Seeing off the summer, do not forget to part with your favorite seasonal vegetables by cooking, for example, stewed eggplants with tomatoes and garlic. A hearty and warming dish is ideal for a meal during the transition of seasons, when the food should become warmer, more nutritious, but not lead to overeating and accumulation of extra centimeters.
Zucchini stewed with eggplant, garlic and tomatoes
The recipe of this dish is reduced to the almost elementary quenching of all the given components together, and therefore it will fit even for those who first approached the stove. The only difficulty is the preparation of all the necessary ingredients, which takes the most time.
Ingredients:
- onion - 95 g;
- olive oil - 55 ml;
- garlic - 8 teeth;
- Ground coriander - 2 tbsp. spoons;
- tomatoes - 980 g;
- eggplant - 740 g;
- zucchini - 640 g;
- sweet pepper - 430 g;
- laurel leaves - 4 pcs.
Preparation
Wash all the vegetables, remove the shell from the onion, and then cut everything randomly, but not too large, making sure that all the pieces of vegetables are approximately the same shape and size. Cut the eggplants into a colander, generously season with salt and leave for half an hour. After a while, from the pieces of the vegetable, it will be possible to remove the unpleasant bitterness, it will only be necessary to wash the eggplant and you can start cooking.
The first thing in a warmed-up with olive oil saucepan is to save pieces of onions, waiting for them to become transparent. To the onion add a paste of garlic teeth, ground coriander, and when garlic leaves its fragrance, put the cubes of tomatoes, eggplant, zucchini and sweet pepper. Supplement the dish with laurel leaves and lower the fire under the dishes. Leave the ragout to languish for about 20 minutes, and then you can immediately start tasting the finished dish.
Eggplants stewed with tomatoes, peppers and garlic
This Mediterranean recipe will fill your home with amazing aromatic spices and stewed vegetables, and the stomach is amazingly tasty, nourishing, but easy to digest and a healthy dish.
Ingredients:
- eggplant - 670 g;
- sweet pepper - 490 g;
- olive oil - 55 ml;
- onion - 180 g;
- garlic teeth - 6 pcs .;
- cumin, paprika, harris - for 1 teaspoon;
- dry red wine - 55 liters;
- vegetable broth - 1.2 liters;
- tomatoes - 580 g;
- wine vinegar - 35 ml;
- lemon juice - 35 ml;
- handful of mint leaves;
- boiled chickpeas - 3 1/2 st.
Preparation
Place the whole eggplants under the grill and bake until the peel on the vegetables turns black and becomes dry and dense. Also charring the peel and peppers, and then peel it and cut the flesh extensively. Remove the baked eggplant core and cut into medium sized pieces.
In an abundance of olive oil, save onions, and when he grabs a light golden tinge, add chopped cloves of chicken, cumin, paprika and harrisu. Wait until the fragrances fill up your kitchen, then pour wine, broth, vinegar and citrus juice into the pan. Leave everything to boil, and then put the tomatoes, peppers, eggplant and chickpeas. Stew the stew about 20 minutes on medium heat, and then proceed to tasting the dish.
Recipe for stewed eggplants with tomatoes and garlic
Ingredients:
- eggplant - 290 g;
- zucchini - 320 g;
- onion - 85 g;
- sweet pepper - 280 g;
- garlic teeth - 3 pieces;
- vegetable broth - 490 ml;
- handful of basil leaves;
- tomatoes in its own juice - 540 ml;
- dried cumin, oregano - 1 tbsp. spoon;
- canned beans, corn - 130 g.
Preparation
After cutting the vegetables, save them together until zapumyanivaya, add dried herbs, legumes and pour a mixture of tomatoes and broth. Leave the stew to languish for about half an hour, and then serve with sour cream and a serving of basil greens.