Vegetable stew with eggplants and potatoes, recipe. Eggplant stew - the best recipes for a delicious summer dish How to cook eggplant and tomato stew
Eggplant stew is one of the most popular recipes among summer vegetable dishes. Its excellent taste and nutritional characteristics have long won popular love and veneration. The dish can be decorated in various variations, following classic or more refined and original recipes.
How to cook eggplant stew?
Eggplant stew is an elementary recipe, but it has its own individual characteristics, without which it is impossible to achieve the desired result.
- The eggplants are pre-washed, dried, cut into cubes or slices of other shapes.
- If necessary, to get rid of bitterness, add a little salt to the sliced eggplant and leave for 15 minutes, then rinse and dry.
- It is not recommended to mix the ingredients until the stewing is complete - this way the slices will maintain their integrity and the dish will be more appetizing.
Vegetable stew with eggplants
Stew from zucchini and eggplant is equally ideal both for serving as an independent snack and for complementing meat and fish dishes. To decorate the dish, a cauldron, a deep frying pan or a saucepan with a thick bottom is suitable, in which it will be convenient to fry and stew the ingredients.
Ingredients:
- eggplant and zucchini - 1 pc.;
- onions and carrots - 1 pc.;
- fresh tomatoes – 3 pcs.;
- garlic – 4 cloves;
- vegetable oil – 50 ml;
- salt, pepper, spices.
Preparation
- Fry in oil, alternately adding eggplant, carrots, onions, and zucchini.
- Add tomatoes without skins and season the contents.
- Simmer the eggplant stew for 15 minutes under the lid, add garlic, stir, and let it brew.
Stew with eggplant and potatoes
A summer vegetable stew with eggplants and potatoes will be more nutritious. Even without pre-frying the ingredients, the dish is incredibly tasty and rich. The herbs and spices suggested in the recipe can be replaced with any others of your choice and taste, adding them at the time of adding the products.
Ingredients:
- eggplants – 4 pcs.;
- potatoes – 4 pcs.;
- onions and carrots - 1 pc.;
- pepper – 1 pc.;
- fresh tomatoes – 3 pcs.;
- garlic – 3 cloves;
- vegetable oil – 100 ml;
- allspice – 3 peas;
- laurel – 2 pcs.;
- Italian herbs - 1 tbsp. spoon;
- salt, pepper, herbs.
Preparation
- Place onions, bay leaves and allspice peas into heated oil.
- Also add cubes of eggplant, potatoes, bell peppers, tomatoes and garlic, seasoning the layers with salt, herbs, herbs and pepper.
- Simmer vegetable stew with eggplants and potatoes over low heat for 1 hour.
Stew of eggplant, bell pepper, tomato
Another option for a light snack that is good both hot and cold is eggplant and tomato stew, prepared with bell peppers according to the following recipe. Georgian spices and aromatic herbs will add a special piquancy to the dish, while garlic and finely chopped chili will add spiciness.
Ingredients:
- eggplants – 2 pcs.;
- carrots – 1 pc.;
- bell pepper – 2 pcs.;
- onions – 2 pcs.;
- tomatoes – 4-6 pcs.;
- garlic – 4 cloves;
- chili – 0.5-1 pcs.;
- vegetable oil – 50 ml;
- coriander – 0.5 teaspoon;
- hops-suneli - 1 tbsp. spoon;
- salt, pepper, herbs.
Preparation
- Fry chopped eggplants, onions with carrots and bell peppers one by one, place them in a saucepan, seasoning the layers.
- Add tomatoes, garlic, chili, simmer covered for 20 minutes.
- Season the eggplant stew with herbs and let it brew.
Stew with meat, eggplant and potatoes
A completely independent dish for serving for dinner or inclusion in the lunch menu can be prepared taking into account the recommendations outlined below. Vegetable stew with meat and eggplant perfectly satisfies hunger and at the same time does not complicate digestion, filling the body with the necessary energy, vitamins and elements.
Ingredients:
- meat – 1 kg;
- eggplants – 4-6 pcs.;
- potatoes – 1 kg;
- bell pepper – 4-6 pcs.;
- onions – 3 pcs.;
- tomatoes – 800 g;
- garlic – 4 cloves;
- vegetable oil – 80 ml;
- broth – 0.5 l;
- seasonings - to taste;
- greens – 2 bunches;
- salt pepper.
Preparation
- Pour a little oil into the cauldron and add onions.
- Next, sliced meat, eggplant, peppers, tomatoes and potatoes are placed in layers, seasoning each to taste, sprinkling with herbs and garlic.
