Vegetable stew with eggplant and zucchini: new tastes of the famous dish

After heat treatment, vegetables in the finished dish retain a significant amount of useful minerals, vitamins and fiber. For cooking, the hostess must use zucchini and "little blue", and for good reason. They have a low calorie content, while satisfying hunger well and promote proper digestion. The most delicious appetizer is obtained from fresh seasonal vegetables, but in winter you can use frozen fruits for cooking.

5 cooking rules

"Exciting appetite" - the name of the dish is translated from French. To make a truly tempting dish, rather than a shapeless porridge, pay attention to five tips on how to cook vegetable stew with eggplant and zucchini.

1. The choice. It is better to use young vegetables - they cook faster and have a more delicate taste. In the summer, instead of tomato sauce, it is better to give preference to fresh tomatoes, having previously removed the skin from them.
2. Training. Solanine is dangerous and gives the blue vegetable a bitter taste. To get rid of it, it is enough to salt the chopped eggplant, and after half an hour, rinse and dry the slices. It is recommended to peel old fruits; on young vegetables, you can leave them to maintain the shape of the sticks.
3. Cutting. The vegetables in the dish should have the same shape, however, the size of the solid components - carrots or potatoes can be smaller than tender zucchini or cabbage. Large pieces retain their shape better and look more appetizing in a plate.
4. Cooking. All vegetables have a different structure, so it takes a different time to cook them. Before stewing, laying vegetables requires a sequence: solid types are sent to the bottom of the dishes, and vegetables of a soft structure from above.
5. Oven. A useful and dietary side dish will turn out if you do without preliminary frying, and bake vegetables in the oven, greasing the form with a small amount of oil. To prevent vegetables from being burnt from above, during baking they should be covered with food foil.

Vegetable stew with eggplant and zucchini: 7 recipes

With proportions of ingredients for stews are allowed to experiment. You can make your favorite vegetable the main one, and add the rest in a smaller amount, or use all the ingredients in equal proportions - if desired. The recipes below describe the steps for preparing a vegetable stew with eggplant, zucchini, other vegetables and meat.

Traditional

Features It will be tasty if you make a vegetable stew with eggplant, zucchini and pepper. Cooking is recommended in a pan with thick walls or a special cauldron. Before serving, you can sprinkle the dish with lemon juice and sprinkle with herbs.

Would need:

• blue vegetable - 1 kg;
• sweet pepper - 1 kg;
• potatoes - 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 greens - one bunch;
• Refined oil, sugar, pepper, salt - to taste.

Cooking

1. Cut eggplant with zucchini and potatoes into cubes of the same size - about 1 cm each.
2. Salt the little blue ones. After half an hour, rinse and dry with a paper towel.
3. Chop the bulbs.
4. Cut the pepper in the shape of a straw.
5. Remove the peel from the tomatoes, pre-dousing with boiling water, then with cold water and cut into cubes.
6. Grate the carrots on a coarse grater.
7. Heat oil in a pan.
8. Send carrots, onions, gourds and vegetables and fry for ten minutes.
9. Lightly fry potatoes and combine with vegetables.
10. Add spices and pour the broth.
11. Simmer over medium heat for about 20-30 minutes, stirring regularly.
12. The dish is ready to eat.

With beans

Features The recipe indicates canned beans, but you can use dried beans, after boiling. To maintain their shape, all vegetable components are separately fried before stewing. Grated cheese will give a special taste to the dish before serving, but even without it the stew will turn out delicious.

Would need:

• blue ones - 0.5 kg;
• zucchini - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• tomatoes - 1 kg;
• canned beans - 0.5 kg;
• garlic - a pair of cloves;
• purified water - 200 ml;
• hard cheese - 150 g;
• oil - how much is needed for frying;
• herbs and spices to taste.

Cooking

1. Cut all vegetables into the same square shape.
2. Crush the garlic with a press.
3. Finely chop the greens with a knife.
4. Fry each vegetable separately in a pan for five to seven minutes. Tomatoes with pepper can be sautéed together.
5. Place the fried slices of vegetables in a bowl, add the beans.
6. Pour in water and simmer over low heat for about half an hour.
7. Add all seasonings and herbs, mix thoroughly.
8. Five minutes later, remove from heat.

With apples

Features Apples give an interesting taste to stew. Optionally, the 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, while maintaining the correct appetizing shape of the vegetable slices.

Would 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 greens - one bunch;
• cooking oil - 100-150 ml.

