Delicious vegetable stew with eggplants and potatoes. Eggplant stew - the best recipes for a delicious summer dish. Vegetable stew with eggplants and zucchini

This simple recipe for vegetable stew with zucchini and eggplant is a godsend for the summer diet. A vitamin dish with young seasonal vegetables turns out bright, aromatic and relatively light. If you wish, you can supplement the standard set of ingredients with additional products or favorite spices/herbs that will give your stew individuality and specificity.

And if you still have fresh zucchini and eggplants in your bins, we recommend trying another delicious and simple dish - made from vegetables.

Ingredients:

eggplant - 1 pc.;
zucchini - 1 pc.;
sweet bell pepper - 1-2 pcs.;
ripe tomatoes - 2-3 pcs.;
onion - 1 pc.;
garlic - 2-3 cloves;
fresh herbs - ½ bunch;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

After washing the zucchini and eggplants, cut them into equal medium-sized cubes. To rid eggplants of a possible bitter taste, sprinkle them with salt and leave for 15-20 minutes, then rinse thoroughly with water.
After removing all the seeds, chop the sweet pepper into cubes.
Peel the tomatoes. To do this, pour boiling water over fresh tomatoes and let them sit for 5-10 minutes, after which they immediately immerse them in a container with ice water. Due to the temperature change, the vegetable skin will soften and be removed quite easily. Chop the tomato pulp with a knife.
Heat a deep, thick-bottomed frying pan with oil. Cut the onion into thin half rings, finely chop the garlic cloves and place on a hot surface. Fry for a couple of minutes over medium heat.
As soon as the onion half rings become soft, add chopped sweet peppers to the aromatic oil. Increase the temperature to maximum and, stirring, fry the contents of the pan for 2-3 minutes.
Next we add zucchini and eggplant. Without stopping stirring, keep the vegetable “mix” on high heat for a couple more minutes.
Next, lay out the juicy pulp of the tomatoes (in the absence of fresh fruits, you can add a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to low and simmer the vegetables under the lid for about 20-25 minutes. 5-10 minutes before the end of cooking, season the dish with salt/pepper.
When serving, sprinkle the vegetable stew with eggplants and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are great here.

Our vegetarian dish is completely ready! Serve vegetables hot or cold - it will be delicious in any form. Bon appetit!

Vegetable stew with zucchini, eggplant and potatoes

5 (100%) 1 vote

Prepare dinner for a large company in half an hour? There is no question if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with photos for everyone who wants to know how this delicious dish is prepared. The vegetables in the stew are cut coarsely, this significantly reduces the time, and the sequence of adding the products is also important. There are vegetables that are dense, they will go into the pan first. I’ll add soft, juicy ones during the cooking process. While one is stewing, the other is being cut - lo and behold, the stew is already ready. You can serve it hot, cooled, with bread or a side dish of boiled rice, cooked without salt.

In the recipe for vegetable stew with zucchini, potatoes and eggplants, I added onions and carrots, tomatoes and a decent portion of spices. You can use less seasonings and more vegetables. Summer is a huge choice, and everything is fresh and healthy.

Ingredients

To prepare vegetable stew you will need:

eggplant – 1 large (500-600 g);
zucchini – 2 pcs;
potatoes – 10-12 pcs;
tomatoes – 4-5 pcs;
onions - 2 large or 10 small onions;
carrots – 2 pcs;
sunflower oil – 6 tbsp. l;
salt - to taste;
turmeric, chili pepper, paprika - 1 tsp each (add to taste);
water – 1 glass.

How to cook vegetable stew. Recipe

I immediately peeled the vegetables, so that later I could only do chopping and see how things were stewed or fried. Even though the zucchini is young, it’s better to remove the skin from it, and I don’t peel the eggplants. Bitterness is removed in a simple, proven way, more on that below.

I cut the eggplant into wide strips 2-3 cm thick. Then into cubes, quite large.

Placed it in a colander and added a teaspoon of salt. Stirred and left for ten minutes. Salt promotes the release of juice, and the bitterness will go away with it.

I chopped the onion into half rings. Zucchini, potatoes and carrots in slices, diced tomatoes. As you can see, the cut is quite large.

I heat the oil and let it get hot. The onion goes into the pan first. It will simmer over low heat for about three minutes until it becomes almost transparent.

Well, the onion has given its taste and aroma to the oil, it’s time to add spices. I love it when the stew is generously seasoned with pepper, but you can choose the amount of spices to suit your taste. If you haven’t cooked with turmeric yet, I advise you to try it; the finished dish becomes bright, looks colorful and appetizing.

Fry the spices in oil for a minute, stirring constantly. If you just leave it in hot oil, it can burn and the stew will be bitter.

