Easy to prepare, useful, nutritious and tasty dish of stewed eggplant with tomatoes will perfectly suit your table throughout the year. The structure of these vegetables is such that during cooking the dish turns out to be very juicy and aromatic, which can be consumed both in hot and cold form. Stewed aubergines with tomatoes perfectly combine with each other and create an independent, nutritious and tasty dish, as well as complement the taste of meat, fish, mushrooms and even potatoes.
To achieve additional taste qualities, eggplant and tomato can be stewed by adding other vegetables, for example zucchini, and the presence of garlic will make the dish more flavorful.
How to properly stew eggplants with tomatoes, we tell further.
Stewed eggplants with courgettes, tomatoes and garlic
Ingredients:
- eggplant medium size - 2 pcs .;
- zucchini medium size - 1 pc .;
- medium-sized tomatoes - 3 pcs .;
- Bulgarian pepper - 2 pieces;
- onion - 200 g;
- carrots - 100 g;
- garlic - 2-3 cloves;
- vegetable oil - 75 ml;
- black freshly ground pepper;
- salt;
- basil and parsley.
Preparation
Peeled onions cut into cubes and fry in vegetable oil for five minutes. Then add the peeled and sliced carrots, and after five minutes diced tomatoes and Bulgarian pepper. Separately fry first diced eggplant, and then zucchini and add to the rest of the vegetables, stew for five minutes, throw the chopped garlic, chopped greens and remove from heat.
Stewed aubergines with tomatoes and mushrooms in a multivark
Ingredients:
- aubergines - 650 g;
- champignons - 350 g;
- tomatoes - 250 g;
- Bulgarian pepper - 100 g;
- onion - 200 g;
- carrots - 150 g;
- vegetable oil - 75 ml;
- mixture of ground peppers;
- salt;
- fresh greens .
Preparation
In the bowl of the multivarka with vegetable oil fry in the "Baking" or "Frying" mode, chopped onion rings until transparent, then add the carrots and fry for another ten minutes. Now we lay Bulgarian pepper, small champignons whole, and large cut into several pieces, cut into large cubes of eggplant and tomato slices. Then, vegetables, salt, pepper, gently mix and cook in the "Quenching" mode for thirty minutes.
When serving, sprinkle with chopped herbs.