Vegetable stew potatoes zucchini eggplant tomatoes. Vegetable stew with eggplant and zucchini. Stew with zucchini, eggplant and pumpkin in a slow cooker

After undergoing heat treatment, the vegetables in the finished dish retain a significant amount of useful minerals, vitamins and fiber. Housewives always use zucchini and “little blue” zucchini for cooking, and for good reason. They are low in calories, but satisfy hunger well and promote proper digestion. The most delicious snack is made from fresh seasonal vegetables, but in winter you can use frozen fruits for preparation.

5 cooking rules

“Stimulating appetite” - this is how the name of the dish is translated from French. To make a truly tempting dish, rather than a shapeless mushy mass, pay attention to five tips on how to prepare vegetable stew with eggplant and zucchini.

Choice. It is better to use young vegetables - they cook faster and have a more delicate taste. In the summer, instead of tomato sauce, it is better to give preference to fresh tomatoes, having first removed the skin from them.
Preparation. Solanine is dangerous and gives the blue vegetable a bitter taste. To get rid of it, just salt the sliced eggplants, and after half an hour, rinse and dry the pieces. It is recommended to remove the skin from old fruits; you can leave it on young vegetables to maintain the shape of the cubes.
Slicing. The vegetables in the dish should have the same shape, but the size of the hard components - carrots or potatoes - may be smaller than the tender zucchini or cabbage. Large pieces retain their shape better and look more appetizing on a plate.
Preparation. All vegetables have a different texture, so they will take different times to cook. Before stewing, adding vegetables requires consistency: hard types are placed on the bottom of the dish, and soft-textured vegetables are placed on top.
Oven. You can make a healthy and dietary side dish if you skip pre-frying and bake the vegetables in the oven, greasing the pan with a small amount of oil. To prevent vegetables from burning on top, cover them with food foil while baking.

Any of the recipes for vegetable stew with eggplants and zucchini can be made in the oven, using a common form or separate pots. Spicy sauces, cheese and butter will complement the vegetable ensemble with unique flavors.

Vegetable stew with eggplants and zucchini: 7 recipes

You are allowed to experiment with the proportions of ingredients for the stew. You can make your favorite vegetable the main one, and add the rest in smaller quantities, or use all the ingredients in equal proportions - as desired. The recipes below describe step by step the stages of preparing vegetable stew with eggplant, zucchini, other vegetables and meat.

Traditional

Peculiarities. It will be delicious if you make a vegetable stew with eggplants, zucchini and peppers. It is recommended to cook in a pan with thick walls or a special cauldron. Before serving, the dish can be sprinkled with lemon juice and sprinkled with herbs.

Required:

blue vegetable - 1 kg;
sweet pepper - 1 kg;
potatoes - 0.8 kg;
zucchini - 0.5 kg;
carrots - 0.4 kg;
onions - 0.4 kg;
ripe tomatoes - 1 kg;
vegetable broth - 0.3 l;
fresh herbs - one bunch;
refined oil, sugar, pepper, salt - to taste.

Preparation

Cut the eggplants with zucchini and potatoes into cubes of the same size - approximately 1 cm.
Salt the blue ones. After half an hour, rinse and dry with a paper towel.
Chop the onions.
Cut the pepper into strips.
Remove the skins from the tomatoes, first dousing them with boiling water, then with cold water and cut into cubes.
Grate the carrots on a coarse grater.
Heat oil in a saucepan.
Add carrots, onions, melons and melons to it and fry for ten minutes.
Lightly fry the potatoes and combine with vegetables.
Add spices and pour in broth.
Simmer over medium heat for about 20-30 minutes, stirring regularly.
The dish is ready to eat.

Vegetable stew with eggplants, zucchini and potatoes is perfectly complemented by mushrooms. If you add a small amount of butter and garlic during the stewing process, this will make the taste of the dish more delicate.

With beans

Peculiarities. The recipe calls for canned beans, but you can use dried beans after boiling them first. To preserve their shape, all vegetable components are fried separately before stewing. Grated cheese will add a special taste to the dish before serving, but even without it the stew will turn out delicious.

Required:

blue ones - 0.5 kg;
zucchini - 0.5 kg;
bell pepper - 0.5 kg;
tomatoes - 1 kg;
canned beans - 0.5 kg;
garlic - a couple of cloves;
purified water - 200 ml;
hard cheese - 150 g;
oil - as much as needed for frying;
herbs and spices - to taste.

