Vegetable stew with zucchini, eggplant and potatoes. Eggplant stew with potatoes - step-by-step recipe with photos of cooking at home Recipe for vegetable stew with potatoes and eggplants

Which I cook from time to time. The vegetables are the same, but the cooking method is different and, therefore, the taste is different.

Eggplants and other vegetables in this stew remain intact, but soft. It turns out beautiful and bright. I recommend trying it!

Compound:

• 400 g eggplants
  (2 medium oblong or 1 large round)
• 250 g tomatoes
  (3 small)
• 250 g sweet pepper
  (2 medium)
• 150 g carrots
  (2 small)
• vegetable oil
• spices:
  1/2 tsp. turmeric
  2/3 tsp. ground coriander
  a piece of fresh hot pepper or a pinch of ground (optional)
  1/3 tsp. (can be replaced if you eat)
  ground black pepper
• a little parsley

Eggplant stew recipe:

1. We wash the vegetables, peel the carrots. If you want, you can also peel the eggplants to make the stew more tender, but most often I don’t peel them. You can take any variety.

   Vegetables for stew

2. We cut the eggplants into cubes, not very finely, about 1.5 × 1.5 cm.

   Cutting eggplants

3. Place in a bowl and fill with salted water (per 1 liter of water - approximately 2 tablespoons of salt).

   Fill with salt water

4. Place a plate on top to prevent them from floating up. And leave for 20 minutes. Thanks to soaking, the eggplants in the stew will not taste bitter, will not absorb excess oil, and will better retain their shape when stewing.

   We press down

5. At this time, grate the carrots on a coarse grater and cut the sweet pepper into cubes.

   Grind peppers and carrots

6. Place the frying pan on the heat and add enough oil to cover the bottom. When it warms up, add coriander, finely chopped hot pepper (or ground) and turmeric.

   Roasting the spices

7. Now we lay out the vegetables - carrots and sweet peppers (you can also have chopped onions if you want). Sauté over medium heat for about five minutes, stirring occasionally.

   Saute carrots and peppers

8. Drain the water from the eggplants, rinse and squeeze lightly. Add them to the pan with lightly fried vegetables.

   Add eggplant

9. We cut the tomatoes and also put them together with the eggplants.

   Putting tomatoes

10. Stir, cover with a lid and simmer the stew over low heat for 15-20 minutes until the eggplants are soft. Stir occasionally.

    Stew eggplant stew

11. Then add salt and black pepper to taste and asafoetida (or a finely chopped clove of garlic, if eating).

    Salt and pepper

12. Stir the stew and simmer for a couple more minutes with the lid closed.

    Eggplant stew is ready

That's all! Sprinkle the finished eggplant stew with chopped parsley and serve. But this dish tastes even better cold than hot!

Bon appetit!

Julia author of the recipe

Vegetable stew with eggplant is a great light dinner option for the whole family. Stewed vegetables, including eggplants, are certainly healthy, since their heat treatment ensures easy absorption of plant fibers and fiber, which means the stomach does not have to “strain” much in the evening hours. This collection includes recipes for vegetable stew with eggplant.

You can also cook delicious, or.

This dish is very easy to prepare and all you need is a simple grocery list. This stew can be either a stand-alone dish or served with rice or even macaroni and pasta. Our photo recipe will help you prepare this eggplant vegetable stew quickly and without problems.

So, you will need:

• 1 medium-sized eggplant, it can be immediately cut into cubes;
• 2 medium tomatoes, cut into cubes;
• 1 onion, finely chopped;
• 150 grams of tomato paste;
• 1 tsp caraway;
• salt, pepper and seasonings to your taste;
• 1/2 glass of water.

1. First, prepare the vegetables for cooking: cut the eggplants into cubes, finely chop the tomatoes and onions. Set aside.

2. In a large frying pan or saucepan, combine tomato paste, water, salt, spices and mix well. We put it on fire.

3. Add vegetables and bring the whole mass to a boil. Reduce the heat a little. Cover with a lid and simmer the stew for 20-25 minutes until the eggplants are ready.

