Zucchini and eggplants stewed with vegetables

Stewed vegetables are a source of fiber, vitamins and trace elements. Low caloric content of such dishes allows them to be included in the diet of almost everyone, and the wide compatibility of vegetables - almost indefinitely to diversify the menu. Often there are combinations of tomatoes with different vegetables, as well as zucchini and eggplant. However, not everyone knows how to stew zucchini with eggplants and tomatoes so that the vegetables do not turn into porridge, do not darken and do not remain unpleasantly harsh.

Summer Stew

To begin with, remember that both zucchini, and eggplants stewed with other vegetables are laid at different times, and often grind differently. We'll tell you how to extinguish eggplants with zucchini, tomatoes, carrots and other vegetables.

Ingredients:

• courgettes young - 2 pcs. about 0,6 kg;
• young carrots - 1 small bunch;
• green onions with feathers - 1 small bunch;
• eggplant - 2 pcs. small size;
• string beans - 200 g;
• refined light sunflower oil - 40 ml;
• tomatoes dense ripe - 5-6 pcs .;
• pepper round sweet (gogoshary) - 2 pcs .;
• salt - 1 teaspoon;
• mixture of ground pepper - 1/6 tsp;
• parsley - 1 small bunch.

Preparation

Vegetables washing, carrots are cleaned, slightly peeling, the bean pods cut the tips from both sides. We cut zucchini and pepper - cubes, carrots - large mugs, beans cut into 3-4 parts, tomatoes - small slices, eggplants - smaller cubes. Soak eggplants in salt water and stand for about a quarter of an hour, washed and let drain. In the heated oil, lightly fry the carrots - no longer than a minute, then we put eggplants and beans and blown out under the lid for 6 minutes, stirring occasionally. After that, put the squash and pepper. You can pour about 70 ml of water or broth and stew all together, after mixing, the next 7-10 minutes. Add tomatoes, salt and pepper. We give our stew minutes 4 to bask on a slow fire. When serving, be sure to stew the stewed vegetables with finely chopped onions and parsley.

Vegetable caviar

There are several ways how to stew zucchini with eggplants and carrots to get a delicious roe. You can cook this dish in a cauldron, a saucepan, to stew in the oven, but it's easier to cook in a multivarquet. This ratio of ingredients is based on the capacity of the bowl.

Ingredients:

• zucchini - 1 kg;
• sweet round pepper (gogoshary or "Kolobok") - 0,7 kg;
• onion - 0,5 kg;
• white eggplants - 1 kg;
• not watery tomatoes - 1 kg;
• carrots - 0.6 kg;
• light odorless sunflower oil - 0.5 l;
• salt - 2 tbsp. spoons with a slide;
• freshly ground pepper (a mixture of black and fragrant) - 1 teaspoon.

Preparation

Vegetables washing, onions are cleaned and shredded in small cubes. Carrots and zucchini three on a large grater. We remove the seeds from the peppers, cut the eggplants as small cubes as possible and soak them in salt water for about half an hour. After that, turn the pepper into puree with a blender. Separately we pour tomatoes. On the oil fry onion and eggplant for 12-15 minutes, then put carrots and zucchini and stew for about 50-55 minutes. Add the pepper and cook for about half an hour, after which we put the tomatoes, salt, pepper and continue to stew without the lid until the consistency becomes acceptable. Such caviar can be decomposed into sterile dishes and rolled up for the winter.

There are also a lot of options, like stewing eggplants with zucchini in a frying pan. The main thing here is to stand the time and be guided by the fact that the eggplants are prepared for a little longer, so they are cut a little finer, or added later.