Preparation

Cut all vegetables into the same square shape.
Crush the garlic with a press.
Finely chop the greens with a knife.
Fry each vegetable separately in a frying pan for five to seven minutes. Tomatoes and peppers can be sautéed together.
Place the fried pieces of vegetables in a casserole, add beans.
Pour in water and simmer over low heat for about half an hour.
Add all seasonings and herbs, mix thoroughly.
After five minutes, remove from heat.

This vegetable stew with eggplants and zucchini can be prepared in a slow cooker by selecting the “Frying” or “Stewing” program for frying vegetables. To ensure that the vegetables finally become friends, at the end of cooking, leave the stew in the “Warming” mode for 15 minutes.

With apples

Peculiarities. Apples add an interesting flavor to the stew. If desired, the vegetable version of the dish can be diluted with juicy pork. All ingredients are laid out on a baking sheet in layers and cooked in the oven, maintaining the correct appetizing shape of the vegetable slices.

Required:

young eggplants -1 kg;
red tomatoes - 1 kg;
long thin zucchini - 0.5 kg;
apples - 0.5 kg;
garlic - one small head;
tomato paste - 100 ml;
seasonings - to taste;
fresh herbs - one bunch;
oil for frying - 100-150 ml.

Preparation

Cut all vegetables and apples into thin slices.
Remove the bitterness from the eggplants with salt.
Pass the garlic cloves through a press, combine with finely chopped herbs, tomato paste and a spoonful of butter - the sauce is ready.
Lightly fry the zucchini and blueberries in a frying pan.
Place the vegetables in layers in the pan, brushing each layer with sauce.
Place the vegetables in a preheated oven at 200°C for 30-40 minutes.
Serve hot.

With cabbage

Peculiarities. Vegetable stew with eggplants, zucchini and cabbage will be very satisfying. You can use any type of cabbage for cooking, but cauliflower cooks faster and has a more delicate taste. Sour cream will add a creamy tint, and sorrel will add a pleasant sourness.

Required:

blue ones - a couple of pieces;
young zucchini - one or two fruits;
cauliflower - one medium head;
potatoes - ten medium-sized root vegetables;
spinach or sorrel - one bunch;
fresh parsley - one bunch;
sour cream - 250 ml;
olive oil - 50 ml;
flour - 50 g;
salt and seasonings - to taste.

Preparation

Cut potatoes, zucchini and eggplants into cubes of the same size.
Fry separately over high heat until golden brown.
Disassemble the cabbage and boil the inflorescences in salted water.
Place all the vegetables in a cauldron, add chopped sorrel.
Combine flour with sour cream, dilute with the broth in which the cabbage was cooked.
Pour the sauce over the vegetables until they are completely covered.
Simmer for 30-40 minutes over low heat.
Before serving, sprinkle the sour cream stew with chopped herbs.

With rice

Peculiarities. Rice makes the stew more filling without overpowering the flavor of the vegetables. An excellent option for a main dish or a side dish. Can be served warm or cold.

Required:

zucchini - 0.5 kg;
eggplants - 0.5 kg;
tomatoes - 1 kg;
onions - 0.3 kg;
juicy carrots - 0.3 kg;
bell pepper - 0.3 kg;
steamed rice - 200 g;
vegetable oil - 100 ml;
garlic - three cloves;
parsley - one bunch;
cumin - half a teaspoon;
salt and ground pepper mixture - to taste.

Preparation

Dice the onion and melon vegetables.
Cut carrots and peppers into strips, garlic into thin slices.
Peel the tomatoes and grind.
Fry the onion until light golden brown.
Add carrots to the onion and fry for three to four minutes.
Add pepper and garlic.
After five minutes, add the zucchini and eggplant to the frying pan and sauté for five to seven minutes under a closed lid.
Pour in tomato juice and half a glass of water, simmer for about ten minutes.
Place the rice, boiled until half cooked, into the frying pan.
Add salt, seasonings and chopped parsley.
Simmer over low heat for about 15 minutes.
Serve to the table.

French

Peculiarities. Despite the simplicity of preparation, this vegetable ratatouille looks so bright and appetizing that it will even decorate a holiday table. Instead of Parmesan, you can use other hard cheeses.

Required:

zucchini, zucchini and tomatoes - 1 kg each;
olive oil - 50-100 ml;
Parmesan cheese - 100 g;
fresh basil - 50 g;
garlic - one clove;
tomato sauce - 400ml;
salt and pepper - to taste.

