Stewed vegetables are a very healthy and quickcooking the dish. It turns out light and juicy, does not lie "like a stone" in the stomach. If you want the dish to be more filling, you should add a little meat: chicken, beef or, for example, pork. We suggest mastering several recipes for eggplants stewed with tomatoes, bell peppers, onions and other products. The vegetables in question are sold all year round, so your favorite dish can be prepared at any time: in summer, autumn, spring and even winter.
Eggplants with tomatoes, garlic and Provencal herbs
Take eggplants grown on your owngarden bed, and if this is not possible, buy them at the nearest store. Dishes with garlic have a special aroma and pleasant taste, so we also advise adding this product to the dish. To prepare this dish you will need:
- eggplant 1 kg
- puree from tomatoes 500 g
- garlic 4 denticles
- cheese grated 200 g
- cheese mozzarella 200 g
- olive oil to taste
- spicy to taste
- salt to taste
- pepper to taste
- basil 2 tbsp. spoons
Cut the eggplants into 1 cm wide circles.Steam them for 15-20 minutes. Place in a colander and let the water drain. Prepare the tomato sauce by mixing the tomato puree, crushed garlic, 1 tablespoon of Provencal spices, 2 tablespoons of olive oil and basil. Place a layer of eggplants on a baking sheet, previously greased with olive oil. Pour generously with the tomato sauce and sprinkle with grated cheese. Place the second layer of eggplants in the same way and so on until all the eggplants are used. Do not sprinkle the top layer of eggplants with grated cheese, but cover it with thin slices of mozzarella. Sprinkle with Provencal spices. Bake in an oven preheated to 160 ° C for 35 minutes. The dish can be served hot, warm or cold. Note: Stewed eggplants can be served as a side dish or as a main dish.
Vegetable stew with eggplants, tomatoes and sweet pepper
Almost every refrigerator has thesevegetables such as onions, carrots and tomatoes. To prevent the products from lying around and spoiling for too long, you can put them to use - cook eggplants with tomatoes by stewing them in a saucepan. The dish will look much more beautiful if you add sweet peppers and decorate it with fresh herbs. This recipe is very simple, so even if cooking is not your "forte", do not worry: it is simply impossible to spoil the stew. Ingredients:
- salt - to taste
- two onions
- a large carrot - two pieces
- eggplant - two pieces
- red, as well as yellow bell peppers - one piece each
- two tomatoes
- spices - if desired
- 20 grams of dill or parsley
- 15 milliliters of olive oil for frying
Method of preparation:Naturally, the very first thing you need to start with is washing the vegetables, then rinsing them with boiling water. This will help get rid of germs and harmful microorganisms. Now divide the peeled onion into four equal parts and chop into thin strips. Heat the oil in a saucepan and put the above ingredient in it. Stirring occasionally, cook until it acquires a light golden hue. Grate the carrots on a medium grater and combine with the onion. After six minutes, add the eggplants, cut into thin even pieces. Lightly salt and pepper all the products, after a while, send the rings of red and yellow bell peppers to the frying pan. Stewed vegetables are cooked from 20 minutes to half an hour. As for the tomatoes, there are two options: chop them into cubes or make a puree. If you decide to follow the second method, grate the tomatoes and transfer to the saucepan with the other ingredients. At the very end, sprinkle the dish with chopped dill or parsley and put it in the oven for just seven minutes. If the dish seems dry to you, you can add tomato paste or homemade juice along with the tomatoes.
"Armenian Eggplants" with Matsun Sauce
We present to your attention one of the mostunusual recipes for stewed eggplants with tomatoes. To prepare it, you need to buy matsun. For those who do not know what it is, we explain: the product is made on the basis of boiled camel, cow, goat, buffalo or sheep very fatty milk. In the process of long fermentation (about three to four hours) and simmering at an elevated temperature (up to 50 degrees), a kind of yogurt is obtained. This dish belongs to Armenian and Georgian cuisines. You can buy it in the store or make it yourself. Eggplants stewed with matsun and aromatic garlic are an excellent weekend dish. Its preparation takes no more than half an hour, and the remaining free time can be devoted to family or a favorite activity. Ingredients:
- 200 grams of aubergine
- one onion
- 100 grams of strong tomatoes
- two cloves of garlic
- 20 grams of any vegetable oil
- salt - at your discretion
- 70 grams of matsun
Method of preparation:Peel the eggplants in advance and cut them into thin circles, sprinkle with table salt and cover with a plate or lid. Let the vegetables sit for ten to fifteen minutes. Then squeeze them out, getting rid of excess liquid, and put them in a saucepan with oil. Fry, regularly turning from one side to the other, until they darken and become crusty. Chop the onion into very thin half rings, and cut the tomatoes in the same way. Grease a heat-resistant glass dish with oil so that the products do not burn, and then lay them out in layers: first go the eggplants, then the onion and tomatoes. Put the dish in the oven, preheated to an average of 180 degrees, and simmer for about fifteen minutes. Serve the sauce separately. To prepare it, crush the garlic using a special press and mix it with Armenian yogurt. Finally, we note that salt and spices should be added to your taste, because each person has their own preferences.
Stewed vegetables at home
The more, the better - that's the principlethe following recipe answers. Eggplants are combined with olives, tomatoes and capers, seasoned with aromatic garlic fried in olive oil and garnished with herbs. This light and incredibly juicy dish can be eaten as a separate dish or as a side dish for meat or fish. Ingredients:
- four medium aubergines
- 100 grams of onions
- garlic - to taste
- four tomatoes
- 20 pieces of olives (to avoid adding extra work, buy a product without pits)
- sugar and salt - according to your taste
- two tablespoons of capers
- ten milliliters of wine vinegar
- freshly ground pepper
- parsley or dill
- olive oil
Method of preparation:As in the previous recipe, the eggplants should be cut into circles, lightly salted and left for a while. This way you will get rid of excess liquid, and the dish will be more delicious. After half an hour, rinse the vegetables under the tap and dry them, wiping them with paper towels. Fry the sliced onion until golden brown, and then add the tomatoes, which should be peeled and cut into cubes. Chop the capers and olives with a knife. Combine all the ingredients in a saucepan and simmer, stirring. Add the eggplants, peeled garlic, and a little salt. Sprinkle the dish with spices, sugar, chopped herbs and pour in vinegar mixed with a small amount of water. Cover the dish with a lid and keep on the stove for about ten minutes. Dishes made from vegetables will be an ideal companion to meat and fish. Read the recipes and develop your culinary skills. And we, in turn, wish you bon appetit and delicious stewed eggplants. We recommend reading:
