Zucchini and eggplant are the most popular vegetables in summer and are used for cooking a wide variety of snacks and full-fledged second courses. They are perfectly combined with other vegetables and with each other and make a decent neighborhood to meat products.
We offer recipes for cooking stewed zucchini with eggplant, which you can adapt to your taste, adding other vegetables, meat or spices to your choice. This dish perfectly supports any culinary experiments, delighting each time with a wonderful result.
Vegetables stewed with squash and eggplant
Ingredients:
- eggplant - 550 g;
- zucchini - 450 g;
- tomatoes - 350 g;
- Bulgarian pepper - 250 g;
- onion - 220 g;
- carrots - 230 g;
- garlic - 3 cloves;
- vegetable refined oil - 125 ml;
- ground black pepper;
- Italian herbs;
- sugar;
- salt;
- fresh basil greens, dill and parsley.
Preparation
The first step is to prepare all the necessary vegetables, wash them well and dry them dry. Then the aubergines are cut into semi-circles or large cubes, placed in a deep container and poured with salted water for thirty minutes to get rid of the bitterness. Meanwhile, the courgettes are cut into a similar eggplant form, peeled onions and shredded semirings, and grind the carrots with mugs or straws. We remove Bulgarian peppers from seed boxes and pedicels and cut them into large straws or cubes. Tomatoes are scalded with boiling water, having made cruciform incisions beforehand, we remove skins and shred by slices or cubes.
Wet the aubergines washed with cold water, let it drain and moisten excess moisture with a paper towel or napkins.
In a deep saucepan, frying pan or kozanok we pour vegetable oil without a smell, warm it well, lay onions and brown it, stirring. After three to five minutes, add carrot straw and pass the vegetables until soft. Simultaneously, in another pan, brown on vegetable oil alternately eggplant, zucchini and sweet pepper and pawn to other vegetables.
In conclusion, add the tomatoes, we savor the dish with salt, sugar, ground black pepper, Italian herbs, cover the saucepan with a lid and pat the vegetables in a minimal heat for five to seven minutes. Then throw the previously cleaned and chopped finely garlic, fresh greens of parsley, basil and dill, mix and after a minute remove from the fire.
We give stewed vegetables to brew for ten minutes and can be served to the table. Bon Appetit!
Stewed zucchini with eggplants and tomatoes - recipe in a multivariate
Ingredients:
- eggplant - 640 g;
- zucchini - 340 g;
- tomatoes - 350 g;
- Bulgarian pepper - 240 g;
- onion - 225 g;
- garlic - 4-5 denticles;
- olive oil or vegetable oil - 65 ml;
- green parsley - 1/2 beam;
- Celery greens - 3 sprigs;
- ground black pepper;
- Provencal herbs;
- salt.
Preparation
Initially, we will wash all vegetables, zucchini and eggplants in large cubes or slices, sprinkle generously with salt and leave for thirty minutes.
In the meantime, we remove the Bulgarian pepper from seeds and stems and cut into strips, we clean onions and
Eggplants and zucchini washed from salt and let the water drain. In the meantime, we pour olive or vegetable oil without odor into the capacity of the multivark, select the function "Baking" or "Frying" on the display and lay the half rings of the onion. We brown them a little, lay eggplant with zucchini, then sweet pepper and finish with tomatoes. Season the dish with salt, Provencal herbs and black pepper. Switch the device to the "Quenching" mode and prepare the dish for sixty minutes. Ten minutes before the end of the cooking process, we throw garlic and parsley and celery greens.