- Pour broth over everything and simmer meat and eggplant stew for 1 hour.
Vegetable stew with eggplant and cabbage
It turns out surprisingly aromatic and unusual in taste with eggplants and zucchini. The peculiarity of this recipe is that eggplant and zucchini fruits, cut in half lengthwise, are initially baked in the oven until soft, and then cut and combined with already stewed cabbage.
Ingredients:
- cabbage – 400 g;
- eggplants – 4 pcs.;
- carrots – 3 pcs.;
- zucchini and onion – 2 pcs.;
- tomato paste – 100 g;
- vegetable oil – 100 ml;
- vinegar, sugar and salt - to taste;
- spices, pepper.
Preparation
- Eggplants and zucchini cut lengthwise are brushed with oil and baked on a baking sheet until soft.
- Remove the skin from the eggplants and chop them into cubes together with the zucchini.
- Onions and carrots are fried in oil, cabbage, tomato, and seasonings are added and simmered until soft.
- Mix the fried cabbage with zucchini and eggplants, season to taste and heat together for 5 minutes.
Vegetable stew with mushrooms and eggplants
Vegetable stew with champignons and eggplants will be unusually aromatic and rich in taste. Its preparation will not take much time, and the result will exceed all expectations. The composition of the dish can be expanded by adding other vegetables: cauliflower or broccoli, boiled green beans or beans.
Ingredients:
- eggplants – 2 pcs.;
- zucchini – 1 pc.;
- carrots and onions – 2 pcs.;
- tomato paste – 100 g;
- champignons – 300 g;
- vegetable oil and soy sauce – 50 ml each;
- greens - to taste;
- salt pepper.
Preparation
- Fry onions and carrots in oil, add mushrooms, simmer for 10 minutes.
- Add eggplants and zucchini, add paste, soy sauce, and season the mixture to taste.
- Simmer the eggplants under the lid for 20 minutes.
Eggplant stew for the winter
If desired, you can prepare it with eggplants for the winter. The composition can be changed by adding other components or replacing one with another. Vinegar can be poured directly into jars at the rate of 1 tbsp. spoon into a half-liter container or sprinkle it on the baked slices directly on the baking sheet before placing it in the container.
Ingredients:
- eggplants – 7 pcs.;
- zucchini – 1 pc.;
- bell peppers, carrots and onions – 5 pcs.;
- tomatoes – 6 pcs.;
- vegetable oil – 100 ml;
- vinegar 9% – 5-7 tbsp. spoon;
- salt, pepper - to taste.
Preparation
- Vegetables are chopped coarsely, placed on a baking sheet, salted, peppered, sprinkled with oil and baked at 180 degrees for 1 hour.
- Pack the hot mass into sterile jars, adding vinegar between the layers and on top.
- Seal the containers and wrap them in a blanket until they cool completely.
Vegetable stew with eggplants in the oven
Those who are partial to contrasting flavor combinations and original compositions will especially like the following recipe. Eggplant stew with prunes and nuts is cooked in the oven, which gives it a special taste and refined aroma. You can use almonds, hazelnuts, walnuts.
Ingredients:
- eggplants – 5 pcs.;
- pitted prunes – 300 g;
- tomatoes and onions – 4 pcs.;
- sweet pepper – 3 pcs.;
- nuts – 150 g;
- greens – 1 bunch;
- vegetable oil – 100 ml;
- soy sauce – ¼ cup;
- vinegar 6% - ½ tbsp. spoons;
- broth - ½ cup;
- salt, pepper - to taste.
Preparation
- Vegetables are prepared, cut into large pieces, mixed with washed prunes and chopped nuts, seasoning the mass with oil, soy sauce, vinegar, salt and pepper and adding broth.
- Place the vegetable base in a mold and bake for 1 hour at 180 degrees.
Vegetable stew with eggplants in a slow cooker
Another delicious eggplant recipe can be made using a multi-cooker. The advantage of the technology is that there is no need to control the process - a device configured to the desired mode will itself provide all the necessary conditions for high-quality extinguishing and will give a signal upon its completion.
Autumn is the time for vegetables, a time for delicious dishes made from zucchini and tomatoes, eggplants and onions, cucumbers and garlic, potatoes and cabbage. Every housewife has hundreds of excellent recipes for cooking vegetables for all occasions. But not one of them will miss the opportunity to prepare a delicious stew from all the vegetables that autumn has sent us.
