How to cook 

What to cook from meat eggplant tomatoes zucchini. Meat stew with eggplant

Cooking pork with eggplant and zucchini at home is a pleasure, because the meat is fried quickly, and together with vegetables it turns out amazingly tasty.

  • Pork 500 Grams
  • Eggplant 1 piece
  • Zucchini 1 piece
  • Onion 1 piece
  • Carrot 1 piece
  • Tomato 1 piece
  • Salt and pepper To taste

1. The products that are needed to prepare the dish are affordable and simple. Meat with vegetables is prepared quickly and is great as a dinner or second course for lunch!

2. Cut the meat into medium-sized cubes and send to fry in a pan. Reduce heat and fry for about 15 minutes.

3. While the meat is fried, cut the zucchini. Immediately it is better to chop them in circles, and then divide them into 4 parts. We send the vegetables to the meat and simmer for about 15 minutes.

4. Cut the eggplant into cubes, salt and let stand for a while (while the zucchini is fried). Having sent the eggplants to the meat, cover with a lid and give until the vegetables are ready.

5. At the end, we send the tomatoes, squeeze the garlic and simmer for about 7 minutes, after which you can pour 150 g of water and bring our meat and vegetables to readiness.

6. When serving, you can decorate the dish with herbs. Bon appetit!

Vegetable stew is an extremely healthy and dietary dish that can be prepared with any variety of vegetables, but it is especially tasty when it includes strong meaty vegetables such as zucchini and eggplant. Although these vegetables require quite a long time to cook, especially if you bake them in the oven, but such a dish requires almost no care and attention, but it turns out just perfect in terms of proper nutrition. If you try to cook it for your family more often and use it instead of a side dish or vegetable salad, you can easily lose a few extra pounds and even improve your health significantly.

Today I want to offer you a simple recipe for vegetable stew with eggplant and zucchini, which is cooked in the oven and is simply a champion in the content of fiber, minerals and other nutrients. This dish is not fried, although it contains olive oil, which serves as a source of essential fatty acids. Regular consumption of such an excellent combination of substances necessary for our body helps to gently cleanse the intestines, strengthen the heart and blood vessels, as well as the natural recovery of the nervous system after stress and stress. In addition, food rich in vegetables helps to develop strong immunity so as not to get sick during the approaching cold weather and viral epidemics.

Vegetable stew with eggplant is surprisingly easy to prepare, because you just need to carefully chop all the vegetables and put them in the oven for a while. But it can pleasantly please lovers of a healthy lifestyle, because this dish turns out to be not at all boring and insipid, like most dietary dishes. This vegetable stew has a very bright and varied taste, a spicy aroma and looks unusually appetizing on a plate. Most likely, it will appeal to both adults and younger family members and will give you a lot of pleasure along with undoubted benefits!

Helpful information

How to cook vegetable stew with eggplant and zucchini - recipe for diet vegetable stew in the oven with step by step photos

INGREDIENTS:

  • 1 medium eggplant
  • 1 medium zucchini
  • 1 large carrot
  • 1 large bell pepper
  • 2 medium tomatoes
  • 1 medium onion
  • 3 - 4 tooth. garlic
  • 40 ml olive oil
  • salt, mediterranean herbs

COOKING METHOD:

1. In order to cook vegetable stew in the oven, cut the zucchini into small cubes. Young zucchini of a greenish color can not be peeled. If the zucchini is large white, then it is necessary to cut off the peel from it and remove the central part with seeds.

2. Peel the carrots and cut into medium cubes.

Advice! All ingredients for vegetable stew should be about the same size. Then the vegetables will evenly cook and look beautiful on the plate.


3. Cut the eggplant into cubes without peeling, salt and leave for 15 minutes to give juice, then rinse with cold water, thereby removing the harmful substance - solanine.

4. Fold the chopped vegetables into a baking dish, lightly salt and pour over 3 tbsp. l. olive oil.

5. Bake vegetable stew in an oven preheated to 180 ° C for 30 minutes, stirring the vegetables a couple of times with a spoon during cooking.

6. While the first batch of the longest-cooking vegetables is baking, prepare the remaining ingredients for the vegetable stew. Peel the onion and cut into quarter rings.
7. Peel the Bulgarian pepper from seeds and cut into small squares.

8. Cut the tomatoes into medium-sized cubes.

9. Peel the garlic, crush each clove with the wide side of the knife, then chop very finely.

10. Put onions, garlic, peppers and tomatoes in a mold with the rest of the vegetables. Salt everything, sprinkle with French or Italian herbs, add another 3 tbsp. l. olive oil and mix.

