Ragout of zucchini and eggplant in a saucepan. Ragout of vegetables with eggplant and zucchini. Eggplant stew with vegetables - a quick and tasty recipe

Eggplant and zucchini stew recipe with photo

The hardest part of preparing this wonderful dish is preparing the ingredients. All vegetables should be washed well and dried slightly to remove excess liquid. It is advisable to take eggplant and zucchini for stews of medium size in the same amount.

Cut off the stems of the zucchini and cut them into small cubes.

Slice the eggplant the same way. If you want to remove excess bitterness, put them in salt water for 10-15 minutes, after which the liquid will need to be squeezed out.

Tomato - medium slices.

Fry all the vegetables in turn in vegetable oil and transfer to a convenient dish - a saucepan, a saucepan or a cauldron.

Simmer stew of zucchini and eggplant for 10 minutes so that all vegetables become soft. After that, you can add salt and spices to your taste. Ready meals can be served as soon as they are ready.

But even if it cools down, it will make a good snack. For long-term storage you don’t need to add a bite to the stew - just transfer it hot into clean sterile jars and roll it up. Useful tasty dish from summer vegetables it is easy to turn into caviar - chop it with a blender and add a little oil. Bon Appetit!

Eggplant and zucchini stew is primarily a dietary, vegetable and healthy dish. It is quite suitable for vegetarian food and fasting. Many cooks roast vegetables, but I advise those who are contraindicated in everything fried to cook my version of such a stew. Almost no oil All products are subjected to heat treatment by quenching. The dish is very tasty and not greasy at all.

To prepare eggplant and zucchini stew, we need the following products (see photo): eggplant, zucchini, carrots, onions, sweet bell peppers, tomatoes or tomato juice, flour, sunflower oil, salt, sugar.

Onions must be washed and peeled, and then cut in any way. Pour a little vegetable oil and add the chopped onion.

We clean the carrots, wash them and cut them arbitrarily, but better in circles. Add to pot with onions.

Wash the zucchini and cut into cubes. If he is young, then you do not need to clean. Add to saucepan.

My eggplant. Cut off the stem and tail of the vegetable. Cut into circles about 1 cm thick. Cut large circles into two parts. Roll each circle in flour.

Put in a saucepan with onions, carrots and zucchini.

bell pepper mine, remove the seed box and finely chop.

Add tomato juice or chopped fresh tomatoes to the listed vegetables.

Pour a glass of water into the pan and put it on the stove. Cover with a lid and simmer over medium heat. After 15 minutes, the vegetables will release a lot of juice. Mix all ingredients in a saucepan. Salt to taste and if the tomato is sour, add sugar. Simmer until the vegetables are ready for 20-25 minutes.

Eggplant and zucchini ragout is ready.

A great side dish and a great standalone dish. Very delicious sauce which is eaten with fresh bread.

During the season of vegetables, “yawning” is not allowed. It is necessary to have time to make preparations for the future, and you will eat up all kinds of yummy. One of the undeniable leaders of the summer is vegetable stew with eggplant and zucchini, which you can cook according to our recipe. step by step recipe with photo. Detailed Instructions cooking and valuable tips will help you make delicious and healthy dish for the whole family.

Calorie vegetable stew of zucchini and eggplant

calories and the nutritional value vegetable stew of zucchini and eggplant are calculated on 100 grams of the finished dish.

The table shows guide values. BJU 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 cook vegetable stew with zucchini and eggplant. Someone uses two or three products, someone collects the maximum amount of vegetables. We bring to your attention a proven photo recipe, thanks to which you get 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.;
• Onion - 1-2 pcs.;
• Zucchini (medium) - 1 pc.;
• Eggplant (medium) - 1 pc.;
• Carrots - 1-2 pcs.;
• Bulgarian pepper - 1-2 pcs.;
• Tomato - 1 pc.;
• Garlic - 1 clove;
• Salt and favorite spices;
• Fresh greens;
• Vegetable oil for frying

Cooking vegetable stew with eggplant and zucchini

Step 1.

Peel and wash vegetables.

Step 2

Chop the onion, send to the pan, fry until golden brown.

Step 3

Grate the carrots on a medium or coarse grater, send to the onion, fry.

Step 4

Bulgarian pepper cut into cubes or slices, add to vegetables, sweat for a couple of minutes.
Place the vegetables from the skillet into a large bowl.

Step 5

Send cubes of potatoes there.

