Stewed vegetables with eggplants and zucchini

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to stew vegetables with eggplants and zucchini? Eggplants do not need to be peeled, because the skin of the vegetable contains most of the vitamins. Now there are varieties of eggplants without a specific bitterness; they do not require soaking or other actions aimed at getting rid of bitterness. Cut the eggplants into large cubes or strips.

2. STEP 2

   

   Wash the bell pepper, cut it into two parts, remove the stalk with the seed capsule, and cut the pulp into strips. To make the dish not only tasty, but also bright and colorful, it is better to use vegetables of different colors, including peppers, if possible.

3. STEP 3

   

   Peel the onions and cut them into cubes with a knife.

4. STEP 4

   

   Wash and peel the carrots; if the carrots are fresh from the garden, young and juicy, then just rub them with a stiff brush, cut the carrots into large pieces, cubes or strips.

5. STEP 5

   

   Wash the tomatoes, cut out the place where the stalk attaches, and cut them into large pieces.

6. STEP 6

   

   We also cut young zucchini or zucchini into cubes. If the zucchini is already mature, peel off the skin and remove the core and seeds. Cut the pulp into cubes.

7. STEP 7

   

   Pour vegetable oil (to make the dish healthier, you can use olive oil) into a frying pan with a thick bottom and heat it up. Fry onions in oil until transparent.

8. STEP 8

   

   Add the remaining vegetables to the pan with the onions. Fry them over medium heat for 5-7 minutes so that the vegetables release their juice, stirring occasionally with a spatula. Add salt and ground black pepper to taste.

9. STEP 9

   

   Pour some water into the pan, stir, reduce the heat to low and simmer the vegetables for about 20 minutes. To give the dish a pleasant aroma and a slight spice, you can add a chopped clove of garlic, this should be done at this stage, then keep the vegetables on the fire for about 7 minutes without a lid so that the excess liquid evaporates. Turn off the fire. The dish is ready. We serve it to the table. Bon appetit!

Comments on the recipe

Lily

30.11.2023

5

I like to add potatoes to this eggplant dish.

Corason

30.11.2023

4.5

I decided to make a light vegetable dish for dinner. I liked the recipe “stewed vegetables with eggplant and zucchini”. Having all the ingredients on hand, I easily made a delicious dish. I used white eggplant. I peeled the vegetables and cut them as described in the recipe. First, I fried the onions in odorless oil. I put in all the other vegetables and stewed them. The vegetables released a lot of juice, so I didn’t add water. The only spices I added were salt and pepper. Stewed until done. And at the end, as recommended by the author, I added garlic. The aroma was amazing. This garlic note added spice, aroma, taste, and piquancy to the stewed vegetables. A wonderful vegetable dish for the whole family. Even without meat it turned out very filling and appetizing. We really enjoyed this dish. Next time I’ll try to cook stewed vegetables with eggplants and zucchini in a slow cooker. I recommend! Many thanks to the author!