Eggplant stew with zucchini and peppers recipe. Stewed zucchini with eggplant: the best recipes

27.03.2019 Dishes for children

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

Classic vegetable stew with eggplant and zucchini

V classic version prescription included a large number of 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.

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.
The pepper is cut into cubes, the tomato - in any pieces (it must first be peeled).
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.
Zucchini and eggplant are sent next, frying continues for another 3-4 minutes.
It remains to add tomatoes, salt the mixture, if desired, add any seasonings.
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.

Eggplants are washed, cut into strips, sprinkled with salt and set aside so that they get rid of bitterness.
Onions and garlic are peeled and finely chopped.
Tomatoes are first peeled and then sliced.
In the bowl of the device on any fragrant 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.
Next, all the other chopped vegetables are laid in the slow cooker, as well as the eggplants washed from salt and squeezed.
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.

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.
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.
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 closed lid.

If you stew the stew longer, then the ingredients will finally soften, and the dish can become vegetable gravy with 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.

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

It is convenient to cook in a slow cooker. First, in the “Frying” program, chopped carrots and onion.
Then other vegetables cut into cubes are laid out in the bowl of the device. The mass is salted.
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 big shape or serving 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.

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.
Cheese is cut into cubes, potatoes - into thin slices.
All ingredients are laid out in a mold, sprinkled with herbs, salt and poured with olive oil.
Bake for 45 minutes in a hot oven.
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 becomes great addition to any option 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.

Eggplants are cut, sprinkled with salt and left for 10-12 minutes, then washed thoroughly with water.
Carrots are grated with the largest cells, and onions, peppers and zucchini are cut into cubes. Garlic can simply be passed through a press.
Frying on any fat is prepared from carrots and onions.
V separate dishes fried eggplant with garlic, zucchini and pepper.
Then both mixtures are combined, salted, peppered and stewed under a closed lid for 25 minutes.
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.

All vegetables are thoroughly washed and cut into cubes. Eggplants are soaked from bitterness, tomatoes get rid of the skin before cutting.
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.
After 3-5 minutes of stewing, salt, seasonings, chopped garlic are added to the cauldron.
The treat languishes under the lid for 45 minutes.

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

Zucchini is one of the most easily digestible and low-calorie foods, with a high content of vitamins and a number of beneficial trace elements. Thanks to its unique nutritional properties zucchini is ideal for diet lovers, as well as nursing mothers and children. So, the use of vegetable pulp enhances the action of gastric juices, which has a positive effect on the work of the stomach and intestines. Despite their simplicity, zucchini dishes are extremely popular, and in season they become a real decoration of the festive and everyday table. How to quickly and tasty cook stewed zucchini? The recipe for this hearty and "quick" dish can always be changed, embodying the most daring culinary fantasies. In our collection you will find many recipes stewed zucchini with photos step by step and video - with eggplant, carrots and onions, vegetables and potatoes, tomatoes, cheese, mushrooms, in sour cream. By stewing zucchini in the oven, slow cooker or in a pan, you will get an amazing taste, juicy and fragrant dish- Just lick your fingers!

Delicious stewed zucchini with eggplant - step by step recipe with photo

With the onset summer season many housewives take out their signature recipes zucchini - the yields of this vegetable are always generous. In addition to canning for the winter, young zucchini can be included in daily menu cooking amazingly tasty and healthy dishes. So, we bring to your attention a simple step-by-step recipe with a photo of stewed zucchini with eggplant - tasty and fast! For supporters healthy eating and for those who are on a diet, such a dish will become just a "find", since it contains a minimum of calories and contributes to a slim figure. We recommend cooking stewed zucchini according to our recipe for festive table or simply family dinner– and your guests will be delighted!

Required ingredients for the recipe for stewed zucchini with eggplant:

zucchini - 1 pc.
eggplant - 1 pc.
Bulgarian pepper - 1 pc.
tomatoes - 3 - 4 pcs.
onion - 1 pc.
vegetable oil - 2 - 3 tbsp. l.
red wine - 1 tbsp. l.
salt, sugar and ground pepper - to taste
dried herbs - pinch

Step-by-step instructions for the recipe for stewed zucchini and eggplant:

