Stew is a dish with the addition of various ingredients. The country of origin is France. Initially, stew was served as a snack at the beginning of the feast. It consisted mainly of stewed vegetables, but for greater nutrition and satiety, meat, mushrooms and even fish were often added there. For piquancy and aroma seasoned with various spices and fresh herbs.
Modern chefs cook stews from zucchini - this fortified and low-calorie vegetable gives the appetizer a pleasant taste and benefits the body. Zucchini goes well with other vegetables, such as potatoes, beans and any kind of meat. Stew from zucchini and eggplant is quickly prepared and is a real lifesaver for any housewife. If you do not have time to cook, then make this a full-fledged dish of the available products.
It can be served cold and hot. Having quickly chopped vegetables, put them in a pan or in the oven, seasoning with sour cream and cheese - a light and satisfying snack will delight you with an excellent taste. And if at home there is a multicooker, then the cooking process will become even easier. Stew from zucchini and eggplant, cooked in a slow cooker, retains all the useful trace elements. Let’s make this wonderful second dish today, borrowed from the French.
We need to cook in a slow cooker vegetable stew :
- zucchini;
- eggplant;
- onion;
- carrot;
- bell pepper;
- greens, garlic;
- cream.
Take the amount of products at your discretion. Cut into small cubes zucchini, onions and eggplant. Carrots need to be grated. Sweet pepper cut in half rings. Grind garlic with herbs.
We set the frying mode in the multicooker and heat the oil. We spread the zucchini, eggplant on top, then carrots, onions, peppers and herbs with garlic. Salt a lot of salt and pour in the cream, then mix everything.
Change the mode to "stew" or "baking", close the lid and simmer for 60 minutes. Such a simple stew of zucchini and eggplant can be cooked at any time of the year. It is healthy, not very greasy (if you do not pour cream) and fragrant. If cooking for a festive table, then add meat to the dish.
The following recipe with potatoes and vegetables in a slow cooker
We will need eggplant, zucchini, potatoes, onions, tomatoes, peppers, salt, tomato paste (20 grams), dill, cilantro, and garlic for stews.
Cooking process: cut eggplant, zucchini, potatoes, tomatoes into thin circles (remove the skin beforehand). We pass onions in oil. For the sauce: add a little water to the tomato paste, put chopped herbs and garlic in it.
We lay out the vegetables in a multicooker: eggplant, tomatoes, zucchini, onions, potatoes. Each layer of pepper, salt and pour tomato sauce. Cook for about an hour by turning on the baking option.
Recipe: Homemade Zucchini and Eggplant Stew
Necessary products: onion head, fresh carrots, one zucchini, one eggplant, fresh tomatoes (2 pcs.), Dill, garlic salt.
Grind onions. Rub the carrots. Pour a little vegetable oil into the pan, heat it, send the onion there - passerize until golden brown, add the carrots.
To the onion and carrot mass, add diced zucchini, eggplant and tomatoes. Mix all vegetables well and fry for 10 minutes. At the very end, season with herbs and garlic salt.