Delicious fried eggplant. How to cook eggplant stew with vegetables. Eggplant stewed with meat and vegetables

Today I will share my experience on how to stew eggplant with vegetables in a pan, or rather, the recipe for the Korean appetizer KADICH. Korean food is distinguished by the use of a large amount of hot peppers, which make food last longer and turn red-orange in color. But if your stomachs are not prepared, we advise you not to abuse spicy seasonings.

Kadicha is an appetizer that can be used as a salad, as a side dish or on its own. Also, when stewing, you can add pork cut into strips.

As for me, kadicha is a good addition or. There are two stages of preparing a snack, the first is when the vegetables remain crispy, and the second stage is when the ingredients are brought to a soft state.

We will cook so that the vegetables remain with a crispy texture, if you like a softer finish, keep the dish on the fire under the lid for 15 minutes longer.

Ingredients for KADICH - stewed eggplant with vegetables in a pan

• Eggplant - 0.5 kg;
• Tomatoes - 0.5 kg;
• Sweet pepper - 0.3 kg;
• Onion - 2 pcs. (200-300 g);
• Garlic - 1 head;
• cilantro (or parsley) - 1 bunch;
• Soy sauce - 3 tablespoons;
• Ground chili pepper - to taste (1/3 tsp);
• Salt;
• Vegetable oil - 3 tbsp.

How delicious to stew eggplant with vegetables in a pan? Detailed recipe with photo

1. Let's prepare the vegetables. We wash them, dry them, remove the middle from the pepper, peel the onion and garlic.
2. Cut the eggplant into long thin strips.
   
3. We shift the chopped eggplants into a bowl, salt well, mix and press with our hands. We leave to rest.

   
   
   

4. We cut the onion into half rings.
   
5. Sweet pepper cut into strips.
   
6. Cut the tomatoes into large cubes.
   
7. Think about our eggplants. Salt a little and once again shake hands well. Let's leave to rest.
   
8. Cut the garlic into large slices.
   
9. Chop cilantro (parsley).
   
10. We begin the frying process, for this it is better to use a cauldron or a pan with a thick bottom. Let's start with the bow. Put the onion in a well-heated pan with oil and fry it until transparent.
    
11. Add chopped bell pepper to the onion.
    
12. Every three minutes, add the rest of the prepared ingredients. Garlic, then, after 3 minutes - eggplant, squeezed from the juice. After 3 min. tomatoes, then chopped greens. We add red hot peppers, I don’t know how anyone, our hot peppers are sooooo hot seasoning, so I use less than 1/3 teaspoon for the whole dish. At the same time, the sharpness is well felt, and if you leave the dish for several hours, it is even more saturated and becomes more spicy.

    
    
    
    
    

13. Increase the heat and add soy sauce to the vegetables, mix well, taste for salt, add salt if necessary and simmer for 10 minutes. We check for readiness. I like the peppers to be a little crunchy and the eggplants to stay in shape. It turns out a salad with eggplant and vegetables, which can be eaten both hot and cold.
    

Or you can cover with a lid and simmer for another 15 minutes. - This dish is more like a vegetable stew with eggplant.

Bon appetit!

Eggplants are distant relatives of red tomatoes. In the south, they are affectionately called blue at home for their original taste, spicy sharpness and healthy qualities. Due to the abundance of fiber, eggplants are recommended for a dietary age menu. Plus, it's just delicious!

Recipe for stewed eggplant with vegetables in a pan

Delicate sautéed eggplant cooks quickly. The recipe suggests a minimum of spices, this is a dietary option.

Let's start with cleaning vegetables. My, remove the stalks. Cut the eggplant in half (lengthwise). Cut each half crosswise into large slices. Cut the tomatoes into 4 parts, chop the onion into large rings. Peeled sweet pepper cut into 8 parts.

