Stewed vegetables eggplant tomato pepper. Stewed eggplants with tomatoes and garlic

Ingredients:

• eggplants - 2 pieces;
• carrots - 3 pieces;
• tomatoes - 2 pieces;
• bell pepper - 1/2 piece;
• garlic - 2-3 cloves;
• salt - 1 teaspoon;
• sugar - 3 teaspoons.

Very tasty stewed eggplants. Step-by-step preparation

1. Let's start with eggplants. When you buy them, pay attention to the color: it should be even, without brown spots. Also, there should be no wrinkles or soft spots on the vegetable itself and the stalk. If these conditions are met, you have chosen the right eggplants and you can cook from them.
2. You need to wash the vegetable, cut off the top with the stalk and cut into cubes. When done, pour in salted water, then the eggplants will be saturated with liquid and will not absorb vegetable oil when stewing. Let it sit like this for about half an hour.
3. Let's move on to the rest of the vegetables. Let's take carrots. Clean, wash and grate on a medium grater.
4. We clean and wash the onions. To make cooking without tears, you need to leave the dry tail of the onion uncut. Then the onion will not sting your eyes, and you will feel comfortable holding it. First cut in half, then into strips, and then into cubes.
5. Wash and cut the tomatoes. So that the tomato skin does not interfere with the finished dish, it can be removed. To do this, pour boiling water over the tomatoes and leave for a couple of minutes. Now they are easy to clean, and the crusts will not interfere with eating the dish.
6. Now you need to prepare the sweet bell pepper. Cut it in half and remove the seeds. Hide one half in the refrigerator and cut the other half into cubes.
7. Take a frying pan, pour a little vegetable oil and put it on the fire until it warms up well.
8. Pour the onion into a hot bowl and fry until it becomes transparent.
9. When the onion has reached the desired state, add grated carrots.
10. Cover with a lid and simmer until half cooked, stirring occasionally.
11. While the onions and carrots are stewing, prepare the garlic. We need two cloves that need to be peeled and cut. To quickly peel garlic, place it on a board and crush it with the side of the knife. After clicking, easily remove the peel and finely chop the garlic. This is a secret method that chefs use in restaurants. Garlic peeled in this way is more flavorful and easier to cut.
12. I think the onions and carrots have already been stewed enough, so add tomatoes and bell peppers to the pan and stir. Sprinkle the vegetables with sugar and salt, mix again, cover with a lid and simmer for 15 minutes. While you can drink tea.
13. After the measured time, add the next ingredient to the pan - eggplant. Mix. If necessary, add a little vegetable oil. Cover and simmer, stirring occasionally, until the eggplants are soft.
14. Then you need to add the garlic, stir again and turn off the stove - our stewed eggplants are ready.
15. When you serve, place the dish in a mound on a nice flat plate and sprinkle chopped herbs (parsley or dill) on top.

The dish turns out very tasty and healthy. It can serve as a side dish for meat dishes. You can find recipes for meat dishes and many others on “Very Tasty”. I am sure that such stewed vegetables will be to the taste of everyone who tries them. The dish turns out bright, beautiful, very aromatic and incredibly tasty. Cook with pleasure and treat your loved ones. Bon appetit!

In the summer, when the period of abundance of eggplants begins, you involuntarily ask the question - are they a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

1. Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
   
2. Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
   
3. Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
   
4. Take a suitable frying pan, pour a little oil and brown the onion until golden.
   
5. Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
   
6. We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
   
7. Add chopped tomatoes to the rosy eggplants. Mix.
   
8. As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
   
9. Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
   
   
10. We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.
    

Oksana DYMNAREVA, specially for Lady-Chef.Ru

Cooking any stew begins with the simplest step - the vegetables need to be prepared, that is, peeled and chopped.

Peel and cut young small zucchini into cubes approximately 1 x 1 cm in size. Why young? They still have soft, unripe seeds that do not need to be removed, so such zucchini are easy to process - that is, cut whole without removing the middle. Place the zucchini in a saucepan, into which we first pour 2 tbsp. l. olive oil.

We also peel and cut the young eggplants into cubes. The eggplants in our dish are salted, so we’ll take three of them to make the taste more intense.

Many recipes recommend sprinkling eggplants with salt before cooking to remove excess bitterness. In this case, I did not do this - because young vegetables with elastic skin, without cracks and dents, will not be bitter anyway. Only old, stale fruits are bitter; for them, yes, such a procedure would be appropriate.

We send the eggplants to the zucchini.

Peel and cut the carrots into small cubes.

We also clean and cut the onion into half rings.

Turn on medium heat (5-6 on a scale from 1 to 9) and simmer the vegetables until tender.

About readiness. It is easy to determine - as soon as all the vegetables become soft, you can turn it off. This usually takes about 30 minutes.

About the juice. This particular dish is best stewed with the lid open, since all the dominant products - zucchini, eggplant, and tomatoes - release a lot of juice. With the lid open, it will evaporate more intensely, and the vegetables will not cook or soften.

And if, for example, you add potatoes to the stew, then it is better to cover the lid - the potatoes practically do not release any juice, so it is better to simmer them with the lid closed so that they do not dry out and burn.

If you decide to add cabbage to the stew (in this case, it is better to remove the eggplant, as well as the garlic - they will be superfluous), then the lid should also be covered, because the cabbage spirit hovering around the apartment is not the most pleasant.

About stirring. Vegetables need to be stirred periodically. Stir them every 10 minutes, without fanaticism, trying to send the least finished pieces to the bottom of the pan.

From the point about stirring, the point about salt flows smoothly. To avoid oversalting the dish, I salt it three times. That is, once I sprinkle a thin layer over the entire area of ​​the stew, then mix the vegetables. Then two more times, after each time I mix it. This way the dish turns out moderately and evenly salted.

I usually pepper it once in the same way - over the entire surface, and then mix it.

A little more about cooking time. You can first chop the vegetables and then turn on the stove, or you can turn it on immediately as soon as you put the first batch of vegetables in the saucepan - this will reduce the total cooking time a little.

Then, when adding new chopped products, do not forget to stir the stew each time so that the “newbies” immediately end up at the bottom, where it’s hotter.

Due to my phlegmatic temperament, I prefer not to fuss and first chop everything thoroughly, and then put the stewpan on the fire and go about my business, returning periodically to stir and add salt to the stew.

With tomatoes - a very simple and very tasty, aromatic dish. During the stewing process, vegetables are saturated with each other’s flavors, and garlic and cilantro give eggplant stewed with tomatoes a unique aroma. Very tasty and very simple!

The secret of this dish is that the eggplant and tomatoes should be approximately equal in volume and there is no need to simmer them too much, until slightly softened so that the vegetables can exchange juices.

To prepare stewed eggplants with tomatoes we need

1. eggplants - 3-4 medium fruits
2. tomatoes - 3-4 pieces
3. cilantro - a small bunch
4. garlic - 3-4 cloves
5. pepper or better a mixture of freshly ground peppers - to taste
6. salt - to taste
7. vegetable oil

Let's start cooking eggplant stewed with tomatoes

1. Wash the eggplants, if there is damage to the skin, then cut them off and cut the eggplants into small cubes.
2. Place them in a deep bowl, generously sprinkle with salt, fill with cold water and leave for 10-15 minutes. During this time, the eggplants will give off bitterness to the water.
3. Wash the tomatoes, you can remove the skin if you wish, but it doesn’t bother me in this dish. If you want to remove the skin from the tomatoes, make a cross-shaped cut on top, pour boiling water over them for 30-40 seconds, then pour over cold water and remove the skin, like an orange. Chop the tomatoes randomly, but not very finely.
4. Peel the garlic and chop finely. It’s better to cut it instead of passing it through a press. When passed through a press, the structure of the garlic is disrupted and all the aroma will evaporate into the air. When chopped finely, the garlic will gradually release its taste and aroma to the vegetables - this is perhaps the second secret of this simple dish.
5. Wash the cilantro thoroughly and chop it not very finely.
6. The eggplants should be soaked by now. We drain the water from them.
7. Heat a frying pan with vegetable oil and fry the eggplants over medium heat under a closed lid, stirring occasionally, for 5-7 minutes.
8. Once the eggplants have set, add the prepared tomatoes, stir, cover the pan with a lid and simmer over medium heat for 15-20 minutes. Look at the time yourself, vegetables should not be fried, they should be stewed in each other’s juice.
9. Next, add finely chopped garlic, salt and ground pepper mixture. Stir and simmer under the lid for another 5-7 minutes.
10. At the very end, add chopped cilantro, mix everything again, remove from heat, cover with a lid and let it brew for a while. During this time, the cilantro will give off its aroma to the vegetables.

