With the arrival of autumn, vegetables and fruits that are beneficial to our body ripen. These include zucchini and eggplant. You can cook vegetables different ways. Some people prefer baked, some prefer raw, and some prefer stewed.

Stewing vegetables is quite simple. You don't need to spend a lot of time in the kitchen and be tied to a frying pan. Housewives will be able to pay attention to household chores, while tasty and healthy dishes will be prepared on the stove. vegetable stew.

Ingredients for preparing stewed zucchini and eggplant

For the recipe you will need the following ingredients:

• 2 medium zucchini.
• 2 small eggplants.
• A couple of carrots.
• 5-6 tomatoes.
• 2 onions.
• 3-4 cloves of garlic.
• 3 tablespoons vegetable or olive oil.

Salt to taste. If the taste turns out to be too sour, season with sugar.

It is worth noting that the ratio of peeled and chopped zucchini, tomatoes and eggplants should be the same.

Cooking method

Peel the onion and chop it into small cubes. Add oil to a preheated frying pan. Then add chopped onion. Fry it over medium heat, covered with a lid.

While the onions are browning, you can peel and chop the carrots. Pour the chopped carrots into the frying pan. Simmer over low heat.

Finely chop the washed, peeled tomatoes and add to the already fried ingredients. Continue to simmer with the lid tightly closed over medium heat.

Peel the zucchini and cut into slices or slices. Add zucchini to carrots, onions and tomatoes. Wash the eggplants well, remove the skin and cut them in the same way as zucchini. Pour them into the pan with the rest of the vegetables.

Mix all ingredients thoroughly and add salt to taste. Reduce heat and simmer over low heat until the vegetables become soft. How long to simmer eggplants in a frying pan with zucchini? This is a rather lengthy process and will take about two hours.

When the vegetables are completely ready, you need to add chopped garlic cloves to them. Mix everything well again, cover with a lid and simmer for about two to three minutes.

The dish is ready. You can let the stewed zucchini and eggplants cool, or you can serve them immediately, sprinkled with finely chopped parsley or dill. This dish will appeal to lovers of vegetables, both cold and hot.

Recipe for zucchini and eggplant with sour cream

Among the many recipes stewed zucchini with eggplants, it is worth paying attention to where sour cream is used as a dressing. The dairy product gives ready-made dish refined taste. Stewed zucchini with eggplants will please all family members.

To prepare the dish you will need:

• 3 medium zucchini.
• 4-5 small eggplants.
• 3 cloves of garlic.
• 200 grams of sour cream, preferably with a high percentage of fat content.
• A little vegetable oil, about 3-4 tablespoons.
• Spices - black pepper and paprika - add a piquant taste to the dish.
• Chopped greens.

Let's start preparing stewed zucchini and eggplant.

This is a fairly simple recipe, so it can be prepared by: experienced housewife, and a beginner.

The process of preparing a dish with sour cream

How to properly stew eggplants with zucchini and sour cream? It is not difficult.

Wash the zucchini, peel it, chop it into cubes and add salt. Pour into a heated frying pan vegetable oil and put the zucchini on it. Cover the frying pan with a lid. Take the eggplants and repeat the whole process. Wash thoroughly, remove the peel, cut into small cubes and salt.

After this, we send the eggplants to the frying pan. Mix everything thoroughly. Cover with a lid, simmer over low heat for about half an hour, stirring constantly. If you need to get a crispy crust on vegetables, then you need to simmer the dish for high fire about ten to fifteen minutes, without stopping stirring. Turn off the fire.

Let's cook sour cream sauce. To do this you need to take milk product, mix it with chopped garlic. Add fresh herbs, dill and spices to the dish. Pour the mixture over the stewed zucchini and eggplant. You need to let the finished dish brew for about 5-10 minutes under a tightly closed lid. Then you can transfer it to beautiful dishes and serve both hot and cold.

Stewed zucchini with eggplant, seasoned with sour cream, is a very tasty and, importantly, healthy dish.

This light dish It's best made during vegetable season, but if you decide to make it in the winter, that's okay. A simple, step-by-step recipe with photos that will show the preparation in detail will help you prepare stewed vegetables with eggplants and zucchini diet food. The dish can be served as independent dish and as a side dish for various meat or fish dishes.

How to cook stewed vegetables with eggplants and zucchini

The recipe for stewed vegetables with eggplants and zucchini involves using only fresh products. Of course you can take ready frozen, but it’s better not to spoil the dish. To prepare delicious stewed vegetables, you need to choose medium-sized, elastic, uniform eggplants. Don't take too many eggplants big size or questionable color. They may be old and tough with hard seeds inside. Then when cooked they will become fibrous and tasteless.

You should also choose medium-sized zucchini and a pleasant greenish color. Large zucchini may have seeds that are too large and hard and will need to be removed before cooking.

