Delicious zucchini and eggplant stew. Vegetable stew with eggplant and zucchini - fast and tasty

01.09.2020

One of the simplest seasonal dishes- vegetable stew with eggplant and zucchini. Light, bright, very healthy and tasty. A real find for those who adhere to the principles of a balanced diet or vegetarianism. The recipe for vegetable stew with zucchini and eggplant is very successful both in terms of the composition of the ingredients and the fact that it does not require any culinary skills. So that vegetables are not overcooked and retain their natural taste, the slicing is done large, but cooked over low heat. Observing the sequence of adding products, you can easily prepare a delicious second course for lunch or a light dinner in 25-30 minutes.

Ingredients

To make a delicious vegetable stew you will need:

large zucchini - 1 pc (600-700 g);
fleshy ripe tomatoes - 3-4 pcs;
small eggplants - 2 pcs;
onion - 1 pc;
Bell pepper- 2 pcs;
carrots - 1-2 pcs;
sunflower oil - 4-5 tbsp. l;
black pepper - 0.5 tsp;
paprika - 1 tsp;
ground turmeric - 0.5-1 tsp;
parsley - 1 bunch;
salt - 1 tsp + in a stew to taste.
water or vegetable broth - 0.5 cups.

How to cook vegetable stew with zucchini and eggplant. Recipe

We cut the vegetables not very finely so that the pieces remain whole during stewing. Ripe zucchini with a dense skin and seeds must be cleaned by cutting off a thin layer of the skin and cleaning the soft center or removing only the seeds. Cut the squash pulp into cubes. Cut the eggplants a little smaller than the zucchini. It is not necessary to clean them, the skin gives a peculiar aftertaste, but if you do not like it, then cut off the skin. Cut tomatoes and peppers into pieces of arbitrary shape, chop the onion in half rings, carrots into slices.

The eggplants need to be prepared. Sprinkle with coarse salt (1 teaspoon) for a more intense release of bitter juice. Stir, let stand for 15-20 minutes.

The onion is the first to be sent to the heated oil. When heated, it will give its aroma to the oil, soften and brown a little. Pour the carrots next, fry for a few minutes.

Add bell peppers. We increase the fire a little. The pepper will give juice, which needs to be evaporated and the vegetables are lightly fried.

After frying the peppers, put the tomatoes in the pan. Season the vegetable stew with spices: turmeric, red and black peppers, or add chili for spice. Although spicy stew will turn out thanks to eggplant. So do not overdo it with pepper, it is better to add to plates if you want.

We spread the zucchini, add some salt and simmer, covered with a lid for ten minutes. If the zucchini is not juicy, then pour in a little water, otherwise the vegetables will burn.

We leave the stew on low heat and do the eggplant. Pour out the bitter juice. We immerse the cubes in a bowl of cold water, rinse them from bitterness. Then pour it into a colander, put it under running water and rinse it again. We squeeze out, but not hard. Pour into a frying pan with vegetables. Cover with a lid again and leave to simmer at low heat for 15 minutes.

Slowly braising the vegetables will soften but retain their shape. Vegetable stew zucchini with eggplants, peppers and tomatoes will turn out juicy and very tasty. The multi-colored cubes of vegetables look delicious!

A little over half an hour has passed, and the delicious vegetable stew with zucchini and eggplant is completely ready. It doesn't have to be served hot. Cooling down, vegetables acquire a completely different taste, more intense, piquant. Can be filed as cold appetizer, and hot goes well as a side dish to boiled rice either how independent dish. Bon Appetit!

Hello! Today we will continue the theme of delicious stew again. We recently reviewed 3 very simple recipes meat stew with vegetables. And today we will cook a vegetarian or lean dish from eggplant and zucchini according to three original recipes.

Zucchini and eggplant are loyal and successful allies in many dishes. So, if you have these fragrant vegetables at your fingertips, do not hesitate to stew them together. After all, it is very tasty and, most importantly, healthy.

Now, at the end of summer, this topic is especially relevant. After all, most of us have our own summer cottages, which already spoil us with crops. Non-gardeners can buy vegetables at the supermarket. Now they are as natural and inexpensive as possible.

