It is difficult to find a person who is not aware of the benefits of vegetables. Even after heat treatment, they retain a large amount of vitamins, macro- and microelements necessary for our body. Fiber does not disappear anywhere, which allows you to maintain a good figure. At the same time, vegetables have a low calorie content, but can satisfy the feeling of hunger. Eggplants, which have a fleshy structure and go well with any other vegetables, as well as mushrooms and meat, cope especially well with this. For this reason, most housewives are happy to prepare vegetable stew with eggplants, at least in the summer-autumn season, when these wonderful vegetables are available even to families with low incomes.

Cooking features

Most housewives are well aware of the specific features of eggplants, which leave their mark on the technology for preparing vegetable stew from these vegetables. The general rules for preparing vegetable stew also remain in force. So in order to make a truly tasty dish from eggplants and other vegetables, you need to know a few important points.

• Eggplants contain solanine. It is to him that the “little blue ones” owe their color, as well as another property - an unpleasant bitter aftertaste. Considering that solanine imparts bitterness to vegetables and is not a beneficial substance, it is necessary to get rid of it. Fortunately, this is not difficult to do: just salt the peeled eggplants and wait half an hour for the salt to draw out the solanine from them. After this, rinse the eggplants in running water and dry.
• Most solanine is found in the skin. Therefore, eggplants are usually peeled. Moreover, their skin most often remains hard and spoils the pleasure of eating vegetable stew. For this reason, it is recommended to remove the skin from eggplants using a vegetable peeler. The exception is when the recipe calls for cooking unpeeled eggplants in order to maintain the shape of their pieces.
• Very often, zucchini is included in eggplant stew. Together, these vegetables give the stew a richness and harmonious taste. Unlike eggplants, zucchini does not require as much preparation. Just wash and dry young zucchini. Large zucchini are peeled, cut in half and the seeds are removed with a spoon.
• Considering that vegetable stew with eggplants is most often prepared in the summer, it is advisable to use fresh tomatoes for its preparation. They can be chopped and added to the stew without peeling, but it is still best to peel them. To do this, they are doused with boiling water or blanched for a couple of minutes. After this procedure, peeling the tomatoes will not be difficult.
• Vegetables have different textures. For this reason, they take different amounts of time to prepare. The conclusion suggests itself: they need to be laid in a certain sequence. Unless otherwise specified in the recipe, add hard vegetables (potatoes, carrots) first, and tender vegetables (e.g. zucchini, eggplant) last.

Vegetable stew with eggplants and zucchini

• eggplants – 0.5 kg;
• zucchini – 0.25 kg;
• sweet pepper – 0.5 kg;
• carrots – 0.2 kg;
• onions – 100 g;
• tomatoes – 0.5 kg;
• lemon juice – 20 ml;
• sugar - a pinch;
• water or vegetable broth – 100–150 ml;
• fresh parsley – 50 g;
• salt, pepper - to taste;
• vegetable oil - as much as needed.

Cooking method:

• Peel the eggplants, cut them into cubes of about 1 cm. Salt the water by dissolving a tablespoon of salt in 2 liters of water. Immerse the eggplants in this solution for 20–30 minutes.
• Rinse the eggplants well and place on a kitchen towel to absorb excess moisture.
• Wash, pat dry the young zucchini and cut it into cubes the same size as the eggplant pieces.
• Peel the onion and cut it into thin quarter rings.
• Wash the peppers. Cut off their stalks and remove the seeds. Cut the pulp of the peppers into strips.
• Chop the parsley with a knife.
• Make a cross-shaped cut on the side opposite the stem of the tomatoes. Place the tomatoes in boiling water for a couple of minutes. Remove with a slotted spoon and transfer to cold water. After a few minutes, remove the tomatoes from the cold water. Remove the skin from them. Cut the peeled tomatoes into small cubes.
• Peel and grate the carrots.
• Heat the oil in a thick-walled saucepan or cauldron. Place onions, carrots, zucchini and eggplants in it. Fry vegetables over medium heat, stirring, for 10 minutes.
• Place the remaining vegetables in the cauldron. Sprinkle with sugar, salt and pepper. Pour in broth. Simmer for 20 minutes over medium heat. At the same time, stir often and make sure that the vegetables do not burn.