Following the onions, I load the potatoes into the oil. It is the densest of vegetables; it takes longer to boil. I fry for a couple of minutes, the cubes are saturated with the aroma of spices and oil.

Just ten minutes have passed, it’s time to remember the eggplants. I pour them out of a colander into a sink with cold water and rinse them off the salt. Then I take a handful, place it under running water and then squeeze it lightly. The cubes should not be deformed. Now the eggplants will not taste bitter and will retain their unique tart taste.

Stirring, simmered for about five minutes. I poured out the zucchini, mixed it and let it simmer for a while. The zucchini will almost immediately absorb the oil and begin to release juice.

Salted it slightly. I advise you to add less salt at first; eggplants have it. And adjust the taste at the end of cooking.

I poured in water, just a little, about 200 ml. Water is needed to soften vegetables faster. If you cook slowly, then the juice that zucchini, eggplant and tomatoes give will be enough. Bring to a boil, cover tightly and leave to simmer for ten minutes. Cooking time depends on the ripeness of the vegetables and how large they are cut. Young vegetables cook quickly; everything will be ready in 10-15 minutes.

I checked the potatoes for softness - the cubes break easily, which means the potatoes are completely ready and you can load the tomatoes. At the initial stage, I do not add tomatoes so that the acid they contain does not interfere with the boiling of the potatoes. I let it boil and tasted it. After five minutes I turned it off and left it to brew on the hot burner.

Even without adding water, the vegetable stew will turn out juicy. But if you like it to be almost soup, then add boiling water or broth during the cooking process.

Well, the vegetable stew with zucchini, eggplant and potatoes is ready, the recipe turned out to be very detailed, and the stew was so tasty that we ate everything without a trace, even despite the absence of meat in it. If you prefer a meat version, take a look - it takes a little longer to prepare, but it’s also not difficult. Bon Appetit everyone! Your Plyushkin.

Vegetable stew with eggplant is a great light dinner option for the whole family. Stewed vegetables, including eggplants, are certainly healthy, since their heat treatment ensures easy absorption of plant fibers and fiber, which means the stomach does not have to “strain” much in the evening hours. This collection includes recipes for vegetable stew with eggplant.

You can also cook delicious, or.

This dish is very easy to prepare and all you need is a simple grocery list. This stew can be either a stand-alone dish or served with rice or even macaroni and pasta. Our photo recipe will help you prepare this eggplant vegetable stew quickly and without problems.

So, you will need:

1 medium-sized eggplant, it can be immediately cut into cubes;
2 medium tomatoes, cut into cubes;
1 onion, finely chopped;
150 grams of tomato paste;
1 tsp caraway;
salt, pepper and seasonings to your taste;
1/2 glass of water.

Preparation:

1. First, prepare the vegetables for cooking: cut the eggplants into cubes, finely chop the tomatoes and onions. Set aside.

2. In a large frying pan or saucepan, combine tomato paste, water, salt, spices and mix well. We put it on fire.

3. Add vegetables and bring the whole mass to a boil. Reduce the heat a little. Cover with a lid and simmer the stew for 20-25 minutes until the eggplants are ready.

4. Eggplant stew is ready! Bon appetit!

Can be served with rice or pasta.

Vegetable stew with eggplant and zucchini

This dish is very simple, does not require special ingredients, general Cooking time will take about 1 hour. You will need:

1 onion;
2 medium eggplants;
2 small zucchini squash;
2 medium potatoes;
4 cloves of garlic;
1 can of tomato paste;
salt and pepper to your taste;
1/4 cup water or broth.

Preparation:

1. Wash all the vegetables and cut them into cubes of the same size, only the garlic needs to be finely chopped.

2. Take a large saucepan, pour olive oil and heat it over medium heat. Add finely chopped garlic, onion and eggplant cubes and simmer for 15 minutes until the eggplant is soft.

3. Add tomato paste and mix everything well, simmer for another 5 minutes.

4. Then add zucchini, potatoes, salt and pepper and fill everything with broth. Reduce the heat to very low, cover the pan and cook for 40-45 minutes until all the vegetables are soft.

You can serve this stew with finely chopped parsley and sour cream.

With eggplant and lentils

To prepare this unusual and tasty stew you You will need (4-6 servings):

1-2 tablespoons olive oil
1 onion;
2 cloves of garlic;
3 tomatoes;
½ cup green lentils
1 medium sized eggplant;
salt, pepper, red pepper (about ¼ teaspoon each)
1 tablespoon dried mint
bulgur, couscous or rice (1/4 cup per person)

Preparation:

1. First of all, let's deal with lentils. In a separate small saucepan, boil the lentils. To do this, take lentils, pour 1.5 cups of water over them, bring to a boil and cook until all the water is absorbed (check the cooking time on the package, as lentils vary, and cooking can take from 15 to 40 minutes), until cooked lentils. We suggest you read it.

