Vegetable stew with eggplants and zucchini

Vegetable stew with eggplant and zucchini is a wonderful dish, full of vitamins, which will be a wonderful dinner or lunch. We offer you the option of cooking in the oven, in a frying pan, in a slow cooker, with potatoes, with meat, with tomatoes and peppers, with mushrooms and cabbage.

Vegetable stew with eggplants and zucchini in the oven

To prepare you will need eggplant, zucchini, carrots, bell peppers, tomatoes, onions and garlic. All vegetables are chopped and placed in a baking dish. Olive oil with Mediterranean herbs is added to them. Everything is mixed and baked in the oven.

1. 
   How to cook vegetable stew with eggplants and zucchini? Wash the zucchini and cut into small cubes.If it is young, then there is no need to clean and remove seeds.
2. 
   Wash the carrots thoroughly, peel and also cut into cubes.
3. 
   Cut the eggplant into cubes and sprinkle with salt. Let it sit for about 15 minutes so that it releases its juice. Rinse under cold water and dry with a paper towel.
4. 
   Transfer the chopped vegetables to a baking dish, add 3 tablespoons of olive oil and a little salt.
5. 
   Preheat the oven to 180°C and bake the vegetables for 30 minutes. During cooking, stir everything several times with a spoon.
6. 
   At this time, peel and cut the onion into thin quarter rings.
7. 
   Remove the seeds from the bell pepper and cut into small squares.
8. 
   We also cut the tomatoes into cubes. If desired, you can scald them with boiling water and remove the skin.
9. 
   Peel the garlic, press it with the wide part of the knife and chop it very finely.
10. 
    Take the pan out of the oven. Place tomatoes, peppers, onions and garlic on top. Add salt and Mediterranean herbs. Add 3 more tablespoons of olive oil and stir.
11. 
    Place the pan with the stew back into the oven for 40 minutes. Sometimes we mix the vegetables with a spoon. Transfer the finished dish to plates and serve with fresh black bread. Bon appetit!

How to cook stew with eggplants and zucchini in a frying pan?

Zucchini, eggplant, carrots, onions, bell peppers and garlic are fried in a frying pan. Grated tomato, sweet paprika, salt and black pepper are added to them. The finished dish is decorated with herbs.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

• Zucchini – 2 pcs.
• Eggplants – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Sweet bell pepper – 2 pcs.
• Tomatoes – 3-4 pcs.
• Garlic – 1-2 cloves.
• Ground sweet paprika – 2 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 1-2 pcs.
• Vegetable oil – 100 ml.
• Fresh greens - 1 bunch.

Cooking process:

1. Wash all vegetables and herbs thoroughly under water and dry with paper towels. Cut the zucchini into small cubes.

2. In the same way, cut the eggplants, sprinkle them with salt, transfer them to a separate container and place a weight on top. Leave them for half an hour, rinse under cold water and dry on a paper towel.

3. Peel the carrots and cut into small cubes. Remove the seeds from the bell pepper and cut lengthwise into thin strips. Cut the onion into half rings.

4. Heat vegetable oil in a frying pan and first fry the onions and carrots. Cook for a few minutes, then add ground sweet paprika. Fry for about a minute, stirring occasionally.

5. Place the eggplants in the frying pan and fry until they have a golden crust. Add bell pepper and stir.

6. Throw in the chopped zucchini and cook for another 3-4 minutes.

7. Cut the tomatoes in half and grate them on a coarse grater. Add garlic passed through a press to the resulting pulp and mix.

8. Pour the grated tomatoes into the vegetables and mix. Add spices and bay leaf to taste. Cover with a lid and simmer over low heat for about 10 minutes. Then remove the lid and bring the stew to full readiness.

9. Transfer the finished dish to plates and sprinkle with fresh herbs. Serve with fresh black bread. Bon appetit!

Delicious vegetable stew with eggplants and zucchini in a slow cooker

First, chopped carrots and bell peppers are stewed in a multicooker bowl.Then eggplant with zucchini and green beans with cauliflower are added to them. Everything is poured with tomatoes in their own juice and spices are added.