Preparation

Cut melons and tomatoes into thin disks - no more than 0.5 cm thick.
Grease the pan with oil and place the vegetables, alternating, in a spiral.
Sprinkle with spices and pour over oil.
Place in a preheated oven at 200°C for half an hour, covering the top with foil.
After the specified time, remove the foil, pour in the sauce and bake for another quarter of an hour.
Sprinkle the vegetables with grated Parmesan and finely chopped basil and return to the oven for ten minutes.
Serve immediately.

With meat

Peculiarities. You can use any meat to prepare the dish. Lean chicken or beef will allow you to eat the stew chilled. You can add sour cream to the tomato sauce during the stewing process if desired.

Required:

meat - 0.5 kg;
young zucchini and eggplant - 0.5 kg each;
ripe tomatoes - 0.5 kg;
potatoes - 0.8 kg;
onion - 0.3 kg;
carrots - 0.3 kg;
garlic - a couple of cloves;
refined oil - 50 ml;
tomato sauce - 100 ml;
herbs and spices - to taste.

Preparation

Cut vegetables and meat into pieces of the same shape and size.
Fry all ingredients separately in vegetable oil.
Combine vegetables in containers for further cooking.
Add tomato sauce, half a glass of water, spices, finely chopped herbs and garlic.
Mix thoroughly and simmer over low heat for about 40 minutes.

Instead of meat, some housewives add minced meat to the stew. It should also be fried with onions before stewing. To cook a dish in pots in the oven, you only need to fry the meat, and lay the vegetables in layers raw.

Almost any version of vegetable stew with eggplants and zucchini can be made as healthy and dietary as possible - cooked without frying, using a baking sleeve. Just chop all the ingredients, combine with spices and let marinate for half an hour. Then pour the mixture into the sleeve, add broth or water and place in a preheated oven at 180°C for an hour and a half. This cooking option significantly saves time, and the result is excellent.

Vegetable stew with zucchini, eggplant and potatoes

5 (100%) 1 vote

Prepare dinner for a large company in half an hour? There is no question if this is a vegetable stew with zucchini, eggplant and potatoes - a recipe with photos for everyone who wants to know how this delicious dish is prepared. The vegetables in the stew are cut coarsely, this significantly reduces the time, and the sequence of adding the products is also important. There are vegetables that are dense, they will go into the pan first. I’ll add soft, juicy ones during the cooking process. While one is stewing, the other is being cut - lo and behold, the stew is already ready. You can serve it hot, cooled, with bread or a side dish of boiled rice, cooked without salt.

In the recipe for vegetable stew with zucchini, potatoes and eggplants, I added onions and carrots, tomatoes and a decent portion of spices. You can use less seasonings and more vegetables. Summer is a huge choice, and everything is fresh and healthy.

Ingredients

To prepare vegetable stew you will need:

eggplant – 1 large (500-600 g);
zucchini – 2 pcs;
potatoes – 10-12 pcs;
tomatoes – 4-5 pcs;
onions - 2 large or 10 small onions;
carrots – 2 pcs;
sunflower oil – 6 tbsp. l;
salt - to taste;
turmeric, chili pepper, paprika - 1 tsp each (add to taste);
water – 1 glass.

How to cook vegetable stew. Recipe

I immediately peeled the vegetables, so that later I could only do chopping and see how things were stewed or fried. Even though the zucchini is young, it’s better to remove the skin from it, and I don’t peel the eggplants. Bitterness is removed in a simple, proven way, more on that below.

I cut the eggplant into wide strips 2-3 cm thick. Then into cubes, quite large.

Placed it in a colander and added a teaspoon of salt. Stirred and left for ten minutes. Salt promotes the release of juice, and the bitterness will go away with it.

I chopped the onion into half rings. Zucchini, potatoes and carrots in slices, diced tomatoes. As you can see, the cut is quite large.

I heat the oil and let it get hot. The onion goes into the pan first. It will simmer over low heat for about three minutes until it becomes almost transparent.

Well, the onion has given its taste and aroma to the oil, it’s time to add spices. I love it when the stew is generously seasoned with pepper, but you can choose the amount of spices to suit your taste. If you haven’t cooked with turmeric yet, I advise you to try it; the finished dish becomes bright, looks colorful and appetizing.

