The simplest way is to cook vegetable stew with eggplant and zucchini. Such a dish can be repeated even by a novice inexperienced hostess. And detailed recipes with various additional ingredients will help her.

Classic vegetable stew with eggplant and zucchini

The classic version of the recipe includes a large number of various vegetables. But it was based on 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 is covered with salt for 15 minutes, after which it is washed again with water - this will relieve them of bitterness.
  2. The pepper is cut into cubes, the tomato - in any pieces (first you need to peel it from the skin).
  3. The onion is cut in half rings and fried in any fat until transparent. Then a couple of minutes the vegetable is cooked with pepper.
  4. Zucchini and eggplant are sent next, frying lasts another 3-4 minutes.
  5. It remains to add tomatoes, salt the mixture, if desired, add any seasonings.
  6. Simmer for 20 minutes under the lid.

Served with a piece of butter, sprinkled with chopped herbs.

How to cook in a slow cooker?

It is very easy to cook vegetable stew in a miracle pan. 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 Provencal herbs.

It is interesting:vegetable stew in a slow cooker - recipe

  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 first get rid of the peel, and then cut.
  4. In the device’s bowl, on 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 other chopped vegetables, as well as salt-washed and squeezed eggplants, are laid in the multicooker.
  6. After adding salt and spices, the program "Frying" is activated, and the treat is prepared for 40 minutes.

For juiciness, you can add half a glass of water to 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 eggplant and carrots, medium zucchini, onion, salt, 3 large tablespoons of tomato paste.

  1. Zucchini and eggplant are cut along the entire length, after which they are laid in a greased form with the slices down and cooked in a hot oven until soft. Then just warm up with a fork.
  2. Carrots, cabbage and onions are finely chopped, fried in any fat for a couple of minutes, after which they are stewed in the same pan until softened.
  3. It remains to shift the zucchini and eggplant to the other 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, 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.

Read also: Korean eggplant - the most delicious recipe

  1. All vegetables are washed, peeled and cut in small cubes. Eggplant must first be soaked in cold water to relieve it of bitterness.
  2. On a preheated fat, vegetables are fried in turn. First the bow - until transparent. Then potatoes, salt and spices are sent to him.
  3. After 5 minutes, you can fill up 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 tomatoes, simmer another 5-7 minutes.

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

With pumpkin

Many housewives have no idea in which dishes you can add pumpkin. Vegetable stew is one of the most successful options. For it, not only fresh, but also frozen vegetables are suitable, as well: 2 pcs. eggplant, onions, carrots, sweet peppers, 1 zucchini, 230 g pumpkin, a bunch of green onions, salt.

  1. Convenient to cook in a slow cooker. First, in the program "Frying" chopped carrots and onions are passaged in oil.
  2. Then, in the bowl of the device, other vegetables are laid out, diced. The mass is salted.
  3. The dish is cooked in the “Stew” program for 25 minutes with the lid closed.

A couple of minutes before cooking, chopped green onions are poured into the device, and the food is thoroughly mixed.

How to make stew in the oven?

For cooking, you can use one large form or portioned pots. Its composition 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 chopped coarsely. But it is better to cut the eggplant smaller, otherwise they can be tough.
  2. The cheese is cut into cubes, the potatoes into thin slices.
  3. All ingredients are laid out in a form, sprinkled with herbs, salt and poured with olive oil.
  4. Baked for 45 minutes in a hot oven.
  5. 5-7 minutes before cooking, the stew is sprinkled with crumbled cheese.

Served a dish with fragrant homemade bread.

Sweet Pepper Recipe

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

  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 diced. Garlic can simply be passed through a press.
  3. From carrots and onions, frying is prepared on any fat.
  4. In a separate bowl, eggplant with garlic, zucchini and pepper are fried.
  5. Then both mixtures are combined, salted, minted and stewed under a closed lid for 25 minutes.
  6. 10 minutes before being prepared, slices of peeled tomatoes are poured into the treat.

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

Interesting! Bell pepper of different colors differs among themselves in the composition of vitamins and microelements.

Original! Provencal

According to this recipe, a very tasty stew is obtained under the name "Ratatulli", which can replace both a cold appetizer and a side dish for meat. His recipe includes: 3 eggplant, 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. Eggplant is soaked with bitterness, tomatoes get rid of peel before slicing.
  2. To prepare "Ratatulli" a cauldron is always taken. Olive oil is well warmed up in the 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 stew are poured with lemon juice.

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