In a large heavy-bottomed frying pan, brown the peppers and onions in vegetable oil. After 5 minutes, add the blue ones, mix gently. After 10 minutes, pour out the tomatoes, pour the vegetables with boiling water, tightly close the pan with a lid. Simmer over low heat for about 20 minutes.

Chopped garlic and salt should be added at the very end, 5 minutes before the end of cooking.

Decorate the eggplant sauté with finely chopped dill just before serving.

How to stew vegetables with basil

A great summer vegetable stew recipe, easy and delicious. This diet dish can be offered as a universal side dish for meat or fish. You will need the following products (for 6 servings):

• 450 g eggplant;
• 300 g zucchini;
• 150 g of root celery;
• 150 g carrots;
• 300 g tomato;
• 70 g of vegetable oil;
• 2 g of a mixture of hops-suneli;
• 100 g green basil;
• 10 g salt.

The dish is prepared in 50 minutes, calorie content is 156 kcal.

Coarsely chop the washed and peeled vegetables. Cut young blue and zucchini into thick rings. Carrots and celery - in 2 cm cubes, onions - in large half rings. We pass the peeled tomatoes through a meat grinder.

Pour the oil into a large frying pan with a thick bottom, pour the onion, bring it to transparency. Pour the carrots and celery, mix gently, fry for another 5 minutes. Add eggplant, shake the pan well (to mix the ingredients). Then add zucchini, pour vegetables with tomato. Cover with a lid, simmer the stew over low heat for 25 minutes.

Coarsely chop fresh basil. We will add it to the stew 5 minutes before the end of cooking, along with salt and spices.

Eggplant stew with meat and vegetables

The mild sharpness of the blue ones in a joint dish perfectly softens the meat. We offer a recipe for spicy pork with eggplant and pepper, which is prepared quite simply. If desired, you can replace pork with dietary veal, or turkey.

Prepare the necessary products (8 servings):

• 1.2 kg of young pork (ham, shoulder);
• 600 g eggplant;
• 450 g of onions;
• 70 ml of vegetable oil;
• 350 g of bell pepper;
• 70 ml of white wine;
• 200 g carrots;
• 50 g honey;
• 1 pepper - a light;
• 5 g ground coriander;
• 500 ml of white wine;
• 10 g salt.

Meat with vegetables is cooked for 1.5 hours (they are stewed for 1 hour without the participation of a cook), the calorie content of the dish is 485 kcal.

Peel and wash vegetables. Onion cut into larger, wide half rings. We cut the sweet pepper into large cubes, hot - we get rid of the seeds, finely cut. Just grate the carrots.

Cut the eggplant into thick rings (3 cm), cut each ring in half. Sprinkle with salt, leave on the board for 10 minutes, so that the bitterness is gone.

Pork pulp should be washed, blotted from excess moisture, cleaned of films. We cut the pork into random pieces, about 4 cm each. In a hot pan, quickly fry the pork in vegetable oil. At the end of frying, add honey and salt to the pork, mix well. The meat is caramelized in just a minute, then we remove it from the pan into a cauldron. In a pan, sauté the onion until transparent, add pepper and carrots, mix. Pass the vegetables for 5 minutes, send to the meat.

Pour wine, pour spices (coriander, pepper). We put the cauldron on the fire, let the vegetables boil. Reduce the gas to a minimum, simmer under the lid for 1 hour.

How to cook vegetable stew in a slow cooker

The recipe is interesting because the dish is prepared in one go, tasty and simple. The hostess will only need to prepare the vegetables, load them into the slow cooker. And then, the miracle of technology will save you from all the trouble. Let's start with the products (for 4 servings):

• 600 g eggplant;
• 250 g of onions;
• 300 g ripe tomatoes;
• 250 g of bell pepper;
• 2 g ground nutmeg;
• 15 g of garlic;
• 7 g salt;
• 70 ml of vegetable oil;
• 70 g of tomato paste;
• 180 g seasonal greens.

The dish is prepared in just 45 minutes, calorie content - 125 kcal.