Fry the spices in oil for a minute, stirring constantly. If you just leave it in hot oil, it can burn and the stew will be bitter.

Following the onions, I load the potatoes into the oil. It is the densest of vegetables; it takes longer to boil. I fry for a couple of minutes, the cubes are saturated with the aroma of spices and oil.

Just ten minutes have passed, it’s time to remember the eggplants. I pour them out of a colander into a sink with cold water and rinse them off the salt. Then I take a handful, place it under running water and then squeeze it lightly. The cubes should not be deformed. Now the eggplants will not taste bitter and will retain their unique tart taste.

Stirring, simmered for about five minutes. I poured out the zucchini, mixed it and let it simmer for a while. The zucchini will almost immediately absorb the oil and begin to release juice.

Salted it slightly. I advise you to add less salt at first; eggplants have it. And adjust the taste at the end of cooking.

I poured in water, just a little, about 200 ml. Water is needed to soften vegetables faster. If you cook slowly, then the juice that zucchini, eggplant and tomatoes give will be enough. Bring to a boil, cover tightly and leave to simmer for ten minutes. Cooking time depends on the ripeness of the vegetables and how large they are cut. Young vegetables cook quickly; everything will be ready in 10-15 minutes.

I checked the potatoes for softness - the cubes break easily, which means the potatoes are completely ready and you can load the tomatoes. At the initial stage, I do not add tomatoes so that the acid they contain does not interfere with the boiling of the potatoes. I let it boil and tasted it. After five minutes I turned it off and left it to brew on the hot burner.

Even without adding water, the vegetable stew will turn out juicy. But if you like it to be almost soup, then add boiling water or broth during the cooking process.

Well, the vegetable stew with zucchini, eggplant and potatoes is ready, the recipe turned out to be very detailed, and the stew was so tasty that we ate everything without a trace, even despite the absence of meat in it. If you prefer a meat version, take a look - it takes a little longer to prepare, but it’s also not difficult. Bon Appetit everyone! Your Plyushkin.

Wondering what to cook for lunch or dinner that is quick, healthy and tasty? At a time when there is an abundance of eggplants, zucchini, tomatoes and bell peppers, be sure to prepare a vegetable stew for your loved ones as an option. This is delicious!

It is a well-known fact that the ideal vegetable stew will be made in a cast-iron frying pan or in a cauldron with thick walls. In this case, the vegetables will not lose their shape and structure, will not be overcooked, will not absorb a lot of oil, and most importantly, will retain their juiciness. Vegetables cooked in cast iron always taste better!

Of course, the vegetables for our stew must be fresh, although some housewives prefer to cook from frozen products. I still give preference to fragrant zucchini and eggplant when they reign in great abundance during the season.

With minimal heat treatment, all the most useful things remain in the vegetables - all the vitamins and nutrients. What could be more important than preserving what you need for a healthy diet!

The algorithm for preparing such a dish consists of sequentially quickly frying vegetables in a hot frying pan with a thick bottom. This is an important point. This is followed by simmering under the lid of all components until cooked, while the fire decreases. It's simple, healthy and amazingly delicious!

Recipe for vegetable stew with zucchini and eggplant in the oven

Alternatively, vegetable stew from zucchini and eggplant can be made in the oven. Baked vegetables have their own unique aroma that will appeal to many.

In order to appreciate this dish, use the proposed recipe and enjoy the excellent taste of hot vegetable stew from the oven! Good luck!

You will need:

3-4 pcs. eggplant
3-4 pcs. tomatoes
1-2 pcs. zucchini (by size)
2 pcs. large cucumbers
3-4 cloves of garlic
2 pcs. sweet bell pepper
basil, oregano, paprika, salt - to taste
sunflower oil – 50 ml

Cooking method:

Pour boiling water over the tomatoes, peel them

Eggplant cut into slices

Peel the bell pepper from seeds, rinse, chop into large pieces

Wash the cucumbers, remove the peel, cut into large slices

Cut the tomatoes into large pieces, zucchini into half circles

Place zucchini, cucumbers, garlic, eggplant and pepper on a baking sheet, sprinkle with oregano, basil and sweet red paprika, mix with your hands

The garlic can be finely chopped with a knife or passed through a press.

Drizzle vegetable oil on the baking sheet

Stir until every piece is in the oil.

