Zucchini with eggplant and tomatoes in a frying pan

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make zucchini with eggplant and tomatoes in a frying pan? Everything is very simple. First, prepare the necessary vegetables according to the list. In addition to these ingredients, you can add other vegetables to your taste. Wash and dry all vegetables.

2. STEP 2

   

   Cut the zucchini into medium cubes. What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature zucchini, trim off the rough skin and scoop out the seeded center

3. STEP 3

   

   Cut the tomatoes into medium pieces. Choose tomatoes that are juicy but firm. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

4. STEP 4

   

   In the process I decided to add yellow tomatoes for color.

5. STEP 5

   

   Wash the eggplants, dry and cut into large cubes. If the eggplants are bitter, add salt and leave for 10 minutes. Then rinse. Drain the resulting liquid, rinse the eggplants and start cooking. Please note that in some cases there is no need to remove bitterness from eggplants - usually young vegetables, as well as some special varieties, are not bitter.

6. STEP 6

   

   Cut half an onion into half rings. If you or your children do not eat onions, feel free to exclude them from the list of ingredients.

7. STEP 7

   

   Finely chop the garlic.

8. STEP 8

   

   Wash the greens, dry and finely chop. Use greens according to your taste. Mine is parsley. You can also use green onions, cilantro, dill, wild garlic, etc.

9. STEP 9

   

   Heat vegetable oil in a frying pan. Add chopped zucchini, onion, eggplant, and tomatoes. Read the separate articles at the end of this recipe for how to choose a suitable frying pan and small amount for frying.

10. STEP 10

    

    Pour in water. Simmer the vegetables over low heat under the lid for 40-50 minutes without stirring. Vegetables should shrink by a third in volume and release a lot of juice.

11. STEP 11

    

    10-15 minutes before cooking, sprinkle everything with chopped garlic, salt and pepper to taste. Continue to simmer, covered, until done. If you wish, you can additionally sprinkle the vegetables with dried herbs, such as Provençal or a special vegetable mixture.

12. STEP 12

    

    At the very end, sprinkle with chopped parsley and turn off the heat. Bon appetit!

Comments on the recipe

Mila-Mila

17.11.2023

4.7

I love the recipe for stewed zucchini, eggplant, bell peppers and tomatoes. Seasonal dish.

Corason

17.11.2023

5

I wanted to make a stew, I liked this recipe. No hassles, everything is extremely simple. I took fresh vegetables from the garden, washed, peeled, cut and put them in a pan. I don’t have such a deep frying pan, since I doubled the amount of ingredients. Added oil and water, simmered the vegetables for 40 minutes under the lid. At the end I added garlic, parsley, salt, pepper and suneli hops. The aroma of the dish is excellent. Zucchini with eggplant and tomatoes in a frying pan is incredibly delicious. The dish is tender, satisfying, very juicy and appetizing. The stew according to this recipe turned out bright and healthy. I will make this delicious dish again and recommend it to everyone! Thanks to the author!

Anyutka

17.11.2023

4.7

Today I prepared young summer vegetables in Italian style for barbecue! Zucchini with eggplant and tomatoes in a frying pan is a tasty and quick dish. You can cook it for dinner on its own or turn it into a side dish for various meat dishes, like I did. Various additives, which are often used in Italian cuisine, turn banal fried vegetables into a delicious treat. With the meat fried on the grill, the vegetables flew away with a "Hurray!" Thanks for the recipe!

AlesyaBarinova

17.11.2023

4.5

I do something similar but in layers