Quickly wash and clean vegetables, remove excess water with a paper towel. Chop the onion into small cubes; cut the bell pepper into 4 parts, then cut into thin strips. Cut the tomatoes into large cubes. Squeeze the peeled garlic through a press.

We rinse the blue ones, cut off the leg and the hard nose (it is not necessary to remove the skin). Cut into wide rings (2 cm), then in half again. Pour the oil into the multicooker bowl, lay out the vegetables in layers.

Down - eggplant half rings, then tomatoes, onions and peppers. Salt, add tomato paste and garlic. Chop half of the nutmeg with a sharp knife, sprinkle over the vegetables. The multicooker bowl is full.

Now it's time to mix everything, close the lid, and set the timer for 35 minutes. We turn on the "extinguishing" mode.

Rinse and dry the greens, you will need it to serve vegetables to the table. Sweet lemon-colored peppers look very appetizing with chopped herbs and eggplant. For this recipe, we recommend choosing it.

Half an hour is at your disposal, the assistant will handle it herself. It remains only to sprinkle vegetables with herbs.

A few tips to make eggplant dishes tastier:

• if eggplants are bitter - soak them for 5-10 minutes in salt water (60 g per liter);
• so that the sautéed blue ones are less greasy, pre-bake the eggplants and peppers in the oven;
• choose not very large, dense vegetables with a glossy skin, their stalk should not be dry.

Bright blue dishes will decorate any table, help diversify the diet menu. Stewed eggplants with vegetables are good even cold, can be served as a main course or side dish. The blue ones are deservedly loved by housewives, because they give such scope for creative imagination!

Stewed eggplant with vegetables is a dish that has its own recipes in different countries. It is known that the culinary specialists of East India were the first to cook them, and only in the 14th century eggplants came to Europe. In Ukraine, they are affectionately called "blue ones". Valuable in that they increase hemoglobin, improve the functioning of the liver and kidneys.

How to stew eggplant with vegetables?

Delicious stewed eggplants with vegetables are obtained if spices are added correctly, and the main product is pre-boiled until half cooked or soaked in salted water. This helps to remove bitterness. Can be pressed under pressure. Depending on the roasting and stewing time, the treat acquires a different taste.

1. Eggplants must be soaked for half an hour in salted water or covered with salt to remove bitterness.
2. To prevent the cut from darkening, it is sprinkled with lemon.
3. So that stewed eggplants with vegetables do not absorb excess oil, they must be dried before frying or dipped in protein.

To cook eggplants with vegetables stewed in a pan, choose young and elastic fruits, overripe ones have a lot of bitter solanine, which spoils the taste and can cause indigestion. In overripe blue ones, the stalk is brown, it is important to pay attention to this when buying. Tomatoes are best peeled.

Ingredients:

• eggplant - 6 pcs.;
• sweet pepper - 3 pcs.;
• tomatoes - 8 pcs.;
• cilantro - 1 bunch;
• parsley - 1 bunch;
• oil - 3 tbsp. l.

Cooking

1. Fry the soaked eggplant for 10 minutes.
2. Cut vegetables, saute for 5-10 minutes.
3. Grate tomatoes, mix with herbs and spices.
4. Add, simmer for 10 minutes.

Braised eggplant with vegetables and garlic

You can try the Polish recipe if you stew eggplant with vegetables and garlic. It is recommended to store vegetables before cooking for 2-3 days, they can lie in the cold for about a week, but they will lose their taste. You need to chop the little blue ones with rings of medium thickness so that they are well fried, but also do not fall apart during the cooking process.

Ingredients:

• eggplant - 3 pcs.;
• sweet pepper - 4 pcs.;
• tomatoes - 4 pcs.;
• onions - 3 pcs.;
• garlic - 4 cloves;
• oil - 100 ml;
• black pepper - 0.25 tsp

Cooking

1. Cut the soaked eggplant, roll in flour, fry.
2. Saute pepper and onion.
3. Add to eggplant with crushed garlic and spices.
4. Simmer for 10 minutes.
5. Sprinkle spicy stewed eggplant with vegetables with herbs.