Ingredients

• Eggplants - 2 pcs.;
• Zucchini - 2 pcs.;
• Tomatoes - 2 pcs.;
• Sweet peppers - 2 pcs.;
• Sunflower oil - 2 tbsp. l.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Greenery;
• Ground black pepper;
• Salt.

Cooking delicious stewed vegetables with eggplants and zucchini

Step 1.

Wash and cut eggplants large cubes and fill big amount cold water for soaking. This removes all the bitterness from the eggplant.

Step 2.

Wash the zucchini and cut into large cubes.

Step 3.

Peel, wash and cut the carrots into slices or cubes, or whatever you prefer.

Recipe tip:

It’s better not to grate, as carrots will stew faster than all vegetables, and the dish won’t look the same.

Peel the onion, wash it and cut it into cubes or in any other way. Cut the sweet pepper into two parts, remove seeds, wash and cut into medium-sized cubes.

Step 4.

Wash the tomatoes, cut them in half or into quarters, remove hard parts and cut into slices. If desired, you can scald the tomatoes with boiling water and remove the skin. Chop the greens coarsely.

Step 5.

Squeeze the soaked eggplants from the water, place on a paper towel and dry a little. Then pour the pieces into a heated frying pan with sunflower oil. Add all other vegetables except tomatoes and herbs.

I really love the vegetable season, because there are many recipes for preparing mouth-watering, amazingly tasty and juicy vegetable dishes. I suggest making zucchini stewed with eggplant and tomatoes. The recipe is quite simple. These stewed vegetables can be served warm or chilled. I like both options. Try it! Delicious!

To prepare zucchini stewed with eggplant and tomatoes, you will need:

zucchini - 2 pcs.;

eggplants - 2 pcs.;

onion - 1 pc.;

garlic - 2 cloves;

tomatoes - 3-4 pcs.;

parsley - 2 sprigs;

salt, black ground pepper- taste;

vegetable oil - 2 tbsp. l.

Heat a frying pan with vegetable oil. Peel the onion and cut into cubes. Fry the onion in oil until translucent, stirring occasionally, for 2-3 minutes.

Add zucchini and eggplant, peeled and cut into medium cubes, to the fried onions.

Peel the tomatoes, cut into cubes and add to the onions, zucchini and eggplants.

Very delicious zucchini, stewed with eggplants and tomatoes, ready. Let them brew a little and you can serve. This dish can also be refrigerated for a couple of hours and served chilled.

Step-by-step recipe with photos and videos

Cold days are getting closer and closer, seasonal vegetables Less and less. How would you like to eat dishes from fresh vegetables all year round... While there are still supplies of vegetables, you can cook delicious food. I suggest preparing stewed vegetables with eggplants and zucchini. This hearty lunch and even dinner is easy to prepare and takes very little time.

For cooking, take these products.

So, let's start preparing all the components. Take eggplants that are not very large, so that the seeds are not very large. If desired, vegetables can be peeled. Rinse and dry with a towel. Trim the tails on both sides and cut into medium cubes. Sprinkle with salt and leave for 30 minutes.

In the meantime, wash the zucchini, dry it, and cut it into the same cubes. If the vegetables are ripe, peel and remove seeds.

Peel the onion and cut into arbitrary pieces.

To make the dish look more impressive, take Bell pepper different color. It should be meaty. Wash, remove seeds, chop coarsely.

Wash the tomatoes and make a cross-shaped cut on top. Place the tomatoes in boiling water for 30-50 seconds, then in cold water. Peel the skin and cut into small slices.

Rinse the eggplants and let the water drain. Heat oil in a frying pan. Add eggplant pieces. Fry over high heat until golden brown crust. Stir occasionally.

Then fry the zucchini in the same pan, also until golden brown.

Fry the bell peppers in the same way.

Return the fried eggplants, zucchini, and sweet peppers to the pan. Add onion and chopped tomato. Add salt and pepper to taste. Stir and simmer for 10-15 minutes.

Stewed vegetables with eggplants and zucchini are ready.

Bon appetit!

It is at the end of autumn, closer to winter, that you really want something vegetable, hot and tasty, apparently, this is how the body requires vitamins. If you look into the bins of thrifty owners, you can find a couple of fresh zucchini there, and from them you can prepare fragrant stewed eggplant with zucchini. These “pumpkins” are stored perfectly at home, so you can safely stock up on the squash harvest and enjoy delicious and healthy treats all winter.

Original and delicious dishes a priori become crowning, and even often traditional in the family. This step-by-step stew recipe claims to be the best vegetable dish, and all because the pepper will act as a vessel for stewing zucchini and eggplant.

The dish is chic and interesting. This, one might say, Lenten option classic stuffed peppers.