Eggplant stew occupies one of the first places in the list of vegetable dishes, because eggplants are very nourishing and tasty, and dishes made from them can satisfy the hunger of even the biggest food lovers. So, let's start making eggplant stew! And remember - we take all vegetables of medium or large sizes.
| Product | Quantity |
| Eggplant | 2 pcs. |
| Zucchini | 2 pcs. |
| Bulb onions | 2 pcs. |
| Carrot | 2 pcs. |
| Bulgarian pepper | 2 pcs. |
| Tomatoes | 2 pcs. |
| Garlic | 5 cloves |
| Greens (parsley, cilantro, basil) | taste |
| Salt | taste |
| Sugar | 2 tbsp. |
| Olive oil | for frying |
Eggplant stew recipe
The stew is cooked in a tall frying pan with a lid. To begin with, you need to cut the onion into half rings, salt well and sauté in olive oil. Cut the carrots into cubes, add to the onion, sprinkle with sugar. Turn the heat to low and cover the pan with a lid. Fry for 5 minutes. 
An appetizing vegetable stew is a complete replacement for meat dishes! Cut the eggplants into cubes, add them to the frying pan, mix well, cover with a lid. Fry for 10 minutes. Cut the zucchini into cubes, mix with the contents of the frying pan and add salt. Fry covered for another 10 minutes. Cut the pepper into strips, mix with vegetables and fry for 10 minutes. Pour boiling water over the tomatoes and remove the skins. Stir the stew. Cut the tomatoes into slices on top of the stew, add salt, cover and simmer for another 5 minutes.
Squeeze the garlic through a garlic press. Chop the greens. Mix all this with the vegetables and let simmer for another 5 minutes. The stew is ready! It can be eaten as a separate dish or served as a side dish for meat. It is very tasty both hot and cold.
Eggplant stew is a simple summer dish, very tasty, nutritious and healthy. You can combine the main ingredient with anything, and this will only improve the taste, of course, in skillful hands. You can cook eggplant stew very quickly in a slow cooker, but even using traditional utensils, cooking will take no more than 30-40 minutes.
Stew is one of the dishes known to mankind since ancient times. Its history began from the moment when people stopped eating raw food and began to process first meat and then plant ingredients over an open fire.
A dish is prepared from vegetables with the addition of meat, fish, seafood, mushrooms, and herbs.
What all stew recipes have in common is cooking. All components are combined together and stewed for a long time in a common container, seasoned with sauces and seasonings that increase thickness and nutritional value.
Stew can be made only from one type of product or by mixing seemingly completely different components. The English writer Jerome Klapka played on Jerome in his lyrical and humorous work "Three in the boat, not counting the dog" cooking Irish stew. The heroes argued for a long time whether to add a water rat to the pan, because there were already leftovers from pies, broken eggs, vegetables, meat and other leftovers from breakfast, lunch and dinner.
The British and Irish add vegetables and meat to the dish at the same time, the French are conservative in this matter - they adhere to the method of separate nutrition, the Germans combine legumes with meat. But the Slavs prefer to form an “ensemble” of meat and potatoes.
Vegetable stew with eggplants and zucchini
Ingredients:
- juicy large carrots;
- medium-sized young zucchini;
- dense eggplant, not small;
- juicier tomatoes;
- Bell pepper;
- pepper mixture;
- salt;
- vegetable oil;
- garlic cloves;
- half a glass of water.
Cooking method:
Tomato and eggplant stew
It is impossible to eat enough of a stew in which the main ingredients are eggplants and tomatoes.
This dish is usually paired with the main dish and acts as a sauce, giving the “boring” stew a new flavor.
Ingredients:
- eggplant;
- the tomatoes are fleshy, not very juicy;
- bulb;
- tomato paste - half a glass;
- caraway;
- seasonings;
- water - half a glass.
Cooking method:
- The cutting is the most common: “blue” cubes, the onion is chopped into smaller pieces, the tomatoes are first peeled, blanched in boiling water, and then cut into cubes.
- In a deep frying pan, mix tomato paste, tomato cubes and spices with spices, bring everything to a boil, add eggplants.
- After 25-30 minutes, when the sauce is almost ready and the vegetables are soft, it is poured into the meat, allowed to simmer for another 5-10 minutes and left to brew for 15 minutes.
- As you can see, preparing the eggplant-tomato mixture is as easy as shelling pears.
Potato and eggplant stew
If you cook a stew with potatoes, you can get enough without meat. There are very few ingredients, so even an inexperienced cook can handle the preparation.
Ingredients:
Cooking method:
- For frying, you need to have sunflower oil on hand, and - if your heart desires - you can add sweet pepper to the dish.