Whatever imagination and talent a woman possesses, at least once in her life she is faced with such a dilemma of what to cook for the table. Children ask for something tasty, husband - hearty. And you, with all this, would like the dinner to be still low-calorie and healthy. It is for such occasions that I keep on hand these delicious stewed vegetable recipes. It turns out very tasty, satisfying and incredibly healthy.

How to cook vegetable stew with eggplant and zucchini (recipe with potatoes)

If you have a slow cooker, then I suggest preparing a juicy vegetarian stew in it. This useful invention makes it easier for busy housewives to have lunch or dinner. And these vegetables turn out to be crumbly, but at the same time keep their shape.

Ingredients:

1 small eggplant;
3 tomatoes;
2 small zucchini;
bulb;
1 carrot;
2 cloves of garlic;
lavrushka;
a tablespoon of olive oil;
ground pepper and paprika;
salt tastes;
greens for serving.

Cooking steps:

1.Cut all vegetables (save 1 tomato for the sauce) into medium cubes. If you grind them into small cubes, they will quickly digest and turn into porridge. Therefore, the golden rule of stew is medium cubes, 1-2 centimeters in size.

2. Peel and grate one tomato. You can grind it in a blender. Add paprika, crushed pepper and oil to it. Mix thoroughly and pour over vegetables, in a slow cooker.

Tomato is easy to clean by making an incision in it and pouring boiling water on it. Within a minute or two, the peel is easily peeled off.

3. Mix well. Set the "Extinguishing" mode for half an hour. Depending on the variety of vegetables, they may take longer to cook. If necessary, you can add time. 5 minutes before being ready, add salt and, if desired, sprinkle with spices. Put the bay leaf.

4. While the dish is stewing, you need to chop the herbs for serving.

5. Ready dish arrange on plates and sprinkle with herbs. Bon Appetit!

Vegetable stew with meat, zucchini and eggplant (recipe without potatoes)

If you don't have potatoes at hand, then you can cook vegetables without them, according to this recipe. The combination of ingredients is very good. Sweet pepper perfectly complements the zucchini and eggplant composition, along with other ingredients. If you like this recipe, and you will for sure, then you can add potatoes here next time. It will be very tasty too.

Ingredients:

eggplant;
zucchini;
Bell pepper;
tomatoes;
salt, spices and oil for frying.

Determine the amount of vegetables and spices yourself. Someone likes more, for example, eggplant. And some may prefer pepper. I do everything in equal parts, and the amount depends on the scale of the meal.

Cooking steps:

1. Cut the eggplants into cubes and sprinkle with salt. Soon they will start up the juice. This will take approximately 20 minutes. After that, the pieces must be thoroughly rinsed, preferably in a colander.

2. Cut the courgettes into medium slices.

3. Chop the onion coarsely.

4. Grind the peppers into coarse bars. For brightness, it is better to use yellow and red fruits together.

5. Peel the tomatoes and chop them into cubes commensurate with peppers.

6. Fry the eggplants in oil until golden brown. Then transfer them to a plate.

7. Do the same with zucchini.

8. Remove them from the pan and fry the peppers in new oil.

9. Combine the fried and remaining vegetables in one roasting pan.

10. Add salt and seasoning, stir and simmer over medium heat until tender. You can add a little water if needed. Simmer vegetables under the lid, stirring occasionally.

Eggplant ragout with zucchini - fast and tasty

I bring to your attention original recipe stew from the minimum amount of ingredients. All you need for it is eggplant, zucchini, onions and soy sauce. At the same time, it turns out very tasty. See for yourself.

Ingredients:

one eggplant;
1 zucchini;
bulb;
5 tablespoons of soy sauce.

Cooking steps:

1. Chop the onion in medium pieces. Heat some oil in a frying pan and fry it until golden, appetizing.

2. Peel the zucchini if the skin is hard. If you are using a young vegetable, you do not need to peel it.

3. Add to the fry with the onions and simmer them together for about 5 minutes.

4. Now the vegetable mass needs to be transferred to a plate, and the eggplants should be sent to the pan. They also need to be cut into cubes without peeling. If you are afraid that they can give bitterness, soak them beforehand for half an hour in salt water. Fry until delicious color.