Sprinkle chopped eggplant with a little salt and leave for 10 minutes. stand to get rid of their inherent bitterness. Use, drain the formed juice.

Step 6

Cut the zucchini into the same cubes as the potatoes, put them on top of all the vegetables.

The easiest way to prepare vegetable stew with eggplant and zucchini. Even a novice inexperienced hostess can repeat such a dish. And help her detailed recipes with various additional ingredients.

V classic version the recipe includes a large number variety of vegetables. But the basis in it was eggplant (2 pcs.) And zucchini (1 large fruit). Also taken: 1 sweet red pepper, 3-4 garlic cloves, 2 tomatoes, salt, a small bunch of fresh herbs, onion.

1. The main components of the dish are washed and cut into medium cubes. Zucchini are covered with salt for 15 minutes, after which they are washed again with water - this will save them from bitterness.
2. The pepper is cut into cubes, the tomato - in any pieces (it must first be peeled).
3. The onion is cut into half rings and fried in any fat until transparent. Next, a couple of minutes, the vegetable is cooked with pepper.
4. Zucchini and eggplant are sent next, frying continues for another 3-4 minutes.
5. It remains to add tomatoes, salt the mixture, if desired, add any seasonings.
6. Simmer covered for 20 minutes.

Served with a slice butter sprinkled with chopped herbs.

How to cook in a slow cooker?

It is very easy to cook vegetable stew in a miracle pot. This recipe will include: 4 eggplant, salt, 2 bell peppers of any color, 2 small zucchini, onion, 4-5 cloves of garlic, 4 tomatoes, a pinch of sugar, a mixture of Provence herbs.

1. Eggplants are washed, cut into strips, sprinkled with salt and set aside so that they get rid of bitterness.
2. Onions and garlic are peeled and finely chopped.
3. Tomatoes are first peeled and then sliced.
4. In the bowl of the device, in any non-aromatic oil in the “Baking” program, first onion and garlic are fried for about 3 minutes, then tomatoes are added to it, and the mixture is cooked for another 7-8 minutes.
5. Next, all the other chopped vegetables are laid in the slow cooker, as well as the eggplants washed from salt and squeezed.
6. After adding salt and spices, the “Frying” program is activated, and the treat is cooked for 40 minutes.

For juiciness, you can add half a glass of water to the vegetables.

with cabbage

Fresh White cabbage will make the treat even more juicy and tasty. In addition to this vegetable (230 g), it is also taken: 2 eggplants and carrots, medium zucchini, onion, salt, 3 large spoons of tomato paste.

1. Zucchini and eggplant are cut lengthwise along the entire length, after which they are placed cut-side down in a greased form and cooked in a hot oven until soft. Then just knead with a fork.
2. Carrots, cabbage and onions are finely chopped, fried for a couple of minutes in any fat, after which they are stewed in the same pan until softened.
3. It remains to shift zucchini and eggplant to the rest of the vegetables, salt the mass, add tomato paste and warm the treat for another 7-10 minutes under a closed lid.

If you stew the stew longer, then the ingredients will finally soften, and the dish can become a vegetable gravy for meat or any side dish.

With eggplant, zucchini and potatoes

To add satiety to the dish, you should use potatoes. In addition to potatoes (8-10 pcs.), The treat will include: eggplant, 2 small zucchini, 4 tomatoes, 2 onions and the same amount of carrots, salt, a pinch of paprika, chili and turmeric, 1 tbsp. purified water. How to cook stew with eggplant and potatoes is described below.

1. All vegetables are washed, peeled and cut into small cubes. Eggplant must first be soaked in cold water to rid him of bitterness.
2. Vegetables are fried in hot fat. First onion - until transparent. Then potatoes, salt and spices are sent to him.
3. After 5 minutes, you can fall asleep carrots and zucchini.
4. After another 7-8 minutes, prepared eggplants are added to the container.
5. It remains to pour the ingredients with water, close the lid and simmer for 10-12 minutes.
6. After adding the tomatoes, simmer for another 5-7 minutes.

Before serving, let the dish brew a little to make it even juicier and more aromatic.

With the addition of pumpkin

Many housewives have no idea what dishes pumpkin can be added to. Vegetable stew- one of the best options. Not only fresh, but also frozen vegetables are suitable for it, as well as: 2 pcs. eggplant, onion, carrot, sweet pepper, 1 zucchini, 230 g pumpkin, a bunch of green onions, salt.

