Vegetable stew with eggplant and zucchini: recipes with cabbage, potatoes, peppers, beans, apples, rice and meat

Incredible aroma and the taste of stewed ingredients — the calling card of this dish, a favorite in many countries. A popular vegetable stew with eggplant and zucchini can be cooked in different ways: in the oven, slow cooker or casserole. Different combinations of vegetables, adding meat, fruit, sauces and spices allow each time to get new tastes.



1.5 hours
.
10 servings
. Easy to prepare

Olga Nagornyuk

06 APR 2018
788

After heat treatment, the vegetables in the finished dish retains a significant amount of minerals, vitamins and fiber. For cooking hostess is required to use the squash and “blue” and for good reason. They have a low calorie, with well satisfy hunger and promote proper digestion. The most delicious snack is obtained from fresh, seasonal vegetables but in the winter for preparation, you can use frozen fruit.

5 rules of cooking

“Stimulating appetite” — as translated from the French language name of the dish. To make a really enticing dish, not a formless mush, pay attention to five tips on how to prepare vegetable stew with eggplant and zucchini.

  • Choice. It is better to use young vegetables — they are quickly prepared and have a more delicate flavor. In the summer instead of tomato sauce it is better to give preference to fresh tomatoes after removing the skins.
  • Training. Solanine is dangerous and gives a blue vegetable bitter taste. To get rid of it, enough to salt the sliced eggplant, and half an hour later wash and dry the pieces. Old fruit, it is recommended to remove the peel, young vegetables can be left to keep the shape of the wedges.
  • Cutting. The vegetables in the dish should be of the same form, however, the amount of solids — carrots or potatoes may be less tender than zucchini or cabbage. Large pieces retain their shape better and look more appetizing on the plate.
  • Cooking. All vegetables have different structures, so they will need different cooking time. Prior to cooking the vegetables requires a tab sequence: on the bottom go hard types, top vegetable — soft structure.
  • Oven. Useful and diet garnish out, if to do without preliminary roasting, and cook the vegetables in the oven, greased with a little oil. So vegetables do not burn on top during baking, they should be covered with foil.
  • Any of the recipes vegetable stew with eggplant and zucchini can be performed in the oven, using a common form or individual pots. Spicy sauces, cheese and butter will complement the vegetable ensemble of unique flavors.

    Vegetable stew with eggplant and zucchini 7 recipes

    With proportions of ingredients for the stew is allowed to experiment. Favorite vegetable you can make the main and the rest to add in smaller amounts, or use all ingredients in equal proportions — on request. The following recipes are described step by step the stages of cooking vegetable stew with eggplant, zucchini, other vegetables and meat.

    Traditional

    Features. Delicious happens when you make a vegetable stew with eggplant, zucchini and pepper. It is recommended to cook in a pot with thick walls or a special casserole. Before serving the dish can be sprinkle with lemon juice and sprinkle with herbs.

    You will need:

    • blue vegetable — 1 kg;
    • sweet pepper — 1 kg;
    • potato — 0.8 kg;
    • zucchini — 0,5 kg;
    • carrots — 0.4 kg;
    • onions — 0.4 kg;
    • sung tomatoes — 1 kg;
    • vegetable broth — 0.3 l;
    • fresh herbs — one bunch;
    • the refined oil, sugar, pepper, salt — to taste.

    Cooking

  • Eggplant with zucchini and potatoes cut into cubes the same size — about 1 cm.
  • Salt blue. Half an hour later washed and dried with paper towel.
  • Onions to chop.
  • Pepper cut in the shape of a straw.
  • Remove the skin from the tomatoes, pre-rinsing it with boiling water, then cold water and cut into cubes.
  • Carrots to grate large fraction.
  • Heat the oil in a pan.
  • Send her carrots, onions, melons and vegetables and sauté for ten minutes.
  • Potatoes lightly fried and combine with vegetables.
  • Add spices and pour the broth.
  • Simmer on medium heat for about 20-30 minutes, stirring regularly.
  • The dish is ready to eat.
  • Vegetable stew with eggplant, zucchini and potatoes perfectly complement the mushrooms. If you add a small amount of butter and garlic to the stewing process, it will make the flavor more delicate.
    Beans

    Features. In the recipe specified tinned beans, but you can use dried beans, pre-broth. To maintain the shape all the vegetable components separately roasted prior to cooking. A special taste to the dish before serving will add grated cheese, but even without it, the stew will turn out delicious.

