Vegetable stew made from eggplant. How to cook vegetable stew from eggplant according to a step-by-step recipe with photos How to cook eggplant stew correctly

It’s not for nothing that vegetable dishes are so valued among housewives. After all, in fact, vegetables in summer and autumn are cheap in price, and food from them is almost free. So is eggplant stew - minimum cost and maximum taste! A hearty dish for the whole family. The set of vegetables for cooking is selected individually. Usually these are bell peppers, carrots, tomatoes, garlic. But it is permissible to take others - zucchini, pumpkin, cabbage.

The following ingredients will add satiety to the dish:

• mushrooms – fresh champignons, porcini or any pickled mushrooms;
• potatoes - be aware that one serving of ready-made stew will require approximately 150-200 grams. potatoes;
• red meat - shoulder or neck, as well as beef or pork tenderloin are suitable;
• poultry meat - chicken, turkey.

You can add smoked meat to taste. For example, some pork belly or hunting sausages.

Even a simple dish can be served richly.

The following options will help you make your presentation more elegant:

• fresh greens are a culinary classic; take sliced ​​arugula, Chinese cabbage, parsley, dill, cilantro, spinach;
• sesame or sunflower seeds - lightly fry the seeds in a dry frying pan, sprinkle on the dish before serving;
• ground nuts – walnuts are best;
• sauce - use homemade sauces based on sour cream or heavy fat cream, with spices, garlic or finely chopped herbs.

Another frank plus of recipes for stewed vegetables is the ability to cook them in winter. Yes, yes, in winter. If you have frozen sliced ​​vegetables in your freezer during the cold months, feel free to use them for stews. It turns out as useful as from fresh fruits. Fast and tasty!

The most common recipes are on the stove. If this is not suitable, cook in the oven or slow cooker. The step-by-step recipe does not change from such a replacement. Cut the ingredients into pieces and mix. Cook at 200 degrees in the oven or in the “Stewing” or “Baking” mode for 45-60 minutes in a slow cooker. The more products used in one preparation, the longer it will take to cook. But, first, the classic option is on the stove in a frying pan.

TIME: 1 hour 30 min.

Easy

Servings: 6

Ingredients

• Eggplant – 2-3 pcs.;
• Bell pepper – 1-2 pcs.;
• Carrots – 1 pc.;
• Red tomato – 2 pcs.;
• Garlic cloves – 2 pcs.;
• Turnip onion – 1 pc.;
• Salt and ground pepper - to taste;
• Parsley - a bunch.

Preparation

Peel the onions and rinse. Cut the head smaller. Fry in oil in a frying pan. Take dishes with high sides; a stewpan, cauldron or saucepan is ideal for this.

As soon as you see that the onion has become transparent, add grated or thinly sliced ​​carrots.

Grind the tomatoes through a grater so that the skin remains. The skin is no longer needed, just puree. If you don’t have a whole tomato for cooking, take a teaspoon of tomato puree, ketchup or homemade adjika.

After the vegetables in the pan are golden, add the tomato puree.

Wash the eggplant and cut into cubes. There is no need to cut off the skin, because the fruit was taken young. If you take a mature large zucchini, it is better to cut off the skin. And also pre-soak the pieces in salt water, this will remove the bitterness. But young fruits are devoid of bitterness, so cooking time is noticeably saved. Transfer the cubes to the pan.

Stir with a wooden spatula. Simmer over moderate heat. Do not cover the pan with a lid.

Meanwhile, cut the red bell pepper into strips. Add to the rest of the ingredients and continue frying the stew.

Press the garlic through a press; don’t be afraid to add it to your dishes. After stewing, the pungency of the garlic will only leave a light, slightly sweetish aroma. And finely chop the parsley. Send everything to the vegetables. Salt and sprinkle with pepper to taste. With a simple set of seasonings, the natural taste and aroma of vegetables will prevail in the finished dish.

Stir again. It is necessary that the garlic spreads throughout the vegetable mass.

Cook for a couple more minutes and the vegetable stew with eggplant is ready to eat. And no additions, the dish is perfect - tasty, healthy, for the whole family!

Eggplant stew with zucchini

There are many options for adding variety to your vegetable dishes. One of them is to prepare a stew with eggplants and zucchini. It turns out especially tasty if the zucchini is ripe. After stewing, its pieces will perfectly preserve the slices, which will only decorate the dish.

Ingredients:

• Carrots – 1 pc.;
• Onions – 1 pc.;
• Sweet pepper – 1 pc.;
• Zucchini – 400 g;
• Eggplants – 2 pcs.;
• Salt, ground spices - to taste;
• Olive oil – 1-2 tbsp. l.;
• Basil - for decoration.

Preparation:

Wash and peel all vegetables. Cut carrots, onions and bell peppers into thin slices. Place in a small cauldron along with olive oil.

