Vegetable stew with zucchini, eggplant and potatoes

Prepare dinner for a large group in half an hour? No question, if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with photos for everyone who wants to find out how this tasty dish is prepared. The vegetables in the stew are cut coarsely, this significantly reduces the time, and the sequence of adding the goods is also important. There are vegetables that are dense, they will go into the pan first. And I’ll add soft, juicy ones during the cooking process. While one is stewing, the other is being cut - lo and behold, the stew is already ready. You can serve it hot, cooled, with bread or a side dish of boiled rice, cooked without salt.

In the recipe for vegetable stew with zucchini, potatoes and eggplants, I added onions and carrots, tomatoes and a decent portion of spices. You can take much less seasonings and more vegetables. Summer means a lot of choice, and everything is fresh and healthy.

Ingredients

To make vegetable stew you will need:

eggplant – 1 large (500-600 g);
zucchini – 2 pcs;
potatoes – 10-12 pcs;
tomatoes – 4-5 pcs;
onions - 2 large or 10 small onions;
carrots – 2 pcs;
sunflower oil – 6 tbsp. l;
salt - to taste;
turmeric, chili pepper, paprika - 1 tsp each (add to taste);
water – 1 glass.

How to cook vegetable stew. Recipe

I cleaned the vegetables right away, so that later I could only do the cutting and see how things were stewed or fried. Even though the zucchini is young, it is better to remove the skin from it, and I don’t peel the eggplants. Bitterness is removed using the usual proven method, more on that below.

I cut the eggplant into wide strips 2-3 cm wide. Then into cubes, quite large.

Placed it in a colander and added a teaspoon of salt. Stirred and left for 10 minutes. Salt promotes the release of juice, and along with it the bitterness will go away.

I chopped the onion into half rings. Zucchini, potatoes and carrots in slices, diced tomatoes. You see, the tenderloin is quite large.

I heat the oil and let it get hot. The onion goes into the pan first. It will simmer over low heat for about three minutes until it becomes almost transparent.

Well, the onion has given its own taste and smell to the oil, it’s time to add spices. I love it when the stew is generously seasoned with pepper, but you can choose the amount of spices to suit your own taste. If you haven’t cooked with turmeric yet, I advise you to try it; the finished dish becomes catchy, looks bright and appetizing.

Fry the spices in oil for a minute, stirring constantly. If you just throw it in hot oil, it can burn and the stew will be bitter.

Following the onions, I load the potatoes into the oil. It is the densest of vegetables; it needs more time to boil. I fry for a few minutes, the cubes are saturated with the smell of spices and oil.

Just 10 minutes have passed, it’s time to remember the eggplants. I pour them out of a colander into a sink with cool water and rinse them of salt. Then I take a handful, place it under running water and then squeeze it out lightly. The cubes should not be deformed. Now the eggplants will not taste bitter and will retain their typical tart taste.

Added carrots. It is as dense as potatoes; these vegetables are laid almost immediately.

Stirring, simmered for about 5 minutes. Dumped out the zucchini, mixed and let it simmer slightly. The zucchini will almost immediately absorb the oil and begin to release juice.

After the zucchini, I added the eggplants and stirred. Vegetable juice has already appeared on the bottom of the pan, so you don’t have to worry about the vegetables burning.

Salted it slightly. I advise you to first add much less salt; eggplants have it. And adjust the taste at the end of cooking.

I poured in water, quite a bit, about 200 ml. Water is needed so that the vegetables soften more quickly. If you cook slowly, then the juice that zucchini, eggplant and tomatoes give will be completely enough. Bring to a boil, cover tightly and leave to simmer for 10 minutes. Cooking time depends on the ripeness of the vegetables and how large they are cut. Young vegetables cook quickly; everything will be ready in 10-15 minutes.

Vegetable stew with eggplants and zucchini

For the stew recipe you will need:

zucchini – 2 pcs. (average)
eggplants – 2 pcs. (small)
carrots – 1 pc.
onion – 1 pc.
sweet bell pepper – 2 pcs.
tomatoes – 3-4 pcs.
garlic – 1-2 cloves
sweet paprika – 2 tsp.
salt - to taste
ground dark pepper - to taste
bay leaf – 1-2 pcs.
vegetable oil – 100 ml
fresh greens - 1 bunch.

Recipe for making stew:

Wash vegetables and herbs under cool running water and dry on cardboard towels. Cut the zucchini into small cubes.

Cut the eggplants in approximately the same way as zucchini. Sprinkle with plenty of salt, place in a bowl and cover with a weight (for example, a flat plate on which to place a jar of water). Leave for 30 minutes, then wash and squeeze.

Cut the peeled carrots into cubes. Cut bell peppers in half, remove seeds and membranes. Cut each pepper half crosswise into strips. Cut the onion into thin half rings.