5. Now combine all the vegetables in the same skillet and add 2 tablespoons of soy sauce. Mix thoroughly and simmer for 5 minutes. After that, you need to add the remaining 3 tablespoons of sauce. Taste it. Soy sauce can compensate for the lack of salt. But, perhaps, you still want to add some salt.

You can decorate the dish with herbs.

This is how quickly and tasty you can provide for a family healthy food... Indeed, it is important for any housewife that the family's diet is as useful as possible. But there is not always enough time for sophisticated dishes. And stew is the most optimal combination of taste, benefits and ease of preparation.

Until next time! All delicious to you!

Vegetable stew with eggplant and zucchini is prepared as simply as possible. Even a novice inexperienced housewife can repeat such a dish. And help her detailed recipes with various additional ingredients.

IN classic version recipe includes a large amount a variety of vegetables... But eggplants (2 pcs.) And zucchini (1 large fruit) became the basis in it. Also taken: 1 sweet red pepper, 3-4 garlic cloves, 2 tomatoes, salt, a small bunch of fresh herbs, onion.

The main ingredients 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 relieve them of bitterness.
Cut the pepper into cubes, the tomato - any pieces (it must first be peeled off).
The onion is cut in half rings and fried in any fat until transparent. Next, the vegetable is cooked for a couple of minutes along with the pepper.
Zucchini and eggplants follow, frying continues for another 3-4 minutes.
It remains to add the tomatoes, salt the mixture, add any seasonings if desired.
Simmer for 20 minutes under the lid.

A dish is served with a slice of butter, sprinkled with chopped herbs.

How to cook in a multicooker?

It is very easy to make a vegetable stew in a miracle casserole. This recipe will include: 4 eggplants, salt, 2 bell peppers of any color, 2 small zucchini, an onion, 4-5 cloves of garlic, 4 tomatoes, a pinch of sugar, a mixture of Provencal herbs.

The eggplants are washed, cut into strips, sprinkled with salt and set aside to get rid of the bitterness.
Onions and garlic are peeled and finely chopped.
Tomatoes are first peeled off and then sliced.
In the bowl of the device, in any non-fragrant oil in the "Baking" program, first the 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 other chopped vegetables, as well as washed and squeezed eggplants, are put into the multicooker.
After adding salt and spices, the "Frying" program starts, and the treat is cooked 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 eggplants and carrots, medium zucchini, onion, salt, 3 large spoons tomato paste.

The zucchini and eggplants are sliced along their entire length, then placed in a greased form, slices down, 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, then stewed in the same pan until softened.
It remains to transfer the zucchini and eggplants 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 for a little longer, then 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, 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, pinch of paprika, chili and turmeric, 1 tbsp. purified water. How to cook an eggplant and potato stew is described below.

All vegetables are washed, peeled and cut into small cubes. The eggplant must be pre-soaked in cold water to relieve it of the bitterness.
Vegetables are fried in turn on the heated fat. First, the onion - until transparent. Then potatoes, salt and spices are sent to him.
After 5 minutes, you can add 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 you can add pumpkin to. Vegetable stew is one of the most successful options. For him, not only fresh, but also frozen vegetables are suitable, as well as: 2 pcs. eggplants, onions, carrots, bell peppers, 1 zucchini, 230 g pumpkin, a bunch of green onions, salt.

It is convenient to cook in a multicooker. First, in the "Fry" program, chopped carrots and onions are sautéed in oil.
Then other vegetables, cut into cubes, are placed in the bowl of the device. The mass is salted.
The dish is cooked in the "Stew" program for 25 minutes under a closed lid.

A couple of minutes before readiness, chopped green onions, and the food is thoroughly mixed.

How to make a stew in the oven?

For cooking, you can use one large mold or portioned 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 chopped coarsely. But it is better to cut the eggplants smaller, otherwise they may turn out to be tough.
The cheese is cut into cubes, the potatoes are cut into thin slices.
All ingredients are laid out in a mold, sprinkled with herbs, salt and olive oil.
Bake for 45 minutes in a hot oven.
5-7 minutes before cooking, the stew is sprinkled with crumbled cheese.

