Layered eggplant with vegetables is the most delicious recipe. Stewed eggplants with tomatoes. Eggplants stewed in tomato-pepper sauce

With vegetables it’s quite simple. This dish can be used both as a hot side dish and as a cold appetizer.

How to cook with vegetables

Required ingredients for the dish:

fresh ripe tomatoes - 3 pcs.;
small young eggplants - 5 pcs.;
large fresh carrots - 1 pc.;
medium bulbs - 1-2 pcs.;
fresh young zucchini - 2 pcs.;
sweet bell pepper - 2 pcs.;
iodized salt - an incomplete small spoon;
large fresh garlic - 1-2 cloves;
ground red pepper - 1 pinch;
fresh cilantro - one bunch;
ground black pepper - 1 pinch;
odorless sunflower oil - 1/3 faceted glass;
parsley, dill - half a bunch (if desired).

Eggplant processing process

Stewed eggplant with vegetables turns out very tasty if you buy only young vegetables for the dish. After all, the skin of an overripe product is too hard. If you do come across large and old eggplants, then before heat treatment it is better to wash them, remove the stems and peel them. Next, the vegetables need to be cut into cubes, then seasoned with a small amount of salt and left aside for a few minutes.

Processing of remaining ingredients

Stewed eggplant with vegetables requires the use of only fresh and ripe products. It is necessary to take red tomatoes, young zucchini, medium onions, and large carrots, and then wash them thoroughly and remove the husks, stalks and peels. After this, the onions should be chopped into thin half rings, zucchini and carrots should be cut into small cubes, and tomatoes and bell peppers should be cut into strips.

Heat treatment of products

Before preparing stewed eggplant with vegetables, all of the above vegetables should be lightly fried. To do this, you need to put a saucepan on the fire, pour in sunflower oil, and then lay out the chopped eggplants, onions and carrots. After the products are lightly coated with a golden crust, young zucchini, ripe tomatoes and bell peppers should be added to them. The frying time for all ingredients should be no more than 8-10 minutes.

Stewing vegetable dishes:

After the time has passed, the fried products must be transferred from the saucepan to a small saucepan, seasoned (to taste) with ground pepper and fresh cilantro. After mixing all the ingredients, pour them with regular drinking water (1-1.5 cups), then cover and simmer for 16-17 minutes.

The final stage in preparation

After the dish is cooked, it must be removed from the heat and seasoned with fresh chopped herbs and finely chopped garlic cloves. And then you will get very tasty and nutritious stewed vegetables. Eggplants, zucchini and other ingredients will give this lunch a special consistency, reminiscent of canned homemade caviar.

Proper serving to the table

Fried and stewed vegetables can be served both warm and cold. This chilled dish is especially delicious when served on top of a piece of wheat bread. No family member can refuse this simple but satisfying snack.

Calories: Not specified
Cooking time: Not indicated

The best summer dish is eggplant stewed with vegetables. The recipe will teach you how to cook it quickly and tasty. Indeed, there is nothing complicated in the cooking technology, just a few processes, the main of which are the preparation of ingredients and their heat treatment by frying.
In principle, this is a basic recipe, and you can always change it by adding certain ingredients or simply changing the proportions. But you need to remember that the more tomatoes are added to the dish, the more sour it will taste; the more garlic, the spicier it will be; if you add a lot of pepper, the taste will be very sharp and piquant. By the way, try again.
You can also vary the spices to achieve the desired balance of taste. As for greens, you can put parsley, basil, dill, cilantro in the dish, in a word, whatever you like and as much as you can!
In order to preserve the vitamins in vegetables as much as possible, the dish is cooked over high heat; this significantly speeds up the cooking process, but requires greater care from the cook: so that the ingredients do not burn, they must be constantly stirred.

Ingredients:
- eggplant fruits – 1-2 pcs.,
- zucchini (preferably milky) - 1 pc.,
- onion – 1 pc.,
- tomato fruits – 1-2 pcs.,
- garlic – 2-3 cloves,
- salad pepper – 1 pc.,
- fresh herbs (parsley, basil) – 0.5-1 bunch,
- finely ground salt - to taste,
- refined oil.

