Recipe for eggplant and zucchini stew. Vegetable stew with eggplant and zucchini. Vegetable ragout with zucchini, eggplant and chicken

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 undisputed 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 pepper.

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 to the dish tomato paste.

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.

Thinking about what to cook for lunch or dinner to be quick, healthy and tasty? At the time of abundance of eggplants, zucchini, tomatoes and bell peppers, be sure to cook your favorite vegetable stew as an option. This is delicious!

It is a well-known fact that an ideal vegetable stew will turn out in cast iron pan or in a cauldron with thick walls. In this case, the vegetables will not lose their shape and structure, they will not be digested, they will not absorb a lot of oil, and most importantly, they will retain their juiciness. Vegetables cooked in cast iron cookware always taste better!

Of course, vegetables for our stew must be fresh, although some housewives prefer to cook from frozen products. I still prefer fragrant zucchini and eggplant, when they reign in great abundance in season.

With minimal heat treatment, all the most useful remains in vegetables - all vitamins and nutrients. What could be more important than saving what you need for a healthy diet!

The algorithm for preparing such a dish consists in sequentially quickly frying vegetables in a hot frying pan with a thick bottom. This is an important point. This is followed by languishing under the lid of all components until cooked, while the fire decreases. It's simple, healthy and amazingly delicious!

Recipe for vegetable stew with zucchini and eggplant in the oven

Alternatively, a vegetable stew of zucchini and eggplant can be performed in the oven. Baked vegetables have their own unique flavor, which will appeal to many.

In order to appreciate this dish, use the proposed recipe and enjoy great taste hot vegetable stew from the oven! Good luck!

You will need:

• 3-4 pcs. eggplant
• 3-4 pcs. tomatoes
• 1-2 pcs. zucchini (according to size)
• 2 pcs. large cucumbers
• 3-4 cloves of garlic
• 2 pcs. sweet bell pepper
• basil, oregano, paprika, salt - to taste
• sunflower oil - 50 ml

Cooking method:

Plunge tomatoes into boiling water, peel

Eggplant cut into slices

Remove seeds from bell pepper, rinse, chop into large pieces

Rinse the cucumbers, remove the peel, cut into large circles

Cut the tomatoes into large pieces, zucchini - into semicircles

Put zucchini, cucumbers, garlic, eggplant and pepper on a baking sheet, sprinkle with oregano, basil and sweet red paprika, mix with your hands

Garlic can be finely chopped with a knife or passed through a press.

Drizzle vegetables on a baking sheet with vegetable oil

Stir so that each piece is in oil.

Put the baking sheet in a preheated oven to 180-190 degrees for 20 minutes

After 20 minutes, carefully remove the baking sheet from the oven, salt, mix, bake for another 30 minutes

After 30 minutes, the dish is completely ready, the vegetables smell divine, we ask everyone to the table

Bon Appetit!

Vegetable ragout with zucchini, eggplant and chicken

Want to spice up your vegetable stew? Try to cook it with chicken, and you can easily get a full-fledged fragrant dish for lunch or dinner. Believe me, the family will be happy!

You will need:

• one eggplant
• one zucchini
• 1 PC. big tomato
• 1 PC. onion
• 2 pcs. medium carrots
• 2 pcs. bell pepper
• 5-6 pcs. potatoes
• 1/2 piece hot pepper
• 3 pcs. bay leaf
• vegetable oil
• salt, pepper to taste
• bouillon
• greenery

Cooking method:

Prepare all vegetables - peel, rinse

Heat a cast iron skillet, add a little vegetable oil if the chicken is fatty

Add more oil if you are cooking fillets

Fry meat pieces until golden.

Cut zucchini, eggplant into large cubes, fall asleep to the chicken

The next step is to add potato cubes.

Spread the potatoes in the pan, lay the hot pepper in the middle

Cut tomatoes into large cubes, add bay leaf

Add 1/2 tbsp. l. salt, black pepper to taste

Pour in the stock until the pan is about half full.

Cover the vegetables with a lid, reduce the heat, simmer for about 30 minutes

Bon Appetit!

Video recipe for stew with zucchini, eggplant and potatoes

How to cook vegetable stew with zucchini, eggplant and pepper

Such a simple, quick and healthy dish on your table! Of course, this is a bright vegetable stew with zucchini, eggplant and bell pepper. It makes an excellent side dish, pairing perfectly with any type of meat, fish or chicken. Cook with pleasure!