4. Eggplant stew is ready! Bon appetit!

Can be served with rice or pasta.

Vegetable stew with eggplant and zucchini

This dish is very simple, does not require special ingredients, general Cooking time will take about 1 hour. You will need:

• 1 onion;
• 2 medium eggplants;
• 2 small zucchini squash;
• 2 medium potatoes;
• 4 cloves of garlic;
• 1 can of tomato paste;
• salt and pepper to your taste;
• 1/4 cup water or broth.

1. Wash all the vegetables and cut them into cubes of the same size, only the garlic needs to be finely chopped.

2. Take a large saucepan, pour olive oil and heat it over medium heat. Add finely chopped garlic, onion and eggplant cubes and simmer for 15 minutes until the eggplant is soft.

3. Add tomato paste and mix everything well, simmer for another 5 minutes.

4. Then add zucchini, potatoes, salt and pepper and fill everything with broth. Reduce the heat to very low, cover the pan and cook for 40-45 minutes until all the vegetables are soft.

You can serve this stew with finely chopped parsley and sour cream.

With eggplant and lentils

To prepare this unusual and tasty stew you You will need (4-6 servings):

• 1-2 tablespoons olive oil
• 1 onion;
• 2 cloves of garlic;
• 3 tomatoes;
• ½ cup green lentils
• 1 medium sized eggplant;
• salt, pepper, red pepper (about ¼ teaspoon each)
• 1 tablespoon dried mint
• bulgur, couscous or rice (1/4 cup per person)

1. First of all, let's deal with lentils. In a separate small saucepan, boil the lentils. To do this, take lentils, pour 1.5 cups of water over them, bring to a boil and cook until all the water is absorbed (check the cooking time on the package, as lentils vary, and cooking can take from 15 to 40 minutes), until cooked lentils. We suggest you read it.

2. While the lentils are cooking, place a saucepan or deep frying pan over medium heat and add olive oil. Peel the onion, chop and place in a frying pan. Saute the onion for 3-4 minutes, stirring so that it does not burn. Chop the garlic and also add it to the onion. Fry for 2 minutes so that the garlic does not burn. Then chop the tomatoes and add them to the pan and simmer for about 10 minutes.

3. Now wash the eggplant and cut it as in the photo. Salt each slice on top, place on paper towels and let the eggplants sit for about 20 minutes, this will remove some of the water, and with it the bitterness. Then wipe the eggplants with a paper towel and cut into cubes.

4. Add eggplants to tomatoes and onions, salt, add spices and mix everything well.

5. Once the lentils are ready, add them to the pan and mix everything. Vegetable stew with zucchini and lentils is ready! By the way, if you want to try more dishes with lentils, we suggest you familiarize yourself with.

Can be served as a separate dish, or served alongside bulgur, rice or couscous.

It will be a great light dinner for the whole family. If you want to make a vegetarian version of the dish, simply remove the meat from the recipe.

• 0.5 kg of lean ground beef, can be replaced with chicken;
• 3 medium sized eggplants;
• 1 small zucchini;
• 1 small onion;
• 1.5 cups basmati rice;
• 2 large tomatoes;
• 1 tbsp. spoon of tomato paste;
• a little lemon juice;
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3-4 tablespoons olive oil

1. Let's start with rice. Fill the pan with water and bring to a boil; as soon as the water boils, you can add rice to it. Stir it and leave it to cook. At this time, let's start preparing the stew itself.

2. Take a frying pan, heat it up and pour a little oil. Place the minced meat on it and fry until all the minced meat turns brown. Then place the minced meat on a plate.

3. In the same frying pan, pour a little oil and fry the finely chopped onion. Don't forget to check the readiness of the rice! If the rice is already cooked, drain the water and leave to cool.