Eggplant stewed with meat and vegetables

Eggplant stewed with chicken and vegetables is called Chanakhi in Georgia. The ingredients are impregnated with aromas and juice, creating a unique taste together with spices. There are a lot of recipes for this dish, but it is best obtained in clay or ceramic pots. From meat, you can put beef and lamb, the softest is obtained with chicken.

Ingredients:

• eggplant - 2 pcs.;
• meat - 300 g;
• pepper - 2 pcs.;
• onions - 2 pcs.;
• heartofel - 3-4 pcs.;
• garlic - 3-4 cloves;
• tomatoes - 4 pcs.;
• cilantro, basil - 1 bunch;
• black pepper - 0.25 tsp;
• butter - 50 g;
• coriander - 0.5 tsp;
• adjika - 1 tsp

Cooking

1. Chop vegetables and meat.
2. Fry individually until crispy.
3. Lay meat, onion, butter, eggplant, potatoes, peppers, tomatoes in layers in pots.
4. Sprinkle with crushed garlic and herbs.
5. Add seasonings and adjika.
6. Stewed eggplants with vegetables are cooked in the oven for 1.5 hours.

Stewed eggplants with vegetables and potatoes are served both as a separate dish and as a side dish for meat. All ingredients are fried, it is better to start with potatoes, as it takes longer to cook than other vegetables. A little more trouble, but thanks to starch, the dish is much more satisfying and thicker.

Ingredients:

• eggplant - 2 pcs.;
• pepper - 2 pcs.;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• garlic - 1 clove;
• broth - 1 tbsp.;
• black pepper - 0.25 tsp;
• vegetable oil - 5-6 tbsp. l.;
• greens - 1 bunch.

Cooking

1. Cut vegetables.
2. Fry potatoes.
3. Put other vegetables, sauté for 10-15 minutes.
4. Add salt, herbs, spices.
5. Pour in the broth, simmer for 30 minutes over low heat.

Eggplant stewed with vegetables and minced meat - recipe

Stewed eggplants with minced meat and vegetables will turn out much more satisfying, it is better to take meat in half beef and pork. For this recipe, young fruits are needed, with a blue-violet peel and a green stalk. Do not cut the blue ones too finely, otherwise they will lose their taste. The best option is mugs 1 cm thick.

Ingredients:

• minced meat - 400 g;
• eggplant - 1 kg;
• tomatoes - 500 g;
• garlic - 3 cloves;
• oil - 4 tbsp. l.;
• dill - 1 bunch;
• black pepper - 0.25 tsp.

Cooking

1. Fry minced meat for 4-5 minutes.
2. Add eggplant, sauté 10 minutes.
3. Grate the tomatoes, pour into the mixture.
4. Simmer for 20 minutes.
5. Sprinkle stewed eggplant with minced meat and vegetables with garlic and herbs.

Eggplant stewed in sour cream with vegetables

It is more convenient to cook, it is better to purchase dishes with a thick bottom or non-stick coating and high sides. First they are fried in oil, then diluted with water, broth or vegetable juice. Delicious stewed vegetables - with zucchini and eggplant on sour cream. Sour cream should be high fat.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• sour cream - 100 ml;
• oil - 2 tbsp. l.;
• green onions - 1 bunch.

Cooking

1. Roast eggplant.
2. Chop the onion, saute for 5 minutes.
3. Add zucchini, fry for 10 minutes.
4. Add crushed garlic, simmer for 5 minutes.
5. Pour in sour cream, simmer for 10 minutes.
6. Sprinkle with green onions.

Stewed eggplants with vegetables and cabbage

With zucchini and eggplant, white cabbage will perfectly complement. It needs to be chopped into thin straws, poured with cold water and stewed for 20 minutes, until soft. The remaining vegetables are cut into cubes. Of seasonings, black pepper and sweet paprika are recommended, you can add curry.