Place the baking sheet in a preheated oven at 180-190 degrees for 20 minutes

After 20 minutes, carefully remove the baking sheet from the oven, add salt, stir, and bake for another 30 minutes.

After 30 minutes, the dish is completely ready, the vegetables smell divine, we invite everyone to the table

Bon appetit!

Vegetable stew with zucchini, eggplant and chicken

Want to add richness to your vegetable stew? Try cooking it with chicken, and you can easily get a complete, flavorful dish for lunch or dinner. Believe me, the family will be happy!

You will need:

one eggplant
one zucchini
1 PC. large tomato
1 PC. bulb onions
2 pcs. medium carrots
2 pcs. bell pepper
5-6 pcs. potatoes
1/2 pcs. hot pepper
3 pcs. bay leaf
vegetable oil
salt, pepper to taste
bouillon
greenery

Cooking method:

Prepare all vegetables - peel, rinse

Heat a cast iron frying pan, pour in a little vegetable oil if the chicken is fatty

Add more oil if you are cooking fillet

Fry the meat pieces until golden brown

Cut zucchini and eggplant into large cubes and add to chicken

The next step is to add potato cubes

Distribute the potatoes in the pan, place hot pepper in the middle

Cut the tomatoes into large cubes, add bay leaves

Add 1/2 tbsp. l. salt, black pepper to taste

Add broth, filling the pan about halfway

Cover the vegetables with a lid, reduce the heat, and simmer for about 30 minutes.

Bon appetit!

Video recipe for stew with zucchini, eggplant and potatoes

How to cook vegetable stew with zucchini, eggplant and peppers

Such a simple, quick and healthy dish on your table! Of course, this is a bright vegetable stew with zucchini, eggplant and bell pepper. It works perfectly as a side dish, ideally combined with any type of meat, fish or chicken. Cook with pleasure!

You will need:

1 PC. eggplant
1 PC. zucchini
2 pcs. sweet bell pepper
2-3 pcs. ripe tomatoes
1 PC. onions
3 teeth garlic
1/2 p. fresh herbs
3 tbsp. l. vegetable oil
salt and pepper to taste.

Cooking method:

Peel onion and garlic, rinse

Chop the onion into half rings, finely chop the garlic with a knife

Cut zucchini and eggplant into cubes

To rid the eggplants of bitter juice, place in a colander, sprinkle generously with salt, and let stand for 20 minutes.

It is better to choose bell peppers in different colors

Peel it from seeds, rinse, and also cut into cubes

Fry the onion and garlic in a frying pan in vegetable oil for a couple of minutes

Add sweet bell pepper to the onion, stir, fry for 2-3 minutes

Add tomato pieces, mix, cover with a lid, reduce heat, simmer for 20-25 minutes

5 minutes before removing from heat, add salt and pepper to taste

The finished stew can be decorated with parsley, dill or cilantro

Bon appetit!

Delicious vegetable stew with eggplants, zucchini and cabbage

We bring to your attention a vegetable stew with eggplants, zucchini and cabbage. Excellent company: the little blue ones turn beautifully red, the zucchini and tomatoes share their juice, and the stewed cabbage gives its original taste. And all together - just lick your fingers! Let's try to cook!

You will need:

one large eggplant
one zucchini
1/4 (300 g) head of cabbage
one carrot
1 PC. medium onion
2 teeth garlic
2 pcs. tomatoes
1 tbsp. l. tomato paste
2 mountains black pepper
salt, ground black pepper to taste
greenery for garnish, optional

Cooking method:

Wash the zucchini and eggplant and cut into cubes

Peel the onion, wash it, cut it into rings or half rings

Finely chop the garlic with a knife

Peel the carrots, rinse and cut into semicircles

Brown the onion in a small amount of vegetable oil

Following the onions, add chopped carrots.

Add zucchini cubes and shredded cabbage

Add tomato slices

Don't forget about the tomato paste and allspice peas, mix

Simmer the vegetables under the lid until fully cooked

5 minutes before removing from heat, salt and pepper the dish to taste

Serve the stew hot, garnished with herbs.

Bon appetit!