4. While the onions are fried, cut the eggplants and zucchini into cubes, simmer for 10 minutes, then add tomato paste and chopped tomatoes, salt, pepper, turmeric, lemon juice and 1/4 cup of water (if you think this is not enough, you can add more) . Place the minced meat here and simmer for 10-15 minutes until the vegetables are ready.

Video recipes

A bonus for you will be a selection of video recipes for vegetable stew.

With eggplant and potatoes

You will need:

• 3 potato tubers
• 2 eggplants
• 1 PC. Luke
• 1 piece pepper
• 2 pcs. tomatoes
• 1 piece carrot

With eggplant and cabbage

• 2 pcs. zucchini
• 2 pcs. eggplant
• 2 pcs. Luke
• head of cabbage
• 1 PC. carrot
• 4 things. bell pepper
• 7-8 pcs. tomatoes
• salt to taste
• ground black pepper
• bay leaf
• sunflower oil

Vegetable stew with eggplants in a slow cooker

To prepare you will need:

• 2 pcs. eggplant
• 1 PC. Bell pepper
• 3 pcs. tomatoes
• 1 PC. carrot
• 3 onions
• 3 sprigs parsley
• salt to taste
• sunflower or olive oil
• spices: pepper, dill to taste

Ingredients:

• 3 potatoes (large)
• 2 eggplants (small)
• 1 onion (large)
• 1 sweet pepper (large)
• 1 carrot
• 2 tomatoes (medium)

Preparation:

1. Remove the peel from the eggplant. Cut it in half and put it in cold, slightly salted water for 15 minutes (with this action we remove the bitterness of the eggplant). Then drain the water and cut it into small cubes.
2. Peel the potatoes and cut them into small cubes. Cut the onion into half rings and fry in a frying pan until a beautiful golden color. Then add the potatoes, add salt and fry, stirring occasionally, for 5 minutes, without closing the lid. Cut the carrots into thin slices and add them to the potatoes, continue to fry for about 5-7 minutes.
3. Cut the sweet bell pepper into thin strips and add it to the frying pan, if necessary, add more oil and fry for 7-10 minutes.
4. Add the eggplants and mix everything. Add 1 glass of water and start simmering for 10 minutes. Stir occasionally. If the water has all evaporated, you can add a little more boiled water.
5. Then cut the tomatoes into cubes and add to the stew. Mix. Vegetable stew with eggplants and potatoes turns out mushy (that’s exactly what I like). Therefore, there is a rule that the longer you simmer, the tastier the dish turns out. The finished dish can be topped with dill.

Stew with eggplants, peppers and tomatoes

Ingredients:

• 2-3 medium eggplants
• 2 large bell peppers
• 5 large potatoes
• 1 large onion
• 1 large carrot
• 3 medium tomatoes
• Salt, ground pepper
• 1 tsp Sahara
• 1 bay leaf
• Vegetable oil for frying 100g.

Preparation:

1. Peel the eggplants, cut into small cubes about 1.5-2 cm and soak in slightly salted cold water for 15 minutes. This action is done in order to remove bitterness from eggplants.
2. Cut the onion into half rings, the carrots into slices and place in a frying pan with heated vegetable oil, turn the heat to medium and simmer.
3. Peel the potatoes and cut them into medium cubes, place them in a roasting pan and fill them with water to the top of the potatoes.
4. Add the chopped peppers and eggplants to the frying pan with the onions and carrots and stir.
5. Fry all vegetables for about 5 minutes.
6. Add the fried vegetables to the boiling potatoes and stir. Simmer for about 15 minutes.
7. Remove the skin from the tomatoes and cut into small cubes and add to the duck stew.
8. Bring to a boil, then add salt, add bay leaf, add sugar and ground black pepper, mix everything.
9. Cover the stew with a lid, turn the heat to moderate and simmer for about 10-15 minutes until cooked.

Bon appetit!!! Interesting recipes

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.

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

• 
  (3 pcs.)
• 
  (8 pcs.)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1 PC.)