How to cook with photos step by step

Peel the onion and chop it into half rings.
We also peel the garlic and cut it into slices.
Fry the onion and garlic in hot oil (there should be a lot of it in the pan) until golden brown.

Next, add chopped tomatoes. Continue to simmer over moderate heat for another 5 minutes.

Now cut the lettuce pepper into large slices.

Then coarsely chop the peeled zucchini and eggplant.
Add to the pan and continue cooking over medium heat for about 10 minutes.

Then add salt to taste.

When serving, sprinkle the stewed eggplants with vegetables with finely chopped herbs.

Bon appetit!

And it turns out very tasty

Step 1: Wash and chop the vegetables.

First of all, thoroughly wash all the vegetables under running water. You don’t have to peel the eggplant if you want the vegetable not to lose its shape when stewing. So, put it on a cutting board, cut off the tail with a sharp knife, cut into circles, and then into medium cubes of about 2 cm. Transfer to a clean plate.
We cut out the tail with the seeds from the bell peppers and cut them into approximately the same cubes as eggplant or cut them into beautiful cubes.
Cut the zucchini into circles, and then into slices or cubes, it all depends on your taste.
It is better to add peeled tomatoes. To do this, make a cross-shaped cut on the vegetables, lower them into a saucepan or bowl and pour boiling water over them. We wait about a minute, take it out and remove the skin by the cuts. Then cut the pulp into small cubes and place in a clean plate.
Peel the onion, rinse under running water, cut into half rings or cubes and leave on a cutting board.

Step 2: Fry onions and peppers.

Turn on medium heat on the stove, pour vegetable oil into the frying pan and place on the burner. When the oil is hot, add the onion, reduce the heat and fry the vegetable until soft for about 5 minutes, stirring occasionally with a kitchen spatula. Then add bell pepper and fry for another 2 minutes.

Step 3: Stew the eggplant.

Now put the tomatoes in the pan, mix thoroughly, cook for 1 - 2 minutes.

Add eggplant and zucchini, season with salt and ground black pepper to taste. Afterwards, mix everything thoroughly with a kitchen spatula, cover the pan with a lid and simmer for 25 - 35 minutes until fully cooked, remembering to stir the vegetables.
As soon as the eggplant is soft enough, you can turn off the heat and serve the dish.

Step 4: Serve the stewed eggplants with vegetables.

Eggplants stewed with vegetables are served hot with fragrant homemade bread and finely chopped herbs. As an addition, you can offer sour cream, mayonnaise, or sprinkle the dish with lemon juice if you are fasting or vegetarians are visiting you. And delicious tender vegetables are ready! Bon appetit!

If you don’t have fresh tomatoes, then you can cook eggplants with the addition of tomato paste (1 tablespoon will be enough).

Along with eggplant and zucchini, you can add potatoes, pumpkin, and garlic to vegetables.

Zucchini can be replaced with regular zucchini.

Along with ground black pepper, you can add various herbs and spices to the dish, for example, ground coriander, oregano, suneli hops or curry.

Almost two millennia have passed since humanity began to eat eggplants. From Eastern India, according to some sources, this vegetable migrated to Asia, then to Africa, and from there it came to Europe in the thirteenth century.

Benefit

Eggplants (or “blue” ones, as they are also called in our country) have found very wide use in culinary recipes in many countries around the world. They are eaten fried and stewed, as part of sauces and main courses, and prepared for future use. There is even a recipe for eggplant soup. They increase hemoglobin in human blood, improve the performance of the liver, kidneys, stomach, and relieve chronic constipation. Regular consumption of these vegetables helps improve immunity.

Processing methods

Modern cooking has hundreds of recipes for eggplant dishes. They are boiled, fried, stewed. For example, a recipe for eggplant baked in the oven is very simple to make and popular. To do this, place the unpeeled medium-sized fruits on a baking sheet and bake in the oven at 180 degrees until cooked (until they become soft and are covered with a brown crust on top). Then the fruits must be peeled, cut and served with garlic-mayonnaise sauce. For some dishes, these vegetables need to be boiled until half cooked. In some cases, squeeze by hand or with a special press. Recipes where they are mixed with other products are very popular. For example, stewed eggplants with vegetables.