You will need:

• 1 PC. eggplant
• 1 PC. vegetable marrow
• 2 pcs. sweet bell pepper
• 2-3 pcs. ripe tomatoes
• 1 PC. onion
• 3 tooth garlic
• 1/2 p. fresh herbs
• 3 art. l. vegetable oil
• salt, pepper to taste.

Cooking method:

Onion, garlic free from the husk, rinse

Chop the onion in half rings, finely chop the garlic with a knife

Cut zucchini and eggplant into cubes

To rid eggplants of bitter juice, put in a colander, generously sprinkle them with salt, let stand for 20 minutes

Bulgarian pepper is better to choose different colors

Remove seeds, rinse and cut into cubes

Fry the onion and garlic in a frying pan in vegetable oil for a couple of minutes

Add sweet bell pepper to the onion, mix, fry for 2-3 minutes

We lay the pieces of tomatoes, mix, cover with a lid, reduce the heat, simmer for 20-25 minutes

Salt and pepper to taste 5 minutes before removing from heat.

Ready stew can be garnished with parsley, dill or cilantro

Bon Appetit!

Delicious vegetable stew with eggplant, zucchini and cabbage

Your attention is a vegetable stew with eggplant, zucchini and cabbage. Excellent company: the little blue ones blush beautifully, zucchini and tomatoes share juice, and stewed cabbage gives his original taste. And all together - just lick your fingers! Let's try to cook!

You will need:

• one large eggplant
• one zucchini
• 1/4 (300 g) head of cabbage
• one carrot
• 1 PC. medium onion
• 2 tooth garlic
• 2 pcs. tomato
• 1 st. l. tomato paste
• 2 mountains black pepper
• salt, black ground pepper taste
• greens for garnish, optional

Cooking method:

Rinse zucchini and eggplant, cut into cubes

Peel, wash and cut the onion into rings or half rings

Finely chop the garlic with a knife

Peel the carrots, wash and cut into semicircles

Brown the onion in a small amount of vegetable oil.

Following the onion, we send chopped carrots

Add zucchini cubes and shredded cabbage

Laying the tomato slices

Do not forget about tomato paste and allspice peas, mix

Simmer the vegetables under the lid until fully cooked

5 minutes before removing from heat, salt and pepper the dish to taste.

Serve the stew hot, garnished with herbs.

Bon Appetit!

After heat treatment, the vegetables in the finished dish retain a significant amount of useful minerals, vitamins and fiber. For cooking, the hostess must use zucchini and “blue ones”, and for good reason. They have a low calorie content, while they satisfy hunger well and promote proper digestion. The most tasty snack obtained from fresh seasonal vegetables, but in winter, frozen fruits can be used for cooking.

5 cooking rules

"Exciting appetite" - this is how the name of the dish is translated from French. To make a truly tempting dish, and not a shapeless mushy mass, pay attention to five tips on how to cook vegetable stew with eggplant and zucchini.

1. 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 fresh tomatoes after removing the skin from them.
2. Training. Solanine is dangerous and gives the blue vegetable a bitter taste. To get rid of it, just salt the chopped eggplant, and after half an hour, rinse and dry the pieces. It is recommended to remove the skin from old fruits, you can leave it on young vegetables to maintain the shape of the bars.
3. Slicing. The vegetables in the dish should have the same shape, however, the size of the solid components - carrots or potatoes may be smaller than tender zucchini or cabbage. Large pieces retain their shape better and look more appetizing on a plate.
4. Cooking. All vegetables have a different structure, so for their preparation you will need different time. Before stewing, the laying of vegetables requires a sequence: hard species are sent to the bottom of the dishes, and vegetables of a soft structure are sent on top.
5. Oven. Useful and dietary side dish it will turn out if you do without pre-frying, and bake the vegetables in the oven, greasing the form with a small amount of oil. To prevent the vegetables from burning on top, they should be covered with food foil during baking.

Any of the recipes for 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 with unique flavors.

Vegetable stew with eggplant and zucchini: 7 recipes

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

Traditional

Peculiarities. It will turn out delicious if you make a vegetable stew with eggplant, zucchini and pepper. Cooking is recommended in a saucepan with thick walls or a special cauldron. Before serving, the dish can be sprinkled with lemon juice and sprinkled with herbs.

