Eggplant ragout in a pan. Eggplant stew - the best recipes for a delicious summer dish

Step by step recipes vegetable stew with eggplant and zucchini, potatoes, meat, cabbage

2018-04-09 Marina Vykhodtseva

Grade
prescription

9371

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

2 gr.

carbohydrates

7 gr.

55 kcal.

Option 1: Classic vegetable stew with eggplant and potatoes

Potatoes are ideally combined with eggplant, and they are great friends in vegetable stew. The simplest option lean dish, below you can find a similar recipe with meat. You can pour vegetables with water, as indicated in the recipe, or take vegetable broth, mushroom broth.

Ingredients

3 eggplants;
1 onion;
1 pepper;
5 potatoes;
1 carrot;
300 ml of water;
2 tomatoes;
20 g parsley;
40 ml of vegetable oil;
2 cloves of garlic.

Step by step recipe classic vegetable stew with eggplant

Since eggplants are very often bitter, they need to be soaked. To do this, immediately cut into pieces desired shape and size, sprinkle with salt. Or fill with salt water. Leave for a quarter of an hour, then rinse. We squeeze.

While the eggplants are standing, prepare all the other vegetables. We cut the onion and carrot and immediately send it to the oil to fry. For stew it is convenient to use a cauldron. Cut the potatoes right away. Add after two minutes after the carrots. Saute vegetables for at least five minutes. Potatoes need to be brought to half-cooked.

Add the squeezed eggplants and fry them all together a little. After that we fill hot water. Let the stew simmer covered for 10 minutes. We do not add salt yet, there is a lot of it in eggplant slices.

Peppers and tomatoes cut into slices, cubes. Stir the eggplant stew, taste for salt, sprinkle with prepared vegetables on top, simmer for another seven minutes.

Eggplants love garlic. We chop a couple of large cloves, chop the parsley. Stir the stew, sprinkle with herbs and garlic. We cover the dish. Let it brew for ten minutes, turn off the stove.

The smaller and younger the eggplant, the less corned beef in it. It is this substance that gives the vegetable a specific bitterness, and it accumulates as it grows and ripens.

Option 2: A quick recipe for vegetable stew with eggplant and zucchini

The recipe for vegetable stew, which is cooked in fifteen minutes in a pan. It will take another five minutes for the dish to infuse and soak in the sauce. We take one small zucchini, you can use zucchini.

Ingredients

1 zucchini;
2 eggplants;
150 ml of tomato juice;
40 ml of oil;
greens, garlic.

How to cook fast

We will cook in two pans to make it faster. Pour the oil in half, two tablespoons in each bowl, set to warm up. Eggplant cut into strips, you need to soak if they are bitter. Then squeeze and start frying in one pan.

Cut the onion into strips, send to fry in the second pan. We cut the zucchini in the same way as the eggplant, add to the onion that has begun to brown. Bring together until soft. By the time it is about five minutes.

Eggplants will cook faster, pour them tomato juice, stir. Let it boil, and then pour over the zucchini. On the contrary, it all depends on the size of the dishes. Stir, pepper and salt, boil for a couple of minutes, you can cover the stew.

Add herbs, garlic. We cover the stew, turn it off. After five minutes, stir the dish and you can serve it to the table.

Not all eggplants are bitter. Now many new hybrids have been bred that do not require soaking.

Option 3: Vegetable stew with eggplant and zucchini in a slow cooker

For stew, you can take a pot, a cauldron or a stewpan, but a dish is made in a slow cooker very simply and quickly. The simplest recipe, for which you can use the frying or stewing program, the result will be different, but in any case it will please.

Ingredients

2 zucchini;
2 eggplants;
40 ml of oil;
2 peppers;
1 onion;
1 large carrot;
2 tomatoes.

How to cook

We chop the carrots with onions into large strips. Pour the oil into the slow cooker, turn on the program for frying food, start cooking. You just need to lightly steam the vegetables.

We cut all other products indicated in the list. We take medium-sized zucchini with a thin skin. Eggplants should be soaked in salt water beforehand if they are bitter. You can remove the skin from the tomatoes or leave them as you like.

We lay products on onions with carrots in layers, strictly following the sequence: eggplant, tomatoes, zucchini, peppers. Each layer is a little salt, pepper, you can sprinkle with dry herbs, for example, an Italian mixture.

Now we switch to the stewing program or continue to cook in the frying mode. Vegetables will take an hour to reach readiness.