Ingredients

• Large bell peppers– 6 pcs.;
• Round rice - ½ cup;
• Small young zucchini – 1 fruit;
• Small eggplant – 1 fruit;
• Carrot – 1 root vegetable;
• Garlic head – ¼ piece;
• Tomato (paste) – 2-3 tbsp;
• Boiling water – 0.2-0.3 l;
• Salt - to taste;
• Pepper mixture – ½ tsp;
• Unfragrant sunflower oil – 2-3 tbsp.

How to properly stew eggplants with zucchini step by step

1. Boil the rice in salted water until half cooked for 10 minutes, then place in a sieve and rinse.
2. Chop zucchini, eggplant and carrots into thin small strips or coarsely shave them using a grater.
3. Over medium heat with added oil, simmer zucchini, carrots, eggplant, chopped garlic, adding salt and pepper to taste. Cook the vegetables until soft for about 10 minutes, then mix with the rice and turn off.
4. We clean the peppers from the seed cores, wash them from the inside and fill them with rice and vegetable filling.
5. Now you need to take a large saucepan that can accommodate all the filled peppers, pour water or broth into it, mix it with tomato paste and, if desired, add any spices to the liquid: bay, pepper, onion and carrot.
6. We load the peppers into the broth with the hole facing up so that the filling does not come out during stewing, and close the container with a lid.
7. Simmer the zucchini and eggplant in pepper over low heat for about half an hour.

Beef stew with eggplant and zucchini in a pot

Ingredients

• — 0.6 kg + -
• Eggplant - 1 fruit + -
• - 5 pieces. + -
• - 1 PC. + -
• - 1 PC. + -
• - 2 pcs. + -
• Broth (or water)— 0.4 l + -
• — 30 ​​ml + -
• - taste + -
• - taste + -
• — 1 fruit + -

How to deliciously stew eggplants and zucchini with your own hands

1. Zucchini, eggplant and potatoes need to be peeled. Then cut the vegetables into medium cubes, and then add the eggplants and set aside for 10 minutes. We drain the juice that has separated from them, and rinse the slices under cool water.
2. We wash the meat fillet, dry it with a napkin, clean it of veins and films, then cut it into oblong pieces. Now cold cuts add salt and pepper, mix and leave for 10 minutes.
3. Place a frying pan on the fire and pour vegetable oil into it. To fry meat, you need the oil to be very hot, so we transfer the beef to the frying pan only after it is at maximum heat. Fry the slices over high heat until a thick reddish crust forms. This will keep all the juices inside and then the meat will turn out juicy and tender.
4. As soon as the tenderloin pieces are thoroughly fried, add a finely chopped onion to them, and after another 2-3 minutes, grated carrots. Cook the vegetables and meat for another 5 minutes, after which we put the whole roast into the pots.
5. Place the potatoes in ceramic containers, add some salt and cover them with eggplants, chopped peppers, and then zucchini.
6. When all the vegetables are distributed among the pots, pour lightly salted and peppered broth (60-70 ml) into each vessel.
7. We close the pots with lids and place them on a tray in cold oven. We set the oven to warm up to 200 degrees and, as soon as the temperature reaches the desired parameters, we set it to 50 minutes.

After the specified time, remove the pots from the oven and serve with sour cream and finely chopped herbs.

Zucchini and eggplant stewed in a slow cooker

These stewed zucchini with eggplant and mushrooms will definitely be appreciated by everyone, not just lovers of meatless dishes.

Ingredients

• Small eggplants – 2 fruits;
• Champignons – 3 pcs.;
• Onion – 1 head;
• Medium zucchini – 1-2 fruits;
• Fresh tomatoes – 4 fruits;
• Olive oil – 3 tbsp;
• Dry red wine – ½ glass;
• Salt - to taste;
• Black pepper powder – 3-4 g;
• Tomato paste – 2 tbsp;
• Granulated sugar – 1 tsp;
• Fresh parsley leaves – 20 g;
• Garlic cloves – 2 pcs.;
• Peppery spicy pod- 1 PC.;
• Herbs of Provence seasoning - 2 tsp.

How to easily cook stewed zucchini with eggplant in a slow cooker

1. We rinse all the vegetables and mushrooms, after which we cut everything into circles no more than 7 mm thick, hot peppers leave the whole pod, chop the garlic and parsley finely.
2. Grease the multicooker bowl with olive oil, then overlap the vegetables and mushrooms one by one: eggplants, tomatoes, onions, zucchini, mushrooms.
3. Next, salt and pepper the dish, add seasonings, granulated sugar, place a pepper pod on top, pour in wine and tomato paste mixed in a glass of water.
4. In the “stew” mode, cook the food for 40 minutes. A couple of minutes before the end of cooking, sprinkle the dish with finely chopped herbs and garlic.

Prepared our way step by step recipe stewed eggplants with zucchini and mushrooms are almost identical in appearance and preparation technology to traditional French dish called "Ratatouille", where, unlike the above recipe, the vegetables are baked in the oven. However, the taste of the resulting stewed treat is in no way inferior to the highest cuisine.