Before serving, pour a little lemon juice over the vegetable stew and sprinkle with parsley.

Vegetable stew with eggplant and beans

• eggplants – 0.4 kg;
• zucchini – 0.4 kg;
• sweet pepper – 0.4 kg;
• tomatoes – 0.8 kg;
• canned beans – 0.3–0.4 kg;
• water – 0.25 l;
• cheese – 100 g;
• herbs, salt, seasonings - to taste;
• garlic – 2 cloves;
• vegetable oil - as much as needed.

Cooking method:

• Prepare the eggplants by cutting them into cubes and soaking them in salted water for half an hour, then rinsing and drying.
• Cut the zucchini into cubes.
• Pour boiling water over the tomatoes and peel them. Cut the pulp into cubes.
• Wash the peppers. Cut off the stems. After removing the seeds, cut the peppers into squares.
• Crush the garlic with a press.
• Chop the greens with a knife.
• In a frying pan, fry the eggplants separately for 5 minutes, then the zucchini, then the bell peppers. Add tomatoes to the pepper and fry them for another 5 minutes.
• Place all the fried vegetables in a cauldron. Add beans to them. Pour in a glass of water. Simmer over low heat for about 30 minutes.
• Add chopped herbs, salt, pepper, garlic, stir. After a couple of minutes, remove from heat.

Before serving, sprinkle the eggplant and bean stew with grated cheese - it will give it a unique taste.

Vegetable stew can also be prepared in a slow cooker. In this case, to fry the food, select the “Frying” or “Baking” program and continue cooking in the stewing mode. After the unit has finished operating, the stew is left for another 10–15 minutes in the heating mode.

Vegetable stew with eggplant is a fairly satisfying, but not too high-calorie dish, especially if you cook it without first frying the food. Knowing a few secrets, even a novice cook can cook it deliciously.

Vegetable stew with zucchini, eggplant and potatoes

5 (100%) 1 vote

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.

Description

Eggplant stew– this is not just a tasty dish with a fairly simple recipe, but also a whole set of vitamins and healthy components that bring undeniable benefits to our body.

It's no secret that eggplants contain vitamins such as B1, B2, B5, C and PP, better known as nicotinic acid, which helps normalize metabolism. Among other things, these vegetables contain pectin, many soluble sugars, calcium, potassium, phosphorus, as well as magnesium and fiber. Together, these elements strengthen our immunity, improve digestion and, thanks to the large amount of pectin, help remove excess cholesterol from our body.

It is known that eggplant is a low-calorie vegetable. It practically does not lose its beneficial properties during heat treatment, and its energy value is only 28 kilocalories per 100 grams of product! These vegetables are recommended for those who watch their figure and are on a diet. The high fiber content helps the body get rid of excess fluid and thereby regulate weight. But in this case, you should remember that the blue ones tend to absorb oil, so before cooking they need to be soaked for a few minutes in cold water and allowed to brew.

It is very important to choose the right vegetables for cooking. You should not take overripe fruits, as they contain solanine, which is harmful to the body, the excess of which can cause nausea, vomiting, diarrhea and other unpleasant consequences.

In addition to eggplant, the classic eggplant stew also contains other vegetables, each of which has its own benefits. This dish can be prepared with the addition of any vegetables, meat, cereals, herbs and spices. It all depends on your taste, imagination and finances.

In our recipe with step-by-step photos you can find recommendations for preparing a delicious eggplant stew with potatoes at home, and thanks to photographs of the cooking process, you can better understand our tips. You just need to stock up on the necessary products, set aside some time and follow our recommendations. In this case, you will have an unsurpassed dish that can be served on holidays or on weekdays as a side dish for meat or as a separate dish. In any case, eggplant stew will not leave you indifferent!