2. While the lentils are cooking, place a saucepan or deep frying pan over medium heat and add olive oil. Peel the onion, chop and place in a frying pan. Saute the onion for 3-4 minutes, stirring so that it does not burn. Chop the garlic and also add it to the onion. Fry for 2 minutes so that the garlic does not burn. Then chop the tomatoes and add them to the pan and simmer for about 10 minutes.

3. Now wash the eggplant and cut it as in the photo. Salt each slice on top, place on paper towels and let the eggplants sit for about 20 minutes, this will remove some of the water, and with it the bitterness. Then wipe the eggplants with a paper towel and cut into cubes.

4. Add eggplants to tomatoes and onions, salt, add spices and mix everything well.

5. Once the lentils are ready, add them to the pan and mix everything. Vegetable stew with zucchini and lentils is ready! By the way, if you want to try more dishes with lentils, we suggest you familiarize yourself with.

Can be served as a separate dish, or served alongside bulgur, rice or couscous.

It will be a great light dinner for the whole family. If you want to make a vegetarian version of the dish, simply remove the meat from the recipe.

Ingredients:

0.5 kg of lean ground beef, can be replaced with chicken;
3 medium sized eggplants;
1 small zucchini;
1 small onion;
1.5 cups basmati rice;
2 large tomatoes;
1 tbsp. spoon of tomato paste;
a little lemon juice;
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil

Preparation:

1. Let's start with rice. Fill the pan with water and bring to a boil; as soon as the water boils, you can add rice to it. Stir it and leave it to cook. At this time, let's start preparing the stew itself.

2. Take a frying pan, heat it up and pour a little oil. Place the minced meat on it and fry until all the minced meat turns brown. Then place the minced meat on a plate.

3. In the same frying pan, pour a little oil and fry the finely chopped onion. Don't forget to check the readiness of the rice! If the rice is already cooked, drain the water and leave to cool.

4. While the onions are fried, cut the eggplants and zucchini into cubes, simmer for 10 minutes, then add tomato paste and chopped tomatoes, salt, pepper, turmeric, lemon juice and 1/4 cup of water (if you think this is not enough, you can add more) . Place the minced meat here and simmer for 10-15 minutes until the vegetables are ready.

Video recipes

A bonus for you will be a selection of video recipes for vegetable stew.

With eggplant and potatoes

You will need:

3 potato tubers
2 eggplants
1 PC. Luke
1 piece pepper
2 pcs. tomatoes
1 piece carrot

With eggplant and cabbage

Ingredients:

2 pcs. zucchini
2 pcs. eggplant
2 pcs. Luke
head of cabbage
1 PC. carrot
4 things. bell pepper
7-8 pcs. tomatoes
salt to taste
ground black pepper
bay leaf
sunflower oil

Vegetable stew with eggplants in a slow cooker

To prepare you will need:

2 pcs. eggplant
1 PC. Bell pepper
3 pcs. tomatoes
1 PC. carrot
3 onions
3 sprigs parsley
salt to taste
sunflower or olive oil
spices: pepper, dill to taste

Vegetable stew recipes

Don't know what delicious to cook for lunch? Prepare a light eggplant vegetable stew using our step-by-step recipes with detailed photo and video instructions.

1 hour 40 minutes

67.1 kcal

5/5 (3)

Autumn gives us an abundance of different vegetables. Each vegetable has its own taste and nutritional value. And in order not to give preference to any one vegetable, we often come to the conclusion that we need to prepare vegetable stew, because in this way you get a flavor bouquet and a lot of useful vitamins. But what kind of stew to make? Undoubtedly, many will vote for the eggplant stew. Indeed, this is a great dish, easy to prepare and extremely tasty and healthy.

Today we will look at some recipes for eggplant stew with vegetables, and if you have never prepared this dish before, then from today you will cook it like a real chef! So how do you make eggplant stew?

Stew of eggplants, bell peppers and tomatoes

Kitchen appliances: knife, cutting board, frying pan.

How to choose the right products?

If the eggplant has a wrinkled skin, then such an old vegetable will have a thick skin and a bitter taste.
The eggplant should be elastic; if it is soft, then rotting processes could begin in the middle.

Did you know? Eggplants can come in a wide variety of shapes. They can be cylindrical or pear-shaped, or even egg-shaped. In our country they are often called “little blue ones,” but their colors are white, black, striped, and even lemon yellow.

