How to cook a delicious vegetable stew with zucchini and eggplant

Summer - a great opportunity to pamper yourself with vegetables and fruits, not only fresh, but also in various dishes - solyanka, ragout, cream soups, garnishes and so on. If you prefer zucchini or eggplant, then in the raw form these vegetables, as a rule, are not used. The best option to serve them to the table will be a vegetable stew with eggplant and zucchini, which can be eaten as an independent dish or used as a side dish to meat. Thanks to their initially soft, not very dense (like a potato) texture, cooking does not take much time.

How to make a vegetable stew with zucchini and eggplant

It's no secret that these vegetables, though they have extremely low energy value, for example, 100 grams of fresh zucchini - it's only 17 kcal, and the eggplant pulls on some 33 kcal, but can absorb the fats used in cooking. Therefore, the most healthy and useful way of their hot treatment is quenching. For a small portion of ragout you will need:

- 1 young zucchini weighing up to half a kilogram;

- 1 large eggplant (choose good, without any dents on the skin and with a bright green tip);

- 1 onion, cut into small pieces;

- 1 medium carrot;

- 2 ripe tomatoes;

- 1-2 cloves of garlic (finely chopped or squeezed with garlic-coding);

- black pepper, a couple of bay leaves and salt;

- a variety of seasonal greens for decoration.

Zucchini and eggplant peeled off, cut into small cubes, rub the carrots on a large grater. Onion fry in a small amount of vegetable or olive oil, when browned, add carrots. We give it a little to extinguish, after which we send aubergines and zucchini to the frying pan. All is well mixed, pour about half a glass of water, let it be extinguished under the lid for 10-15 minutes. The fire must be moderate or weak. After you need to add chopped tomatoes, mix again, completing the cooking in 5-7 minutes. Then you should add salt, spices, squeeze out the garlic. That's ready vegetable stew with zucchini and eggplant. Before serving, sprinkle the dish with a small amount of sliced seasonal greens.

How to cook a vegetable stew with zucchini and eggplant with meat

If your family does not consider vegetables as an independent dish, and you so want to diversify the diet of the family with useful foods, do not waste time and read further how to prepare a vegetable stew with eggplant, zucchini and meat. To create it, you need to take:

- 200 grams of pork (if you are a lover of meat, then you can put more, and if the pork seems too greasy for you, then chicken breasts will do);

- a pound of potatoes;

- 3 onions;

- 2 small eggplants;

- 1 young zucchini;

- 1-2 sweet Bulgarian pepper;

- a couple tablespoons of tomato paste, and it is better to add 1-2 fresh tomatoes;

- oil, spices and salt to taste.

Finely chop onion, vegetables - potatoes, zucchini, eggplants, peppers and tomatoes - cut into small cubes. Separately prepare the meat - the pork must be washed, dried with a paper napkin or towel, cut into pieces and fry in a deep frying pan or kazan on vegetable oil. After 5 minutes, add onions and bell peppers, fry with meat, stirring occasionally. Next, place zucchini and eggplant, leave to stew under the closed lid for about 10 minutes. You do not need to add water, as vegetables should give juice (if the contents start to burn, you can still top up, but a little). After that, to taste, put a couple of spoons of tomato paste and potatoes.

The dish should last until the potatoes are ready - usually it takes no more than 10 minutes. Occasionally you can stir it. In the end sprinkle with spices, salt and taste. It turned out great, did not it? Such a vegetable stew with zucchini and eggplant will surely please all members of your family.