Fry finely chopped onion in heated olive oil until golden, then add garlic, tomatoes, bay leaves and spices, chopped as finely as possible. Simmer the mixture under the lid for about 5 minutes, then add baked peppers cut into small pieces into it. The sauce needs to simmer for another 5 minutes, then remove from the heat and remove the bay leaves.
Pour the finished sauce into the baking dish in which the ratatouille will be prepared. On top of the sauce, carefully place eggplants cut into thin slices (already soaked for 20 minutes in salted water and washed), zucchini, zucchini and tomatoes. In a separate bowl, mix spices and finely chopped garlic with olive oil. Season the vegetables with the resulting mixture. Cover the tray with vegetables with foil and place in the oven, preheated to a temperature of 160-170°C. In this position, the ratatouille should be left for 1.5 hours, after which you need to remove the foil and keep the dish in the oven for another 30-40 minutes.

Video recipe “Gypsy-style vegetable stew with eggplants”

In cooking, it is generally accepted that a good salad will turn out if no more than 5 different ingredients are used in it. And such a well-known dish as stew turns out much tastier the more different vegetables are used in it. Stew recipes can be divided into two broad categories - meat and vegetable. Unlike stews that use meat, any stew can be cooked much faster.

Eg, vegetable stew with potatoes, eggplants and zucchini Prepares in a frying pan in just 20 minutes. This easy-to-prepare vegetarian dish makes a great side dish for dinner or lunch. Despite the low calorie content, which is no more than 70 kcal per 100 grams, the dish is quite filling due to the potatoes.

Ingredients:

• Potatoes – 4-5 pcs.,
• Half a zucchini
• Half an eggplant
• Carrots – 1 pc.,
• Bell pepper – 1 pc.,
• Onions – 1 pc.,
• Salt and spices
• Vegetable oil.

Vegetable stew with potatoes - recipe

All vegetables should be washed before cooking. Peel carrots, onions and potatoes. Now you can start cutting vegetables. Cut the potatoes into cubes.

Chop the carrots into thin circles.

Also cut the bell pepper into small cubes.

Vegetable stew with potatoes. Photo

Which I cook from time to time. The vegetables are the same, but the cooking method is different and, therefore, the taste is different.

Eggplants and other vegetables in this stew remain intact, but soft. It turns out beautiful and bright. I recommend trying it!

Compound:

• 400 g eggplants
  (2 medium oblong or 1 large round)
• 250 g tomatoes
  (3 small)
• 250 g sweet pepper
  (2 medium)
• 150 g carrots
  (2 small)
• vegetable oil
• spices:
  1/2 tsp. turmeric
  2/3 tsp. ground coriander
  a piece of fresh hot pepper or a pinch of ground (optional)
  1/3 tsp. (can be replaced if you eat)
  ground black pepper
• a little parsley

Eggplant stew recipe:

1. We wash the vegetables, peel the carrots. If you want, you can also peel the eggplants to make the stew more tender, but most often I don’t peel them. You can take any variety.

   Vegetables for stew

2. We cut the eggplants into cubes, not very finely, about 1.5 × 1.5 cm.

   Cutting eggplants

3. Place in a bowl and fill with salted water (per 1 liter of water - approximately 2 tablespoons of salt).

   Fill with salt water

4. Place a plate on top to prevent them from floating up. And leave for 20 minutes. Thanks to soaking, the eggplants in the stew will not taste bitter, will not absorb excess oil, and will better retain their shape when stewing.

   We press down

5. At this time, grate the carrots on a coarse grater and cut the sweet pepper into cubes.

   Grind peppers and carrots

6. Place the frying pan on the heat and add enough oil to cover the bottom. When it warms up, add coriander, finely chopped hot pepper (or ground) and turmeric.

   Roasting the spices

7. Now we lay out the vegetables - carrots and sweet peppers (you can also have chopped onions if you want). Sauté over medium heat for about five minutes, stirring occasionally.