Ingredients

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An assortment of cubes of fried seasonal vegetables, including eggplants with their pleasant sweet and sour taste, is the proposed recipe for vegetable stew with eggplants, bell peppers and tomatoes. The amount of vegetables in this dish can vary depending on personal preference, but potatoes should not be present.
And one more important nuance: the pleasant taste of vegetables, permeated with the subtle aroma of garlic, will be obtained if garlic is added to a ready-made, but still hot stew.

Taste Info Second: zucchini and eggplant

Ingredients

• eggplants - 3 pcs.;
• hot pepper - a pinch;
• tomatoes - 3-4 pcs.;
• garlic - 1 clove;
• bell pepper - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - for frying.

Time: preparation - 30 minutes, cooking - 20 minutes.
Servings: 3-4.

How to cook vegetable stew with eggplants, tomatoes and bell peppers

Wash the eggplants under running water and cut off the sepals. Then cut the eggplants into pieces.


Sprinkle the chopped pieces with salt. We leave them in a bowl with salt so that the bitterness comes out of the eggplants, while we ourselves deal with the rest of the vegetables.


Peel the onion and chop it.


Peel the carrots, wash them, grate them on a coarse grater.


Wash the sweet pepper, remove the seeds, and cut into squares.

Sauté the chopped onion until transparent.


Then add grated carrots to the onion and sauté together.


During this time, the eggplants sprinkled with salt managed to produce juice and got rid of bitterness. Squeeze the moisture out of the eggplants with your hands. Pour vegetable oil generously into a separate frying pan and place the frying pan on the fire. Only when the frying pan with oil has warmed up do we add the eggplants that have been squeezed out of moisture and fry them.


Add chopped sweet pepper.


Pour the onions and carrots into the eggplants and peppers and mix.

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After simmering the tomatoes in a saucepan with boiling water, peel them.


Add peeled and fairly finely chopped tomatoes to the rest of the vegetables.


Add some chopped hot pepper. Take one clove of garlic, peel it and set it aside. Finely chop the garlic and add it to the sauté at the very end of cooking.


Mix all the vegetables and place in a cauldron. You can add 1/2 tablespoon of tomato paste and a pinch of ground black pepper to the stew. You don’t need to add salt, because the eggplants are already salted. Simmer the sauté in a casserole with the lid closed for 20 minutes. While stewing, carefully stir the stew several times. If necessary, add more tomatoes to the stew to make the dish juicier.

Step-by-step recipes for vegetable stew with eggplants and zucchini, potatoes, meat, cabbage

2018-04-09 Marina Vykhodtseva

Grade
recipe

10009

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

2 gr.

Carbohydrates

7 gr.

55 kcal.

Option 1: Classic vegetable stew with eggplant and potatoes

Potatoes go perfectly with eggplants, and they make great friends in vegetable stew. The simplest version of a lean dish; below you can find a similar recipe with meat. You can fill the vegetables with water, as indicated in the recipe, or take vegetable broth or mushroom broth.

Ingredients

• 3 eggplants;
• 1 onion;
• 1 pepper;
• 5 potatoes;
• 1 carrot;
• 300 ml water;
• 2 tomatoes;
• 20 g parsley;
• 40 ml vegetable oil;
• 2 cloves of garlic.

Step-by-step recipe for a classic vegetable stew with eggplant

Since eggplants often taste bitter, they need to be soaked. To do this, immediately cut into pieces of the desired shape and size, sprinkle with salt. Or fill it with salt water. Leave for a quarter of an hour, then rinse. We squeeze it out.

While the eggplants are standing, prepare all the other vegetables. Chop the onions and carrots and immediately put them in oil to fry. It is convenient to use a cauldron for stew. Immediately chop the potatoes. Add after two minutes after the carrots. Fry the vegetables for at least five minutes. Potatoes need to be half cooked.

