Recipe Vegetable stew with potatoes and eggplants. Calorie, chemical composition and nutritional value.

Vegetable stew with eggplant is a great light dinner option for the whole family. Stewed vegetables, including eggplants, are certainly healthy, since their heat treatment ensures easy absorption of plant fibers and fiber, which means the stomach does not have to “strain” much in the evening hours. This collection includes recipes for vegetable stew with eggplant.

You can also prepare delicious eggplant rolls, oven-baked eggplants or oven-stuffed eggplants.

Vegetable stew with eggplants and tomatoes

This dish is very easy to prepare and all you need is a simple grocery list. This stew can be either a stand-alone dish or served with rice or even macaroni and pasta. Our photo recipe will help you prepare this eggplant vegetable stew quickly and without problems.

So, you will need:

1 medium-sized eggplant, it can be immediately cut into cubes;
2 medium tomatoes, cut into cubes;
1 onion, finely chopped;
150 grams of tomato paste;
1 tsp caraway;
salt, pepper and seasonings to your taste;
1/2 glass of water.

Preparation:
1. First, prepare the vegetables for cooking: cut the eggplants into cubes, finely chop the tomatoes and onions. Set aside.

2. In a large frying pan or saucepan, combine tomato paste, water, salt, spices and mix well. We put it on fire.

3. Add vegetables and bring the whole mass to a boil. Reduce the heat a little. Cover with a lid and simmer the stew for 20-25 minutes until the eggplants are ready.

4. Eggplant stew is ready! Bon appetit!

Can be served with rice or pasta.

Eggplant stew with zucchini

You can do it even simpler than in the previous recipe. Fry the prepared onions, zucchini and eggplants separately until golden, place them together in a frying pan, add three tablespoons of tomato sauce or paste, spices to taste, a little water and simmer for half an hour. It turns out very well.

Vegetable stew with eggplants, zucchini and potatoes (in a slow cooker) For greater satiety, you can add a couple of medium potatoes to the recipe “Vegetable stew with eggplants, zucchini and peppers”. The cooking process will not change at all, only the potatoes will also need to be pre-fried until half cooked. However, it is much easier and, importantly, tastier, to cook vegetable stew with eggplants, zucchini and potatoes in a slow cooker. To do this you need to take:

eggplants – 400 g (1-2 pcs.);
zucchini or zucchini – 400 g (2 pcs.);
potatoes – 250-300 g (2-3 root vegetables);
tomatoes – 250 g (2-3 pcs.);
carrots – 100-150 g (1-2 pcs.);
onion – 80-100 g (1 medium head);
bay leaf – 1-2 pcs.;
garlic – 2 cloves;
vegetable oil – olive oil is better;
salt, ground red and black pepper, favorite spices - to taste.

Everything is quite simple here. Wash, peel, cut all vegetables except tomatoes into cubes (2-2.5 cm) and place in a multicooker container. Of course, it is advisable to first soak the eggplants in salt water for about 20 minutes. Otherwise, the finished dish may be slightly bitter. Boil the tomatoes, remove the skins and puree them in a blender. Pour the desired spices and pepper into the resulting mass. Stir and pour the prepared tomato sauce over the remaining vegetables. Add vegetable oil to the container, stir again, close the lid, set the “Stew” mode and forget for half an hour. When the time is up, add the bay leaf to the almost finished dish, add salt and cook for another 5 minutes. That’s all, actually.

Option with zucchini and rice

You can also add rice to all of the above recipes. There is no need to change the cooking technology. The rice is added when all the ingredients are assembled in one pan. The only caveat is that it is better to first boil the cereal until half cooked. In this case, during the process of preparing the stew, the rice will one hundred percent reach the desired condition.

Vegetable stew with eggplant and zucchini

This dish is very simple, does not require special ingredients, the total cooking time will take about 1 hour . You will need:

1 onion;
2 medium eggplants;
2 small zucchini squash;
2 medium potatoes;
4 cloves of garlic;
1 can of tomato paste;
salt and pepper to your taste;
1/4 cup water or broth.