1. It is convenient to cook in a slow cooker. First, in the “Frying” program, chopped carrots and onions are sautéed in oil.
2. Then other vegetables cut into cubes are laid out in the bowl of the device. The mass is salted.
3. The dish is cooked in the “Stewing” program for 25 minutes under a closed lid.

A couple of minutes before readiness, chopped green onion and mix thoroughly.

How to make stew in the oven?

For cooking, you can use one large form or portioned pots. It will include the following ingredients: 2 pcs. eggplant, zucchini, bell pepper, 4 potato tubers, 3 garlic cloves, 240 g feta cheese, salt, a pinch of thyme and oregano, 350 g canned tomatoes, olive oil.

1. All vegetables (except potatoes) and garlic are washed and coarsely chopped. But it is better to cut the eggplants smaller, otherwise they may turn out to be tough.
2. Cheese is cut into cubes, potatoes - into thin slices.
3. All ingredients are laid out in a mold, sprinkled with herbs, salt and poured with olive oil.
4. Bake for 45 minutes in a hot oven.
5. 5-7 minutes before the readiness, the stew is sprinkled with crumbled cheese.

The dish is served to the table with fragrant homemade bread.

Sweet Pepper Recipe

Sweet bell pepper makes a great addition to any vegetable stew. You can take yellow, red, green (3 pcs.). In addition to pepper, it is used: carrots, garlic to taste, 3 tomatoes, 3 eggplants, onions, zucchini, a pinch of hot pepper, salt.

1. Eggplants are cut, sprinkled with salt and left for 10-12 minutes, then washed thoroughly with water.
2. Carrots are grated with the largest cells, and onions, peppers and zucchini are cut into cubes. Garlic can simply be passed through a press.
3. Frying on any fat is prepared from carrots and onions.
4. In a separate bowl, fried eggplant with garlic, zucchini and pepper.
5. Then both mixtures are combined, salted, peppered and stewed under a closed lid for 25 minutes.
6. 10 minutes before readiness, slices of peeled tomatoes are poured into the treat.

For juiciness, you can add tomato paste to the dish.

Interesting! Bell peppers of different colors differ among themselves in the composition of vitamins and trace elements.

Original! Provençal

This recipe makes very delicious stew called "Ratatulli", which can replace and cold appetizer, and a side dish for meat. His recipe includes: 3 eggplants, 4 young zucchini, onion, 5 tomatoes, 2 garlic cloves, half a lemon, olive oil, salt, a pinch of thyme and nutmeg.

1. All vegetables are thoroughly washed and cut into cubes. Eggplants are soaked from bitterness, tomatoes get rid of the skin before cutting.
2. For the preparation of "Ratatulli" a cauldron is always taken. Olive oil is well heated in a container, after which all prepared vegetables are laid.
3. After 3-5 minutes of stewing, salt, seasonings, chopped garlic are added to the cauldron.
4. The treat languishes under the lid for 45 minutes.

Before serving, portions of the stew are poured with lemon juice.

Vegetables can be combined in a variety of combinations, each time opening new taste. Therefore, there are a lot of vegetable stew recipes in the world. In winter, it is prepared from some vegetables, in summer - from others. The most popular among our compatriots in the summer-autumn season is vegetable stew with eggplant and zucchini. Whatever recipe for this dish is chosen, it turns out juicy, tender, fragrant. In addition, these vegetables give the dish satiety without increasing its calorie content, due to their high fiber content.

Cooking features

You should not think that everyone can cook vegetable stew and for this it is not necessary to know the features of the technology. Actually it is not. Without following a few simple, but nevertheless important rules, it will not work to make a delicious and beautiful vegetable stew of eggplant and zucchini. However, these rules are not classified, and any hostess can find out about them.

• Eggplants contain corned beef in their composition. This substance is harmful, and it also gives the “blue” a bitter aftertaste. Therefore, before cooking eggplant stew, they must be cleaned of corned beef. Salt will help to do this, which “pulls out” corned beef. It is enough to hold the eggplants in salted water (10 g of salt per 1 liter) for 20 minutes or sprinkle them with salt for this time. Of course, after this, the eggplants must be washed well so that they do not turn out to be oversalted.
• Young zucchini can be used for vegetable stew without prior preparation - they just need to be washed and dried. But mature zucchini must be peeled and seeds. The peel is easily removed with a vegetable peeler. The seeds are easy to clean with a spoon by cutting the zucchini in half lengthwise.
• An important rule when preparing vegetable stew is to follow the correct sequence of laying the products. The firm vegetables are placed first, the most tender ones last.
• If the vegetables are pre-fried, they will better retain their shape in the stew and become more tasty. They are usually fried individually or in small groups that have similar characteristics. After that, they can already be safely folded into a cauldron and stew until cooked.
• If the stew includes meat, it is fried a little longer and laid first, since this product takes longer to cook than vegetables.
• It is best to stew stew in dishes with thick walls that retain heat well. In particular, this is a cauldron, a duckling. No less successful would be the idea of ​​​​cooking vegetable stew from zucchini and eggplant in a slow cooker.

