Vegetable stew with eggplants and zucchini

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make stew with eggplant and zucchini? First, prepare the necessary ingredients.

2. STEP 2

   

   Cut the tomato in half and grate it on a fine grater, cutting off the skin. There is another way: make cross cuts on the tomato, put it in boiling water for a couple of minutes, then peel it, and grind the pulp in a blender or grate it. You can use fresh tomatoes replace with store-bought chopped tomatoes in their own juice.

3. STEP 3

   

   Peel the bell pepper from seeds and stems, cut the pulp into medium cubes.

4. STEP 4

   

   Cut the zucchini into medium cubes. For zucchini, you can use regular pale green ones or zucchini like mine. It is better to take young zucchini, with thin skin and small tender seeds. If the zucchini is old, then it is better to peel the skin and remove the seeds. Wash the eggplant, cut off the tail and cut into semicircles.

5. STEP 5

   

   Peel the carrots and cut into circles or semicircles depending on the diameter of the vegetable.

6. STEP 6

   

   Peel the onion and cut into small cubes.

7. STEP 7

   

   Pour vegetable oil into a thick-bottomed pan. Add onions and carrots. You will learn how to choose vegetable oil that is not afraid of heat treatment by reading an article on this topic. There is a link at the end of this recipe.

8. STEP 8

   

   Next, distribute the zucchini. Place a layer of eggplants on top, and distribute bell peppers and chopped tomato mass on them.

9. STEP 9

   

   Pour a glass of water into the pan. If you want the sauce in the stew to be thick, then dilute 1 tablespoon (without a slide) of flour in a small amount of warm water, mix thoroughly so that there are no lumps and pour into the vegetables. This is optional. Place the pan with vegetables on the stove and simmer, covered, over medium heat for about 15-20 minutes.

10. STEP 10

    

    When the vegetables release a lot of juice, carefully stir them and taste them. Add sugar, salt and pepper to taste and stir gently again.

11. STEP 11

    

    Simmer the vegetable stew, covered, at a low simmer for about 20-25 minutes or longer until cooked through.

12. STEP 12

    

    Place the finished stew on plates and serve hot. Bon appetit!

Comments on the recipe

Ira

01.10.2023

4.7

I love stew and cook it often during the season, but I also like to add potatoes.

Maystin

01.10.2023

4.7

For lunch I made a vegetable stew with eggplants and zucchini. It is done very simply and quite quickly. Even cutting it takes very little time, because there is no need to chop it, the stew is made in large pieces. But the most important thing is that it turns out very tasty! I don’t need meat with these vegetables. Thank you very much for the recipe!

alena•♫

01.10.2023

4.7

Today I prepared a fragrant and juicy stew for a friendly family dinner. You need to know how to cook eggplants to make them tasty. This recipe, vegetable stew with eggplant and zucchini, is one of the most wonderful culinary recipes, in my opinion, using eggplant. Vegetable food is very easy to prepare. The main thing is to follow the instructions. Many thanks to the author!