Vegetable aubergine stew is a very nutritious, quick and incredibly useful dish. Such a dish is served as a side dish to meat or as a lean, independent dish.
Ragout of eggplant and tomato
Ingredients:
- olive oil - 2 tbsp. spoons;
- eggplant - 2 pieces;
- carrots - 2 pieces;
- zucchini - 1 piece;
- Bulgarian pepper - 2 pieces;
- tomato - 2 pcs .;
- sugar - 1 teaspoon;
- bulb - 1 piece;
- vegetable broth - 100 ml;
- lemon juice - 2 tsp.
- fresh greens - to taste;
- spice.
Preparation
To prepare stew, prepare all the vegetables first. Eggplant my, cut into cubes and soak in salted water for 15 minutes. Carrot we process and grate. The remaining vegetables are cleaned and shredded. Then we put everything in a deep frying pan with olive oil and lightly fry for 5 minutes. After that, add a little broth, season with spices and throw a spoonful of sugar. Simmer on a very slow fire under the lid. Ready to put the stew in a bowl, decorating with fresh herbs.
Ragout of eggplant and potatoes
Ingredients:
- white cabbage - 300 g;
- tomato - 100 g;
- vegetable oil;
- potatoes - 2 pieces;
- carrots - 2 pieces;
- bulb - 1 piece;
- spice;
- eggplant - 3 pcs.
Preparation
Eggplants and potatoes are washed, cleaned, cut into large quantities, and cabbage shredded in cubes, not straws. Then fry each vegetable individually on the oil and spread it in layers in a deep heat-resistant container: first white cabbage, then potatoes and eggplant. Bulb wesser with carrots, add to them ground tomatoes and stew for about 10 minutes. Fill the resulting vegetable sauce with eggplants and bake in the oven for 50 minutes.
Vegetable stew with eggplants in the multivark
Ingredients:
- potatoes - 3 pcs .;
- carrots - 1 piece;
- zucchini - 1 piece;
- eggplant - 1 piece;
- tomato - 1 pc .;
- spice;
- garlic;
- vegetable oil.
Preparation
Eggplants are cleaned, cut into small pieces and lowered for half an hour in salted water. Without wasting any time, we prepare all the other vegetables for the stew. Potatoes and zucchini are washed, peeled and shredded into small cubes. Carrots are processed and chopped in circles. Remove the Bulgarian pepper gently with a core and chop the strips. Then gently drain the water from the eggplant and cut it into cubes. With tomatoes, peel the skin, scalded with boiling water, and shred the pulp with large slices. We first clean the bulb, crush it with semirings, put it into the bowl of the multivark and add a little vegetable oil. Set the display mode "Hot" and pass 15 minutes. Then we begin to lay all the vegetables in layers in the following order: potatoes, peppers, zucchini and eggplants. After that, we add salt to taste and distribute tomatoes and carrots. Close the lid, put the "Quenching" mode and time for 35 minutes. After the sound signal, we mix everything thoroughly, add a few cleaned cloves of chopped garlic, close the lid and put the multivarker in the "Heated" mode for another 10 minutes.
Vegetable stew with eggplants and meat
Ingredients:
- pork pulp - 600 g;
- potatoes - 6 pcs .;
- carrots - 3 pieces;
- bulb - 2 pieces;
- eggplant - 2 pieces;
- tomato - 3 pcs .;
- Bulgarian pepper - 1 pc .;
- vegetable oil;
- spices .
Preparation
Cut the meat into slices, place it in a brazier with oil, pour a little water and stew on medium heat. Vegetables are cleaned, cut into cubes. Then we spread the onion until translucent, add the carrots and put the mashed tomatoes without the skin. We throw the potatoes to the meat, mix and cook for about 20 minutes. Then we throw pepper, eggplant, put vegetable roast and pour in a little broth. Salting the dish to taste and weighing to the full readiness with the lid closed.