You can cook such a stew with the addition of meat or chicken, in this case we put this product on the bottom and fry it together with onions and carrots.

Option 4: Vegetable stew with eggplant and cabbage

This vegetable stew is based on eggplant and cabbage. We choose fresh and young vegetables. Additionally, you need ketchup, which is easily replaced by pasta.

Ingredients

3 eggplants;
1 carrot;
2 spoons of ketchup;
0.5 cabbage fork;
1 onion;
oil, spices.

Step by step recipe

Cut the eggplant into strips, pour cold salty water, leave for a few minutes, while there is time to prepare other vegetables. We chop the cabbage, cut the onion with carrots into strips.

Fry the onion in oil, then add the carrots, and after another two minutes, the cabbage. Stirring, fry over medium heat. As soon as the cabbage decreases in volume, throw the squeezed eggplants into it.

Fry vegetables for a couple of minutes with eggplant, add ketchup, add 0.5 cups of water, pepper and salt. Cover, simmer the stew until done.

You can fry the eggplant separately from the cabbage in a pan, the vegetables will have a more pronounced flavor.

Option 5: Vegetable stew with eggplant and potatoes (recipe with meat)

Above there is already one version of vegetable stew with potatoes, but in this recipe the dish is meat, you can cook it with pork or beef. We take pitted meat, any pulp, tenderloin.

Ingredients

2 eggplants;
3 tablespoons of oil;
7 potatoes;
1.5 st. water;
1 carrot;
2 peppers (it is better to take different colors);
3 tomatoes;
350 g of meat;
2 onions;
coriander, pepper, herbs.

How to cook

Cut the meat into pieces, but not very small, about two centimeters. Put in hot oil, fry for fifteen minutes. If the meat is not fatty, then you can take more oil. If beef is used, then cover and simmer for an additional 15-20 minutes, then fry.

Onions and carrots, like other vegetables, are cut large enough so that the pieces do not turn into porridge. We also cut the tomatoes, do not grind them. Add the onion to the meat, fry for a minute, then the carrot.

Stir, add tomatoes, and then bell peppers. Cook vegetables while potatoes are cut and peeled. Salt the meat, pepper it. We fall asleep on top of the potatoes, put pieces of eggplant on it. If they are soaked in salt, do not add anything. We pour water along the wall.

Do not stir, just cover and simmer it all for 40 minutes. Then you can mix, try, add coriander, pepper, garlic, salt to taste. Warm up and the stew is ready!

You can immediately stir all the ingredients in a cauldron, but potatoes will cook much longer from the acid of tomatoes.

Option 6: Vegetable stew with eggplant and sauerkraut

Very tasty, bright and unusual option stew with cabbage and eggplant. This dish takes longer to cook as some of the ingredients require special processing. For frying, you can take any vegetable oil.

Ingredients

600 g cabbage;
1 onion;
1 spoon of paste;
some oil;
3 eggplants;
2 carrots.

How to cook

Start with cabbage. We spread it in oil, fry a little, cover and simmer for 35-40 minutes. If initially the cabbage is very acidic, then it can be washed before use, but only with cold water.

Eggplant cut into cubes, onion with carrot strips. Pour some oil into another pan. Fry the onions and carrots on it, then add the eggplant. We cook with them in just three minutes.

Now add the pasta to the cabbage, stir and combine it all with eggplant. We introduce half a glass of water into the stew, stir. At this stage, you can enter spices, seasonings, garlic. Simmer the eggplant ragout for another fifteen minutes.

Possible after pre-roasting put all the products in pots and send the stew to the oven. In earthenware, the taste is even better.

Option 7: Vegetable stew with eggplant in a pot

In this dish, you can slightly change the amount of products at your discretion, adding or removing. You can cook it in small pots or transfer it to one large one, of course, the time will change a little.

Ingredients

2 eggplants;
2 zucchini;
2 peppers;
2 potatoes;
4 spoons of sour cream;
2 spoons of ketchup;
salt pepper.

How to cook

Wash all the vegetables, cut off the ends of the eggplant and zucchini, chop into cubes of a centimeter or a little more. We cut the peeled potatoes into approximately the same pieces. Pour immediately into a bowl.

Chop the bell pepper finely. We add. Spread ketchup with sour cream, salt, season with spices and stir. We spread the vegetable stew in pots.

We put in the oven, cook the vegetables for an hour. The temperature for the pots is set from 180 to 200 degrees.

You can cook such pots with the addition of rice, beans, any other cereals and beans, it turns out delicious with mushrooms, and hearty with meat and poultry.