Cooking time: 30 min.

Cooking time: 5 min.

Servings – 6.

Ingredients:

• Cauliflower – 100 gr.
• Tomatoes in their own juice – 400 gr.
• Bell pepper – 250 gr.
• Zucchini – 300 gr.
• Green beans – 150 gr.
• Eggplant – 250 gr.
• Carrots – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Provençal herbs - to taste.
• Dried thyme - to taste.
• Nutmeg – 1 pinch.
• Dried ginger – 1 pinch.
• Olive oil – 2 tbsp.

Cooking process:

1. Wash all vegetables well under running water and dry on a paper towel. Cut the eggplant and zucchini into small cubes. If the eggplants are bitter, soak them in salt water for 30 minutes and then rinse under cold water.

2. Cut the bell pepper into squares. Peel the carrots and cut into thin slices.

3. This recipe uses frozen beans and cabbage. Therefore, we take the vegetables out of the freezer and let them thaw a little.

4. Add 2 tablespoons of olive oil to the multicooker bowl and turn on the “stew” program. Add chopped bell peppers and carrots to the heated oil.

5. After 5 minutes, add the zucchini and eggplant and simmer for another 5 minutes.

6. Last, add the thawed green beans and cauliflower to the slow cooker. Mix everything well.

7. Pour tomatoes in their own juice over the vegetables, salt and pepper to taste, add thyme, nutmeg, ginger, Provençal herbs and mix. Simmer for another 10 minutes and turn off the multicooker.

8.Transfer the finished stew to plates, sprinkle with fresh herbs if desired and serve with fresh black bread. Bon appetit!

A simple and delicious recipe for stew with eggplant, zucchini and potatoes

The potatoes are boiled, then fried carrots, onions, zucchini and eggplants are added to them. Then the vegetables are accompanied by corn, tomato, bell pepper, hot pepper, garlic and herbs.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Potatoes – 6 pcs.
• Eggplants – 2 pcs.
• Zucchini – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 1 pc.
• Red bell pepper – 1 pc.
• Garlic – 3 cloves.
• Hot red pepper – 0.5 pcs.
• Young corn cobs – 1 pc.
• Fresh parsley – 0.5 bunch.
• Water – 700 ml.
• Salt – 1 pinch.
• Ground black pepper – 1 pinch.
• Vegetable oil – 5 tbsp.

Cooking process:

1. Peel the potatoes, wash them and dry them with a paper towel. Cut it into medium pieces.

2. Pour water into a deep saucepan, bring to a boil and add the chopped potatoes. Let it boil again, add salt and cook over low heat until half cooked.

3. Peel the onion and carrots and chop finely.

4. Wash the zucchini and cut it into the same pieces as the potatoes. If necessary, remove seeds and clean.

5. Wash the eggplants, dry them and cut them into medium pieces.

6. Heat 2.5 tablespoons of vegetable oil in a frying pan and fry the chopped onions and carrots in it until they acquire a golden color.

7. Place the fried vegetables in a saucepan with potatoes and stir.

8. Now fry the zucchini in a frying pan for a few minutes.

9. We also put them in the pan.

10.Pour the rest of the oil into the pan and fry the chopped eggplants in it until golden brown.

11. Transfer them to the pan with the rest of the vegetables and mix.

12. Remove the kernels from the corn and place them in a saucepan. Stir and continue cooking for another 10-12 minutes.

13. Wash the tomatoes and cut into medium pieces.

14. Remove the seeds from the bell pepper and chop finely. Cut the hot pepper into thin rings. Peel the garlic and finely chop it.

15. Place the chopped vegetables in the pan and mix well.

16. Wash the parsley under cool water, dry it on a paper towel, chop it finely and add to the vegetables. Add salt and pepper to taste and mix. Cook over low heat for about 5-7 minutes. Then turn off the heat and let it brew under the lid for about 10 minutes.