   Saute carrots and peppers

8. Drain the water from the eggplants, rinse and squeeze lightly. Add them to the pan with lightly fried vegetables.

   Add eggplant

9. We cut the tomatoes and also put them together with the eggplants.

   Putting tomatoes

10. Stir, cover with a lid and simmer the stew over low heat for 15-20 minutes until the eggplants are soft. Stir occasionally.

    Stew eggplant stew

11. Then add salt and black pepper to taste and asafoetida (or a finely chopped clove of garlic, if eating).

    Salt and pepper

12. Stir the stew and simmer for a couple more minutes with the lid closed.

    Eggplant stew is ready

That's all! Sprinkle the finished eggplant stew with chopped parsley and serve. But this dish tastes even better cold than hot!

Bon appetit!

Julia author of the recipe

Vegetable stew with zucchini, eggplant and potatoes

Prepare dinner for a large company in half an hour? There is no question if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with photos for everyone who wants to know how this delicious dish is prepared. The vegetables in the stew are cut coarsely, this significantly reduces the time, and the sequence of adding the products is also important. There are vegetables that are dense, they will go into the pan first. I’ll add soft, juicy ones during the cooking process. While one is stewing, the other is being cut - lo and behold, the stew is already ready. You can serve it hot, cooled, with bread or a side dish of boiled rice, cooked without salt.

In the recipe for vegetable stew with zucchini, potatoes and eggplants, I added onions and carrots, tomatoes and a decent portion of spices. You can use less seasonings and more vegetables. Summer is a huge choice, and everything is fresh and healthy.

Ingredients

To prepare vegetable stew you will need:

• eggplant – 1 large (500-600 g);
• zucchini – 2 pcs;
• potatoes – 10-12 pcs;
• tomatoes – 4-5 pcs;
• onions - 2 large or 10 small onions;
• carrots – 2 pcs;
• sunflower oil – 6 tbsp. l;
• salt - to taste;
• turmeric, chili pepper, paprika - 1 tsp each (add to taste);
• water – 1 glass.

How to cook vegetable stew. Recipe

I immediately peeled the vegetables, so that later I could only do chopping and see how things were stewed or fried. Even though the zucchini is young, it’s better to remove the skin from it, and I don’t peel the eggplants. Bitterness is removed in a simple, proven way, more on that below.

I cut the eggplant into wide strips 2-3 cm thick. Then into cubes, quite large.

Placed it in a colander and added a teaspoon of salt. Stirred and left for ten minutes. Salt promotes the release of juice, and the bitterness will go away with it.

I chopped the onion into half rings. Zucchini, potatoes and carrots in slices, diced tomatoes. As you can see, the cut is quite large.

I heat the oil and let it get hot. The onion goes into the pan first. It will simmer over low heat for about three minutes until it becomes almost transparent.

Well, the onion has given its taste and aroma to the oil, it’s time to add spices. I love it when the stew is generously seasoned with pepper, but you can choose the amount of spices to suit your taste. If you haven’t cooked with turmeric yet, I advise you to try it; the finished dish becomes bright, looks colorful and appetizing.

Fry the spices in oil for a minute, stirring constantly. If you just leave it in hot oil, it can burn and the stew will be bitter.

Following the onions, I load the potatoes into the oil. It is the densest of vegetables; it takes longer to boil. I fry for a couple of minutes, the cubes are saturated with the aroma of spices and oil.

Just ten minutes have passed, it’s time to remember the eggplants. I pour them out of a colander into a sink with cold water and rinse them off the salt. Then I take a handful, place it under running water and then squeeze it lightly. The cubes should not be deformed. Now the eggplants will not taste bitter and will retain their unique tart taste.

Stirring, simmered for about five minutes. I poured out the zucchini, mixed it and let it simmer for a while. The zucchini will almost immediately absorb the oil and begin to release juice.

Salted it slightly. I advise you to add less salt at first; eggplants have it. And adjust the taste at the end of cooking.

I poured in water, just a little, about 200 ml. Water is needed to soften vegetables faster. If you cook slowly, then the juice that zucchini, eggplant and tomatoes give will be enough. Bring to a boil, cover tightly and leave to simmer for ten minutes. Cooking time depends on the ripeness of the vegetables and how large they are cut. Young vegetables cook quickly; everything will be ready in 10-15 minutes.