No wonder vegetable dishes are so valued among housewives. After all, in fact, vegetables in summer and autumn are cheap in price, and dishes from them are almost free. So is eggplant stew - a minimum of cash costs and a maximum of taste! A hearty meal for the whole family. A set of vegetables for cooking is selected individually. Usually these are bell peppers, carrots, tomatoes, garlic. But it is permissible to take others - zucchini, pumpkin, cabbage.

The following ingredients will add satiety to the dish:

mushrooms - fresh champignons, white or any pickled mushrooms;
potatoes - be guided that for one serving of the finished stew you will need about 150-200 gr. potatoes;
red meat - the shoulder or neck part is suitable, as well as beef or pork tenderloin;
poultry meat - chicken, turkey.

Smoked meat can be added to taste. For example, a little pork belly or hunting sausages.

Even a simple dish can be served richly.

The following options will help to make serving more elegant:

fresh greens - a classic of culinary thought, take sliced \u200b\u200band arugula salad, Chinese cabbage, parsley, dill, cilantro, spinach;
sesame or sunflower seeds - lightly fry the seeds in a dry frying pan, sprinkle the dish before serving;
ground nuts - walnuts are best;
sauce - use homemade sauces based on sour cream or thick heavy cream, with spices, garlic or finely chopped herbs.

Another frank plus of recipes stewed vegetables- Possibility to cook them in winter. Yes, yes, in winter. If in the freezer in the cold months there will be a preparation of frozen cuts of vegetables, feel free to take them for stew. It turns out as useful as from fresh fruits. Fast and tasty!

The most common recipes are on the stove. If this is not suitable, cook in the oven or slow cooker. The step-by-step recipe does not change from such a replacement. Cut the ingredients into pieces, mix. Cook at 200 degrees in the oven or in the “Stew” or “Baking” mode for 45-60 minutes in a slow cooker. The more products used in one preparation, the longer it will take to cook. But, for starters classic version- on the stove in a frying pan.

Taste Info Second: zucchini and eggplant

Ingredients

Eggplant - 2-3 pieces;
Bulgarian pepper - 1-2 pcs.;
Carrots - 1 pc.;
Red tomato - 2 pcs.;
garlic cloves - 2 pcs.;
Turnip onion - 1 pc.;
Salt, ground pepper - to taste;
Parsley - a bunch.

How to cook eggplant, bell pepper and tomato stew

Peel the onion, rinse. Cut the head down. Fry in oil in a pan. Take dishes with high sides, a saucepan, cauldron or pan is ideal for this.

As soon as you see that the onion has become transparent, add the grated or thinly sliced carrots.

Grind the tomatoes through a grater so that the skin remains. The skin is no longer needed, only mashed potatoes. If there is no whole tomato for cooking, take a teaspoon tomato puree, ketchup or homemade adjika.

After the vegetables in the pan are golden, add the tomato puree.

Wash the eggplant, cut into cubes. It is not necessary to cut the skin, because the fruit is taken young. If a mature large zucchini is taken, it is better to cut off the skin. And also pre-soak the pieces in salt water, so the bitterness will go away. But young fruits are devoid of bitterness, so cooking time is noticeably saved. Transfer the cubes to the skillet.

Stir with a wooden spatula. Simmer over moderate heat. Do not cover the pan with a lid.

In the meantime, chop the red bell pepper. Throw to the rest of the ingredients, fry the stew further.

Pass the garlic through the press, do not be afraid to add it to your dishes. After stewing, only a light, slightly sweet aroma will remain from the sharpness of the garlic. And finely chop the parsley. Send everything to vegetables. Salt, sprinkle with pepper to taste. With a simple set of seasonings in ready dish natural taste and aroma of vegetables will prevail.

Stir again. It is necessary that the garlic disperse throughout the vegetable mass.

Cook for a couple more minutes and the vegetable stew with eggplant is ready to eat. And no additions, the dish is perfect - tasty, healthy, for the whole family!

teaser network

Eggplant ragout with zucchini

There are many options for making vegetable dishes more varied. One of them is to cook a stew with eggplant and zucchini. It turns out especially tasty if the zucchini is taken ripe. After stewing, its pieces will perfectly preserve the cut, which will only decorate the dish.

Ingredients:

Carrots - 1 pc.;
Onion - 1 pc.;
Sweet pepper - 1 pc.;
Zucchini - 400 g;
Eggplant - 2 pcs.;
Salt, ground spices - to taste;
Olive oil - 1-2 tbsp. l.;
Basil - for decoration.