17. Transfer the finished stew to plates and serve with fresh bread. Bon appetit!

Fragrant vegetable stew with meat, eggplant and zucchini

Pork is fried in a frying pan with onions. Then they are served with tomato paste, potatoes, carrots, bell peppers, zucchini and garlic. At the end, spices and water are added.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Pork – 400 gr.
• Eggplants – 2 pcs.
• Potatoes – 3 pcs.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Tomato paste – 1 tbsp.
• Bell pepper – 2 pcs.
• Vegetable oil – 3 tbsp.
• Zucchini – 1 pc.
• Water – 1 tbsp.
• Khmeli-suneli – 1 tsp.
• Salt - to taste.
• Ground sweet paprika – 1 tsp.
• Ground black pepper - to taste.
• Garlic – 3 cloves.
• Fresh greens - to taste.

Cooking process:

1. Wash the pork thoroughly under running water, dry it with a paper towel and cut into medium cubes.We also peel the onion and cut it into thin half rings. Cut the carrots into small cubes.

2. Cut the zucchini into medium-sized cubes. If it has a thick peel, then cut it off.

3. Cut the eggplants into the same pieces as the zucchini.

4. Wash the potatoes thoroughly, peel and cut into medium cubes.

5. Take bell pepper and remove the seeds from it. Then cut it into cubes.

6. Heat the vegetable oil in a frying pan and put the chopped pork there. Fry over high heat, stirring occasionally, until golden brown. Next, add the onion, stir and fry until it becomes soft.

7. Add tomato paste and all vegetables except potatoes to the meat. Mix everything well and fry for 2-3 minutes. Salt and add all the spices. Mix again and add the potatoes to the pan. Fill with water, cover with a lid and simmer until the potatoes are fully cooked. Now we pass the garlic through a press and add it to the stew. After a minute, add finely chopped greens, stir and remove from heat.

8. Transfer the finished dish to plates and serve with fresh black bread. Bon appetit!

How to cook a stew with eggplants, zucchini, tomatoes and peppers?

First, onions, zucchini and eggplants are baked in the oven along with herbs, garlic and vegetable oil. At this time, tomatoes with bell peppers and garlic are stewed in a saucepan. Then the vegetables are transferred from the oven to the pan and cooked for another 7-10 minutes.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 min.

Servings – 6.

Ingredients:

• Zucchini – 6 pcs.
• Tomatoes – 5-7 pcs.
• Bell pepper – 2 pcs.
• Eggplants – 4 pcs.
• Onions – 2 pcs.
• Olive oil – 6 tbsp.
• Garlic – 3-4 cloves.
• Cilantro – 1 bunch.
• Ground sweet paprika – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the zucchini well and cut into slices about 2 cm thick.

2. Make a cross cut on the tomatoes and scald them with boiling water. Let it sit for about 2 minutes, then put it in ice water and remove the skin. For this recipe, it is best to use fleshy tomatoes.

3. Cut the tomatoes into 4 parts and remove the seeds and juice from them.

4. Cut each piece into several more. We take out the seeds from the bell pepper and cut them into the same pieces as the tomatoes.

5. Wash the eggplants and cut them in the same way as the zucchini.

6. Peel the onion and cut it into half rings 2 cm thick.

7. Wash the green cilantro under cool water, dry it on a paper towel and finely chop it.

8. Peel the garlic and chop it finely.

9. Place the chopped onions with eggplants and zucchini in a separate container. Add to them about half the greens with garlic, salt and pepper to taste. Add 4 tablespoons of olive oil and mix everything thoroughly.

10. Cover a baking sheet with parchment paper and place the vegetables on it. Preheat the oven to 200^OC and bake eggplants with zucchini and onions in it for 15-20 minutes. During the cooking process, stir everything once with a spatula so that they bake evenly.