We wash the young zucchini or zucchini and cut into circles. We send the chopped vegetables to a frying pan with heated oil and fry for 3-5 minutes. Then pour the zucchini into a large bowl.
We take eggplants - washed vegetables should be cut into pieces of medium size, add salt and leave to “rest” for a certain time.
We cut each tomato on the skin and pour boiling water. After 2 - 3 minutes, place the tomatoes under the stream cold water and easily remove the skin.
Rinse eggplant slices under running water and pat dry. Fry in vegetable oil for 3-5 minutes, then pour them into a bowl with chopped zucchini.
We wash the bell pepper, remove the seeds and “tail”, cut into medium-sized pieces. Add to zucchini and eggplant.
Cut the peeled onion into half rings and pour over the rest of the vegetables. Mix all ingredients and put in a saucepan. Do not forget to salt and pepper, as well as add sugar and your favorite dried herbs. Tomatoes "without skin" are cut into pieces and sent to the common "cauldron" to stew.
It remains to pour a spoonful of red wine and wait for the dish to be ready. After 20 - 40 minutes, we remove the deliciously tasty and healthy stewed zucchini with eggplant from the heat, sprinkle with chopped herbs and invite guests to the table. Bon Appetit!

How to quickly and tasty cook stewed zucchini in sour cream - recipes with photos

The seasonal abundance of vegetables allows you to significantly diversify the daily menu with delicious and healthy meals. Especially frequent "guests" on our table are zucchini, which make excellent cold and hot summer snacks. Today we will study the recipe for stewed zucchini in sour cream - they can be served as vegetable garnish or as a standalone dish. How to quickly and tasty cook stewed zucchini in sour cream? Follow our recipe with photos and you will succeed!

The list of ingredients for the recipe for stewed zucchini with sour cream:

medium-sized young zucchini - 2 pcs.
onion - 1 pc.
sour cream (fat content 20%) - 100 ml
salt - ½ tsp
black ground pepper- taste

A step-by-step description of the recipe for stewed zucchini in sour cream - quick and tasty cooking:

Cut the onion into half rings or small pieces.
We heat the pan with vegetable oil and fry the onion over moderate heat - for 5 - 7 minutes. Pour the fried onion into a bowl.
We wash the zucchini and remove the skin (if it is tough). Cut in half lengthwise, and then on each part you still need to make three longitudinal cuts. Cut the zucchini into thin slices.
Pour the chopped vegetable into a bowl and, after salting, mix with your hands. Now we leave the zucchini for half an hour so that the juice stands out - it needs to be drained. Thanks to this “dehydration”, the zucchini will go out much faster.
We put a frying pan on the fire and pour a couple of tablespoons of oil. When warmed up, spread the zucchini and simmer for about 10 minutes, without closing the lid. Stir occasionally with a wooden spatula.
While the zucchini is steaming, sauté the onion in a separate pan. Then pour over the vegetables and mix.
Add sour cream and continue to simmer the zucchini for a few more minutes. We try the dish “for salt” and add ground pepper - to taste.
The final touch will be a scattering of finely chopped green onion feathers or dill sprigs. Delicious and quick zucchini ready in sour cream!

Healthy zucchini stewed with carrots and onions - a recipe in a slow cooker

Young zucchini helps to improve metabolism, and due to the content of antioxidants, they slow down the aging process of the body. When compiling diet menu you can safely include zucchini dishes - the calorie content of this vegetable per 100 grams is approximately 23 kcal. For supporters of a healthy diet, you will like the recipe for stewed zucchini with carrots and onions, cooked in a slow cooker. Delicate aftertaste cream will be added to the dish, and if desired, you can add turkey meat, chicken or fish - both tasty and healthy!

To stew zucchini in a slow cooker, we stock up:

zucchini - 300 gr.
cream - 100 ml
bulb - 1 pc.
garlic - 1 clove
tomato - 1 pc.
carrots - ½ pcs.
vegetable oil - 1 tbsp. l.
black pepper and salt - to taste

The procedure for preparing stewed zucchini with carrots and onions - according to the recipe for a slow cooker:

We clean the vegetables, and we also remove the skin from the zucchini - if it is “too” mature.
Cut the onion into half rings, three carrots coarse grater or cut into sticks.
Pour vegetable oil into the bowl of the multicooker, pour onions and carrots and set the "Frying" mode - for 5 - 7 minutes. Fry the vegetables with the lid open.
Cut the tomato large pieces and also send it to the slow cooker, extending the frying time by another 3-5 minutes.
To stew, cut the zucchini into circles or cubes and pour into a bowl. All vegetables in the "company" with zucchini fry for 3 - 5 minutes.
We switch the slow cooker to the “Extinguishing” mode, add salt and pepper, pour in the cream. Close the lid and cook for about 20 minutes.
Five minutes before the expiration of the specified time, season with chopped garlic. Finished vegetable dish goes well with meat or fish and separate snack- just a "universal" option!