Cooking

1. Cut all vegetables and apples into thin circles.
2. Release bitterness from eggplant using salt.
3. Skip the cloves of garlic through a press, combine with finely chopped herbs, tomato paste and a spoonful of oil - the sauce is ready.
4. Fry zucchini and little blue ones in a pan.
5. Lay out the vegetables in layers in a layer, greasing each layer with sauce.
6. Send vegetables to a preheated oven to 200 ° C for 30-40 minutes.
7. Serve hot.

With cabbage

Features Vegetable stew with eggplant, zucchini and cabbage will be very satisfying. For cooking, you can use any kind of cabbage, but cauliflower cooks faster and has a more delicate taste. Sour cream will add a creamy tint, and sorrel will add a pleasant sourness.

Would need:

• blue ones - a couple of pieces;
• young zucchini - one or two fruits;
• cauliflower - one middle head;
• potatoes - ten medium root crops;
• spinach or sorrel - one bunch;
• fresh parsley - one bunch;
• sour cream - 250 ml;
• olive oil - 50 ml;
• flour - 50 g;
• salt and seasoning to taste.

Cooking

1. Dice the same size potatoes, zucchini and eggplant.
2. Separately, fry over high heat until golden brown.
3. Disassemble the cabbage and boil the inflorescences in salted water.
4. Fold all the vegetables in a bowl, add chopped sorrel.
5. Combine the flour with sour cream, dilute the broth in which the cabbage was cooked.
6. Pour the sauce over the vegetables so that they are completely covered.
7. Simmer for 30-40 minutes on low heat.
8. Sprinkle sour cream stew with chopped herbs before serving.

With rice

Features Rice makes stew more nutritious, and does not clog the taste of vegetables. A great option for the main dish or with a side dish. Serve in warm or cold.

Would need:

• zucchini - 0.5 kg;
• eggplant - 0.5 kg;
• tomatoes - 1 kg;
• onions - 0.3 kg;
• juicy carrot - 0.3 kg;
• Bulgarian pepper - 0.3 kg;
• steamed rice - 200 g;
• vegetable oil - 100 ml;
• garlic - three cloves;
• parsley - one bunch;
• cumin - half a teaspoon;
• salt and ground pepper mixture to taste.

Cooking

1. Dice onion and gourds vegetables.
2. Cut carrots and pepper into strips, garlic into thin slices.
3. Peel and grind tomatoes.
4. Fry the onion until light golden brown.
5. Send carrots to the onion and fry for three to four minutes.
6. Add pepper and garlic.
7. Five minutes later, send zucchini with eggplant to the pan, sauté for five to seven minutes with the lid closed.
8. Pour in tomato juice and half a glass of water, simmer for about ten minutes.
9. Semi-cooked rice, send to the pan.
10. Add salt, seasonings and chopped parsley.
11. Simmer over low heat for about 15 minutes.
12. Serve to the table.

French

Features Despite the simplicity of preparation, this vegetable ratatouille looks so bright and appetizing that it will even decorate a festive table. Instead of parmesan, the use of other hard cheese is allowed.

Would need:

• zucchini, zucchini and tomatoes - 1 kg each;
• 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

1. Cut melons and vegetables into thin discs - not more than 0.5 cm thick.
2. Lubricate the mold with oil and lay out the vegetables, alternating, in a spiral.
3. Sprinkle with spices and pour oil.
4. Send to the preheated oven to 200 ° C for half an hour, covering with foil on top.
5. After the specified time, remove the foil, pour the sauce and bake for another quarter hour.
6. Sprinkle vegetables with grated Parmesan and finely chopped basil, return to the oven for ten minutes.
7. Serve immediately.

With meat

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

Would need:

• meat - 0.5 kg;
• young zucchini and eggplant - 0.5 kg each;
• ripe tomatoes - 0.5 kg;
• potatoes - 0.8 kg;
• onions - 0.3 kg;
• carrots - 0.3 kg;
• garlic - a pair of cloves;
• refined oil - 50 ml;
• tomato sauce - 100 ml;
• herbs and spices to taste.

Cooking

1. Cut vegetables and meat into pieces of the same shape and size.
2. All ingredients separately fry in vegetable oil.
3. Combine vegetables in containers for further cooking.
4. Add tomato sauce, half a glass of water, spices, finely chopped herbs and garlic.
5. Stir thoroughly and simmer over low heat for about 40 minutes.

Almost any version of vegetable stew with eggplant and zucchini can be made as useful and dietary as possible - cook without frying using a baking sleeve. It is enough to cut all the ingredients, combine with spices and let them marinate for half an hour. Then pour the mass into the sleeve, add the broth or water and send for an hour and a half to a preheated oven to 180 ° C. This cooking option saves time, and the result is excellent.

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