11. At this time, put the chopped tomato, pepper and the rest of the herbs with garlic into the pan. Add salt to taste, stir and bring to a boil over medium heat. Simmer for about 5 minutes until the vegetables are soft.

12. Transfer the vegetables from the oven to the pan, reduce the heat, add paprika, salt and pepper to taste. Add a little more olive oil and stir.Cover with a lid and simmer for 7-10 minutes. Add the greens, stir again and turn off the heat.

13. Transfer the finished dish to plates and serve with fresh black bread. Bon appetit!

Step-by-step recipe for making stew with eggplant, zucchini and mushrooms

A very tasty recipe for vegetable stew with zucchini and eggplant. The potatoes are boiled, fried carrots and onions are added to them. Then the zucchini and eggplants go into the pan. The champignons are fried and added to the rest of the vegetables along with bell pepper, parsley and dill.

Cooking time: 40 min.

Cooking time: 20 min.

Servings – 8.

Ingredients:

• Water – 800 ml.
• Potatoes – 8 pcs.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Red bell pepper – 2 pcs.
• Garlic – 2 cloves.
• Fresh parsley – 0.5 bunch.
• Fresh dill – 0.5 bunch.
• Champignons – 200 gr.
• Vegetable oil – 4 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash carrots and onions, peel and cut into large cubes.

2. Heat 2 tablespoons of vegetable oil in a frying pan and fry the vegetables in it until soft.

3. Potatoes, peel, wash and chop coarsely. Bring water to a boil in a saucepan, add chopped potatoes and cook until half cooked.

4. Wash the zucchini and eggplant and dry on a paper towel. Chop coarsely. We first clean the zucchini and cut out the seeds.

5. Place the fried onions and carrots in a pan with potatoes.

6. Next, add the chopped zucchini and eggplant, mix and cook over low heat until the vegetables become soft.

7.Wash the champignons thoroughly under running water, dry them with a paper towel and cut into thin slices.

8. Heat the rest of the vegetable oil in a frying pan and fry the mushrooms in it until golden brown.

9. Remove the seeds with partitions from the bell pepper and chop coarsely. Peel the garlic and finely chop it.

10. Wash the parsley and dill under cold water, dry and finely chop.

11. Place fried champignons, bell peppers, herbs and garlic into the pan. Add salt and pepper to taste, mix and simmer for another 5-7 minutes. Remove from heat.

12. Place the finished stew on plates and serve with fresh vegetables and black bread. Bon appetit!

Vegetable stew with eggplants, zucchini and cabbage without meat

Onions, carrots, eggplants, zucchini, cabbage and tomatoes are fried in a frying pan. Then tomato paste and spices are added to them and everything is stewed under the lid until fully cooked.

Cooking time: 40 min.

Cooking time: 15 min.

Servings – 5.

Ingredients:

• Eggplant – 1 pc.
• Zucchini – 1 pc.
• Cabbage – 300 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 2 cloves.
• Tomatoes – 2 pcs.
• Tomato paste – 1 tbsp.
• Black peppercorns – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Fresh greens - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Wash all vegetables thoroughly. Cut the eggplant and zucchini into large cubes. Peel the onion and cut into thin half rings. Finely chop the garlic with a knife. Cut the carrots into half circles.

2. Heat vegetable oil in a frying pan and fry the onions in it until golden brown.

3. Next, add carrots to the pan.

4.Add the eggplants, stir and fry until the vegetables have a golden brown crust.

5. Finely chop the cabbage and add it to the rest of the vegetables along with the zucchini.

6. Wash the tomato, cut into slices and place in a frying pan.

7. Now add a tablespoon of tomato paste, black peppercorns and mix thoroughly.

8. Cover the pan with a lid and simmer over low heat until the vegetables are completely cooked. 5 minutes before readiness, add salt and pepper to taste and mix again.

9. Transfer the finished dish to plates, decorate with herbs and serve with fresh black bread. Bon appetit!