Cut the zucchini into cubes. Here the zucchini skin has not yet hardened, so there is no point in peeling it. Place the slices into the cauldron. Both zucchini and zucchini work well in this recipe.

It's eggplant time. The fruits are young, so there is no bitterness in them. All that remains is to cut into cubes and add to the rest of the ingredients. If you have large, ripe eggplants, be sure to soak the slices in salted water for 15-20 minutes or boil them separately for a couple of minutes. The bitterness will go away immediately.

Add a little hot boiled water to the vegetables - literally a couple of tablespoons. Sprinkle with salt and ground spices to taste. Place on low heat. Close the cauldron with a lid. Gradually, the cutting will release juice, and the ingredients will begin to stew.

After about 15 minutes, stir the contents of the cauldron. Turn up the heat a little. Simmer until the pieces are soft. Serve hot stew of eggplants, tomatoes and peppers, garnish with fresh or dried basil.

Eggplant stew with champignons

One of the popular Lenten dishes is stew with eggplant and mushrooms. The recipe uses champignons. But, if you have some porcini mushrooms on hand, take them. The only difference is that the champignons do not need to be boiled first - an option for those who like to cook quickly and tasty!

Ingredients:

• Eggplants – 2 pcs.;
• Sweet pepper – 1 pc.;
• Onions – 1 pc.;
• Tomato – 1 pc.;
• Champignons – 6-7 pcs.;
• Sunflower oil – 1-2 tbsp. l.;
• Salt - to taste;
• Ground coriander – 1-2 pinches;
• Ground turmeric - on the tip of a knife;
• Fresh herbs - for serving.

Preparation:

Start with eggplant. Especially if the fruits are large and ripe. Rinse. Cut into small cubes or thin slices. Add some salt. Blanch in low boiling water for about a minute. Place on a sieve. Press lightly with a wooden spatula to remove as much moisture as possible. When all the broth has drained, use the cuttings in the recipe.

Prepare the remaining vegetables and mushrooms. Rinse the ingredients thoroughly and remove all excess. Cut into thin slices. Place the cuts in a saucepan, including the blanched eggplants. Sprinkle with salt, turmeric and coriander. The set of spices can be changed. The best replacement option is a little seasoning from the “For Vegetable Dishes” packet.

Add oil. Place the saucepan over low heat. When the vegetables release their juice, turn up the heat. Cook with the lid closed. Stir occasionally to ensure vegetables and mushrooms heat evenly. After about half an hour of stewing, the vegetable stew with eggplant and mushrooms is ready. Leave it covered for another 8-10 minutes, but without heating. And then lay out in portions, garnish with fresh parsley.

Blueberry stew with potatoes

A hearty vegetable stew with potatoes and eggplants will delight all your household. A variety of different vegetables with a delicious sauce can replace both the first and second courses for lunch. Or become a complete dinner for the whole family.

Ingredients:

• Potato tubers – 400-450 g;
• Eggplants – 2 pcs.;
• Tomatoes – 2-3 pcs.;
• Carrots – 1 pc.;
• Turnip onion – 1 pc.;
• Red bell pepper – 1 pc.;
• Broth or water – 1 tbsp;
• Salt, spices - to taste;
• Vegetable oil – 3-4 tbsp. l.;
• Green dill – 1-2 sprigs.

Preparation:

Prepare the vegetables for the recipe - wash and peel. Cut the onions and carrots into thin slices or strips. Place in a saucepan. Add vegetable oil, don’t skimp on it. The dish will be tastier with butter.

In the meantime, get on with the tomatoes and eggplants. Cut the latter into thin slices, dip in cold water with salt. After 4-5 minutes, drain the water and squeeze out the pieces by hand. Cut the tomatoes into pieces (cut out the place where the stalk is attached), and puree them in a blender. If you don’t want to see tomato seeds in the stew, pass this puree through a sieve.

As soon as the vegetables are slightly fried in the oil, add the tomato puree. Pour in broth, either meat or vegetable. If you don’t have broth on hand, use regular boiled hot water.

Simmer for a few minutes. Cut the potato tubers into medium cubes. Add potatoes and eggplant to the pan.

Cover with a lid. Cook for another 10-15 minutes. If the potato tubers are young, they will boil a little. Then add the chopped bell pepper. For lovers of spicy dishes, we suggest taking hot chili. Just the tip of the pod will already add the necessary spicy note to the dish. Stir. Cook covered over moderate heat.

As a result, the sauce will thicken noticeably. It will turn out incredibly tasty - homemade vegetable stew with potatoes and eggplants. Especially if you sprinkle with fresh dill and serve with slices of black or rye bread. Another serving option is to sprinkle with grated hard cheese or cover the stew with pieces of any soft cheese. On hot vegetables, the cuts will immediately begin to melt, releasing a bouquet of aromas throughout the kitchen. Bon appetit!