Stewed zucchini - recipe with vegetables and potatoes, photo

Main advantage this recipe with a photo is the speed of cooking and the availability of products - zucchini and potatoes are always pleasing generous harvests. For a taste, you can add some favorite spices and fresh herbs to stewed vegetables, and pour in a couple of tablespoons of sour cream when serving. Simple and delicious!

Ingredients for the recipe for stewed zucchini with potatoes and vegetables:

potatoes - 4 pcs.
zucchini - 2 pcs.
sweet pepper - 1 pc.
carrot - 2 pcs.
tomatoes - 4 pcs.
onion - 1 pc.
dill - 4 - 5 branches
salt and spices - to taste

Step-by-step description of the recipe for zucchini stewed with vegetables and potatoes:

We wash potatoes and zucchini and cut into cubes, carrots and peppers after cleaning - into strips. Cut the peeled onion into large pieces.
Wash two tomatoes and cut into cubes. On the remaining tomatoes, cut the skin crosswise, and then scald with boiling water and remove. Grind the tomato pulp with a blender.
Warm up in a saucepan vegetable oil and fry the onions and carrots for about 15 minutes. Add chopped vegetables - potatoes, zucchini, peppers and tomato slices.
After 20 minutes, pour in the pulp of tomatoes, and also salt to taste and add spices. Sprinkle with chopped dill, cover with a lid and continue to simmer until tender for another 25 minutes. Unparalleled taste and flavor!

Juicy zucchini stewed in the oven with cheese - video recipe

To prepare this juicy snack it takes a minimum of time and effort. Zucchini stewed with cheese in the oven turns out to be very tender and pleasant in taste, and their aroma cannot be betrayed by words! On the video - simple and delicious recipe stewed zucchini with cheese.

Vegetables are an excellent source of vitamins that we need so much after the winter and are ready to charge us with their energy. Eggplant vegetable appetizer with tomatoes, zucchini with garlic is easy to prepare and will delight you and your guests!
As you can see, the appetizer looks delicious and festive, cook this summer snack any novice hostess can.

Taste Info vegetable snacks

Ingredients

Zucchini - 1 medium;
Eggplant - 1 medium;
Tomato - 2 pcs.;
Garlic - 5 cloves;
Mayonnaise - 2.5-3 tablespoons;
Vegetable oil for frying (refined);
Salt and black pepper to taste;
fresh greens for decoration (dill, lettuce).

How to cook an eggplant appetizer with zucchini and tomatoes

First of all, wash all our vegetables well under running water. We discuss. We take the zucchini and cut it into rings, at least 1 cm thick.

We also chop the eggplant across.

Tomatoes should be firm, so that when cut into rings, they do not fall apart.

We place all the chopped ingredients in deep plates. It is not necessary to salt the tomatoes according to the recipe, but the zucchini and eggplant, on the contrary, are well salted on top. We leave our vegetables for about half an hour - an hour. First of all, they will start up the juice, which will need to be drained. This is especially true of eggplant, which, together with the juice, release bitterness.

While the vegetables stand aside, the next step is to prepare the dressing for our snack. First of all, peel the garlic from the husk. Grind it in a blender or finely chop with a knife. The spiciness of the dressing depends on the amount of garlic and this is a matter of taste. Then put about 3 tablespoons of mayonnaise into a deep plate and sprinkle garlic on top. We mix everything thoroughly. If desired, instead of garlic, you can add mustard, which also gives sharpness. Sometimes finely chopped greens are added.

Back to vegetables. Drain juice from zucchini and eggplant. Then we put a frying pan on the fire and pour vegetable oil into it. We are waiting for it to warm up well. First, fry the zucchini on each side until golden brown. In the process of frying, it will be necessary to add oil. We spread the fried zucchini on a large plate prepared in advance, on which we will immediately form our appetizer.

Then put the eggplant in the pan.

While they are fried, put a little mayonnaise with garlic on the zucchini. Lay the chopped tomatoes on top. We also lubricate them with dressing. After, on top of the tomato, spread the fried eggplants and again grease with mayonnaise. Finely chop the dill and gently sprinkle our appetizer.

And so vegetable snack eggplant with zucchini and tomatoes is ready. For serving, you can also put everything on a plate with salad leaves. The aroma is not transferable, but the taste is even better!

With the advent of autumn, fruits and vegetables that are useful for our body ripen. These include zucchini and eggplant. You can cook vegetables different ways. Someone prefers someone - baked, someone - raw, and someone prefers stewed.

Steaming vegetables is pretty easy. You do not need to spend a lot of time in the kitchen and be tied to a frying pan. Housewives will be able to pay attention to household chores, while tasty and healthy stewed vegetables will be cooked on the stove.

