Vegetable stew with eggplant: 6 recipes

Soon the summer, and that means that we will be able to enjoy fresh seasonal vegetables, poured vitamins and real taste. And, of course, they will want to cook delicious flavored vegetable stew - one of the most common vegetable dishes. In this article we will talk about vegetable stew with eggplant, which is loved by many.

Vegetable stew with whatever vegetables they had prepared, is always very flavorful. Of course, if the seasonal vegetables. From what is sold in supermarkets, delicious vegetable stew will not make you get only a pale imitation of the real fragrant delicious stew that is made from seasonal vegetables, not to mention the lack of use of such food if it is made from farmed products. But let's not talk about sad things. Still, it is remarkable that in our time all year round to enjoy vegetable dishes, and sometimes kotku can make them from the store vegetables. In General, this post is for those who are already unable to hold back waiting for the first harvest of the summer, and for those who suffer, not buying store vegetables, and thoroughly preparing for seasonal, including collecting interesting recipes.

The first recipe: Vegetable stew with eggplant "the easiest Thing"

You will need: 300g cabbage, 100 g tomatoes, vegetable oil, 3 eggplant and potatoes, 2 carrots, 1 onion, salt.

How to make a simple vegetable stew with eggplant. Peel the eggplant and potatoes, coarsely chopped about the same dice, and shred the cabbage too cubes, not strips. Fry each vegetable separately in butter, then a layer put them in a deep heatproof capacity: first, the cabbage, then the potatoes, top with the eggplant. Saut the onion and carrot, add tomato paste or frayed grated tomatoes, continue cooking 10 minutes, pour the vegetables for the stew. Cook the stew for 40 to 60 minutes in a preheated average temperature of the oven or over low heat with the lid on the stove.

Following the stew has almost the same composition of the products, complemented only by the zucchini, but preparing the dish slightly differently.

The second recipe: Vegetable stew with eggplant, zucchini and cabbage

You will need: 200g cabbage, 2 carrots and eggplant 1 small zucchini and onion in 2-St.l. vegetable oil and tomato paste, vinegar 9% - to taste, salt.

How to cook a stew of eggplant with zucchini and cabbage. Lengthwise in halves cut the eggplant and zucchini, down slices to put on a greased baking sheet, put it in the oven heated to 180 degrees until tender cooking, let cool slightly, with eggplant peel. Peel and RUB on a grater carrot, cabbage and onion chop, put the vegetables in a pan with oil until soft and put out. Add the vegetables, tomato paste, vinegar, pepper and salt, put the chopped zucchini and eggplant, mix all and to warm up the stew with the lid 5-10 minutes

Someone may surprise you, but the eggplant perfectly combined with vegetables like pumpkin.

The third recipe: Vegetable stew with eggplant and pumpkin.

You will need: 400g eggplant, pumpkin and onion, 200g tomatoes and greens, 2 walnut, lemon juice, vegetable oil, pepper, salt.

How to cook vegetable stew with pumpkin and eggplant. Dice the flesh of the pumpkin, eggplant, finely chop the onion, put the vegetables together until soft, then add finely chopped tomatoes, season with lemon juice or wine, pepper, salt the stew, season with chopped nuts and warm up for a few minutes. The hill put the stew into serving bowls, sprinkle with herbs.

The following variant vegetable stew with eggplant is quite a multicomponent composition of ingredients, but the dish is very interesting.

The fourth recipe: Vegetable stew with eggplant, sweet peppers and zucchini

You will need: 2 medium-sized zucchini, eggplant, onions and red bell pepper, 1 carrot, bell pepper and yellow large tomatoes, Bay leaf, flour, black pepper and sweet-peas, parsley, pepper, sugar, salt.

How to cook vegetable stew with eggplant, peppers and zucchini. Peel eggplant and cut into strips, fry lightly in butter. Just chop the zucchini, also separately fry, sprinkle a little flour. Onion chop saut, add grated carrots, put 2min, put the zucchini and eggplant, sweet pepper, sliced into strips, chopped tomatoes peeled, stir, add peppercorns, Laurel, put the lid on low heat until cooked all the vegetables for about 40min, to salt the stew at the end of fire season ? teaspoon sugar, stir, also filled stew with dill or cilantro.

To make vegetable stew even more pretty by adding into it the cheese - this kind of very like children.

Recipe five: vegetable Stew with eggplant and cheese

You will need: 100g of grated cheese, 4 tomatoes, 3 eggplant, sweet peppers and zucchini, 1 clove of garlic and onion, 4 tbsp vegetable oil, 1 tbsp butter, parsley, Bay leaf, pepper, salt.

How to cook vegetable stew with eggplant and cheese. Rings chop the peppers, peel the eggplant, cut into cubes, circles chop the zucchini, peel tomatoes, each cut into Casta, chop the onion and mix it with crushed garlic, fry in butter. Add to the onions with the garlic prepared vegetables, Laurel, black pepper, continue cooking 5 to 10 minutes on low heat. Put the vegetable mixture into a ceramic refractory pot or pan, greased with butter, sprinkle with cheese, sprinkle with butter and bake the vegetables until Golden brown and tender.

Well, the last recipe, as always - the most original. It is a vegetable stew of eggplant with apples.

Recipe six: vegetable Stew with eggplant and apples

You will need: 500g eggplant, 300g apples, salt, sauce - 500g tomatoes, 2 cloves of garlic, 2 tbsp. tomato paste, chopped parsley and olive oil, 1 tbsp chopped thyme, design - dried parsley and thyme.

How to cook vegetable stew with eggplant and apples. Chop the apples and eggplant circles under 1cm thick. Eggplant and add salt, place in a colander for half an hour and leave. For the sauce, all the ingredients to combine in a blender or a food processor grind until smooth (the tomatoes should be peeled before that from the skin). Rinse the eggplant and Pat dry, fry on both sides in a pan with butter. In ovenproof form put half of the eggplant, drizzle 2 tablespoons of the sauce to put on top of a layer of apples, pour 2 tbsp of the sauce, put the remaining eggplant, drizzle 2 tablespoons of the sauce. Cook the stew for half an hour in a preheated 220 degree oven, serve hot, sprinkled with herbs.

Vegetable stew made with fresh seasonal vegetables will conquer all its aroma and taste, try to cook this dish in different ways from different vegetables and enjoy our summer menu with benefits for the whole family!