Today we have for lunch a delicious autumn stew of eggplant and tomatoes. Ragu is fried pieces of vegetables, as in our case, then stewed in sauce until soft. The stew is delicious served warm, with mashed potatoes, with porridge, or with a slice of freshly baked bread. The stew is prepared very quickly from seasonal vegetables.

To prepare eggplant and tomato stew, take the following ingredients.

Rinse the eggplants well. If possible, take not very large vegetables. If desired, peel. Cut into cubes. Place in a deep container and fill with salt water. Add 2 tbsp per liter of water. salt. Place a weight on top so that all the eggplants are under the solution. Leave for 30 minutes.

Peel and rinse carrots, onions, and bell peppers. Grate the carrots on a coarse grater, cut the onion and bell pepper into cubes.

Pour some oil into a frying pan, heat it well, add turmeric and ground coriander.

Add carrots, sweet peppers and onions. Stir. Fry over moderate heat, stirring constantly, 5-7 minutes.

Rinse the eggplant pieces and lightly squeeze out excess water. Add to the pan with the remaining vegetables. Stir.

Immediately add the chopped tomatoes. Stir. Cover and simmer until the eggplants are soft, 15-20 minutes. Then add salt, chopped garlic and ground pepper. Stir and simmer until all products are cooked.

This simple recipe for vegetable stew with zucchini and eggplant is a godsend for the summer diet. A vitamin dish with young seasonal vegetables turns out bright, aromatic and relatively light. If you wish, you can supplement the standard set of ingredients with additional products or favorite spices/herbs that will give your stew individuality and specificity.

And if you still have fresh zucchini and eggplants in your bins, we recommend trying another delicious and simple dish - made from vegetables.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• sweet bell pepper - 1-2 pcs.;
• ripe tomatoes - 2-3 pcs.;
• onion - 1 pc.;
• garlic - 2-3 cloves;
• fresh herbs - ½ bunch;
• vegetable oil - 2-3 tbsp. spoons;
• salt, pepper - to taste.

1. After washing the zucchini and eggplants, cut them into equal medium-sized cubes. To rid eggplants of a possible bitter taste, sprinkle them with salt and leave for 15-20 minutes, then rinse thoroughly with water.
   
2. After removing all the seeds, chop the sweet pepper into cubes.
   
3. Peel the tomatoes. To do this, pour boiling water over fresh tomatoes and let them sit for 5-10 minutes, after which they immediately immerse them in a container with ice water. Due to the temperature change, the vegetable skin will soften and be removed quite easily. Chop the tomato pulp with a knife.
   
4. Heat a deep, thick-bottomed frying pan with oil. Cut the onion into thin half rings, finely chop the garlic cloves and place on a hot surface. Fry for a couple of minutes over medium heat.
   
5. As soon as the onion half rings become soft, add chopped sweet peppers to the aromatic oil. Increase the temperature to maximum and, stirring, fry the contents of the pan for 2-3 minutes.
   
6. Next we add zucchini and eggplant. Without stopping stirring, keep the vegetable “mix” on high heat for a couple more minutes.
   
7. Next, lay out the juicy pulp of the tomatoes (in the absence of fresh fruits, you can add a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to low and simmer the vegetables under the lid for about 20-25 minutes. 5-10 minutes before the end of cooking, season the dish with salt/pepper.
   
8. When serving, sprinkle the vegetable stew with eggplants and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are great here.
   

Our vegetarian dish is completely ready! We serve vegetables hot or cold - it will be delicious in any form. Bon appetit!

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 skillful hands. You can cook eggplant stew very quickly in a slow cooker, but even using traditional utensils, cooking will take no more than 30-40 minutes.

Stew 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 first meat and then plant ingredients over an open fire.

A dish is prepared from vegetables with the addition of meat, fish, seafood, mushrooms, and herbs.

What all stew recipes have in common is cooking. All components are combined together and stewed for a long time in a common container, seasoned with sauces and seasonings that increase thickness and nutritional value.

Stew can be made only from one type of product or by mixing seemingly completely different components. The English writer Jerome Klapka played on Jerome in his lyrical and humorous work "Three in the boat, not counting the dog" cooking Irish stew. The heroes argued for a long time whether to add a water rat to the pan, because there were already leftovers from pies, broken eggs, vegetables, meat and other leftovers from breakfast, lunch and dinner.

The British and Irish add vegetables and meat to the dish at the same time, the French are conservative in this matter - they adhere to the method of separate nutrition, the Germans combine legumes with meat. But the Slavs prefer to form an “ensemble” of meat and potatoes.

