What is the best way to cook stewed zucchini with eggplant and tomatoes?

From the simplest vegetables, you can cook many interesting and delicious dishes. Take, for example, stewed zucchini with eggplant and tomatoes. Depending on the use of additional ingredients, you can prepare such a set of products in different ways.

Simple recipe

Preparing stewed zucchini with eggplant and tomatoes is easy. It is most convenient to make such a dish in a pan. For work, you will need 4 tomatoes, 2 eggplant, 1 onion, 2 zucchini, salt, 2 branches of fresh parsley, 2 cloves of garlic, a little ground pepper and 35 g of any vegetable oil.

The cooking process of such a dish can be divided into several stages:

1. First, vegetables must be cleaned and washed. In eggplant and zucchini, the skin must be cut off.
2. Then they should be carefully chopped into cubes.
3. The pan with oil needs to be thoroughly heated.
4. Pour onion first on it and pass it for 3 minutes.
5. Add zucchini with eggplant, stir and fry on low heat for another 5 minutes.
6. Now you need to introduce tomatoes with spices. Heat the resulting mass until the products let the juice go.
7. Cover and simmer for about 25-30 minutes.
8. 4 minutes before being ready, send chopped greens and chopped garlic cloves to the pan.

After that, the stewed zucchini with eggplant and tomatoes should be a little infused. They can be served to the table both hot and cold. It will be tasty in both cases.

Modern ratatouille

In the cookbooks, ratatouille is a French dish consisting of five vegetables baked in a certain way: tomato, sweet pepper, zucchini, garlic and onions. By adding eggplants to the list of main products, modern chefs have created a new version that is as good as the original in taste.

To make an improved ratatouille, you will need the following ingredients: 3 tomatoes, 2 zucchini (preferably zucchini), 2 onions, 1 eggplant, 2 bell peppers, salt, 2 cloves of garlic, herbs (dill, parsley), vegetable oil and ground pepper.

It usually takes a little over an hour to prepare such a dish. To do this, you need:

1. Wash vegetables thoroughly with herbs.
2. Zucchini, peppers and eggplant cut into cubes. According to the rules, the pieces should be large enough.
3. Do the same with tomatoes. True, they must first remove the skin. For this, tomatoes should be lowered for 1 minute in a pot with boiling water.
4. Finely chop the onion and garlic, and chop the greens just randomly. Now you can start the main process.
5. First, fry the onion and garlic in a pan with boiling oil for 2 minutes.
6. With an interval of 2-3 minutes, gradually add the eggplant, sweet peppers and zucchini. Lastly, enter the tomatoes.
7. Add spices and any aromatic herbs, mix and simmer under the lid for 25 minutes over low heat.
8. Enter the remaining garlic and herbs.
9. The flame can be extinguished, and after that the dish should stand for about 10 minutes.

It turns out juicy, aromatic and very tasty stewed zucchini with eggplant and tomatoes, which can be used as an independent dish, and with any side dish.

Winter blanks

By changing the composition of the vegetable mixture, you can cook a completely new product. Its taste is easy to regulate, including a component in the recipe. For example, in zucchini stewed with eggplant garlic and tomatoes, it is good to add carrots. The result is a tender stew that will surely appeal to supporters of vegetarian food.

For work, you will need 2 eggplant, 6 tomatoes, 2 zucchini, 2 medium carrots, salt, 4 cloves of garlic, 2 onions, 50 g of vegetable oil and a little sugar.

Cooking Technology:

1. Vegetables must first be washed well.
2. After that, they need to be cleaned, not forgetting the tomatoes, pre-doused with boiling water.
3. Cut eggplant with zucchini into half rings, and tomatoes and onions into cubes. It is better to chop carrots with straws, and garlic - just chop finely. At the same time, in crushed form of eggplant, tomatoes and zucchini should be approximately the same amount.
4. Pass the onions in hot oil.
5. Then alternately add vegetables in the following order: carrots, tomatoes, zucchini, eggplant.
6. Salt, make the fire smaller and simmer under the lid for 2 hours.
7. Once the vegetables are soft, add the garlic, mix, reduce the flame and wait another 60 seconds.

After that, the fire can be turned off, and the finished stew can be laid out on the banks and immediately rolled up.