The dish is served to the table with aromatic homemade bread.

Sweet pepper recipe

Sweet Bulgarian pepper becomes a great addition to any variant of vegetable stew. You can take yellow, red, green (3 pcs.). In addition to pepper used: carrots, garlic to taste, 3 tomatoes, 3 eggplants, onion, zucchini, a pinch of hot pepper, salt.

The eggplants are cut, sprinkled with salt and left for 10-12 minutes, then thoroughly washed with water.
The carrots are grated with the largest cells, and the onions, peppers and zucchini are diced. Garlic can simply be passed through a press.
Roasting is prepared from carrots and onions in any fat.
Eggplants with garlic, zucchini and pepper are fried in a separate bowl.
Then both mixtures are combined, salted, peeled 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 pepper different colors differ from each other in the composition of vitamins and minerals.

Original! Provencal

This recipe turns out to be very delicious stew called "Ratatulli", which can replace both cold appetizer and 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 well washed and cut into cubes. Eggplants are soaked from bitterness, tomatoes are peeled before slicing.
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 meal languishes under the lid for 45 minutes.

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

This rudimentary vegetable stew with zucchini and eggplant is a godsend for a summer diet. A vitamin dish with young seasonal vegetables turns out to be bright, aromatic and relatively light. Optionally, you can supplement the standard set of ingredients with additional products or your favorite spices / herbs, which will give your stew a personality and specificity.

And if you still have fresh zucchini and eggplants in your bins, we advise you to try another appetizing and uncomplicated dish - vegetables.

Ingredients:

eggplant - 1 pc.;
zucchini - 1 pc.;
sweet bell pepper - 1-2 pcs.;
ripe tomatoes - 2-3 pcs.;
onion - 1 pc .;
garlic - 2-3 teeth;
fresh herbs - ½ bunch;
vegetable oil - 2-3 tbsp. spoons;
salt, pepper - to taste.

After washing, cut the courgettes and eggplants into equal medium-sized cubes. To rid the eggplants of a possible bitter taste, sprinkle them with salt and leave them for 15-20 minutes, then rinse them thoroughly with water.
Sweet pepper, after cleaning all the seeds, chop into cubes.
Peel the tomatoes. To do this, fill in fresh tomatoes boiling water and soak for 5-10 minutes, after which we immediately immerse it in a container with ice water. From the temperature drop, the vegetable peel will soften and will be removed quite easily. Chop the tomato pulp with a knife.
Heat a deep, thick-bottomed frying pan with butter. Cut the onion into thin half rings, finely chop the garlic teeth and spread on a hot surface. Fry for a couple of minutes over medium heat.
As soon as the half rings of the onion become soft, load the sliced sweet pepper to the fragrant butter. We increase the temperature to the maximum and, stirring, fry the contents of the pan for 2-3 minutes.
Next, we lay the zucchini and eggplant. Without stopping stirring, we keep the vegetable "mix" over high heat for a couple of minutes.
Next, lay out the juicy pulp of the tomatoes (in the absence of fresh fruits, you can put a couple of tablespoons of canned tomato paste). Stir the stew, reduce the heat to low and simmer the vegetables under the lid for about 20-25 minutes. Season the dish with salt / pepper 5-10 minutes before the end of cooking.
When serving, sprinkle the vegetable stew with eggplant and zucchini with chopped herbs. Fresh dill, parsley, cilantro or green basil are perfect here.

Our vegetarian meal is completely ready! Serving vegetables hot or cold - it will be delicious in any form. Bon Appetit!

Summer is in full swing and on our beds are already ripening beautiful vegetables... We are all waiting for this moment when we pick them up and cook them favorite dish... Yes, today we will talk about stew. It can be called dietary and for baby food it fits well. After all, there is only fresh vegetables that you simply extinguish using a certain technology.

Today you can buy everything you need all year round, but it is in the summer and autumn time all this is much cheaper. Therefore, such a dish can be prepared at least every day without harm to the figure. Stew goes well in hot weather, as does. Only you can sip it at least all day in a row without feeling full, and the vegetable brew perfectly satisfies hunger.