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• cabbage - 0.5 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• oil - 4 tbsp. l.;
• water - 200 ml;
• paprika - 0.5 tsp;
• black pepper - 0.5 tsp.
• greens - 1 bunch.

Cooking

1. Stew the cabbage.
2. Fry onions and carrots separately.
3. Add eggplant and zucchini, simmer for 10 minutes.
4. Mix with cabbage.
5. Put spices, mix.
6. Steam for 5 minutes, sprinkle with herbs.

Eggplant stewed with vegetables and rice

Stewed vegetables with eggplant and peppers are well complemented by rice, the dish is much more satisfying. It is best to put multi-colored bell peppers, then the treat will turn out to be also beautiful. Rice is recommended to take long-grain, it is well steamed and absorbs the aromas of vegetables and spices.

Ingredients:

• eggplant - 2 pcs.;
• sweet pepper - 1 pc.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• tomatoes - 2 pcs.;
• garlic - 1 clove;
• rice - 3 tbsp. l.;
• black pepper - 0.25 tsp;
• oil - 100 ml;
• greens - 1 bunch.

Cooking

1. Boil rice separately until half cooked.
2. Grind vegetables, fry for 10 minutes.
3. Add grated tomatoes.
4. Simmer for 5 minutes.
5. Put eggplant, rice, spices.
6. Cook 20 minutes.
7. Stewed eggplants with rice and vegetables, sprinkle with herbs.

A very famous recipe is eggplant stewed in layers with. The original taste is given by cheese and a mixture of milk and egg, which is poured over fried cuts. You can use oregano and a mixture of ground peppers. You should not put garlic, it does not go well with the milk mixture. The dish is baked in the oven.

Ingredients:

• eggplant - 750 g;
• tomatoes - 3 pcs.;
• milk - 1 tbsp.;
• oil - 100 ml;
• eggs - 3 pcs.;
• cheese - 200 g;
• pepper - 0.5 tsp.

Cooking

1. Soak eggplant, fry for 5-10 minutes.
2. Put in the form.
3. Place the tomatoes in the second layer.
4. Sprinkle with grated cheese and herbs.
5. Bake 15 minutes.
6. Beat eggs with milk, pour over the mixture.
7. Bake until crispy.

Stewed eggplants with vegetables in a slow cooker

With eggplant and tomatoes can be used for cooking in a slow cooker. This significantly saves time and effort, the technique will do everything on its own. No need to waste time frying the ingredients, all vegetables are stewed at the same time. Of the seasonings, suneli hops are best suited.

Ingredients.

Pretty easy with vegetables. This dish can be used both as a hot side dish and as a cold appetizer.

How to cook with vegetables

Required ingredients for the dish:

• fresh ripe tomatoes - 3 pcs.;
• young eggplants of small size - 5 pcs.;
• large fresh carrots - 1 pc.;
• medium bulbs - 1-2 pcs.;
• young fresh zucchini - 2 pcs.;
• sweet bell pepper - 2 pcs.;
• iodized salt - an incomplete small spoon;
• large fresh garlic - 1-2 cloves;
• ground red pepper - 1 pinch;
• fresh cilantro - one bunch;
• ground black pepper - 1 pinch;
• odorless sunflower oil - 1/3 faceted glass;
• parsley, dill - half a bunch each (if desired).

eggplant processing process

Eggplant stewed with vegetables turns out to be very tasty if only young vegetables are purchased for the dish. After all, an overripe product has a peel that is too tough. If you still come across large and old eggplants, then before heat treatment it is better to wash them, free them from the stalks and clean them. Next, the vegetables need to be cut into cubes, and then seasoned with a small amount of salt and left aside for a few minutes.

The process of processing the rest of the ingredients

Eggplant stew with vegetables involves the use of only fresh and ripe products. It is necessary to take red tomatoes, young zucchini, medium onions, and large carrots, and then wash them thoroughly and peel them from the husk, stalks and peel. After that, onions should be chopped into thin half rings, zucchini and carrots cut into small cubes, and tomatoes and bell peppers into straws.