Preparation:
1. Wash all the vegetables and cut them into cubes of the same size, only the garlic needs to be finely chopped.

2. Take a large saucepan, pour olive oil and heat it over medium heat. Add finely chopped garlic, onion and eggplant cubes and simmer for 15 minutes until the eggplant is soft.

3. Add tomato paste and mix everything well, simmer for another 5 minutes.

4. Then add zucchini, potatoes, salt and pepper and fill everything with broth. Reduce the heat to very low, cover the pan and cook for 40-45 minutes until all the vegetables are soft.

Ready!

You can serve this stew with finely chopped parsley and sour cream.

Preparation

1. To prepare this dish, you can use any meat: chicken, pork, beef, turkey. This recipe uses pork tenderloin. It contains a minimum of fat. Before frying, rinse the meat and dry it with napkins to remove excess liquid. Cut into small cubes. For cooking, take a deep frying pan. Heat oil in it. Dip in the chopped meat pieces. Fry for a few minutes, stirring until the pork changes color.

2. While the meat is browning, peel and rinse the onions. Cut into small pieces. Add to the meat and continue to fry for 3-5 minutes over moderate heat.

3. Rinse the zucchini and dry with a towel. Cut into pieces. You can use young and more mature zucchini. Remove the peel and large seeds from large fruits. Add to the pan. Stir. Fry over medium heat for 4-5 minutes, stirring occasionally.

4. Rinse the eggplant. Remove the skin from it. Cut the pulp into small pieces. Add to other vegetables. Stir. Fry for 4-5 minutes over moderate heat.

5. Peel the tomato and cut out the stalk. Cut into pieces. Add to other vegetables. Stir. Season with salt and ground pepper. Cover the pan with a lid and simmer for 15-20 minutes until all vegetables are soft. When frying, set the heat to low.

6. The dish is ready. Let it cool a little. Sprinkle with chopped herbs and serve.

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With eggplant and lentils

To prepare this unusual and tasty stew you will need (4-6 servings):

1-2 tablespoons olive oil
1 onion;
2 cloves of garlic;
3 tomatoes;
½ cup green lentils
1 medium sized eggplant;
salt, pepper, red pepper (about ¼ teaspoon each)
1 tablespoon dried mint
bulgur, couscous or rice (1/4 cup per person)

Preparation:
1. First of all, let's deal with the lentils. In a separate small saucepan, boil the lentils. To do this, take lentils, pour 1.5 cups of water over them, bring to a boil and cook until all the water is absorbed (check the cooking time on the package, as lentils vary, and cooking can take from 15 to 40 minutes), until cooked lentils. We suggest reading about the benefits and harms of lentils.

2. While the lentils are cooking, place a saucepan or deep frying pan over medium heat and add olive oil. Peel the onion, chop and place in a frying pan. Saute the onion for 3-4 minutes, stirring so that it does not burn. Chop the garlic and also add it to the onion. Fry for 2 minutes so that the garlic does not burn. Then chop the tomatoes and add them to the pan and simmer for about 10 minutes.

3. Now wash the eggplant and cut it as in the photo. Salt each slice on top, place on paper towels and let the eggplants sit for about 20 minutes, this will remove some of the water, and with it the bitterness. Then wipe the eggplants with a paper towel and cut into cubes.

4. Add eggplants to tomatoes and onions, salt, add spices and mix everything well.

5. Once the lentils are ready, add them to the pan and mix everything. Vegetable stew with zucchini and lentils is ready! By the way, if you want to try more dishes with lentils, we suggest that you familiarize yourself with the recipe for lentil cutlets.

Can be served as a separate dish, or served alongside bulgur, rice or couscous.

Zucchini and eggplant stewed in a slow cooker

These stewed zucchini with eggplant and mushrooms will definitely be appreciated by everyone, not just lovers of meatless dishes.