I checked the potatoes for softness - the cubes break easily, which means the potatoes are completely ready and you can load the tomatoes. At the initial stage, I do not add tomatoes so that the acid they contain does not interfere with the boiling of the potatoes. I let it boil and tasted it. After five minutes I turned it off and left it to brew on the hot burner.

Even without adding water, the vegetable stew will turn out juicy. But if you like it to be almost soup, then add boiling water or broth during the cooking process.

Well, the vegetable stew with zucchini, eggplant and potatoes is ready, the recipe turned out to be very detailed, and the stew was so tasty that we ate everything without a trace, even despite the absence of meat in it. If you prefer a meat version, take a look - it takes a little longer to prepare, but it’s also not difficult. Bon Appetit everyone! Your Plyushkin.

Summer is a great opportunity to pamper yourself with vegetables and fruits, not only fresh, but also in various dishes - solyankas, stews, cream soups, side dishes, and so on. If you prefer zucchini or eggplant, then these vegetables, as a rule, are not consumed in their raw form. The best option to serve them at the table would be zucchini, which can be eaten as an independent dish or used as a meal. Thanks to their initially soft, not very dense (like potato) texture, cooking will not take much time.

How to make vegetable stew with zucchini and eggplant

It’s no secret that these vegetables, although they have extremely low calories, for example, 100 grams of fresh zucchini is only 17 kcal, and eggplant is about 33 kcal, but are able to absorb fats used in cooking. Therefore, the healthiest and most useful way to heat them is to stew them. For a small portion of stew you will need:

1 young zucchini weighing up to half a kilogram;

1 large eggplant (choose a good one, without any dents in the skin and with a bright green top);

1 onion, cut into small pieces;

1 medium carrot;

2 ripe tomatoes;

1-2 cloves of garlic (finely chopped or squeezed using a garlic press);

Black pepper, a couple of bay leaves and salt;

Assorted seasonal greens for decoration.

Peel the zucchini and eggplant, cut into small cubes, grate the carrots on a coarse grater. Fry the onion in a small amount of vegetable or olive oil, when browned, add the carrots. Let it simmer slightly, after which we add the eggplants and zucchini to the frying pan. Mix everything well, pour in about half a glass of water, and let it simmer under the lid for 10-15 minutes. The fire should be medium or low. Then you need to add the chopped tomatoes, mix again, completing cooking after 5-7 minutes. Then you should add salt, spices, squeeze out the garlic. So you're done with the zucchini and eggplant. Before serving, sprinkle the dish with a small amount of chopped seasonal greens.

How to cook vegetable stew with zucchini and eggplant with meat

If your family doesn’t consider vegetables to be an independent dish, and you really want to diversify your family’s diet with healthy foods, don’t waste time and read on, with eggplants, zucchini and meat. To create it you need to take:

200 grams of pork (if you are a meat lover, you can add more, and if pork seems too fatty to you, then chicken breasts will do);

Half a kilo of potatoes;

3 onions;

2 small eggplants;

1 young zucchini;

1-2 sweet bell peppers;

A couple of tablespoons of tomato paste, or better yet, add 1-2 fresh tomatoes;

Oil, spices and salt to taste.

Finely chop the onion, cut vegetables - potatoes, zucchini, eggplants, peppers and tomatoes - into small cubes. Prepare the meat separately - the pork must be washed, dried with a paper napkin or towel, cut into pieces and fried in a deep frying pan or cauldron in vegetable oil. After 5 minutes, add the onion and meat, stirring occasionally. Next, place the zucchini and eggplant and leave to simmer under the lid closed for about 10 minutes. There is no need to add water, since the vegetables should give juice (if the contents start to burn, you can still add, but a little). Then add a couple of tablespoons of tomato paste and potatoes to taste.

The dish should simmer until the potatoes are ready - usually this takes no more than 10 minutes. You can stir occasionally. Finally, sprinkle with spices, salt and taste. It turned out great, didn't it? This vegetable stew with zucchini and eggplant will definitely please all members of your family.