Products for cooking stewed zucchini with eggplant

For the recipe you will need the following ingredients:

2 medium zucchini.
2 small eggplants
A couple of carrots.
5-6 tomatoes.
2 bulbs.
3-4 cloves of garlic.
3 tablespoons vegetable or olive oil.

Salt to taste. If the taste is too sour, season with sugar.

It is worth noting that the ratio of peeled and chopped zucchini, tomatoes and eggplant should be the same.

Cooking method

Peel the onion, chop it into small cubes. Pour the oil into the preheated pan. Then add chopped onion. Fry it over medium heat, covered with a lid.

While the onions are browning, you can peel and chop the carrots. Pour chopped carrots into the pan. Simmer over low heat.

Finely chop the washed, peeled tomatoes and add to the already fried ingredients. Continue to simmer under a tightly closed lid over medium heat.

Peel the zucchini and cut into slices or slices. Add zucchini to carrots, onions and tomatoes. Wash eggplant well, peel and cut in the same way as zucchini. Pour them into the pan with the rest of the vegetables.

Mix all ingredients thoroughly, salt to taste. Reduce heat and simmer over low heat until vegetables are soft. How long to stew eggplant in a pan with zucchini? This is a rather lengthy process and will take about two hours.

When the vegetables are fully cooked, you need to add chopped garlic cloves to them. Mix everything well again, cover with a lid and simmer for about another two to three minutes.

The dish is ready. You can let the stewed zucchini with eggplant cool down, or you can immediately serve them on the table, sprinkled with finely chopped parsley or dill. This dish will appeal to lovers of vegetables both cold and hot.

Recipe for zucchini and eggplant with sour cream

Among the many recipes for stewed zucchini with eggplant, it is worth paying attention to where sour cream is used as a dressing. Dairy product gives ready meal refined taste. Braised zucchini with eggplant will appeal to all family members.

To prepare the dish you will need:

3 medium zucchini.
4-5 small eggplants
3 cloves of garlic.
200 grams of sour cream, preferably with a high percentage of fat.
A little vegetable oil, about 3-4 tablespoons.
Spices - black pepper and paprika - will add a piquant taste to the dish.
Chopped greens.

Let's start cooking stewed zucchini with eggplant.

This is a fairly simple recipe, so it can be prepared by both an experienced hostess and a beginner.

The process of preparing a dish with sour cream

How to stew eggplant with zucchini and sour cream? This is not difficult.

Wash the zucchini, peel the skin, cut into cubes and salt. Pour vegetable oil into a heated frying pan and put zucchini on it. Cover the pan with a lid. We take eggplants and repeat the whole process. Wash thoroughly, get rid of the peel, cut into small cubes and salt.

After that, we send the eggplant to the pan. Mix everything thoroughly. Cover with a lid, simmer over low heat for about half an hour, stirring constantly. If you need to get a crispy crust on vegetables, then you need to simmer the dish over high heat for about ten to fifteen minutes, without stopping stirring. We turn off the fire.

Let's cook sour cream sauce. For this you need to take milk product, mix it with chopped garlic. Add fresh herbs, dill and spices to the dish. Pour the stewed zucchini with eggplant with the resulting mixture. It is necessary to let the finished dish brew for about 5-10 minutes under a tightly closed lid. After that, you can transfer to beautiful dishes and serve both hot and cold.

Stewed zucchini with eggplant seasoned with sour cream is a very tasty and, not least, healthy dish.

Ingredients: : potatoes, eggplant, zucchini, carrots, onions, tomatoes, garlic, peppers, herbs, vegetable oil.

Zucchini with eggplant stewed with vegetables is a “summer” dish for all time. Cooking it is a pleasure, and in terms of calories it is suitable for any person who is losing weight. In addition, stewed vegetables are also very useful, as they are a real storehouse of vitamins. And the last argument: stewed vegetables are very tasty!

The benefits of stewed vegetables have long been proven. This and beneficial to the body fibre, and vitamins and minerals. Vegetables work in the manner of a broom, cleansing from toxins and toxins. Vegetables are low in calories, even if you consider that they were stewed in vegetable oil. In a word, the benefits of zucchini with eggplant are obvious, and in the summer and autumn seasons - this is a reason to cook tasty dish everyday.

The number of components and proportions are unprincipled: if you like it sour, add more tomatoes, spicier - garlic and herbs, for example. You can eat zucchini with eggplant, stewed with vegetables, both hot and cold. They can be served as a salad or as a side dish. It is good to add sour cream to them.

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