    You will need:

    • blue — 0.5 kg;
    • zucchini — 0,5 kg;
    • Bulgarian pepper — 0,5 kg;
    • tomatoes — 1 kg;
    • beans — 0.5 kg;
    • garlic — a couple Zubkov;
    • distilled water — 200 ml;
    • hard cheese — 150 g;
    • oil — as required for frying;
    • herbs and spices — to taste.

    Cooking

  • Cut all the vegetables into equal square shape.
  • Crush a garlic press.
  • The greens are finely chop with a knife.
  • Each vegetable separately, sauté in a pan for five to seven minutes. The tomatoes and pepper sauté together.
  • Place the fried pieces of vegetables in the cauldron, add the beans.
  • Add water and simmer on low heat for about half an hour.
  • Add all seasonings and herbs and mix well.
  • After five minutes, remove from heat.
  • This vegetable stew with eggplant and zucchini can be cooked in a slow cooker, choosing to roasting vegetables, the program of “Frying” or “Suppression”. To vegetables finally “made friends” at the end of cooking, leave the stew in the mode “heating” for 15 minutes.

    With apples

    Features. Interesting taste stew the apples give. Optionally, a vegetable version of the dish can be diluted with juicy pork. All the ingredients are laid out on a baking sheet in layers and cooked in the oven, maintaining the correct form appetizing vegetable slices.

    You will need:

    • young eggplant -1 kg;
    • red tomatoes — 1 kg;
    • long thin zucchini — 0,5 kg;
    • apples — 0,5 kg;
    • garlic — one small head;
    • tomato paste — 100 ml;
    • seasonings — to taste;
    • fresh herbs — one bunch;
    • frying oil — 100-150 ml.

    Cooking

  • All the vegetables and apples cut into thin circles.
  • To let go of the bitterness eggplant with salt.
  • Skip in garlic cloves through a press, combine with finely chopped herbs, tomato paste and spoon the butter sauce is ready.
  • Blue zucchini and lightly fry in the pan.
  • Layers put vegetables in shape, oiling each layer with sauce.
  • Send the vegetables in a preheated oven to 200°C for 30-40 minutes.
  • Serve hot.
  • Cabbage

    Features. Vegetable stew with eggplant, zucchini and cabbage will be very satisfying. For cooking you can use any variety of cabbage, but cauliflower is cooked faster and has a more delicate flavor. Sour cream adds a creamy shade, and sorrel — a pleasant sour note.

    You will need:

    • blue — a pair of pieces;
    • young zucchini — one or two of the fetus;
    • cauliflower, one medium head;
    • potatoes — ten medium roots;
    • spinach or sorrel — single beam;
    • parsley fresh — single beam;
    • sour cream — 250 ml;
    • olive oil — 50 ml;
    • flour — 50 g;
    • salt and spices — to taste.

    Cooking

  • Cut into cubes the same size of the potatoes, zucchini and eggplant.
  • Separately fry on high heat until Golden brown.
  • To disassemble the cabbage and boil the florets in salted water.
  • Put all the vegetables in the cauldron, add the chopped sorrel.
  • To combine the flour with sour cream, dilute broth, which was preparing the cabbage.
  • Pour the sauce over the vegetables so they are completely covered.
  • Simmer 30-40 minutes on low heat.
  • Before serving, sprinkle stew with chopped graviola herbs.
  • With rice

    Features. Rice makes the stew more hearty, and it does not clog the taste of vegetables. Good option for a main dish or side dish. The dish can be served warm or cold.