Cooking:

Wash and clean all vegetables. Carrot, onion and bell pepper cut into thin slices. Together with olive oil, send to a small cauldron.

Cut the zucchini into cubes. Here, the skin of the zucchini has not yet hardened, so there is no point in peeling it. Send the cut to the cauldron. Both zucchini and zucchini are great for this recipe.

It's eggplant time. The fruits are young, so there is no bitterness in them. It remains only to cut into cubes, send to the rest of the ingredients. If you have large, ripe eggplants, be sure to soak the slices in salt water for 15-20 minutes or boil them separately for a couple of minutes. The bitterness will immediately go away.

Pour some hot water over vegetables. boiled water- literally a couple of three tablespoons. Sprinkle with salt, ground spices to taste. Put on slow fire. Close the cauldron with a lid. Gradually, the cutting will give juice, the ingredients will begin to stew.
After about 15 minutes, stir the contents of the cauldron. Turn up the heat a little. Simmer until the pieces are soft. Serve hot with eggplant, tomato and pepper stew, garnish with fresh or dried basil.

Eggplant stew with champignons

One of the popular meatless dishes- stew with eggplant and mushrooms. The recipe uses mushrooms. But, if you have some porcini mushrooms on hand, take them. The only difference is that champignons do not need to be pre-boiled - an option for those who like to cook quickly and tasty!

Ingredients:

Eggplant - 2 pcs.;
Sweet pepper - 1 pc.;
Onion - 1 pc.;
Tomato - 1 pc.;
Champignons - 6-7 pcs.;
Sunflower oil - 1-2 tbsp. l.;
Salt - to taste;
Ground coriander - 1-2 pinches;
Ground turmeric - on the tip of a knife;
Fresh herbs - for serving.

Cooking:

Start with eggplant. Especially if the fruits are large mature. Rinse. cut into small cubes or thin slices. Salt. Blanch in simmering water for about a minute. Throw on a sieve. Press lightly with a wooden spatula to remove as much moisture as possible. When all the broth has drained, use the sliced \u200b\u200bin the recipe.

Prepare the rest of the vegetables and mushrooms. Rinse the ingredients thoroughly, remove all excess. Cut into thin slices. Put the cuts in a saucepan, including blanched eggplant. Sprinkle with salt, turmeric and coriander. The set of spices can be changed. The best option replacements - a little seasoning from the bag "For vegetable dishes".

Add oils. Place the saucepan on low heat. When the vegetables start to juice, add heat. Cook with the lid closed. Stir occasionally so that vegetables and mushrooms heat evenly.
After about half an hour of stewing, vegetable stew with eggplant and mushrooms is ready. Leave it under the lid for another 8-10 minutes, but without heating. And then lay out in portions, garnish with fresh parsley.

Ragout of blue ones with potatoes

Hearty vegetable stew with potatoes and eggplant will delight all your household members. A bunch of different vegetables co delicious sauce can replace both the first and second course for lunch. Or become a complete dinner for the whole family.

Ingredients:

Potato tubers - 400-450 g;
Eggplant - 2 pcs.;
Tomatoes - 2-3 pcs.;
Carrots - 1 pc.;
Turnip onion - 1 pc.;
Red bell pepper - 1 pc.;
Broth or water - 1 tbsp.;
Salt, spices - to taste;
Vegetable oil - 3-4 tbsp. l.;
Green dill - 1-2 sprigs.

Cooking:

Prepare vegetables for the recipe - wash, peel. Cut onions and carrots into thin slices or strips. Put in a saucepan. Add vegetable oil, do not spare it. With oil, the dish will be tastier.
In the meantime, take care of the tomatoes and eggplant. Cut the last into thin slices, dip in cold water With salt. After 4-5 minutes, drain the water, and squeeze the pieces by hand. Cut the tomatoes into slices (cut out the place of attachment of the stalk), grind in a blender in a puree. If you do not want to see tomato seeds in the stew, pass this puree through a sieve.
As soon as the vegetables in the oil are slightly fried, add the tomato puree. Pour in the broth, you can meat or vegetable. If there is no broth at hand, take ordinary boiled hot water.
Simmer for a few minutes. Cut the potato tubers into medium cubes. Add potatoes and eggplant to the pot.

Cover with a lid. Cook another 10-15 minutes. If the potato tubers are young, they will boil a little. Then add sliced bell pepper. For lovers of spicy dishes, we also offer hot chili. Just the tip of the pod will already give the necessary sharp touch to the dish. Stir. Cook covered over moderate heat.

