Ragout is a rich and aromatic dish that is very popular among domestic housewives. It consists of several components that complement and emphasize each other's taste. They are first fried, and then stewed over low heat with the addition of spices and herbs. In modern cooking, there are many recipes for cooking such dishes. Today we will try to figure out how to make vegetable stew with eggplant.
With mushrooms and tomatoes
This nutritious, moderately spicy dish is perfect for a family dinner. For its preparation, it is advisable to use soft mushrooms like butter, oyster mushroom, brown boletus or boletus. To pamper your household with a tasty and healthy stew, you will need:
- 4 eggplants.
- 600 g oyster mushroom.
- Small onion.
- 5 tomatoes.
- 5 cloves of garlic.
- 70 g melted pork fat.
- Salt, dill, spices and hot pepper.
Washed eggplant is soaked in salted water and fried in pork fat along with crushed garlic. As soon as they are fully prepared, pre-boiled and minced mushrooms are added to them. After a couple of minutes, fill it all with mashed potatoes made from tomatoes, herbs, onions and hot pepper. Prepare a vegetable stew with eggplant and mushrooms in an open pan. Serve it with mayonnaise or sour cream sauce.
With pumpkin and nuts
This delicate dish has a spicy taste and a pleasant, well-felt aroma. For its preparation, it is advisable to use small young eggplant and not too sweet pumpkin. To feed your family and friends with such a dinner, you will need:
- 500 g of blue ones.
- 70 g of walnut.
- 500 g of pumpkin.
- 300 g of dense tomatoes.
- 300 g of onions.
- 1 tbsp. l wine vinegar.
- ½ tbsp l Sahara.
- 70 ml of refined oil.
- Good white wine, salt, ground nutmeg and dried herbs (dill and basil).
To start cooking vegetable stew with eggplant, you need to process the blue ones. They are thoroughly washed, cut into circles and fried in an oiled pan. Once they are soft enough, they add slices of pumpkin, slices of tomatoes, chopped onions, salt, dried herbs and wine. All this is kept on low heat until the alcohol evaporates completely. Then sugar, ground nutmeg, crushed walnuts and wine vinegar are poured to the vegetables. After three minutes, the fully prepared dish is removed from the stove and served with meat or poultry.
With feta cheese
This recipe for vegetable stew with eggplant will not go unnoticed by fans of unusual dishes. To repeat it at home, you will need:
- 3 blue ones.
- 100 g of feta cheese.
- 1 barrel cucumber.
- 2 cloves of garlic.
- Small onion.
- Medium carrot.
- 100 g of fat sour cream.
- 100 g butter.
- Salt and seasoning.
Washed eggplant is cut into cubes and soaked in salted water. After some time, they are rinsed, dried and fried along with garlic in melted butter. As soon as they are almost ready, chopped onions and chopped carrots are added to them. After a few minutes, pickled and strawed cucumber, aromatic spices, sour cream, salt and cheese are sent to the browned vegetables.
With meat
This spectacular and tasty dish can become a full dinner and add variety to the familiar family menu. To make a fragrant and satisfying vegetable stew with eggplant and meat, you will need:
- 700 g of blue ones.
- 400 g of meat.
- Medium-sized carrot.
- Medium onion.
- Fleshy bell pepper.
- 4 tomatoes.
- Hot pepper pod.
- A glass of dry white wine or broth.
- 150 ml of refined oil.
- Salt, herbs, garlic and spices.
Preparing this vegetable stew with eggplant is quite simple. The washed blue ones are cut and browned in an oiled pan. Then pre-fried ground meat and passivated vegetables (carrots, onions and bell peppers) are added to them. All this is salted, seasoned with garlic and spices, poured with wine or broth and stewed over low heat for about a quarter of an hour. Before serving, sprinkle the dish with chopped herbs.
With zucchini
This recipe is interesting in that it involves the use of a multicooker. Using it, you can relatively quickly cook a healthy and low-calorie lunch. To do this, you will need:
- 2 eggplants.
- 2 onions.
- 2 sweet peppers.
- 2 zucchini.
- 400 g of tomatoes.
- Refined oil, salt, cumin and pepper.
Chopped onions and chopped carrots are fried in a greased multicooker bowl. After a couple of minutes, cubes of sweet pepper, eggplant rings, slices of tomatoes and slices of zucchini are sent there. All this is salted and seasoned with spices. Prepare vegetable stew with eggplant in a slow cooker operating in the "Frying" mode, about twenty minutes.
With potato
This hearty and vibrant dish has a pleasant aroma and a spicy, moderately spicy taste. To prepare six servings of this stew you will need:
- 2 medium eggplants.
- Large carrot.
- 3 sweet peppers.
- 8 medium potatoes.
- 2 large tomatoes.
- A small pod of hot pepper.
- 100 ml of boiling water.
- Salt, aromatic herbs and refined oil.
Chopped onions are fried in a greased stewpan. Once it becomes transparent, add carrot cubes and slices of sweet pepper to it. Then all this is transferred to a cauldron. On top of the layers lay the cubes of potatoes, pieces of eggplant, hot pepper and chopped tomatoes. All this is salted, sprinkled with aromatic herbs and poured with boiling water. Vegetable stew is prepared with eggplant and potatoes in the oven, heated to 180 degrees, for an hour. After that, he is insisted for about fifteen minutes and only then served on the table.
With zucchini and cabbage
This peerless summer dish will surely appeal to adherents of proper nutrition. It consists of simple and easily accessible components, the purchase of which does not affect the state of the family budget. To prepare a healthy and fragrant vegetable stew with eggplant and zucchini, you will need:
- 300 g of cabbage (white cabbage).
- Large eggplant.
- Young zucchini.
- Medium carrot.
- A small onion.
- 2 tomatoes.
- 2 cloves of garlic.
- 1 tbsp. l tomato paste.
- Refined oil, peppercorns and salt.
Onion and garlic brown in a greased skillet. Then they add half rings of carrots and cubes of eggplant. All this is fried over moderate heat, and then mixed with zucchini and cabbage. After a couple of minutes, slices of tomatoes, tomato paste, peppercorns and salt are sent to the future stew. Vegetables languish under the lid until cooked and cleaned from the stove. After this, the dish is insisted briefly under the lid and served on the table.
With zucchini, beef and mushrooms
This hearty and deliciously delicious dish is a very successful combination of vegetables, meat and mushrooms. Plus, it has an interesting presentation and will be able to decorate any feast. To cook such a vegetable stew, you will need:
- 150 g of beef.
- 150 g of champignons.
- 3 potatoes.
- Medium carrot.
- Young zucchini.
- A small onion.
- Small eggplant.
- 300 ml of vegetable or meat broth.
- Salt.
All vegetables are washed, peeled and cut into not too large pieces. Then, salted potatoes, meat and half the onion are alternately placed at the bottom of the ceramic portioned pots. All this is covered with mushrooms, eggplant, zucchini and slices of carrots. The remaining onions and hot salted broth are added there. Filled pots are covered with lids and sent to a warm oven. Baked vegetable stew with eggplant and zucchini at a temperature of 200 degrees for about forty-five minutes. They serve it directly in pots with fresh bread.