- The carrots are grated and the onions are chopped in the usual way, but the eggplants should not be chopped - they are cut into circles.
- Be sure to take time to remove the bitterness - cover the cut vegetables with salt for 20 minutes and then rinse with cold water.
- Then the vegetable slices are dried with a paper towel and fried on both sides in vegetable oil until a golden crust appears on them.
- The frying pan is emptied of its contents and the carrots and onions are sautéed.
- All vegetables are laid out separately, and the frying pan is again greased with oil, heated, and they begin to assemble the vegetable stew with eggplants in layers.
- Potatoes, cut into large “rustic” slices, are laid out in a thick layer in a deep frying pan.
- There is a layer of fried eggplant on top, and then carrots and onions on top.
- Pour boiling water over the entire contents of the container, add spices, cover with a lid, and bring to full readiness.
- In order for the potatoes to be completely stewed, you need to leave the frying pan or casserole on the stove for 20 minutes.
Meat stew with eggplants
Usually the stew plays the role of a side dish for meat, and the meat is cooked separately. If you take a bird - chicken or turkey - you can make a whole, flavorful dish in 30 minutes.
While the eggplants are salting, prepare all the other vegetables. Peel the carrots and grate them.
Remove seeds from bell peppers. Cut the bell pepper and peeled onion into large cubes.
Make a cross-shaped cut on the top of the tomatoes and lower the tomatoes into boiling water for a few seconds, then immediately plunge the tomatoes into cold water. Remove the skin. If you don’t mind the skin in the finished dish, then you can skip this step. Cut the tomatoes into cubes the same way as the eggplants.
Add carrots, onions and bell peppers to the pan, cook for 6-7 minutes over medium heat, stirring lightly so that the vegetables do not burn.
Then add the eggplants and tomatoes to the pan, reduce the heat, cover the pan with a lid and cook the stew for 15 minutes.
During this time, chop the garlic. Add salt, pepper, garlic to the finished dish, mix well, turn off the heat and cover the dish with a lid. Leave for 10 minutes.
Serve this aromatic and tasty eggplant and tomato stew immediately to the table, sprinkled with chopped dill.
Bon appetit!
An assortment of cubes of fried seasonal vegetables, including eggplants with their pleasant sweet and sour taste, is the proposed recipe for vegetable stew with eggplants, bell peppers and tomatoes. The amount of vegetables in this dish can vary depending on personal preference, but potatoes should not be present.
And one more important nuance: the pleasant taste of vegetables, permeated with the subtle aroma of garlic, will be obtained if garlic is added to a ready-made, but still hot stew.
TIME: 50 min.
Easy
Servings: 4
Ingredients
- eggplants - 3 pcs.;
- hot pepper - a pinch;
- tomatoes - 3-4 pcs.;
- garlic - 1 clove;
- bell pepper - 2 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- vegetable oil - for frying.
Time: preparation - 30 minutes, cooking - 20 minutes.
Preparation
Wash the eggplants under running water and cut off the sepals. Then cut the eggplants into pieces. 
Sprinkle the chopped pieces with salt. We leave them in a bowl with salt so that the bitterness comes out of the eggplants, while we ourselves deal with the rest of the vegetables. 
Peel the onion and chop it. 
Peel the carrots, wash them, grate them on a coarse grater. 
Wash the sweet pepper, remove the seeds, and cut into squares. 
Sauté the chopped onion until transparent.
Then add grated carrots to the onion and sauté together.
During this time, the eggplants sprinkled with salt managed to produce juice and got rid of bitterness. Squeeze the moisture out of the eggplants with your hands. Pour vegetable oil generously into a separate frying pan and place the frying pan on the fire. Only when the frying pan with oil has warmed up do we add the eggplants that have been squeezed out of moisture and fry them.
Add chopped sweet pepper.
Pour the onions and carrots into the eggplants and peppers and mix.
After simmering the tomatoes in a saucepan with boiling water, peel them.
Add peeled and fairly finely chopped tomatoes to the rest of the vegetables.
Add some chopped hot pepper. Take one clove of garlic, peel it and set it aside. Finely chop the garlic and add it to the sauté at the very end of cooking.
Mix all the vegetables and place in a cauldron. You can add 1/2 tablespoon of tomato paste and a pinch of ground black pepper to the stew. You don’t need to add salt, because the eggplants are already salted. Simmer the sauté in a casserole with the lid closed for 20 minutes. While stewing, carefully stir the stew several times. If necessary, add more tomatoes to the stew to make the dish juicier.