Such a vegetable stew - made from eggplants, zucchini, peppers, tomatoes, carrots - can be considered universal, because it can be considered an excellent side dish for or, but at the same time it can easily act as an independent dish. We can immediately say that given such a quantity of vegetables, the stew turns out very tasty, juicy, aromatic, which is why both adults and children love it very much.
In principle, you can deviate from the basic recipe and change the ingredients, but the main vegetables should still be present, and these are eggplants, tomatoes, onions and carrots. It is the combination of these components that gives the dish such a rich, bright taste.
The technology for preparing stew is quite simple, it consists of several processes: preparing vegetables, slicing, stewing. Therefore, even a novice cook can handle this dish perfectly. This stew can be included in the menu of people who watch their figure, as well as vegetarians, or it can be prepared during fasting.

Ingredients:
- eggplant fruits – 1-2 pcs.;
- carrots – 1 pc.;
- onion – 1 pc.;
- zucchini fruits – 1 pc.;
- salad pepper (meaty) – 1-2 pcs.;
- ripe tomato fruits – 2-3 pcs.;
- sunflower oil (refined);
- finely ground salt;
- seasonings for vegetables.

Recipe with photos step by step:

Peel the eggplant fruits, then cut them into medium-sized cubes and sprinkle with salt. After 10 minutes, pour boiling water over them and squeeze out the moisture.

We also peel the zucchini fruits (if the fruits are milky ripe, then this process can be skipped). Next, take out the middle with the seeds and cut the pulp into cubes.
We clean the salad pepper from the internal seeds and cut the pulp, like other vegetables.

Finely chop the peeled onion with a knife.
We clean the carrots and cut them coarsely.

We also chop the tomatoes coarsely.

Place onions and carrots in a frying pan in hot oil and sauté until lightly browned.

Then add pepper and zucchini, continue to fry the vegetables for 3-5 minutes.

Then add the rest of the vegetables - eggplants, sliced tomatoes, and simmer the dish over moderate heat until fully cooked.

Add salt and seasonings to taste.

Bon appetit!

It turns out delicious and

The stew is traditionally prepared with the addition of eggplant, zucchini, onions and carrots. All other ingredients are added as desired. This way, you can make hundreds of kinds of stews, and they will all be delicious. We suggest you check it out!

General cooking principles

To prepare the dish, you will need a deep frying pan or saucepan with thick walls and a bottom. The stew should be simmered; uniform heating is important. You usually need a little oil for cooking, but you can use a non-stick pan.

It is advisable to take young eggplants, since their bitterness content is not so high. If there are only old fruits, they need to be soaked in water or kept in salt and then washed. This way you can protect the stew from excessive bitterness. This does not apply to zucchini.

How to cook a delicious vegetable stew with zucchini and eggplant

Cooking time

calorie content per 100 grams

A traditional stew that contains a lot of vegetables. It takes just half an hour to prepare, and the taste is incomparable!

How to cook:

Tip: to give the vegetables the same color, you can add a little sweet paprika to them.

Method for preparing vegetarian stew with eggplant and beans

Beans make the stew much more nutritious. You can use canned beans to save time.

How much time - 1 hour 15 minutes.

What is the calorie content - 41 calories.

How to cook:

Cut the eggplant into small slices and place them in a frying pan. Fry on both sides. Transfer to a plate and cut into smaller pieces.
Finely chop the onion without peeling. Grind the bell pepper in the same way, after removing the seed capsule. Place in a frying pan and fry in oil until soft.
Next, add the garlic passed through the press, stir, remove from heat.
Dice the tomatoes and add them to the pan along with the oregano and chili. Stir and simmer for about fifteen minutes. Remove from pan.
Chop the zucchini into small half rings and fry like the eggplants. Add beans to them and warm them up a little.
Place all the vegetables in a saucepan along with the beans, stir, pour in water and add tomato paste. Close the lid and simmer for forty-five minutes.
Grate the cheese and sprinkle it on top of the finished dish before serving.

Tip: you can use any cheese, but smoked suluguni will be especially tasty.

How to cook in a slow cooker

Slow cooking in a slow cooker allows you to heat all the vegetables evenly. They won't turn into mush, but they will cook equally.

What time is it – 2 hours.

What is the calorie content - 33 calories.

How to cook:

Peel the carrots and chop them coarsely. Cut the peeled onion into medium-sized cubes.
Cut the peeled potatoes (small) into several pieces.
Peel the eggplants, zucchini and peppers and cut into equally large cubes.
First put the onion into the multicooker bowl and set the “Frying” mode. Achieve a golden color, and then switch the mode to “Stew”.
Next, add the carrots, and after ten minutes add the potatoes. After another twenty minutes, add zucchini, pepper, and eggplant. And after another fifteen minutes, add the peeled garlic cloves and tomato paste, mix well.
Simmer everything until the end of the program, that is, until the multicooker beeps. Finally add salt and serve.