Place a saucepan (or, like mine, a wok) over medium heat. Heat vegetable oil in it, add onions along with carrots. Sauté for a couple of minutes and sprinkle with sweet paprika. Fry, stirring, for no more than 1 minute.

Add eggplants. Fry, stirring, until an appetizing crust appears on the eggplants. Then add the sweet pepper and mix.

Add zucchini to vegetables. Fry for another 3-4 minutes.

Cut the tomatoes in half. Grate each half on a large grater. Add garlic passed through a press to the resulting tomato juice. Instead of garlic, you can take ready-made adjika (1/4 tsp).

Pour the resulting tomato puree over the vegetable stew and stir. Add bay leaf and spices. Simmer covered for 10 minutes. Then remove the lid and, stirring, bring the stew to readiness. It should turn out quite thick, but with a good amount of sauce, as shown in the photo. Place the prepared vegetable stew with eggplants and zucchini on plates, sprinkle with chopped herbs and serve while it is hot. Bon appetit!

Eggplant and zucchini stew

Ingredients

Eggplant – 1 piece;

Zucchini – 1 piece;

Carrots – 1 piece;

Onion – 1 piece;

Bell pepper – 1 piece;

Tomato juice – 100 ml;

Flour – 4 tablespoons;

Sugar - to taste;

Refined sunflower oil – 30 ml.

67 kcal
40 min.
40 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

Eggplant and zucchini stew is a primarily dietary, vegetable and healthy dish. Fully suitable for vegetarian nutrition and fasting. Almost all cooks fry vegetables, but I advise those for whom anything fried is contraindicated to prepare my version of this stew. There is virtually no oil, all products are subjected to heat treatment by stewing. The dish comes out very tasty and not at all greasy.

To make eggplant and zucchini stew, we need the following products (see photo): eggplant, zucchini, carrots, onions, sweet bell peppers, tomatoes or tomato juice, flour, sunflower oil, salt, sugar.

Onions need to be washed and peeled, and then cut using any method. Pour a little vegetable oil into a thick-bottomed saucepan (or deep frying pan or saucepan) and add chopped onion.

Peel, wash and cut the carrots as desired, but preferably into circles. Add to the pan with the onions.

Wash the zucchini and cut into cubes. If it is young, then there is no need to clean it. Add to the pan.

Wash the eggplant. Trim the stem and tail of the vegetable. Cut into circles approximately 1 cm wide. Cut huge circles into two parts. Roll any circle in flour.

Place in a saucepan with onions, carrots and zucchini.

Wash the bell pepper, remove the seed box and finely chop.

Add tomato juice or crushed fresh tomatoes to the listed vegetables.

Pour a glass of water into the pan and place it on the stove. Cover with a lid and simmer over medium heat. After 15 minutes, the vegetables will release a lot of juice. Mix all ingredients in a saucepan. Salt to taste and if the tomato is sour, add sugar. Simmer for 20-25 minutes until the vegetables are ready.

The eggplant and zucchini stew is ready.

A beautiful side dish and a good stand-alone dish. A very tasty sauce that is eaten with fresh bread.

Three options for stew with eggplant and zucchini - which one tastes better?

Stew can safely be called a dish that is prepared from what is on hand. For it, all vegetables are consumed, combining cabbage with potatoes, sweet peppers with green beans and carrots with corn. But there is a combination of goods that creates an amazing harmony of taste. This is what we will talk about now. We are talking about the most common vegetables: eggplants and zucchini. Despite the obvious ingredients, their stew turns out truly wonderful! The thing is that these particular vegetables contain a lot of water, so all the components of the dish are stewed in their juice. Vegetable stew with eggplants and zucchini is suitable for dietary nutrition, but avid meat eaters will also like it - after all, it can simply be supplemented with a cutlet, meatballs or chops.

You can prepare a tasty dish not only using the traditional method - on the stove. It turns out equally delicious in a slow cooker or oven. A selection of step-by-step recipes with photos will introduce you to all aspects of creating a vegetable dish using various methods.

Vegetable stew: eggplant and zucchini

What we will need for the stew:

zucchini – 270 g;
eggplants – 190 g;
bell pepper – 90 g;
tomatoes – 90 g;
onion – 100 g;
carrots – 200 g;
garlic – 1 clove;
sunflower oil – 2 tbsp;
salt, spices - to taste.