Ingredients

Small eggplants – 2 fruits;
Champignons – 3 pcs.;
Onion – 1 head;
Medium zucchini – 1-2 fruits;
Fresh tomatoes – 4 fruits;
Olive oil – 3 tbsp;
Dry red wine – ½ glass;
Salt - to taste;
Black pepper powder – 3-4 g;
Tomato paste – 2 tbsp;
Granulated sugar – 1 tsp;
Fresh parsley leaves – 20 g;
Garlic cloves – 2 pcs.;
Hot pepper pod – 1 pc.;
Herbs of Provence seasoning - 2 tsp.

How to easily cook stewed zucchini with eggplant in a slow cooker

We rinse all the vegetables and mushrooms, after which we cut everything into circles no more than 7 mm thick, leave the hot pepper as a whole pod, chop the garlic and parsley finely.
Grease the multicooker bowl with olive oil, then overlap the vegetables and mushrooms one by one: eggplants, tomatoes, onions, zucchini, mushrooms.
Next, salt and pepper the dish, add seasonings, granulated sugar, place a pepper pod on top, pour in wine and tomato paste mixed in a glass of water.
In the “stew” mode, cook the food for 40 minutes. A couple of minutes before the end of cooking, sprinkle the dish with finely chopped herbs and garlic.

Stewed eggplants with zucchini and mushrooms prepared according to our step-by-step recipe are almost one-to-one similar in appearance and cooking technology to the traditional French dish called “Ratatouille”, where, unlike the above recipe, vegetables are baked in the oven. However, the taste of the resulting stewed treat is in no way inferior to the highest cuisine.

Vegetable stew with eggplant and meat

It will be a great light dinner for the whole family. If you want to make a vegetarian version of the dish, simply remove the meat from the recipe.

Ingredients:

0.5 kg of lean ground beef, can be replaced with chicken;
3 medium sized eggplants;
1 small zucchini;
1 small onion;
1.5 cups basmati rice;
2 large tomatoes;
1 tbsp. spoon of tomato paste;
a little lemon juice;
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
water

Preparation:
1. First, let's make rice. Fill the pan with water and bring to a boil; as soon as the water boils, you can add rice to it. Stir it and leave it to cook. At this time, let's start preparing the stew itself.

The risk is quite high in calories, but it depends on the type of rice. We suggest reading our article about how many calories there are depending on the type of rice and cooking method.

2. Take a frying pan, heat it up and pour a little oil. Place the minced meat on it and fry until all the minced meat turns brown. Then place the minced meat on a plate.

3. In the same frying pan, pour a little oil and fry the finely chopped onion. Don't forget to check the readiness of the rice! If the rice is already cooked, drain the water and leave to cool.

4. While the onions are fried, cut the eggplants and zucchini into cubes, simmer for about 10 minutes, then add tomato paste and chopped tomatoes, salt, pepper, turmeric, lemon juice and 1/4 cup of water (if you think this is not enough, you can add more) . Place the minced meat here and simmer for 10-15 minutes until the vegetables are ready.

You can serve this stew with rice!

5. Vegetable stew with eggplant is ready!

Recipe 4: Vegetable stew from eggplant with mushrooms

It is almost impossible to spoil a vegetable dish with mushrooms. Champignons are perfect for stews; they cook quickly and add a pleasant flavor to the whole dish.

Ingredients : zucchini, carrots, pepper, onion, eggplant (2 pieces each), champignons (300 grams), green beans (200 grams), canned green peas (1 jar), vegetable oil, salt, pepper.

Let's prepare the products. Peel and wash the vegetables, finely chop them into cubes. Remove the seeds and stem from the pepper. Strain out the peas. We cut the champignons into slices. Fry the vegetables one by one: carrots, then add onions, after 5 minutes add mushrooms. Earim 7-8 minutes. Add zucchini and pepper, a little later the beans. Pour in a glass of water, add salt and simmer for another 5 minutes. Peas are added at the very end along with chopped herbs.