    You will need:

    • zucchini — 0,5 kg;
    • eggplant — 0.5 kg;
    • tomatoes — 1 kg;
    • onion — 0.3 kg;
    • juicy carrot — 0.3 kg;
    • sweet pepper — 0.3 kg;
    • parboiled rice — 200 g;
    • vegetable oil — 100 ml;
    • garlic — three cloves;
    • parsley — one bunch;
    • cumin — half a teaspoon;
    • salt and ground mixture of peppers — to taste.

    Cooking

  • Dice chop the onion and cucurbit vegetables.
  • Carrots and peppers cut into strips, garlic — thin slices.
  • Tomatoes peel and grind.
  • Fry the onions until light Golden color.
  • Send to the onions carrots and fry three to four minutes.
  • Add the pepper and garlic.
  • Five minutes later send it to the pan zucchini with eggplant, sauté five to seven minutes under a lid.
  • Pour tomato juice and half a Cup of water, simmer about ten minutes.
  • Boiled until soft rice to send to the pan.
  • Add salt, spices and chopped parsley.
  • Simmer on low heat for about 15 minutes.
  • To bring to the table.
  • French

    Features. Despite the simplicity of cooking this vegetable Ratatouille looks so bright and delicious, that adorn even the holiday table. Instead of Parmesan allowed the use of other hard cheese varieties.

    You will need:

    • squash, zucchini and tomatoes — 1 kg;
    • olive oil — 50-100 ml;
    • Parmesan cheese — 100 g;
    • fresh Basil — 50 g;
    • garlic — one clove;
    • tomato sauce — 400ml;
    • salt and pepper — to taste.

    Cooking

  • Melons vegetables and tomatoes cut into thin discs no more than 0.5 cm thick.
  • Lubricate the form of butter and put the vegetables, alternating in a spiral.
  • Sprinkle with spices and pour over the oil.
  • Send in the preheated oven to 200°C for half an hour, covering the top with foil.
  • After the specified time remove the foil, pour the sauce and bake for another quarter of an hour.
  • Sprinkle the vegetables with grated Parmesan cheese and chopped Basil, put back in the oven for ten minutes.
  • Serve immediately to the table.
  • Meat

    Features. For cooking you can use any meat. Low-fat chicken or beef will allow you to eat the stew and chilled. To the tomato sauce in the stewing process you can optionally add sour cream.

    You will need:

    • meat — 0,5 kg;
    • young zucchini and eggplant — 0.5 kg;
    • ripe tomatoes — 0,5 kg;
    • potato — 0.8 kg;
    • bow — 0.3 kg;
    • carrots — 0.3 kg;
    • garlic — a couple Zubkov;
    • the refined oil — 50 ml;
    • tomato sauce — 100 ml;
    • herbs and spices — to taste.

    Cooking

  • Vegetables and meat cut into chunks the same shape and size.
  • All of the ingredients separately fry in vegetable oil.
  • To combine the vegetables in a container for further cooking.
  • Add the tomato sauce, half a Cup of water, spices, finely chopped herbs and garlic.
  • Mix thoroughly and simmer on low heat for about 40 minutes.
  • Instead of meat in some hostesses also add in the stew meat. It should also be fried with onions prior to cooking. To cook a dish in the pot in the oven, fry need only meat and vegetables is to lay layers of raw.

    Almost every vegetable ragout with eggplant and zucchini can be as useful and of dietary — cook without frying, using the sleeve for baking. Simply cut all ingredients, combine with spices and give to promarinovatsya half an hour. Then put the mass into the sleeve, add broth or water, and send for an hour in a preheated oven to 180°C. This preparation significantly saves time and the outcome is excellent.

    Vegetable stew with eggplant and zucchini: recipes with cabbage, potatoes, peppers, beans, apples, rice and meat





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