Multicooker Recipe

It is much easier for modern housewives to cook vegetable dishes. For this, a unique apparatus called a multicooker has recently been created. With it, it is easy to cook almost any stewed vegetables (eggplant, zucchini, tomatoes and others). For this, the machine has special modes, which significantly saves time and simplifies the process itself.

Cooking stew in a slow cooker begins with the selection of ingredients. You will need: 400 g of zucchini, 1 sweet pepper, onion, salt, 1 tomato, 2 cloves of garlic, 0.5 kg of eggplant, 20 ml of vegetable oil and ground pepper.

Cooking Method:

1. Washed and dried vegetables must be peeled and chopped. Tomatoes can be cut into slices.
2. Dice the zucchini with eggplant and pepper into strips.
3. Finely chop the greens and onions.
4. Soak the eggplants for 5 minutes in cold salt water. This will help remove unpleasant bitterness.
5. Pour oil into the bowl. Set the mode "Frying", and turn on the timer for 5 minutes.
6. Pour onion and lightly pass it.
7. Add the remaining vegetables, salt and a little ground pepper.
8. Install the Extinguishing program and set the timer to 30 minutes.
9. 5 minutes before the beep, enter greens and garlic.

In parallel with the preparation of such a stew, you can perform any other work in the kitchen. The machine will do everything on time.

Meat with vegetables

How else can you cook stewed eggplant with zucchini and tomatoes? A recipe with meat allows you to quickly and easily make a tasty and nutritious dinner.

To work, you will need a minimum set of ingredients: 0.6 kg of pork ham, 2 cloves of garlic, 1 zucchini, vegetable oil, 500 g of eggplant, salt, ground pepper and tomatoes (instead, it is better to take half a glass of tomato juice).

Cooking mixed stew is best done step by step:

1. Cut the meat and washed vegetables with medium sized cubes.
2. Fry the pork in a pan in oil over high heat, and then transfer it to the pan.
3. Enter the remaining components there and mix well.
4. Stew under the lid for about half an hour.

If you take tomatoes for stew, then you must first peel them. The fruits must first be dipped for several minutes in a container of boiling water. After this, the skin will depart very easily. An ideal side dish for such a dish would be tender mashed potatoes.

Pot stewing

Sometimes a dish turns out to be much tastier if cooked in a special dish. For example, in the Balkans, stewed vegetables (zucchini, eggplant, peppers, tomatoes and others) are often made in clay pots. This is very convenient, because the dish is prepared in the same dishes in which it is served at the table.

For this recipe you will need the following products: 2 pods of sweet pepper, 1 eggplant, 4 tomatoes, 2 potatoes, onion, 1 zucchini, 3 cloves of garlic, 65-70 g of vegetable oil, 3 sprigs of dill and parsley, as well as salt, bay leaf , black pepper, thyme and 100 ml of dry white wine.

Cooking method:

1. Before work, the pot must be rinsed with water. After that, he should stand for a while so that the ceramics absorb moisture. In such dishes, vegetables will always be juicy.
2. Products must first be washed and then chopped. It is better to cut potatoes, zucchini and eggplant into cubes, pepper into slices, and onions into half rings. The size of the blanks can be arbitrary. But it’s better not to grind here so that after stewing the vegetables do not turn into a homogeneous mass. Peel tomatoes from the tomatoes.
3. Fry the onion in oil so that it does not lightly brown.
4. Add pepper to the pan. Fry until soft.
5. Fold the processed foods to the bottom of the pot.
6. Put potatoes on top, and place zucchini on it.
7. Salt, add dry thyme and ground pepper.
8. Cover everything with pieces of tomatoes (without skin).
9. Fry eggplant a little separately. Lay them in a pot overlay.
10. Sprinkle with chopped herbs and chopped garlic.
11. Pour all the wine and add half a glass of water.
12. Cover the pot and place it in the cold oven.
13. Bring the temperature to 230 degrees and simmer until the mass boils. This will take about 20 minutes.
14. Lower the temperature to 200 degrees and cook another half hour.

After that, you can turn off the fire, and remove the pot from the oven, wrap it with a blanket and let it stand for another 15 minutes. The peculiarity of this dish is that the products do not mix during stewing. Therefore, they must be laid out on plates, starting from the very bottom.