Eggplant in a pot with meat is a very tasty, hearty dish that amazes with the brightness of colors. The combination of purple eggplants, orange carrots, yellow, green, red bell peppers, delicious pieces of meat will not leave anyone indifferent.

To prepare three pots you will need:
eggplant (medium size) - 3-4 pcs.;
meat (pork) - 450 g;
carrots (large) - 2 pcs.;
tomatoes - 5-6 pcs.;
bell pepper - 4-5 pcs.;
sour cream - 120 g;
garlic - 3 teeth;
salt, black pepper, sugar to taste.

Cut the eggplants into slices 7-10 mm thick. Season with salt, let stand for 30 minutes, so that the bitterness goes away. Then squeeze a little to remove the water, the bitterness also goes away with it.

Dip the eggplants in flour and fry on both sides over medium heat.

Cut the meat into small pieces.

Fry on both sides over high heat, season with salt. It is not necessary to bring the meat to readiness, it is enough to brown it a little. It will still languish in a pot.

Cut the carrots into large slices.

Fry on both sides until golden brown. As well as meat, we do not bring carrots to readiness, but “brown” them.

Cut the bell pepper into half rings.

We put a layer of meat on the bottom of each pot. Do not add oil.

The next layer is carrots.

Let's prepare tomato juice as a "broth". Remove the peel from fresh tomatoes, rub the tomatoes on a coarse grater, salt, pepper our "broth" to taste, add a little sugar, three cloves of garlic, passed through a garlic press.

Fill with tomato "broth".

We lay a layer of eggplant.

Pour sour cream on top.

We cover the pot with a lid.

We send the pots to simmer in an oven preheated to 180 degrees for 35-40 minutes.

Our dish is ready!

Eggplants with meat and vegetables are best served hot.

Often they treat side dishes very superficially, they say, what to cook there, cook pasta or crush mashed potatoes - and eat. This is partly true, especially when there is a sorely lack of time for cooking. But, if you have it, you can always do something special. For example, a vegetable stew in pots. Moreover, the recipe proposed today can act not just as a side dish, but also as a completely independent second course, especially if you are an adherent of vegetarian cuisine.


Ingredients for 3 pots:

• Potatoes - 3 pcs.
• Eggplant - 1 pc.
• Bulgarian pepper - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 3 pcs. (or tomato paste 3 tablespoons)
• Garlic - 2 cloves
• Salt to taste
• Chili pepper -1 cm fresh pod (optional)
• Hmeli-suneli - to taste;
• Water - 1.5 cups.

Today I come to you with a very tasty Georgian dish called Chanakhi, in the traditional version this dish is prepared exclusively from lamb in clay pots. In my case, these are ordinary baking pots, which are sold in any "Posuda" store, and as meat it is pork.

Chanakhi- an oriental dish, it cannot be attributed to the first or second, on the one hand it is not soup, but on the other hand it is served with broth, like. It is prepared according to the basic principle, put it in the oven and forgot, the only thing is, the meat must be fried until golden brown along with onions. To prepare 2 servings you will need:

• Pork 200 gr.
• Potatoes -4 pcs.
• Eggplant -1 pc.
• Onion -1 pc.
• 1 bell pepper
• Tomato -2 pcs.
• Bay leaf -2 pcs.
• Salt, pepper and spices to taste.
• Vegetable oil for frying.

We wash the eggplant, cut it into small portions, sprinkle with salt, and let it stand for a few minutes. During this time, the eggplant will release juice that we do not need at all, we squeeze it out a little, and put it in pots.

Chop the meat like into goulash, finely chop the onion.
Fry the meat with onions until golden brown, and first put the onion in the pan and only then the meat. Here, the onion will not allow moisture to stand out from the meat and it will be quite juicy.

Peel the potatoes, also cut them into small pieces.
We send it to meat and eggplant.

Peel the tomato to make it easier, it must be doused with boiling water.
Cut into small pieces, put in pots
... Peel and chop the bell pepper.

Put bay leaves, peppercorns, a teaspoon of vegetable oil, a little salt and 50 ml of boiled water in each pot. We send to bake in the oven for 40 minutes at a temperature of 180 degrees.

Chanakhs in pots with eggplant and pork ready. Enjoy the taste. Bon Appetit.

Potted vegetables are a delicious and nutritious meal for the whole family. This combination of vegetables in a stew can be served with rice or buckwheat, but it will also look great with pasta.

What is stew

In French, the word "stew" is used to refer to a multi-ingredient stew. As a rule, all the ingredients for the stew are cut into small pieces and fried, and then stewed in a thick appetizing sauce.

Initially, stews were prepared exclusively from meat or poultry, and the bones were not removed. But over time, recipes for vegetable stews appeared.

However, it is more correct to say that a new name has appeared for stewed vegetable dishes, which previously existed under different names.

So, today, for example, dishes such as saute or ratatouille are ranked as stews.