Thermal processing of products

Before cooking eggplant stew with vegetables, all of the above vegetables should be lightly fried. To do this, you need to put a saucepan on the fire, pour sunflower oil into it, and then put the chopped eggplants, onions and carrots. After the products are slightly covered with a golden crust, young zucchini, ripe tomatoes and bell peppers should be added to them. The frying time of all ingredients should be no more than 8-10 minutes.

Stew vegetable dishes:

After the time has elapsed, the fried foods must be moved from the saucepan to a small saucepan, flavored with (to taste), ground pepper and fresh cilantro. After mixing all the ingredients, they should be poured with ordinary drinking water (1-1.5 cups), and then covered and simmered for 16-17 minutes.

The final stage in cooking

After the dish is cooked, it must be removed from the heat and flavored with fresh chopped herbs and finely chopped garlic cloves. And then you get very tasty and nutritious stewed vegetables. Eggplant, zucchini and other ingredients will give this dinner a special texture, reminiscent of canned homemade caviar.

Proper serving to the table

Roasted and stewed vegetables can be served warm or cold. Especially tasty is such a chilled dish, laid out on top of a piece of wheat bread. No family member can refuse this simple but hearty snack.

We have long been accustomed to the fact that eggplants are firmly included in the menu of many families, especially since in modern conditions it is not difficult to purchase them at any time of the year, although sometimes it is expensive out of season. A lot of scientific works have been written about eggplants, including on the pages of a huge number of culinary sites. However, there is a striking difference: many chefs prefer to look for something new, not hackneyed, and this is commendable. But we must not forget that a large number of simple housewives will not be able to repeat a complex, extraordinary recipe. And the reasons can be different, from the degree of preparedness, to an elementary reason - the price. Of course, the abundance of vegetables in the summer and autumn season cannot but inspire our hostesses to culinary exploits and culinary fantasies.

Based on the general principles of cooking technology, this dish looks like a popular ratatouille - that is, an ordinary vegetable stew. This dish is familiar to a huge number of housewives and naturally, there is an unimaginable number of transformed recipes, a decent part of which is not inferior to vegetable delights.

Stewed eggplant with vegetables is very easy to prepare. Even a novice cook can handle this recipe. That is what he is good at. After all, in summer and early autumn, when the shelves are filled with inexpensive vegetables, this dish is available to everyone without exception. Not to mention its benefits and great taste. Eggplants, carrots, onions, tomatoes in a wonderful, thick sauce in which you can dip bread. Excuse me for so much frank culinary striptease. Adjust the taste of the sauce yourself. I love it when it's sweet and sour. Perhaps a spicier one will suit you, then put red hot pepper. By the way, bell pepper also has a place here and of course it doesn’t hurt. So, we are preparing stewed eggplants with vegetables.

TIME: 45 min.

Easy

Servings: 4

Ingredients

• onions - 1 pc.;
• eggplant - 2-3 pieces;
• tomato - 3 pcs.;
• carrots - 1 pc.;
• garlic - 2 teeth;
• flour - 2 tablespoons;
• sunflower oil - 20 ml;
• salt - to taste;
• sugar - to taste.

How to cook stewed eggplant with onions, carrots and garlic

Peel the onion, wash and chop as desired. Put in a saucepan.


Peel the carrots, wash and cut into circles and halves of the circles. You can grate it, but in the finished dish, carrots in circles look more beautiful. Add to the onion in the pot.


Wash and chop one small tomato. Add to onions and carrots.


Wash the eggplant, peel and cut into halves of circles. Roll half of the chopped eggplant in flour on one side. This will be enough to thicken the sauce in which the vegetables will be cooked.


Wash two large tomatoes, chop in any way. This can be done with a meat grinder or a regular grater. Add to saucepan.