Tip: if the stew is prepared in the summer, it is better to replace the tomato paste with fresh tomato puree.

Recipe with mushrooms

Mushrooms, especially wild mushrooms, give the dish a characteristic autumn aroma. You can use absolutely any mushrooms.

How much time - 1 hour 30 minutes.

What is the calorie content - 32 calories.

How to cook:

Cut the eggplant into large pieces, salt it and leave it aside for about twenty minutes.
Peel the zucchini if necessary. Cut it into the same pieces.
Chop the peeled onion into half rings.
Wash the tomatoes and make a cross-shaped cut at the bottom. Then put the fruits in boiling water and keep them there for a minute. Next, immediately transfer to ice or very cold water. When it has cooled a little, use a knife to pull off the skin and cut out the stalk. Cut the pulp into cubes.
Wash the mushrooms, remove all debris, chop coarsely and cook for half an hour. Give them time to drain in a colander after cooking.
Wash the greens and chop finely.
First fry the onion in a frying pan, and after five minutes add carrots to it. Fry for another five minutes.
Then add zucchini and eggplant. Stir constantly, fry until golden.
Next, add the mushrooms and fry everything together for ten minutes.
At the end add tomatoes, soy sauce, salt. Mix. Simmer for another five minutes, turn off the stove, sprinkle with herbs on top.

Tip: You can add broccoli or cauliflower to this recipe. You just need to first disassemble them into inflorescences and wash them. Add along with zucchini and eggplant.

Stew with eggplant and chicken

Although tender chicken adds more calories to the stew, it does not affect the figure in any way. This is an easy and quick snack or dinner.

How much time - 35 minutes.

What is the calorie content - 39 calories.

How to cook:

Cut the washed meat into small slices and place it in a frying pan. Fry until color changes.
Finely chop the onion and add to the meat. Fry everything together until golden brown.
Cut the peeled potatoes into small cubes and add them to the pan. Cook everything together for five minutes, stirring occasionally.
Cut the eggplants into the same cubes and soak in cold water for ten minutes. Take out, remove moisture, add to other products, mix.
Next add the zucchini cut in the same way.
Remove the pepper from the seed capsule, cut it into wide strips, and place in a frying pan.
Divide a small head of cauliflower in half. Separate several inflorescences from one half and add them to the total mass.
Simmer everything together for a few more minutes until the ingredients become soft.

Tip: You can use overripe cucumber instead of zucchini.

Recipe with cabbage

Many people like stewed cabbage. It absorbs spices and juices of other components well, and therefore literally plays with flavors.

How much time - 45 minutes.

What is the calorie content - 25 calories.

How to cook:

Remove the skins from the onions and garlic. The onion should be chopped into half rings and the garlic should be finely chopped.
Cut the peeled carrots into half rings, not too thin.
First add onion and garlic to the pan. They need to be fried until light golden in color and have a pleasant garlic aroma.
Next add the carrots and mix everything.
When the carrots become a little softer, you need to add the eggplants. To do this, they need to be cut into small cubes without using the stalk. Let them also fry until golden.
At this time, cut the zucchini into the same cubes. If the skin is hard, it is advisable to remove it.
The cabbage can be shredded, or you can also cut it into squares. Place in a frying pan along with the zucchini.
Mix everything and cover with a lid for two minutes.
Peel the tomatoes from the stems, cut into small slices, add to the total mass.
For a richer tomato taste, you can add a spoonful of tomato paste. When using homemade tomatoes, this is not necessary.
Simmer all vegetables until soft. This takes about ten minutes. Place on plates immediately and garnish with herbs.

Tip: if you want to add flavor to the stew, you can add a couple of allspice peas while stewing. Then remove them.

Vegetables quickly absorb the smells of greenery. Therefore, it is recommended to use not only parsley and dill. The addition of mint, lemongrass, basil, sage, rosemary and other herbs is welcome. Greens help the dish become nobler.

It is important not to overcook the stew. If you don't take care of your vegetables, they will turn into mush. Then it’s better to add more spices and grind everything with a blender into caviar, which can be spread on bread or served as a side dish.

Vegetable stew is full of vitamins. This healthy dish looks very bright, and the aroma instantly awakens the appetite. Try adding new vegetables to discover more flavors!