Savory Eggplant and Zucchini Stew

Stewed eggplants with zucchini for dinner or as a side dish! Eggplant is a nutritious vegetable, and it will make the dish satisfying even without meat, however, if desired and for variety, you can stew meat, chicken or minced meat with vegetables. In autumn, when there is an abundance of vegetables, you can prepare many interesting and simple dishes.
cook time: 50 min
Ruby Colston
Savory Eggplant and Zucchini Stew

Nutrition Facts (per serving)

56
Calories
3g
Fat
6g
Carbs
1g
Protein

Ingredients (3 portions)

Basic:

Garlic 1 clove
Tomatoes 2 pc
Salt to taste
Ground black pepper to taste
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
bell pepper 2 pc
Eggplant 1 pc
Young zucchini 1 pc

Recipe instructions

Step 1

Step 1
How to stew vegetables with eggplants and zucchini? Eggplants do not need to be peeled, because the skin of the vegetable contains most of the vitamins. Now there are varieties of eggplants without a specific bitterness; they do not require soaking or other actions aimed at getting rid of bitterness. Cut the eggplants into large cubes or strips.

Step 2

Step 2
Wash the bell pepper, cut it into two parts, remove the stalk with the seed capsule, and cut the pulp into strips. To make the dish not only tasty, but also bright and colorful, it is better to use vegetables of different colors, including peppers, if possible.

Step 3

Step 3
Peel the onions and cut them into cubes with a knife.

Step 4

Step 4
Wash and peel the carrots; if the carrots are fresh from the garden, young and juicy, then just rub them with a stiff brush, cut the carrots into large pieces, cubes or strips.

Step 5

Step 5
Wash the tomatoes, cut out the place where the stalk attaches, and cut them into large pieces.

Step 6

Step 6
We also cut young zucchini or zucchini into cubes. If the zucchini is already mature, peel off the skin and remove the core and seeds. Cut the pulp into cubes.

Step 7

Step 7
Pour vegetable oil (to make the dish healthier, you can use olive oil) into a frying pan with a thick bottom and heat it up. Fry onions in oil until transparent.

Step 8

Step 8
Add the remaining vegetables to the pan with the onions. Fry them over medium heat for 5-7 minutes so that the vegetables release their juice, stirring occasionally with a spatula. Add salt and ground black pepper to taste.

Step 9

Step 9
Pour some water into the pan, stir, reduce the heat to low and simmer the vegetables for about 20 minutes. To give the dish a pleasant aroma and a slight spice, you can add a chopped clove of garlic, this should be done at this stage, then keep the vegetables on the fire for about 7 minutes without a lid, so that the excess liquid evaporates. Turn off the fire. The dish is ready. We serve it to the table. Bon appetit!

Additional rubrics

Related recipes