Pour in sunflower oil and 100 ml of water. You don't need to pour a lot of water. Vegetables will release a lot of juice during cooking, and there will be plenty of sauce. Salt to taste, add sugar.


Cover the pan with a lid and simmer the eggplant and vegetables over low heat for 30-35 minutes.


Add chopped garlic to the finished dish.


Stewed eggplants with vegetables are ready. Fragrant, healthy and very tasty dish in a wonderful sweet and sour sauce.

Braised eggplants with vegetables in a frying pan

Eggplant is not only a healthy vegetable, but also very tasty. With proper preparation, dishes from these beautiful fruits are very appetizing, juicy and satisfying. All this is because eggplant has good nutritional value, rich flavor and meaty texture. To please your family with a wonderful dinner, it is not necessary to spend a lot of time in the kitchen. After all, everything ingenious is simple, and a direct proof of this is eggplant stewed with vegetables in a pan. This kind of stew is prepared very quickly and easily. The dish can be served at the table as an independent meal or addition to meat, fish dishes. There are stewed eggplants can be hot, and warm, and even cold.

Ingredients:

• Carrot - 2 pcs.;
• Medium-sized eggplant - 3 pcs.;
• Large onion - 1 pc.;
• Odorless vegetable oil - for frying;
• Salt, ground black pepper - to taste;
• Garlic - 2 cloves;
• Water or meat broth - 100-150 ml;
• Dill and parsley - a small bunch.

Cooking:

First, prepare the eggplant. They need to be thoroughly washed, freed from tails and cut into cubes, about 1-5 cm in size. Place the crushed blue ones in a deep container, and sprinkle with salt (1 tsp). Mix the vegetables with your hands and leave for 20 minutes. After a quarter of an hour, place the eggplant slices in a colander and rinse well under running water. This procedure will help get rid of bitterness, which is often present in fruits.

Free the garlic cloves and one large onion from the husk. Rinse the peeled vegetables, and then chop in any convenient way. For example, onions can be cut into small cubes, and garlic can be passed through a press.

Peel the carrots, wash and grate on a coarse grater. Pour vegetable oil into the pan. Send the frying pan to medium heat. Dip the onions and carrots into the hot oil. Saute vegetables, stirring occasionally, until soft.

To fry onions and carrots, place pieces of blue ones. Pour in water or broth. Cover the pan with a lid, reduce heat to low, and simmer everything together for 15 minutes.

During this time, prepare the greens. It needs to be thoroughly washed and slightly dried. Finely chop the pure greens of dill and parsley with a knife. By now, the vegetables in the pan should be quite soft. Add minced garlic to them.

Salt and pepper the vegetables immediately to taste. You can use other spices if you wish. For example, white ground pepper, marjoram, thyme, bay leaf and allspice peas are perfectly combined with eggplant.

Also add the chopped greens to the almost ready eggplant stew.

Thoroughly mix the contents of the pan. Simmer the vegetables covered for another 5 minutes.

Stewed eggplant with onions and carrots can be served immediately after cooking. However, they are also very good when cold!

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Stewed eggplants with potatoes and vegetables in a slow cooker

Eggplants cooked in a slow cooker are even tastier! And given that they are accompanied by zucchini, tomatoes, potatoes and sweet peppers, it immediately becomes clear that all connoisseurs of vegetables will like this dish. Such a stew is a very satisfying dish, so it will perfectly cope with the role of a full dinner. But, of course, if there are cutlets, chicken or chops in the refrigerator, then they definitely will not be superfluous on this holiday of taste!

Ingredients:

• Medium eggplant - 2 pcs.;
• Large zucchini - 1 pc.;
• Bulgarian pepper - 2 pcs.;
• Fresh tomatoes - 5-6 pcs.;
• Potatoes - 4 pcs.;
• Garlic - 1-2 cloves;
• Greens fresh or frozen - optional;
• Salt, ground black pepper - optional;
• Meat broth or water - 200 ml;
• Vegetable oil - 20 ml.

Cooking: