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!

One of the simplest seasonal dishes is vegetable stew with eggplant and zucchini. Light, bright, very healthy and tasty. A real find for those who adhere to the principles of a balanced diet or vegetarianism. The recipe for vegetable stew with zucchini and eggplant is very successful both in terms of the composition of the ingredients and the fact that it does not require any culinary skills. To prevent vegetables from being overcooked and to retain their natural taste, the cuts are made large and cooked over low heat. By following the sequence of adding ingredients, in 25-30 minutes you can easily prepare a delicious second course for lunch or a light dinner.

Ingredients

To prepare a delicious vegetable stew you will need:

• large zucchini – 1 piece (600-700 g);
• fleshy ripe tomatoes – 3-4 pcs;
• small eggplants – 2 pcs;
• onion – 1 piece;
• sweet pepper – 2 pcs;
• carrots – 1-2 pcs;
• sunflower oil – 4-5 tbsp. l;
• black pepper – 0.5 tsp;
• paprika – 1 tsp;
• ground turmeric – 0.5-1 tsp;
• parsley – 1 bunch;
• salt – 1 tsp. + in stew to taste.
• water or vegetable broth - 0.5 cups.

How to cook vegetable stew with zucchini and eggplant. Recipe

We do not chop the vegetables very finely so that the pieces remain whole during stewing. Mature zucchini with thick skin and seeds must be cleaned by cutting off a thin layer of skin and clearing out the soft center or removing only the seeds. Cut the squash pulp into cubes. Cut the eggplants a little smaller than the zucchini. It is not necessary to peel them, the skin gives a peculiar taste, but if you don’t like it, then cut off the skin. Cut the tomatoes and peppers into pieces of any shape, chop the onion into half rings, and chop the carrots into slices.

The eggplants need to be prepared. Sprinkle with coarse salt (1 teaspoon) for a more intense release of bitter juice. Stir and let stand for 15-20 minutes.

First add the onion to the hot oil. As it heats up, it will give off its aroma to the oil, soften and brown a little. Next add the carrots and fry for a few minutes.

Add sweet pepper. We increase the fire a little. The pepper will give juice, which needs to be evaporated and the vegetables lightly fried.

After frying the peppers, put the tomatoes in the pan. Season the vegetable stew with spices: turmeric, red and black pepper, or add chili for spiciness. Although the stew will turn out spicy thanks to the eggplants. So don’t overdo it with pepper; it’s better to add it to plates if you want.

Place the zucchini, add some salt and simmer, covered, for about ten minutes. If the zucchini is not juicy, then add a little water, otherwise the vegetables will burn.

Leave the stew on low heat and work on the eggplants. Pour out the bitter juice. Place the cubes in a bowl of cold water and rinse them to remove any bitterness. Then pour into a colander, place under running water and rinse again. We squeeze, but not too much. Pour into the pan with vegetables. Cover again and leave to simmer on low heat for 15 minutes.

Simmering slowly will soften the vegetables but retain their shape. Vegetable stew made from zucchini with eggplants, peppers and tomatoes will turn out juicy and very tasty. Multi-colored vegetable cubes look very appetizing!

A little more than half an hour has passed, and the delicious vegetable stew with zucchini and eggplant is completely ready. It doesn't have to be served hot. As they cool, the vegetables acquire a completely different taste, more rich and piquant. It can be served as a cold appetizer, and when hot it goes well as a side dish to boiled rice or as an independent dish. Bon appetit!

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, are capable of absorbing 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.

You can't yawn during vegetable season. We need to have time to make preparations for future use and eat up all sorts of delicious things. One of the undisputed leaders of summer is vegetable stew with eggplants and zucchini, which you can prepare according to our step-by-step recipe with photos. Detailed cooking instructions and valuable tips will help you make a tasty and healthy dish for the whole family.

Calorie content of vegetable stew from zucchini and eggplant

The calorie content and nutritional value of vegetable stew from zucchini and eggplant are calculated per 100 grams of the finished dish.

The table shows approximate values. The BJU of vegetable stew with zucchini, eggplant and potatoes can vary significantly, depending on the additional ingredients used.

How to cook a delicious vegetable stew with zucchini and eggplant

There are several ways to prepare vegetable stew with zucchini and eggplant. Some people use two or three products, others collect the maximum amount of vegetables. We bring to your attention a proven photo recipe that makes a delicious stewed vegetable stew with zucchini and eggplant. Also, in addition to the indicated vegetables, we will add potatoes, carrots, tomatoes and bell peppers.

Ingredients

• Potatoes – 3-5 pcs.;
• Onions – 1-2 pcs.;
• Zucchini (medium) – 1 pc.;
• Eggplant (medium) – 1 pc.;
• Carrots – 1-2 pcs.;
• Bell pepper – 1-2 pcs.;
• Tomato – 1 pc.;
• Garlic - 1 clove;
• Salt and favorite spices;
• Fresh herbs;
• Vegetable oil for frying

Cooking vegetable stew with eggplant and zucchini

Step 1.

Peel and rinse vegetables.

Step 2.

Chop the onion, place in a frying pan, and fry until golden brown.

Step 3.

Grate the carrots on a medium or coarse grater, add to the onion, and fry.

Step 4.

Cut the bell pepper into cubes or slices, add to the vegetables, simmer for a couple of minutes.
Place vegetables from the frying pan into a large saucepan.

Step 5.

Send potato cubes there too.

Sprinkle the chopped eggplants with a little salt and leave for 10 minutes. stand to get rid of their inherent bitterness. Use by discarding the resulting juice.

Step 6.

Cut the zucchini into the same cubes as the potatoes and add to all the vegetables.

15.02.2018, 14:10

Vegetable stew 5 simple and delicious recipes

Published on February 15, 2018

Vegetable stew is rich in vitamins, which our body, already exhausted by constant stress, often lacks. It is known that after stress the body becomes severely exhausted. And we must take care of our own body by constantly replenishing our reserves of vitamins and amino acids.

And the fruits and vegetables we eat help us very well in this. There are vegetables that are not usually eaten raw, and they are not tasty in their raw form. For example, such as eggplants, potatoes, zucchini, beets. But they taste very good when fried; I am, of course, talking about vegetable stew, which is easy to prepare and easy to get a supply of vitamins from.

Of course, I have an excellent recipe for you on how to prepare vegetable stew without any problems so that it turns out tasty, healthy, and beautiful. There is a base that includes a standard set of products for vegetable stew, but as always, you can supplement my recipe with your favorite ingredients. You can add meat, potatoes, cauliflower, and there is little else that you can add and the taste will only get better.

Ingredients:

• 1-2 eggplants.
• 2-3 zucchini.
• 1 good bell pepper.
• 3-4 tomatoes.
• Garlic to taste.
• 1- onion head.
• Vegetable oil.
• A bunch of greens. (dill, parsley, onion feathers).
• Salt and pepper to taste.

COOKING PROCESS:

We start preparing vegetable stew by cutting the eggplants and zucchini into cubes. First of all, cut the eggplant, put it in a bowl and add a little salt to get rid of its natural bitterness. After 15 minutes, rinse.

While the eggplants are being salted, peel the onions and place them in a frying pan for frying.

Wash the bell pepper well, remove the seeds and cut into cubes similar in size to the zucchini.

Add finely chopped garlic to the onion. And bell pepper. If necessary, you can add a little vegetable oil. Fry the food for about 4 minutes over medium heat.

Peel the tomatoes, remove the outer skin and finely chop them. To avoid the hassle of peeling tomatoes, fill them with hot water, or better yet, boiling water. After 5-10 minutes, change the hot water to cold. The temperature difference will help you remove the skin very quickly.

Peppers, onions and garlic have been fried in a frying pan for 3-4 minutes. It's time to throw in the eggplants and zucchini. Without turning down the heat and stirring constantly, fry the vegetable stew for about 5 minutes.

Then add peeled tomatoes. Mix everything well. After loading the tomatoes, cover the pan with a lid and reduce the heat by exactly half, so that the vegetables simmer in their own juice. Simmer the vegetables under the lid for about 20 minutes. We determine readiness by the softness of the vegetables. The vegetables have become soft, which means everything is ready.

A few minutes before it’s ready, don’t forget to pepper and salt the vegetable stew. Just before serving, add finely chopped herbs.

Vegetable stew with eggplant and zucchini can be served either hot or cold. The dish is so versatile that its taste is not lost.

Vegetable stew classic recipe

Ingredients.

• 2 onions
• 1-2 carrots.
• 2 young zucchini.
• 2 medium eggplants.
• 2-3 pieces of potatoes.
• 1 head of cauliflower.
• Vegetable oil.
• 2-3 cloves of garlic.
• Beans in pods 100 grams.
• Vegetable oil.
• Oregano, basil, bay leaf.
• Salt and pepper to taste.

Cooking process.

Dice carrots and onions into small cubes and lightly fry in vegetable oil until soft.

Also cut the potatoes into cubes and fry in vegetable oil until tender. In general, all ingredients should be cut into equal pieces so that they have approximately the same cooking time.

Boil the beans first. Next, put all the prepared ingredients in a cauldron, add water and simmer over low heat.

After 10-15 minutes, add the diced zucchini.

After another 30 minutes, add the cabbage disassembled into inflorescences, add bay leaf seasoning and salt.

Simmer the dish until the cabbage is soft and serve. Enjoy your meal.

A simple recipe for vegetable stew with meat, a recipe for a slow cooker

Ingredients.

• 500 g pork.
• 800 potatoes.
• 2 onions.
• 2 carrots.
• 300 gr. Cabbages.
• 1 tbsp tomato paste.
• Vegetable oil.
• Salt and allspice to taste.

Cooking process.

Stew with chicken and potatoes

Ingredients.

• For chicken breast - 500 gr.
• 2 onions.
• Carrots 2 pcs.
• For pumpkin 1 pc.
• Potatoes 450 gr.
• Olive oil
• Garlic 4 cloves
• B azil, bay leaf
• Tomato sauce 1 tbsp. spoon
• Black peppercorns 6-8 peas
• Greens: parsley, dill to taste.

Cooking process.

Cut the meat into slices and fry in a cauldron in vegetable oil for literally 10-15 minutes.

We send the potatoes in large strips to the meat in the cauldron.

To save time, grate the carrots on a coarse grater. Cut the onion into half rings and place in a common cauldron.

All that remains is to add the garlic spices and, if desired, add cabbage.

Stir, add a little water, literally 250 grams. And simmer the stew over low heat until all the ingredients are ready. Approximate cooking time is 30-40 minutes.

How to cook vegetable stew in a saucepan

Bon appetit!!!