Would need:

• blue vegetable - 1 kg;
• sweet pepper - 1 kg;
• potatoes - 0.8 kg;
• zucchini - 0.5 kg;
• carrots - 0.4 kg;
• onion - 0.4 kg;
• sung tomatoes - 1 kg;
• vegetable broth - 0.3 l;
• fresh herbs - one bunch;
• refined oil, sugar, pepper, salt - to taste.

Cooking

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

Vegetable stew with eggplant, zucchini and potatoes will perfectly complement the mushrooms. If you add a small amount of butter and garlic during the stewing process, this will make the taste of the dish more tender.

with beans

Peculiarities. The recipe says canned beans, but you can use dried beans, pre-boiled. To maintain their shape, all vegetable components are separately fried before stewing. Grated cheese will add a special taste to the dish before serving, but even without it, the stew will turn out delicious.

Would need:

• little 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 and peppers can be sautéed together.
5. Place the fried pieces of vegetables in a cauldron, 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. Remove from heat after five minutes.

Such a vegetable stew with eggplant and zucchini can be prepared in a slow cooker by selecting the “Frying” or “Stew” program for frying vegetables. In order for the vegetables to finally "make friends", at the end of cooking, leave the stew in the "Heating" mode for 15 minutes.

with apples

Peculiarities. interesting taste apples are added to the stew. Optional, vegetable option dishes can be diluted with juicy pork. All ingredients are laid out on a baking sheet in layers and cooked in the oven, maintaining the correct appetizing shape of 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 herbs - one bunch;
• oil for frying - 100-150 ml.

Cooking

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

with cabbage

Peculiarities. Vegetable stew with eggplant, zucchini and cabbage will turn out to be very satisfying. You can use any variety of cabbage for cooking, but cauliflower cooks faster and has more delicate taste. Sour cream will add a creamy tint, and sorrel - a pleasant sourness.

Would need:

• blue ones - a couple of pieces;
• young zucchini - one or two fruits;
• cauliflower - one medium 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 seasonings - to taste.

Cooking

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

with rice

Peculiarities. Rice makes the stew more satisfying without clogging the flavor of the vegetables. A great option for a main course or as a side dish. Can be served warm or cold.

Would need:

• zucchini - 0.5 kg;
• eggplant - 0.5 kg;
• tomatoes - 1 kg;
• onion - 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 a mixture of ground peppers - to taste.

Cooking

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

French

Peculiarities. Despite the ease of preparation, this vegetable ratatouille looks so bright and appetizing that it will decorate even festive table. Other hard cheeses can be used instead of Parmesan.

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 - 400 ml;
• salt and pepper - to taste.

Cooking

1. Cut gourds and tomatoes into thin discs - no more than 0.5 cm thick.
2. Lubricate the form with oil and lay out the vegetables, alternating in a spiral.
3. Sprinkle with spices and drizzle with oil.
4. Send in a preheated oven to 200 ° C for half an hour, covering with foil on top.
5. After the specified time, remove the foil, pour over the sauce and bake for another quarter of an hour.
6. Sprinkle vegetables with grated parmesan and finely chopped basil, return to oven for ten minutes.
7. Serve immediately.

With meat

Peculiarities. You can use any meat to cook this dish. Low-fat chicken or beef will allow you to use the stew chilled. Sour cream can be added to the tomato sauce during the stewing process, if desired.

Would need:

• meat - 0.5 kg;
• young zucchini and eggplant - 0.5 kg each;
• ripe tomatoes - 0.5 kg;
• potatoes - 0.8 kg;
• onion - 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. Fry all ingredients separately in vegetable oil.
3. Combine vegetables in a bowl for further preparation.
4. Add tomato sauce, half a glass of water, spices, finely chopped greens and garlic.
5. Mix thoroughly and simmer over low heat for about 40 minutes.

Instead of meat, some housewives add minced meat to the stew. It should also be fried with onions before stewing. To cook a dish in pots in the oven, you only need to fry the meat, and the vegetables should be laid in layers raw.

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

In France, this delicious simple dish is known as ratatouille, in Italy it is called chanfotta or caponata, depending on the ingredients. How to cook vegetable stew is known in Armenia, Moldova, India - each country has its own unique recipe. What is the highlight of this dish and how to make it perfect?