Food is loved all over the world, only it is called differently everywhere. And what's the difference if the meaning is the same. But there are really so many recipes for its preparation that sometimes you do not know which one to cook. It turns out that everything is simple! What set of products you have, from that and you need to make it. It is not necessary to run to the store and buy something in addition. Believe me, a very tasty dish can be stewed with a small amount of ingredients.

Today I bring you some delicious and proven recipes. Perhaps you will write down some in your cookbook so as not to lose it. Or maybe you will recommend something to your friends. In general, let's get started!

This recipe can most likely be called a classic. After all, it includes a standard set of products from which it is usually prepared. Such a dish turns out to be simply incredibly tasty.

During the cooking process, all the pieces retain their shape, which only makes it look more aesthetically pleasing on the plate. Therefore, you can safely serve the stew for any occasion as a side dish, because it is so colorful and goes well with any meat.

Ingredients:

Eggplant - 3 pcs.;
Potatoes - 4 pcs.;
Zucchini - 1 pc.;
Bulgarian pepper - 3 pcs.;
Tomato - 3 pcs.;
Onions - 2 pcs.;
Garlic - 3 teeth;
Salt to taste;

Preparation:

1. First, we need to prepare all the vegetables. They need to be thoroughly washed and dried. Peel some of them from the peel and seeds.

It is advisable to take young eggplants and zucchini, then the seeds in them will be very soft and very small. And you don't have to peel the peel.

2. Cut off the stalk of the blue ones and cut them into large cubes. We put it in a deep container and fill it with salt. This will give them bitter juice. Therefore, we leave them alone for 15 - 20 minutes.

3. Let's deal with potatoes. It must also be chopped coarsely, like the blue ones. We prepare it separately. To do this, dip it in boiling salted water and cook for 5 - 7 minutes until half cooked.

4. Since we are preparing a stew, the vegetables do not need to be chopped too much. Therefore, chop the onion in half rings. Fry on vegetable oil until golden brown.

Take a large pan with high sides right away, since everything will be stewed in it. Alternatively, use a thick-walled saucepan, such as a pressure cooker.

5. Bell peppers are best to take in different colors to make the dish look more colorful. We also cut it into large squares. We throw it off to the onion and also fry until soft for about 5 minutes.

6. Drain the liquid from the eggplant and rinse them under running water. Then we dry it with a paper towel and send it there to stew. Do not forget to mix everything well. We cook about the same amount. And then we cover with a lid for the same time.

7. Zucchini, if young, will not be peeled. Just grind it into a quarter of a semicircle. Fry in a separate frying pan in vegetable oil. And be sure to add a little salt to them during this process.

8. Peel off the tomato. It's easier to do it this way. Make a cruciform incision on top. Pour boiling water over them for a couple of minutes and then immediately transfer to cold water... Now you can easily separate it from the pulp.

You need to do this so that you do not come across anything hard while eating stew. Yes, and it will be completely ugly if your guests start throwing all the scraps out of their plates.

Now we cut them into small slices and send them along with the zucchini to the pan to the vegetables. Let's not forget about salt and pepper. All this is individual, so there can be no proportions. We mix well.

9. Drain the potatoes and add to the pan. Squeeze the garlic through a press and knead again. Cover and simmer for another five minutes.

You can sprinkle the finished stew with the herbs you like best. Serve immediately.

How to bake eggplant with potatoes and zucchini? (recipe in the oven)

It's also pretty simple here. But in the oven, the food is most useful. Since some vegetables do not cook in the same time, the process will be slightly different here. After all, if all vegetables are stewed for a very long time, then some of them will become just porridge. But to prevent this from happening, we will apply one little trick.

Ingredients:

Eggplant - 2 pcs.;
Potatoes - 4 pcs.;
Zucchini - 2 pcs.;
Carrots - 2 pcs.;
Bulgarian pepper - 3 pcs.;
Onions - 2 pcs.;
Garlic - 3 teeth;
Tomato - 4 pcs.;
Salt, pepper - to taste;
Vegetable or olive oil - 100 ml.;
White wine - 100 ml .;
Parsley, dill - for decoration.