The technology for preparing vegetable stew may partially depend on a specific recipe, so the instructions contained in it should not be neglected.

Classic recipe for vegetable stew with eggplant and zucchini

• zucchini - 0.5 kg;
• eggplant - 0.5 kg;
• tomatoes - 0.5 kg;
• carrots - 0.3 kg;
• onions - 0.3 kg;
• greens, salt, pepper - to taste;
• cinnamon - a pinch;
• vegetable oil - how much will it take.

Cooking method:

• Peel the eggplant, cut into cubes about 1 cm in size.
• Dip the eggplant slices in salted water for 20 minutes, rinse in running water and pat dry with paper towels.
• Wash the tomatoes and cut into cubes. If you want the stew to be more tender, it is better to peel the tomatoes first. To do this, you need to make a cross-shaped incision on them, and then lower the vegetables into boiling water for just a couple of minutes. After you take out the tomatoes from the boiling water and cool, peeling them will not be difficult.
• Peel the carrots and cut into slices about 3 mm thick. If the diameter of the carrot is large, it is advisable to cut it into semicircles or even quarters of circles.
• Free the onion from the husk and cut into not too small pieces.
• Wash the zucchini, pat dry with a towel. If necessary, clean them from seeds and peel. Cut the zucchini into pieces the same size and shape as the eggplant.
• Heat a little oil in a cauldron and fry the eggplants in it for 5 minutes.
• Put carrots on eggplants, zucchini on it, sprinkle onions on top. Put the tomatoes on the top layer.
• Cover the cauldron with a lid, reduce the fire under it. Simmer vegetables over low heat, stirring occasionally, until all vegetables are tender. But do not overexpose the stew on the fire so that it does not turn into a shapeless mass.

Sprinkle the vegetable stew with fresh herbs before serving. So it will look more beautiful and acquire an even more seductive aroma.

Vegetable stew with eggplant and zucchini in a slow cooker

• eggplant - 0.4 kg;
• zucchini - 0.4 kg;
• potatoes - 0.4 kg;
• sweet pepper - 0.4 kg;
• tomatoes - 0.3 kg;
• carrots - 150 g;
• garlic - 2 cloves;
• salt, pepper - to taste;
• vegetable oil - 20 ml.

Cooking method:

• Peel the eggplant. Cut each lengthwise into 4 pieces, season with salt on all sides and set aside.
• Peel the potatoes and cut into cubes about 1 cm in size.
• Remove seeds and skins from zucchini. If you have young zucchini with tender skins, it is not necessary to peel them. Cut the pulp into small cubes. It is desirable that they match the size of potato cubes.
• Rinse eggplant in running water. Pat them dry with paper towels. Cut into cubes the same size as other vegetables.
• Peel and grate the carrots, using the side with large holes.
• Pour boiling water over tomatoes and peel. Rub the pulp through a sieve or chop using a blender.
• Finely chop the garlic with a knife.
• Wash the peppers. Cut off their stems. Remove the seeds from inside. Cut the pulp into small cubes. The stew will look more appetizing if you take peppers of different colors.
• Remove the husk from the onion, cut it into thin half rings.
• Pour the oil into the multicooker bowl, put the onion in it. Start the unit by selecting the "Frying" program for 15 minutes. If such a program is not provided in your technique, select the "Baking" program.
• After 5 minutes, add potatoes, after another 5 minutes - eggplant.
• When the frying program has completed its work, add peppers, zucchini and carrots to the slow cooker. Pour tomato puree. Start the unit by activating the Extinguishing program for 40 minutes.
• 10 minutes before the end of the program, add chopped garlic to the slow cooker, salt and pepper the dish, mix.
• After the Stew program is completed, leave the vegetable stew in the heating mode for 10-15 minutes.

Vegetable stew prepared according to this recipe is very beautiful and fragrant.

Vegetable stew with eggplant and zucchini - hearty meal, which can be served as a second or used as a side dish. It goes well with almost all meat dishes, as well as sausages.