11. Return the mold to the oven and cook for another 40 minutes, stirring occasionally.


Very tasty and healthy vegetable stew with eggplant and zucchini can be served hot as an excellent side dish for meat. But even cold vegetable stew has a bright pleasant taste and a special aroma, so it is perfect for a salad, a cold appetizer or a quick snack on a slice of fresh bread. Bon appetit!

Sometimes, based on what is in the refrigerator, you can get a completely original, tasty dish. We found a piece of meat, eggplant, zucchini and something tomato, then cook a very tasty stew. Meat and vegetables are the perfect combination to get juicy and appetizing. Meat slices will never be dry, and vegetables will acquire a refined taste. To make the pork more fragrant, I advise you to first fry it until golden brown, do the same with vegetables, and only then stew them in tomato sauce, as indicated in step by step cooking stew with eggplant and zucchini with photo. For serving, boil pasta or potatoes for a side dish and prepare a salad of fresh vegetables - such a lunch will be truly hearty and nutritious!

Ingredients for cooking meat stew with eggplant

Step by step cooking eggplant stew with photo


Stewed meat is combined with boiled potatoes, cereals or pasta, served hot. Bon appetit!

We cut the meat into large pieces. In portions in one layer spread in hot oil and fry until golden brown.

Add the onion to the meat, cut into wide half rings or large straws. Fry together with meat, bring the onion to softness and the appearance of a golden hue.


Add carrots and potatoes to the onion with meat. We mix everything, make the fire quieter. To make the color of the stew brighter, you can add turmeric or sweet paprika at this stage. We soak the potatoes with oil and spices, let them sweat for 5-7 minutes.


Add zucchini. They are softer in texture than eggplant, but will take longer to cook, so we put the zucchini cubes in the stew after potatoes and carrots.


After five minutes, add eggplant. Mix with other vegetables, heat and make sure that nothing burns. Salt, season with ground pepper.


Pour in water or add meat, vegetable broth to the stew. The liquid needs to be poured in so much that it does not completely cover the vegetables, but, as it were, shines through between the pieces of vegetables. In the future, tomatoes will add their juice, so do not pour a lot of water.


After boiling, cover the stew with a lid, simmer over low heat for 30-35 minutes until the potatoes and meat are ready. Add coarsely chopped tomatoes, cook for another 7-8 minutes, until the tomatoes are soft.


Sprinkle the finished stew with chopped parsley, add grated garlic. Let's brew under the lid. Arrange on plates, serve with sour cream or vegetable slices, lightly salted cucumbers. Bon appetit!

step by step recipe with photo

As part of a bright vitamin stew, sweetish tender zucchini compete for the right of primacy with spicy eggplants, but no one can win.

Regardless of the type of meat chosen, it is better to cut it into small sticks across the fibers and bring it to full readiness. Soaked in vegetable juice, even fatty pork will acquire a unique taste and will be well absorbed.

Other vegetables should be added when the onion takes on a golden hue and a characteristic appetizing smell appears. If you select zucchini of different colors, the food will only benefit, but eggplants and ripe tomatoes will have to be freed from their dense glossy skin.

Ingredients

  • pork 300 g
  • zucchini 1 pc.
  • eggplant 1 pc.
  • tomatoes 2-3 pcs.
  • vegetable oil for frying
  • ground pepper
  • greenery

Cooking

1. To prepare this dish, you can use any meat: chicken, pork, beef, turkey. This recipe uses pork tenderloin. It contains a minimum of fat. Rinse the meat before frying and dry with napkins from excess liquid. Cut into small sticks. For cooking, take a deep frying pan. Heat oil in it. Lower the cut meat cubes. Fry for a few minutes, stirring occasionally until the pork changes color.

2. While the meat is frying, peel and rinse the onion. Cut into small pieces. Add to the meat and continue to fry for 3-5 minutes over moderate heat.

3. Rinse the zucchini, dry with a towel. Cut into pieces. You can use young and more mature zucchini. Free large fruits from the peel and large seeds. Add to skillet. Stir. Fry over medium heat for 4-5 minutes, stirring occasionally.

4. Wash the eggplant. Remove the skin from it. Cut the pulp into small pieces. Add to other vegetables. Stir. Fry for 4-5 minutes over moderate heat.

5. Remove the peel from the tomato and cut out the stalk. Cut into pieces. Add to other vegetables. Stir. Season with salt and ground pepper. Cover the pan with a lid and simmer for 15-20 minutes until all vegetables are soft. Set the fire to low when frying.

6. The dish is ready. Let it cool down a bit. Sprinkle with chopped herbs and serve.