Ingredients

• Eggplant - 500 g (3 pieces small)
• Zucchini - 360 g. (1 large)
• Carrots - 160 g (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bulgarian pepper - 1 piece (150 g)
• Dried basil
• Oregano
• Salt and pepper to taste
• Vegetable oil

How to make vegetable stew

Preparation

1. Dip the tomatoes in a pot of boiling water for a few seconds. This is necessary in order to peel them. We quickly catch them, make cuts and peel them off.
2. Tomatoes scalded with boiling water.
3. Grind the tomatoes and arrange them in the pots.
4. Sliced ​​tomatoes on a cutting board.
5. Divide the carrots into 3 parts (according to the number of pots). Cut the carrots into small pieces and arrange them in the pots.
6. Dice the bell pepper, eggplant and zucchini. Add to pots.
7. Salt vegetables in pots, pepper to taste. Add basil and oregano, as well as some vegetable oil. You can do without oil altogether, but with it vegetables are tastier.
8. Cover the pots with lids and put them in the oven. We turn on the fire. The oven should NOT be preheated in advance, otherwise the pots may burst from a sharp temperature drop.
9. We bake the vegetable stew for 40 minutes at 180 degrees. Then remove the lids from the pots, stir the vegetables and cook them for another 15 minutes.
10. Serve vegetable stew with any fresh herbs of your choice.

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Any food tastes better in pots, but vegetables are especially good. Neither in a cauldron, nor in a saucepan, and even more so in a frying pan, such yummy will not work. What is the secret of the magic pot? The thick clay walls of the pot are slowly and evenly heated; the food in the pot is not cooked, but languishes, saturated with aromas. This cooking process allows you to preserve the natural taste of the products and all the vitamins. The result is a delicious and healthy meal prepared without much hassle for the hostess. And it is very convenient to serve food in pots to the table.

Eggplant with vegetables in pots is almost, but without potatoes. The vegetables are first lightly fried, then stacked in layers in a pot and poured over with a little water or broth. It turns out very tasty! Both eggplants and tomatoes remain intact, do not lose their shape, but will be soft and tender. The recipe for cooking eggplants in pots is easy to adapt to your taste - for example, fry eggplants and tomatoes without breading or not fry at all, add other vegetables, spices, sour cream, pour in meat or chicken broth.

The number of vegetables in the recipe is approximate, based on two small pots. But all the same pots are different for everyone, and everyone will put vegetables in their own way, so be guided by the situation.

Ingredients:

- eggplant - 1 large (about 350 gr);
- tomatoes - 5-6 pcs;
- onions - 3 medium onions;
- carrots - 1 large or 2 medium;
- sweet pepper - 2 pcs;
- garlic - 4-6 cloves (for serving);
- salt - to taste;
- vegetable oil - 3-4 tbsp. l;
- wheat flour - 3 tbsp. l;
- water or vegetable broth;
- any greens - for serving.

How to cook from a photo step by step

Cut the onions into small cubes. You can choose a cut and a larger one - half rings or feathers.




It is advisable to choose a long eggplant for cooking with vegetables in pots, so that the circles turn out to be small in diameter. Cut off the skin from the eggplant, cut the pulp into slices 1.5-2 cm thick.




Three carrots on a coarse grater (as for frying for soup).






It is better to take tomatoes that are fleshy, not very large and with dense pulp. Watery tomatoes will lose their shape when roasted. But if there are no others, then such will do, then you need to add tomatoes without frying.




Heat 2 tbsp in a frying pan. l. vegetable oil. Lightly add some salt to the eggplant slices and roll in flour on both sides. Put in boiling oil, fry until golden brown.




In the same oil, fry the tomatoes, also doused in flour. After frying, the peel from the tomato slices is easily removed, but if it does not bother you, then this is not necessary.






In the remaining oil, first saute the onion until transparent, then add the carrots to it. We simmer vegetables for 5-7 minutes, until they become soft.




Add diced bell peppers. We keep the vegetable fry over low heat for another 5 minutes until the pepper is half cooked.




When all the vegetables are fried, fill the pot. We will lay out the vegetables in layers. We put 1.5-2 tbsp at the bottom. l. vegetable frying.




Then we make a layer of eggplant (lay in a circle or overlap). Press down with a spoon so that the vegetables fit tightly.






Next, lay out the fried tomatoes in one layer. We also press down slightly.




Put a layer of eggplants in the pots again, then the remaining tomatoes, pour the vegetables on top with roasted carrots, onions and peppers. We fill the pot 3-4 cm from the top so that the liquid does not overflow during cooking. Salt water or vegetable broth to taste. Pour enough liquid into the pot to cover the vegetables a little.




Cover the pot with a lid and place in the oven. We bring the temperature to 170 degrees, cook for 45-50 minutes. Turn off the heat, leave the pot with eggplant and vegetables in the oven for 10 minutes. Serve the finished dish in a pot or put it in a deep plate, season with chopped garlic and herbs. Bon Appetit!




By Elena Litvinenko (Sangina)
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