Food preparation

Let's start with selection and sorting. Best suited for preparing eggplants stewed with vegetables are firm and young fruits. It is known that, when overripe, they contain a fairly large amount of solanine, which gives them bitterness and can spoil the taste of any dish. Therefore, try to use not old eggplants (the age of the fruit can be easily determined by the color of its stalk: if it is brown, then the vegetable is stale or overripe). Also avoid rotten, soft, slippery samples. Such fruits will not bring benefits to your body, but may well cause an upset stomach. By the way, to get rid of excess solanine in vegetables at home, it is enough to soak them in a three percent salt solution for several minutes. Fresh eggplants should be stored for no more than three days, otherwise they will lose their taste and a fair amount of vitamins. However, in specially equipped (dark and cool) rooms they can be stored longer, up to three weeks. Now let's move on to the cooking process.

Eggplant stewed with vegetables (caviar)

This undeniable delicacy of Soviet cuisine can be eaten immediately, or can be stored in jars for the winter. In any case, preparing caviar will require patience from you and will take quite a lot of time. But you will be rewarded with a very tasty dish, suitable for consumption both hot and cold. This appetizer can be spread on bread or served as a side dish for meat dishes.

We will need: a kilogram of eggplants, half a kilogram of tomatoes, two or three medium bell peppers, two onions, two medium carrots, vegetable oil for frying, for spicy lovers - one pod of chili pepper or “light”, a couple of cloves of garlic.

Cooking process

Peel the carrots and cut into cubes. We clean and chop the onion. Peel the pepper from seeds and cut into half rings or cubes. Fry everything in a large frying pan in vegetable oil. Bake unpeeled eggplants in the oven at 180 degrees until half cooked. Then cool, remove the peel (it should be peeled off quite easily after heat treatment), cut into large cubes and pour into a frying pan with the rest of the caviar components. We remind you that the dishes must be large to accommodate everything. Some people distribute the caviar into two frying pans and cook them simultaneously. Also a good option.

And now - the most important thing. Simmer the eggplants and vegetables over low heat until a thick paste forms. Stir the dish constantly so that it does not burn to the bottom of the pan (it is better to use non-stick cookware). This process usually takes an hour and a half. You can add a little water (if the mass is very thick) and sunflower oil - a couple of spoons. At the end of cooking, add crushed or grated garlic, salt, and hot pepper. Turn off and cover the pan with a lid. Let it brew for a little while. The result was stewed eggplants with vegetables. The recipe is simple and accessible even for a novice housewife. You can also sterilize half-liter jars with lids and roll up such a dish for the winter. But then it needs to be made more. To do this, the quantity of all ingredients must be proportionally doubled or tripled. Accordingly, you will get several times more caviar. If you serve it right away, it should be hot, sprinkled with chopped herbs (for this use parsley, dill and cilantro).

Stewed vegetables: eggplant, zucchini, tomatoes, potatoes, carrots, onions

This is a recipe for a unique vegetable stew, very easy to prepare. Here it is not necessary to bring the consistency of the dish itself to the state of mush. All vegetables retain their “face”, but at the same time they are stewed well, until fully cooked. Such a tasty dietary dish can be prepared, for example, on a fasting day or during fasting. Or you can simply serve stewed eggplants with vegetables as a side dish. The calorie content of the dish is quite low (for raw eggplant, for example, it is only 24 kcal per hundred grams). Nutritional value in the same volume is 1.5 g protein, 0.1 g fat, 4.5 g carbohydrates.

We take half a kilo of eggplants, half a kilo of zucchini, two hundred grams of hard tomatoes and potatoes, a couple of medium carrots, a couple of onions. Wash and clean all vegetables thoroughly. Then cut into large cubes. Fry the onions and carrots quickly in a frying pan over high heat. Then separately - cubes of eggplant and zucchini. Place everything in a large saucepan and simmer over low heat until the food is ready. We repeat: pieces of vegetables should not fall apart, let them be whole, but soft. Before removing from heat (usually after about twenty minutes), add salt and pepper to taste.