As a result, the sauce will noticeably thicken. It will turn out incredibly tasty - homemade vegetable stew with potatoes and eggplant. Especially if sprinkled with fresh dill and served with pieces of black or rye bread. Another serving option is to sprinkle with grated hard cheese or overlay the stew with pieces of any soft cheese. On hot vegetables, cutting will immediately begin to melt, exuding a bouquet of aromas in the kitchen. Bon appetit!

Vegetable stew of eggplant, pepper and tomato is an excellent dish in all respects, which can be served even on festive table. Simple and fairly quick to prepare. Such a vegetable stew with eggplant can be served as a main dish, for example, for dinner, or as a healthy side dish, or you can simply serve it as a cold vegetable snack.

As a rule, many eggplant recipes require pre-soaking the blue ones with salt. This is done to eliminate bitterness. However, most eggplant varieties currently on the market contain virtually no bitter juices. However, there is another reason why you should soak eggplant. When roasted, the “blue ones” absorb a large number of oils, and the soaking process in salt prevents this.

Now let's move on to the cooking process.

Recipe for a delicious vegetable stew of eggplant, pepper and tomato:

Ingredients for Eggplant, Pepper and Tomato Vegetable Stew:

eggplant 2 pcs.
bell pepper 2 pcs.
tomatoes 2 pcs.
carrot 1 pc.
garlic 4-5 cloves
turnip onion 2 pcs.
hops-suneli
ground coriander
ground black pepper

Cooking the recipe "Vegetable stew of eggplant, pepper and tomato":

First, peel the eggplants and cut them into medium pieces. Sprinkle with salt, leave in this form for 20 minutes, rinse with water. Then put them in a frying pan with vegetable oil and begin to fry in vegetable oil until lightly browned.
While the eggplants are fried, three carrots on coarse grater, and spread on the pan to the eggplant.
Now prepare the bow and Bell pepper, finely chop and send to the pan. We continue to simmer vegetables for 5 minutes.
Cut the tomatoes into medium pieces, if desired, you can remove the skin from the tomato.
Add the tomatoes to the vegetable stew and continue to simmer covered. Vegetables will release juice and will be stewed in own juice. Simmer until vegetables are ready. In the finished vegetable stew, add the garlic passed through the press, suneli hops and black pepper.
When serving, sprinkle the vegetable stew with finely chopped fresh herbs (parsley or cilantro).

Stew Recipes

eggplant vegetable stew

1 hour

60 kcal

5 /5 (1 )

Summer, oh summer! Summer is the most beautiful time. I like summer very much. Do you know why? Because it is in summer that we can enjoy seasonal vegetables. It makes you want to cook something from fresh vegetables filled with vitamins. The most common option vegetable dish- it's stew. And today we will cook vegetable stew with my favorite eggplants.

This vegetable stew can be cooked with eggplant and zucchini. But today I didn’t have zucchini, it will just be eggplant stew.

Recipe for vegetable stew of eggplant, bell peppers and tomatoes

Kitchen appliances and utensils:

chopper or blender;
deep frying pan with a lid;

board for cutting vegetables;
grater;
wooden spatula.

Ingredients

eggplant	2 pcs.
Carrot	2 pcs.
Red bell pepper	2 pcs.
medium tomato	3 pcs.
Big onion	1 PC.
Dill or parsley	1 bunch
Garlic	2 slices
Ground black pepper	taste
Salt	to taste + 1 tbsp. l.
Sunflower oil	40 ml
Water	1 l

How to choose eggplant

When buying eggplant, be sure to pay attention to their freshness.. Overripe and stale eggplants contain poison - solanine.

Peduncle at fresh vegetable should be green in color, the flesh is firm and elastic, and the skin is smooth and shiny. It is better not to buy fruits that are too large. Firstly, they contain more solanine, and secondly, the large size of the eggplant indicates that it is high in nitrates.

Step One: Preparing the Vegetables

We will need:

We wash all vegetables in running water. Cut the stalk from the eggplant and cut into cubes 1.5 x 1.5 cm.
We dissolve a tablespoon of salt in a liter of water and pour eggplants with salted water. Set aside for half an hour, during which time all the bitterness will come out of the eggplant.
We clean the onion from the husk and chop finely.
We clean the carrots. You can cut the carrot into small cubes, or you can use a grater.
Peel the bell pepper from the stalk and seeds, cut into cubes 1 x 1 cm.
Cut the tomatoes into cubes and grind into puree with a blender.