How to cook vegetable stew on the stove

Peel the onion, wash it, chop it finely and place it in the container in which you will prepare the stew. Pour 1 tbsp in advance. vegetable oil. Fry the onion until soft.
Cut the peeled carrots into strips and add to the soft onion. Cover the container with a lid - it is needed to allow the vegetables to simmer in their juice.
Peel the zucchini, cut into strips, and add to the pan with the rest of the ingredients.
We will not sprinkle the eggplants with salt in advance to remove the bitterness. This procedure will not be useful, since we will clean the skin from them. Cut the blue ones into strips and place them in a common container.
We clean the pepper from seeds and stalks, wash it, cut it into cubes, and combine it with the rest of the vegetables.
We remove the skin from the tomatoes (this is easy to do by putting the tomatoes in boiling water for 10-15 seconds), grate them on a large grater. Grind the garlic using a small grater or pass it through a press. Add the prepared ingredients to the other ingredients of the vegetable stew. Mix the contents of the container, add salt and season with spices to taste. Simmer the vegetable dish until cooked. It’s easy to check - when the carrots become soft, the stew is ready.

Serve with herbs as a separate dish or as a side dish for meat and fish.

Creator: Ira Eremeeva

Vegetable stew of eggplants, zucchini, peppers, tomatoes and carrots in a slow cooker

Ingredients:

zucchini – 1 pc.;
eggplant – 1 pc.;
bell pepper – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp;
garlic – 2 cloves;
carrots – 1 pc.;
tomatoes – 2 pcs.;
vegetable broth – 200 ml;
salt – 1/3 tsp;
sugar – 2 pinches;
fresh herbs - 2-3 sprigs.

Method for making vegetable stew in a slow cooker

Peel the onions and carrots, wash them, cut them into small pieces of any shape, for example, cubes, half rings, bars. Rinse all other vegetables.
Pour oil into the multicooker bowl and select the “Frying” mode. Add the onions and carrots there and fry them for a few minutes.
Now cut the bell pepper and zucchini into small pieces. Place the ingredients in a bowl to fry.
Also cut the eggplant into small pieces. If desired, you can cut off the skin from it. Place the cooked vegetable in the slow cooker.
Peel the tomatoes, grate them on a large grater, and place them in a bowl with the rest of the dish.
Salt the vegetables, add spices, herbs, herbs (to taste). Pour in broth or drinking water, stir the contents of the bowl. If you want the stew to be thick, slightly reduce the amount of water.
Close the lid of the device, select the “Extinguishing” mode, time - 30 minutes. 5 minutes before the end of the cooking process, add chopped garlic to the bowl - this way it will retain its own taste and smell in the finished dish. After the timer signal, let the vegetable stew sit under the lid for 10-15 minutes.

Serve the vegetables hot or warm, sprinkled with chopped fresh herbs.

Vegetable stew with eggplants and zucchini: recipe with photo for the oven

List of goods:

eggplant - 1 pc.;
zucchini - 1 pc.;
fresh tomatoes - 3 pcs.;
garlic - 2 cloves;
vegetable oil - 5 tbsp;
a mixture of herbs (basil, thyme, etc.) - a pinch;
fresh parsley - to taste;
salt, pepper - to taste.

fresh tomatoes - 250 g;
onion - 1 pc.;
bell pepper - 1 pc.;
bitter pepper - to taste;
vegetable oil - 2 tbsp;
salt, pepper - to taste.

Manufacturing process step by step

Bell pepper will give the dish a special smell. It needs to be prepared in a special way. Peppers should be baked in the oven or on a grill pan.
Peel the bell peppers after baking.
Let's prepare a tomato-based sauce. Pour boiling water over the tomatoes and leave for 6-7 minutes. During this period of time, the skin will simply move away from the pulp.
Remove the skin from the tomatoes.
Cut the peeled tomatoes into pieces. It is better that the tenderloin is made as small as possible.
Heat a frying pan with sunflower oil. Cut the peeled onion into half rings or cubes and place it in a hot container. Lightly fry the product and then add the tomatoes. Salt and pepper to your own taste. We added another tablespoon of paprika. It is very fragrant and mixes harmoniously with the other ingredients of the dressing.
Finely chop the parsley and add it to the company of tomatoes and onions.
Grind the sweet bell pepper, first removing the stalk. Combine it with tomato sauce. Simmer everything together for a couple of minutes. Taste the gravy again and adjust it with salt and pepper if necessary.
Peel the zucchini and eggplant. We cut them into circles, about 1-2 cm wide. We chop clean tomatoes into the same rings.
Pour tomato sauce with bell pepper into a baking dish. We alternate the vegetable rings, placing them on top of the gravy.
In a bowl, combine sunflower oil, chopped garlic, and herbs of your choice. Add a pinch of salt and mix well.
Pour the prepared garlic dressing over the contents of the mold, cover with foil, and place in an oven preheated to 180 degrees for 20-25 minutes.
In the oven, the dish is simmered until all the ingredients are soft. Once this happens, remove the foil and let the stew brown for about 5 minutes.

Eggplant and zucchini stew is served both warm and cool. It is juicy, fragrant and very tasty.

Creator: Tatyana S.

Save recipe in “Cookbook” 4