Add the squeezed eggplants and fry them all together a little. After this, add hot water. Let the stew simmer, covered, for 10 minutes. Don’t add salt yet, there is a lot of it in the eggplant pieces.

Cut the peppers and tomatoes (slices, cubes). Stir the stew with eggplants, taste for salt, add prepared vegetables on top, and simmer for another seven minutes.

Eggplants love garlic. Chop a couple of large cloves and chop the parsley. Stir the stew, sprinkle with herbs and garlic. Cover the dish. Let it brew for ten minutes, turn off the stove.

The smaller and younger the eggplant, the less corned beef it contains. It is this substance that gives the vegetable its specific bitterness, and it accumulates as it grows and ripens.

Option 2: Quick recipe for vegetable stew with eggplant and zucchini

A recipe for vegetable stew that can be prepared in fifteen minutes in a frying pan. The dish will need another five minutes to steep and soak in the sauce. We take one small zucchini, or maybe zucchini.

Ingredients

• 1 zucchini;
• 2 eggplants;
• 150 ml tomato juice;
• 40 ml oil;
• greens, garlic.

How to cook quickly

We will cook in two frying pans to make it faster. Pour the oil in half, two tablespoons into each vessel, and set to warm up. We cut the eggplants into strips; you need to soak them if they are bitter. Then we squeeze it out and start frying it in one pan.

Cut the onion into strips and send it to fry in a second frying pan. We cut the zucchini in the same way as the eggplants, add them to the onions that have begun to brown. Bring together until soft. It takes about five minutes.

The eggplants will cook faster, pour tomato juice over them and stir. Let it boil and then pour it into the zucchini. It can be the other way around, it all depends on the size of the dishes. Stir, pepper and salt, boil for a couple of minutes, then cover the stew.

Add greens and garlic. Cover the stew and turn it off. After five minutes, stir the dish and you can serve it.

Not all eggplants are bitter. Many new hybrids have now been developed that do not require soaking.

Option 3: Vegetable stew with eggplants and zucchini in a slow cooker

For stew, you can take a saucepan, cauldron or stewpan, but making the dish in a slow cooker is very simple and quick. The simplest recipe for which you can use the frying or stewing program, the result will be different, but in any case you will be pleased.

Ingredients

• 2 zucchini;
• 2 eggplants;
• 40 ml oil;
• 2 peppers;
• 1 onion;
• 1 large carrot;
• 2 tomatoes.

How to cook

Chop the carrots and onions into large strips. Pour oil into the multicooker, turn on the program for frying food, and start cooking. You just need to lightly simmer the vegetables.

We cut all the other products indicated in the list. We take medium-sized zucchini with thin skin. Eggplants need to be soaked in salt water in advance if they are bitter. You can peel the tomatoes or leave them as you prefer.

Place the ingredients on top of the onions and carrots in layers, strictly observing the sequence: eggplants, tomatoes, zucchini, peppers. We add a little salt and pepper to each layer, and you can sprinkle with dry herbs, for example, an Italian mixture.

Now we switch to the stewing program or continue cooking in the frying mode. The vegetables will take an hour to be ready.

You can prepare such a stew with the addition of meat or chicken, in this case we put this product on the bottom and fry it along with onions and carrots.

Option 4: Vegetable stew with eggplant and cabbage

This vegetable stew is based on eggplant and cabbage. We choose fresh and young vegetables. Additionally, you need ketchup, which can easily be replaced with paste.

Ingredients

• 3 eggplants;
• 1 carrot;
• 2 spoons of ketchup;
• 0.5 fork cabbage;
• 1 onion;
• oil, spices.

Step by step recipe

Cut the eggplants into strips, add cold salted water, leave for a few minutes while you have time to prepare other vegetables. Shred the cabbage, cut the onions and carrots into strips.

Fry the onion in oil, then add the carrots, and after another two minutes, the cabbage. Stirring, fry over medium heat. As soon as the cabbage has reduced in volume, add the squeezed eggplants to it.