If you do not have a blender, any chopper and even a meat grinder will do.
Finely chop the garlic and herbs.

Step 2: Stew vegetables

We will need:

Heat up in a 40 ml frying pan sunflower oil. Put the chopped onion in the pan and fry it for 5 minutes.
Add carrots to the onion and fry for another 5 minutes.
We drain the water from the eggplants, you can use a colander, put them in a pan.
Mix vegetables and cover them with a lid. We leave to stew on low heat for about 20 minutes. And do not forget to stir the eggplant several times so that they do not burn.
Add diced bell pepper and tomato puree to the eggplant. Stir and leave the vegetables on the fire until they are fully cooked. This will take about 20 minutes.

Third step: season the stew

https://youtu.be/bUvHWSmSk6A

2017-05-02T03:48:04.000Z

To cook any vegetable stew, it is best to use a deep frying pan or wok pan. The surface of such frying pans heats up evenly and quickly. Vegetables in them cook faster, while retaining all the vitamins. Such vegetable stews can also be cooked in a slow cooker.
Tomatoes for this recipe can not be pureed, but cut into cubes. But then they need to remove the peel. Make a cross cut on the tomatoes and put them in boiling water for 10 seconds. After this procedure, the skin from the tomatoes is removed very easily.

What to serve with

Eggplant stew can be served hot as a side dish for meat or cold as an appetizer. And in fasting, you can cook a vegetable stew with eggplant and potatoes and serve it as a main course. To do this, together with eggplant, add two medium potatoes, cut into cubes, into the pan.

I would like to advise you to try. Zucchini contains many minerals that our body needs, and besides, it is a low-calorie vegetable. And you can add potatoes, and get more hearty meal stew with potatoes. summer vegetables goes very well with any kind of meat. For those who cannot live without it, a stew with meat and vegetables is suitable.

Let me know in the comments if you liked my recipe. I would be very glad if you tell me your secrets of cooking vegetable stew. I wish everyone Bon appetit and new achievements in the culinary field!

Step 1: Prepare the bow.

Divide the onion in half and remove the husk from each half, cut off the tips. Chop the onion with a knife into small cubes.

Step 2: Prepare the eggplant.

Rinse the eggplant thoroughly, it is best to use a special brush for vegetables. Cut off the stems and cut into small cubes. If you are not sure about the freshness of the eggplant, then the skin must be peeled off, otherwise it will be very tough and ruin the taste of the dish.

Step 3: Prepare the carrots.

Using a special knife, peel the carrot skin and rinse the vegetables from sand and dirt. Then cut your orange beauty into small cubes, just like the eggplant.

Step 4: Prepare the Pepper.

At bell peppers Remove stems and cores with seeds. Rinse and also cut into cubes.

Step 5: Prepare the potatoes.

Rinse the potatoes, remove the skin and rinse again. Then cut the root vegetable into medium-sized pieces, if you cut it too small, it is likely to fall apart during cooking.

Step 6: Prepare the garlic.

Separate head of garlic and remove right amount teeth. Clean them from the husk and cut off the ends. Then chop into very small pieces.

Step 7: Prepare the zucchini.

Rinse the zucchini zucchini, if they are very young and their skin is soft, then you should not peel them. We cut the zucchini in exactly the same cubes as all the vegetables before.

Step 8: Prepare vegetable stew with eggplant.

In a saucepan, heat the indicated amount of olive oil and pour the potatoes, eggplant, onions, carrots and bell peppers into it. Saute vegetables over low heat for 15 minutes. Don't forget to mix them up. Add garlic and fry some more 1 minute, now add purified water and all the spices indicated in the recipe, including tomato paste bring to a boil and boil 10 minutes over high or medium heat, then pour in the zucchini and continue cooking for another 10-15 minutes. Almost all of the water needs to be boiled away. After the specified time has elapsed, check the vegetables for readiness, they should be soft and easy to pierce. If not ready yet, then continue to cook, if the vegetables are ready, then you can serve!

Step 9: Serve vegetable stew with eggplant.

Vegetable stew with eggplant can be served both as a dish on its own, and by adding some side dish to it, such as boiled lentils, rice or buckwheat. This dish should be served hot.
Bon appetit!

Use any other vegetables you like as well.

You can also add cashew nuts, cinnamon, curry, cumin and turmeric as a seasoning during cooking if you have the opportunity.

Not worth replacing olive oil sunflower, it can give your vegetables a bitter taste.