Variations

This dish can be supplemented with the introduction of meat products. To do this, cut 200 grams of chicken breast into cubes and fry until half cooked. Combine the meat with vegetables and simmer. As an option: you can put the semi-finished product of this stew in clay pots, sprinkle with grated cheese and bake in the oven at 180 degrees until golden brown. The results are excellent stewed eggplants with vegetables (photo below), baked in the oven. Serve in pots, sprinkled with fresh chopped herbs.

Another simple recipe

And to prepare eggplants stewed with vegetables in sour cream, you also don’t need much effort. This recipe is easy to prepare and affordable for the ingredients included.

We take two large eggplants, one onion, three hundred grams of low-fat sour cream (15 percent), three cloves of garlic, vegetable oil, salt, pepper.

Peel and finely chop the onion. Brown in a frying pan in vegetable oil. Separately, fry the fruits, cut into rings. Add golden onions and sour cream to the eggplants and mix. At the end, 3-4 minutes before readiness, sprinkle with garlic, salt and pepper. The total cooking time on low heat is 25 minutes. Before serving, sprinkle with chopped herbs, generously! Bon appetit everyone!

The unique taste and appearance of eggplants have made them one of the most popular foods among chefs. They go well with meat, mushrooms, vegetables, and are good fried, baked and stewed. Stewed eggplants can be found in the cuisines of different nations. Almost every housewife has a signature recipe for this dish. Any cook needs to be able to prepare such dishes; without them, the menu would not be rich enough.

Cooking features

There is no great difficulty in preparing stewed eggplants. Even a novice housewife can cope with the task; knowledge of some subtleties will help her with this:

Some vegetables of the Solanaceae family contain a toxic substance - solanine. In small quantities it is not dangerous, but it can spoil the taste of the dish. This substance is present in eggplants, especially ripe ones. Salt helps get rid of it. If you sprinkle chopped vegetables with salt and rinse them after 10 minutes, there will be no trace of solanine and the bitterness associated with it. If you soak eggplants in a solution of 10 g of salt per 1 liter of water for 20 minutes, the result will be the same.
Before adding eggplants and other vegetables to the stew, it is not enough to wash them - they need to be dried with a paper towel or napkin. Otherwise, the stew may turn out watery, the vegetables themselves will lose their shape and will look unattractive.
In order for vegetables to better retain their shape in the stew, it is advisable to chop them coarsely and fry them over medium heat before stewing. Frying will have a positive effect on the taste of the finished dish, but its calorie content will increase because of this.
If tomato pulp is used instead of sauce or as an addition to it when stewing eggplants, the fruits must be peeled before use. If you cut them crosswise and put them in boiling water for a few minutes, you can clean them without much effort.
Eggplants are in harmony with garlic. It can be added at the beginning of cooking to give the dish a pleasant aroma without making it spicy, or at the end of cooking to make the dish savory.

Stewed eggplants can be served as a separate dish or as a side dish. They go well with any type of meat.

Eggplants stewed in tomato-pepper sauce

eggplants - 1 kg;
tomatoes - 0.5 kg;
sweet pepper - 0.2 kg;
onions - 100 g;
carrots - 100 g;
wine vinegar (6 percent) - 20 ml;
sugar - 20 g;
garlic - 2 cloves;
a bouquet of seasonings for vegetables - 5 g;
salt - to taste;
vegetable oil - how much will be needed.

Cooking method:

Cut the eggplants into circles about 0.5–0.7 cm thick.
Salt, leave for 10 minutes.
Rinse under running water to remove excess salt from vegetables. Blot with napkins.
Melt the butter in a frying pan and brown the “blue” ones on both sides. There is no need to fry too much, as the vegetables will be stewed.
Scrub and wash the carrots. Grind it on a grater with small holes.
Peel the onion and chop it as finely as possible.
Pass the garlic through a press.
Pour boiling water over the tomatoes, peel them, remove seals around the stalks. Cut into large slices and puree using a blender.
Peel the pepper from seeds by removing the stem. Cut into small pieces of arbitrary shape. Grind with a blender.
Mix tomato and pepper puree, add onion, garlic and carrots to the resulting mass, mix well.
Pour vinegar into the vegetable mixture, add salt, sugar and seasonings, stir again.
Place the eggplants in a cauldron or saucepan in layers, covering them thickly with vegetable sauce.
Cover the saucepan with a lid. Place on low heat. Simmer for 15 minutes.