Fry the vegetables for a couple of minutes with the eggplants, add ketchup, add 0.5 cups of water, pepper and salt. Cover and simmer the stew until done.

You can fry the eggplants separately from the cabbage in a frying pan; the vegetables will develop a more pronounced aroma.

Option 5: Vegetable stew with eggplants and potatoes (recipe with meat)

Above there is already one version of vegetable stew with potatoes, but in this recipe the dish is meat, you can cook it with pork or beef. We take boneless meat, any pulp, tenderloin.

Ingredients

• 2 eggplants;
• 3 tablespoons of oil;
• 7 potatoes;
• 1.5 tbsp. water;
• 1 carrot;
• 2 peppers (it’s better to take different colors);
• 3 tomatoes;
• 350 g meat;
• 2 onions;
• coriander, pepper, herbs.

How to cook

Cut the meat into pieces, but not very finely, about two centimeters. Place in hot oil and fry for about fifteen minutes. If the meat is not fatty, then you can take more oil. If using beef, cover and simmer for an additional 15-20 minutes, then fry.

We chop onions and carrots, like other vegetables, large enough so that the pieces do not turn into mush. We also cut the tomatoes, not too small. Add onion to the meat, fry for a minute, then carrots.

Stir, add tomatoes, and then bell peppers. Cook the vegetables while the potatoes are chopped and peeled. Salt and pepper the meat. Pour potatoes on top and place pieces of eggplant on top. If they were soaked in salt, do not add anything. Pour water down the wall.

Don't stir, just cover and simmer the whole thing for 40 minutes. Then you can stir, taste, add coriander, pepper, garlic, and add salt to taste. Heat it up and the stew is ready!

You can immediately stir all the ingredients in a cauldron, but the acidity of the tomatoes will cause the potatoes to cook much longer.

Option 6: Vegetable stew with eggplant and sauerkraut

A very tasty, bright and unusual version of stew with cabbage and eggplant. This dish takes longer to prepare as some ingredients require special processing. For frying, you can use any vegetable oil.

Ingredients

• 600 g cabbage;
• 1 onion;
• 1 spoon of pasta;
• a little oil;
• 3 eggplants;
• 2 carrots.

How to cook

Start with cabbage. Place it in oil, fry a little, cover and simmer for 35-40 minutes. If the cabbage is initially very sour, you can rinse it before use, but only with cold water.

We cut the eggplants into cubes, the onions and carrots into strips. Pour a little oil into another frying pan. Fry onions and carrots on it, then add eggplants. We cook with them in literally three minutes.

Now add the paste to the cabbage, stir and combine it all with the eggplants. Add half a glass of water to the stew and stir. At this stage, you can introduce spices, seasonings, and garlic. Simmer the eggplant stew for about fifteen more minutes.

After pre-frying, you can put all the ingredients in pots and put the stew in the oven. The taste is even better in earthenware.

Option 7: Vegetable stew with eggplant in a pot

In this dish, you can slightly change the amount of products at your discretion by adding or removing. You can cook it in small pots or transfer it to one large one; naturally, the time will change a little.

Ingredients

• 2 eggplants;
• 2 zucchini;
• 2 peppers;
• 2 potatoes;
• 4 spoons of sour cream;
• 2 spoons of ketchup;
• salt pepper.

How to cook

Wash all the vegetables, cut off the ends of eggplants and zucchini, chop into cubes of a centimeter or a little more. Cut the peeled potatoes into approximately the same pieces. Immediately pour into one bowl.

Chop the bell pepper finely. Let's add. Add ketchup with sour cream, salt, season with spices and stir. Divide the vegetable stew into pots.

Place in the oven and cook the vegetables for an hour. We set the temperature for the pots from 180 to 200 degrees.

You can cook these pots with the addition of rice, beans, any other grains and beans; it turns out delicious with mushrooms, and satisfying with meat and poultry.