Preparation:

1. What do we do first? Of course, we prepare everything necessary products... To do this, we wash them and peel them, seeds and stalks.

2. As already mentioned, the cooking time is different for everyone, so we will bring everything to half-readiness. To do this, cut the potatoes into slices about 1 cm thick. Put them in a preheated pan with vegetable oil. Cook for 10 minutes, stirring occasionally so as not to burn. Then we shift the baking dish or onto a baking sheet.

3. It is not necessary to peel the zucchini from the skin if they are young. We also grind them into round pieces and fry until golden brown. We send to the same place.

4. In general, the essence is clear that all vegetables must be cut in an arbitrary shape and fried separately. Then we shift everything into the form. Let's not forget about salt and pepper. Let's fill everything with wine and the remaining oil. Cover the vegetables with parchment or foil on top so that they do not burn out.

If you are afraid to use alcohol in cooking, then simply replace it with water. I don’t think that this will ruin everything.

5. We send to the oven, preheated to 180 °, for 30 minutes. Then we take it out and check for readiness. Perhaps you want the vegetables to look like they were grilled. If you have such a function, then set it on for another 10 minutes by turning on the grill. Alternatively, increase the temperature to 200 degrees and bake for another 15 minutes.

Only you need to do this without covering the dish.

During this time, everything will be prepared and will be very tasty. And on top you can decorate with your favorite greens.

Stewed eggplants with vegetables - a quick and tasty recipe:

Sometimes you don't always have time to mess around in the kitchen for a long time. In the evening, when I come home from work, I want to do everything quickly and go to rest. Therefore, I offer you exactly this method for such a case. Everything can take about 30 - 40 minutes.

Ingredients:

Eggplant - 2 pcs.;
Zucchini - 1 pc.;
Potatoes - 3 pcs.;
Onion - 1 pc.;
Carrots - 1 pc.;
Bulgarian pepper - 2 pcs.;
White cabbage - 1/4 fork;
Garlic - 2 teeth;
Salt to taste;
Ground black pepper - to taste.

Preparation:

1. Peel the onion and chop it together with the garlic into small cubes. Fry it in vegetable oil immediately in a container in which we will cook the whole dish.

It is best to use a large skillet with high sides or a thick-walled saucepan, such as a cauldron or pressure cooker, for stews.

2. Immediately take on the carrots. We clean it and either three on a coarse grater, or cut into strips. We send to the same place.

Important! During the entire cooking process, do not forget to stir the dish.

3. Wash bell peppers and remove seeds. To do this, cut it in half and remove the stalk. Then we also chop it into cubes. We throw in the same container.

4. Tomato can be peeled by blanching. To do this, pour boiling water over it for a couple of minutes and it will start to go well by itself. We cut it into arbitrary slices. Simmer along with the rest of the vegetables.

5. Let's take care of the cabbage. We shred it with very thin strips. This will cook it much faster. We throw it in the same place. At this point, add a glass of water and cover.

6. Peel the potatoes and cut them into smaller pieces so that they cook faster. We send it to everything else.

7. We will not soak the eggplants. Since now the varieties are hybrid, so they are not bitter. But even if you are not caught, then you will not feel a little bitterness. We chop it into cubes and immediately throw it to the rest and continue to simmer.

8. You do not need to peel young zucchini, but peel the old zucchini from the peel and seeds. It will take a lot of time. we cut it, like everything else into a cube. We put it in a saucepan. Salt and pepper to taste and simmer for another 10 minutes and turn off.

Vegetable stew with meat and eggplant:

I bring to your attention another way of cooking this delicious dish... Here the author uses chicken breast but it doesn't matter which meat product in a dish. The main thing is that any man will eat this, because not all of them eat just vegetable stew... They still need meat! Therefore, the yummy will be not only healthy, but also very satisfying.

You have seen that you can make a stew out of anything. It is not necessary to use the entire set of products that are indicated in the recipe. It is enough to have only a part of them and oh-pa, you already have a completely different dish!

In general, you can make a lot of goodies with eggplants, just like with zucchini. They are all quite simple, quite famous and beautiful enough to be used for festive table... And I hope you enjoyed today's selection. Therefore, I say goodbye to you, see you soon!