Ready! Bon appetit!

It’s very tasty to eat with mashed potatoes or just as a snack with Borodino bread.

The finished dish can be additionally sprinkled with finely chopped cilantro; it goes well with eggplants.

- video recipe.

Look for new recipes . And all the recipes on the site can be found here .

Did you like the recipe? Share with your friends without hesitation, let them enjoy it too! And please share in the comments whether everything worked out for you and whether everything is clear.

Calories: Not specified
Cooking time: Not indicated

How I love the summer-autumn season of harvesting vegetables, when there is such a riot of colors on the table that it simply takes your breath away. And you simply cannot help but take advantage of this. The number of dishes that can be prepared from eggplants is simply countless. And what’s important is that almost all dishes are prepared for mere pennies, since there is an abundance of vegetables everywhere at this time.
I offer a recipe for stewed eggplants with carrots, onions, tomatoes and bell peppers, which everyone will definitely like. I’ll say right away that if you are not a fan of stewed carrots in large pieces, you can simply not add them, or grate them. Eggplants stewed with carrots, onions, tomatoes and bell peppers according to this recipe are slightly piquant. Also, if you don’t like spicy dishes, you can simply omit the hot pepper or reduce its amount. I definitely recommend making stewed eggplants with vegetables. After all, there are so many vitamins! Also see how to cook.



Ingredients:

- eggplants – 4 pcs.,
- bell pepper – 3 pcs.,
- onions – 2 pcs.,
- tomatoes – 3 pcs.,
- carrots – 1 pc.,
- tomato paste – 2 tsp,
- garlic – 2 cloves,
- red hot pepper – 8-10 rings,
- granulated sugar – 1 tsp,
- table salt - to taste,
- ground black pepper - to taste,
- sunflower oil – for frying.

Recipe with photos step by step:

Prepare all the main ingredients: eggplant, peppers, onions, carrots, tomatoes and garlic. Peel the vegetables, wash them thoroughly and let them dry.
Cut the eggplants into large cubes.




Place them in a deep bowl, sprinkle with salt and mix well. Leave for 20 minutes until the bitterness comes out.

While the eggplants are releasing their juice, prepare all the other ingredients. Cut the peeled onion into quarter rings.

Divide the bell pepper into four parts and chop.

Also cut the peeled carrots into quarter rings if they are large, or half rings if they are small.




Heat the sunflower oil in a saucepan or deep frying pan, then add the eggplants, onions and carrots. Stirring occasionally, fry the vegetables for ten minutes over medium heat.

Then add the bell pepper and simmer everything together for about ten more minutes.

Now it's the tomatoes' turn. Cut the tomatoes into small pieces and add to the stewed vegetables.

Separately combine tomato paste, one clove of garlic pressed through a garlic press and thinly sliced ​​red hot pepper into rings. Mix and pour into a saucepan. Cover with a lid and simmer for 15 minutes over low heat.

At the end, add the remaining clove of garlic, which is also pressed through the garlic. Pepper a little, add a little sugar to remove excess acid and add salt if necessary. After a minute you can remove from heat.

Stewed eggplants with carrots, onions, tomatoes and bell peppers are ready. Let them brew a little and you can serve them either hot or cold.
If desired, you can also add finely chopped herbs at the end. You can prepare these very simply and quickly