Stewed eggplants are served along with the sauce in which they were cooked. The dish turns out nourishing and flavorful, and looks appetizing.

Eggplants stewed with meat

eggplants - 0.5 kg;
meat (preferably young lamb) - 0.5 kg;
bell pepper - 0.4 kg;
onions - 100 g;
bitter capsicum - 50 g;
cilantro - 50 g;
ground coriander, black pepper - to taste;
zira - to taste;
lard (pork or fat tail) - 100 g;
tomatoes - 0.5 kg;
water or broth - 0.5 l;
salt - to taste.

Cooking method:

Wash the meat, dry it, cut into small pieces.
Cut the lard into small pieces.
Cut the eggplants into bars about 1 cm wide. Place in salted water for 20 minutes. Rinse. Give the vegetables a chance to dry.
Wash the tomatoes, pat dry with a napkin, and cut into large slices.
After removing the peel, cut the onion into thin half rings.
Remove the stems of peppers (sweet and bitter) along with seeds and membranes. Cut the pepper into quarter rings.
Finely chop the cilantro with a knife.
Place lard at the bottom of a cauldron or thick-bottomed pan. Put it on fire.
Fry the meat in rendered lard.
When the meat is well browned, add the onion and fry for a few more minutes.
Add the rest of the vegetables, sprinkle them with salt and seasonings, and pour in the broth.
Reduce heat, cover the cauldron with a lid. Simmer vegetables and meat for about 40 minutes until the meat is cooked.
Sprinkle with chopped cilantro and simmer for another 5 minutes. Remove from heat.

Stewed eggplants, complemented with meat and vegetables, are a hearty dish that can replace a full lunch. It turns out so tasty that guests will definitely not be offended by you if you offer them this aromatic dish.

Eggplant stewed with mushrooms

eggplants - 0.6 kg;
tomatoes - 0.3 kg;
fresh champignons - 0.3 kg;
onions - 100 g;
vegetable or mushroom broth - 100 ml;
vegetable oil - 40 ml;
salt, spices, fresh herbs - to taste.

Cooking method:

Cut the eggplants into bars or semicircles, soak in salted water, rinse and dry.
Cut the tomatoes into large slices.
Wash the mushrooms. Blot with a napkin. Cut each into 2-4 pieces depending on size.
Peel the onion and cut into small cubes.
Fry mushrooms and onions over low heat, add vegetables and a little water. If a lot of liquid has been released from the mushrooms, the amount of water can be reduced to 50 ml.
Cover the pan with a lid and reduce heat. Simmer for 20–30 minutes until the eggplants are done.
5 minutes before the end of the process, add salt and season the dish, sprinkle it with chopped herbs.

If you add sour cream instead of water when stewing, the dish will be even tastier. Champignons can be replaced with wild mushrooms, but many of them require preliminary preparation (soaking, boiling).

Eggplants stewed in sour cream

eggplants - 0.4 kg;
tomatoes - 0.2 kg;
vegetable oil - how much will be needed;
salt, spices - to taste;
sour cream - 0.2 l;
garlic - 2 cloves.

Cooking method:

Prepare the eggplants by cutting into circles, soaking in saline solution, rinsing and drying.
Lightly brown the eggplants in a frying pan and transfer to a baking dish.
Season the roasted vegetables.
Cut the tomatoes into circles and cover the eggplants with them.
Mix sour cream with spices and garlic passed through a press.
Dilute the sour cream with a small amount of water, pour the sauce over the vegetables.
Place the mold in an oven preheated to 180 degrees. Simmer the vegetables for half an hour.

You can also stew vegetables according to this recipe in a saucepan. If you do not fry the eggplants before stewing, the dish will turn out to be dietary.

Stewed eggplant is one of the most popular dishes in the world. There are many options for preparing it. Most experienced cooks have their own favorite recipe for this dish. You can stew eggplants separately in tomato, sour cream or other sauce, in water or broth. They are often supplemented with vegetables, mushrooms, and meat. Each option is good in its own way. It wouldn’t hurt for the housewife to know a few recipes for stewed eggplant to diversify the family menu.