Ingredients

Preparation

Cut the eggplants into cubes.
Dissolve 1 tbsp. spoon of salt in 1 liter of water.
Pour salted water over the eggplants and set aside for 30 minutes.
Finely chop the onion.
Grate the carrots on a coarse grater.
After removing the seeds from the pepper, cut it into cubes.
Cut the tomatoes in the same way.
Finely chop the garlic.
Chop the dill or parsley.
In heated oil, fry the onion for 5 minutes over medium heat.
Add carrots and fry for another 5 minutes.
Drain the eggplants and add them to the pan.
Mix everything, cover with a lid and leave the stew to simmer for 20 minutes.
After this, add peppers and tomatoes.
Mix everything well and leave for another 20 minutes until the vegetables are ready.
5 minutes before readiness, add garlic, herbs, pepper and salt.

Our eggplant stew is ready! Bon appetit!

Video recipe for vegetable stew of eggplants, bell peppers and tomatoes

Watch the video that shows all the stages of preparation. It will help you understand all the nuances of the recipe.

Did you know? In the East, people consider eggplant to be a vegetable of longevity. It contains potassium salts, which have a beneficial effect on the heart, so it is recommended for older people and those who suffer from cardiovascular diseases.

I would like to present to your attention another delicious eggplant stew. It uses other ingredients, such as, for example, as well as other processing options for eggplant. In addition to the frying pan, many people use it, which is ideal for such dishes. Pay attention to this and improve your skills!

Vegetable stew with eggplants, zucchini and potatoes

Number of servings – 2.
Cooking time– 50 minutes.
Kitchen appliances: In preparing this dish, the same utensils are used as in the first recipe.

Ingredients

sweet pepper – 3 pcs.;
eggplants – 3 pcs.;
zucchini - optional;
potatoes – 400 grams;
tomatoes – 4 pcs.;

onions – 2-3 pcs.;
garlic – 2-3 cloves;
salt, pepper - to taste;
vegetable oil - as needed.

Preparation

Cut the eggplants into large cubes.
Sprinkle with salt and leave them until the glass becomes bitter.
We also cut the potatoes into large cubes.
Place the potatoes in boiling water and cook until almost done.
Cut the onion into half rings and fry until soft.
Add chopped pepper to the onion and fry everything together for 5 minutes.
Drain the water from the eggplant, rinse and add to the pan, fry everything together for 5 minutes.
Then cover with a lid and simmer for 10 minutes.
Cut the zucchini into semicircles.
Fry the zucchini in a separate frying pan for 5 minutes, making sure to add salt.
Remove the peel from the tomato and add to the vegetables.
We also add zucchini.
Salt and pepper.
Add boiled potatoes to eggplants.
Squeeze the garlic and leave covered for another 5 minutes.
Sprinkle the finished dish with dill or parsley.

Video recipe for vegetable stew with eggplants, zucchini and potatoes

In this video you can see some of the cooking nuances. Fans of video recipes will certainly appreciate it.

Description

Eggplant stew– this is not just a tasty dish with a fairly simple recipe, but also a whole set of vitamins and healthy components that bring undeniable benefits to our body.

It's no secret that eggplants contain vitamins such as B1, B2, B5, C and PP, better known as nicotinic acid, which helps normalize metabolism. Among other things, these vegetables contain pectin, many soluble sugars, calcium, potassium, phosphorus, as well as magnesium and fiber. Together, these elements strengthen our immunity, improve digestion and, thanks to the large amount of pectin, help remove excess cholesterol from our body.

It is known that eggplant is a low-calorie vegetable. It practically does not lose its beneficial properties during heat treatment, and its energy value is only 28 kilocalories per 100 grams of product! These vegetables are recommended for those who watch their figure and are on a diet. The high fiber content helps the body get rid of excess fluid and thereby regulate weight. But in this case, you should remember that the blue ones tend to absorb oil, so before cooking they need to be soaked for a few minutes in cold water and allowed to brew.

It is very important to choose the right vegetables for cooking. You should not take overripe fruits, as they contain solanine, which is harmful to the body, the excess of which can cause nausea, vomiting, diarrhea and other unpleasant consequences.

In addition to eggplant, the classic eggplant stew also contains other vegetables, each of which has its own benefits. This dish can be prepared with the addition of any vegetables, meat, cereals, herbs and spices. It all depends on your taste, imagination and finances.

In our recipe with step-by-step photos you can find recommendations for preparing a delicious eggplant stew with potatoes at home, and thanks to photographs of the cooking process, you can better understand our tips. You just need to stock up on the necessary products, set aside some time and follow our recommendations. In this case, you will have an unsurpassed dish that can be served on holidays or on weekdays as a side dish for meat or as a separate dish. In any case, eggplant stew will not leave you indifferent!

Ingredients

(3 pcs.)
(8 pcs.)
(1 PC.)
(1 PC.)
(1 PC.)