Vegetable stew with eggplants and zucchini

Ingredients:

• juicy large carrots;
• medium-sized young zucchini;
• dense eggplant, not small;
• juicier tomatoes;
• Bell pepper;
• pepper mixture;
• salt;
• vegetable oil;
• garlic cloves;
• half a glass of water.

Cooking method:

Tomato and eggplant stew

It is impossible to eat enough of a stew in which the main ingredients are eggplants and tomatoes.

This dish is usually paired with the main dish and acts as a sauce, giving the “boring” stew a new flavor.

Ingredients:

• eggplant;
• the tomatoes are fleshy, not very juicy;
• bulb;
• tomato paste - half a glass;
• caraway;
• seasonings;
• water - half a glass.

Cooking method:

1. The cutting is the most common: “blue” cubes, the onion is chopped into smaller pieces, the tomatoes are first peeled, blanched in boiling water, and then cut into cubes.
2. In a deep frying pan, mix tomato paste, tomato cubes and spices with spices, bring everything to a boil, add eggplants.
3. After 25-30 minutes, when the sauce is almost ready and the vegetables are soft, it is poured into the meat, allowed to simmer for another 5-10 minutes and left to brew for 15 minutes.
4. As you can see, preparing the eggplant-tomato mixture is as easy as shelling pears.

Potato and eggplant stew

If you cook a stew with potatoes, you can get enough without meat. There are very few ingredients, so even an inexperienced cook can handle the preparation.

Ingredients:

Cooking method:

1. For frying, you need to have sunflower oil on hand, and - if your heart desires - you can add sweet pepper to the dish.
2. The carrots are grated and the onions are chopped in the usual way, but the eggplants should not be chopped - they are cut into circles.
3. Be sure to take time to remove the bitterness - cover the cut vegetables with salt for 20 minutes and then rinse with cold water.
4. Then the vegetable slices are dried with a paper towel and fried on both sides in vegetable oil until a golden crust appears on them.
5. The frying pan is emptied of its contents and the carrots and onions are sautéed.
6. All vegetables are laid out separately, and the frying pan is again greased with oil, heated, and they begin to assemble the vegetable stew with eggplants in layers.
7. Potatoes, cut into large “rustic” slices, are laid out in a thick layer in a deep frying pan.
8. There is a layer of fried eggplant on top, and then carrots and onions on top.
9. Pour boiling water over the entire contents of the container, add spices, cover with a lid, and bring to full readiness.
10. In order for the potatoes to be completely stewed, you need to leave the frying pan or casserole on the stove for 20 minutes.

Meat stew with eggplants

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 - you can make a whole, flavorful dish in 30 minutes.

Autumn is the time for vegetables, a time for delicious dishes made from zucchini and tomatoes, eggplants and onions, cucumbers and garlic, potatoes and cabbage. Every housewife has hundreds of excellent recipes for cooking vegetables for all occasions. But not one of them will miss the opportunity to prepare a delicious stew from all the vegetables that autumn has sent us.

Eggplant stew occupies one of the first places in the list of vegetable dishes, because eggplants are very nourishing and tasty, and dishes made from them can satisfy the hunger of even the biggest food lovers. So, let's start making eggplant stew! And remember - we take all vegetables of medium or large sizes.

Name: Eggplant stew Date added: 09.11.2014 Cooking time: 45 min. Recipe servings: 10 pieces. Rating: (No rating)
Ingredients

Product	Quantity
Eggplant	2 pcs.
Zucchini	2 pcs.
Bulb onions	2 pcs.
Carrot	2 pcs.
Bulgarian pepper	2 pcs.
Tomatoes	2 pcs.
Garlic	5 cloves
Greens (parsley, cilantro, basil)	taste
Salt	taste
Sugar	2 tbsp.
Olive oil	for frying

Eggplant stew recipe

The stew is cooked in a tall frying pan with a lid. To begin with, you need to cut the onion into half rings, salt well and sauté in olive oil. Cut the carrots into cubes, add to the onion, sprinkle with sugar. Turn the heat to low and cover the pan with a lid. Fry for 5 minutes.

An appetizing vegetable stew is a complete replacement for meat dishes! Cut the eggplants into cubes, add them to the frying pan, mix well, cover with a lid. Fry for 10 minutes. Cut the zucchini into cubes, mix with the contents of the frying pan and add salt. Fry covered for another 10 minutes. Cut the pepper into strips, mix with vegetables and fry for 10 minutes. Pour boiling water over the tomatoes and remove the skins. Stir the stew. Cut the tomatoes into slices on top of the stew, add salt, cover and simmer for another 5 minutes.

Squeeze the garlic through a garlic press. Chop the greens. Mix all this with the vegetables and let simmer for another 5 minutes. The stew is ready! It can be eaten as a separate dish or served as a side dish for meat. It is very tasty both hot and cold.