How to cook vegetable stew

The bottom line is a long stew of vegetables, pre-cut very finely. You can do this on the stove, in the oven, in the slow cooker, microwave oven. There are several secrets of a successful dish as in restaurant photos:

• For stews, there are no rules on the proportions of vegetables: you can bring one of the products to the fore, and add the rest in smaller quantities as a background, or you can give equal importance to all.
• Pay attention to the correct laying of products: first, those whose cooking time will be the longest are sent to the pan - potatoes, cabbage, any meat (if used).
• Vegetable stew with eggplant and zucchini is used mainly as a side dish for fish and meat. Some housewives serve it as an appetizer, spreading it on hot toast.
• Sweet squash stew (with pumpkin, apples, etc.) can be a dessert.

V classic variation the background for the main products is tomato sauce. For satiety, professionals recommend adding meat to the traditional squash mixture: chicken for those who follow the figure, pork for connoisseurs of a nutritious lunch. If desired, you can do lean stew without meat, using mushrooms. Ingredients of the dish:

• tomatoes - 4 pcs.;
• lean meat - 200 g;
• vegetable oil - a spoon;
• dried greens - 1/2 spoon;
• garlic;
• zucchini with eggplant - 0.5 kg each;
• dried hot pepper - a pinch;
• parsley.

Properly preparing a traditional vegetable stew with eggplant and zucchini is very simple:

1. Place garlic cloves in a hot pan with oil. Roast, discard.
2. Blanch the tomatoes, peel, put in the same place, simmer until the mass is homogeneous. Sprinkle dried herbs.
3. Wash eggplant, cut into small pieces, salt. Rinse after half an hour, let dry.
4. Grind the meat, pour into another pan, pour water. Simmer for about an hour until done.
5. Eggplant and squash cubes mixed with tomato sauce, add a couple of grams hot pepper. If necessary, add some water.
6. After a quarter of an hour, introduce meat, simmer the stew for a few more minutes. Sprinkle with parsley.

An easy option for lunch or dinner, as cooking takes only half an hour. The method will appeal to housewives who save their time. The list of ingredients is short:

• cauliflower - 200 g;
• eggplant - 300 g;
• zucchini - 300 g;
• tomato paste - 4 tablespoons;
• canned beans - 200 g;
• carrot;
• salt;
• vegetable oil.

Cooking vegetable stew:

1. Cut the eggplant, salt it, let it rest for half an hour.
2. Disassemble the cabbage into inflorescences, brown with a multicooker on the "Frying".
3. Add eggplant, pour a glass of water. Cook on the same mode for a quarter of an hour.
4. Put slices of zucchini and carrots into the slow cooker, continue cooking on the “Varka”.
5. When all ingredients are soft, add beans, tomato paste. Simmer on the "Extinguishing" 7-9 minutes.

This recipe is typical of the fragrant Sicilian chanfotte. At the last moment, zucchini with eggplant in the oven are complemented by tomatoes, and ready meal garnished with basil leaves. Such a vegetable stew, even in the presence of potatoes, is absolutely dietary, with a minimum calorie content, and incredibly healthy. In winter, it is convenient to cook from frozen vegetables. Be sure to save this recipe!

The family dinner set is as follows:

• sweet peppers - 4 pcs.;
• potatoes - 3 pcs.;
• eggplant - 2 pcs.;
• zucchini;
• bulb purple;
• large tomatoes - 0.5 kg;
• stalk of celery;
• basil sprigs - 3 pcs.;
• olive oil - 2 tablespoons;
• sea ​​salt.

How to make Sicilian vegetable stew? Guided by this technology:

1. Wash the eggplants, eliminate the tails, cut the flesh into large cubes, otherwise they will become a soft mass when stewed. Salt, leave for half an hour.
2. Rinse the eggplant slices under running water, pour onto a wire rack.
3. Potatoes and zucchini, peeled, cut into the same cubes of the same size, chop the onion.
4. Wash tomatoes, cut in half. Process the cut through a grater, discard the skin.
5. Chop the celery stalk, fry with onion olive oil.
6. Put the potatoes in a clay pot, add the frying, pour half a glass of water. Salt. Cook in a preheated oven for a quarter of an hour, temperature - 160 degrees.
7. Pour eggplant with zucchini, half rings of pepper to the potatoes. Add more hot water (about a glass), simmer at a temperature elevated to 180 degrees for half an hour.
8. If Vegetable mix became soft, enter tomato puree, let the stew stand for a few more minutes in the hot switched off oven.
9. It is customary to serve chanfotta cold, sprinkling each serving with a torn sprig of basil.