How to put off the zucchini with eggplants and potatoes. Vegetable stew with eggplants, zucchini and potatoes

One of the most simple seasonal dishes is vegetable stew with eggplants and zucchini. Light, bright, very useful and tasty. A real find for those who adhere to the principles of balanced nutrition or vegetarianism. The recipe for vegetable stew with zucchini and eggplants is very successful and in the composition of the ingredients and the fact that it does not require any culinary skills. So that the vegetables do not digest and retain their natural taste, cutting are large, and prepare on low heat. Observing the sequence of adding products, in 25-30 minutes you can easily prepare a delicious second dish to dinner or light dinner.

Ingredients

To prepare a delicious stew from vegetables, you will need:

zucchini large - 1 pc (600-700 g);
fleshy ripe tomatoes - 3-4 pieces;
eggplants are small - 2 pcs;
onion - 1 pc;
sweet pepper - 2 pcs;
carrots - 1-2 pieces;
sunflower oil - 4-5 tbsp. l;
black pepper - 0.5 h. l;
paprika - 1 tsp;
molotai turmeric - 0.5-1 h. l;
parsley - 1 beam;
salt - 1 tsp. + in stew to taste.
water or vegetable broth - 0.5 glasses.

How to prepare vegetable stew with zucchi and eggplant. Recipe

Vegetables are not completely fine, so that the pieces remain entirely. Mature zucchini with dense skin and seeds necessarily clean, cutting a thin layer of the peel and sulfing a soft middle or removing only seeds. We cut the zucchini pulp cubes. Eggplants apply a little smaller zucchini. It is not necessary to clean them, the skin gives a kind of taste, but if you do not like it, then sliced \u200b\u200bthe skin. Tomatoes and peppers are cut by pieces of an arbitrary shape, onions with chinching semirings, carrots slices.

Eggplants need to be prepared. We sprinkle a large salt (1 teaspoon) for more intensive selection of bitter juice. Mix, let it stand for 15-20 minutes.

First in preheated oil we send onions. Heating, he will give his aroma of oil, softens and demuriate a little. Following the carrots, fry for a few minutes.

Add sweet pepper. Fire increase slightly. Pepper will give juice to be evaporated and slightly fry vegetables.

Fiering peppers, lay tomatoes in the pan. We season vegetable stew with spices: turmeric, red and black and add chili for sharpness. Although the sharp stew will succeed and thanks to eggplants. So do not overdo with pepper, it is better to add to the plates if you want.

We lay off the zucchini, we sat down and put the cover with a lid for about ten minutes. If the zucchini is not juicy, then we pour some water, otherwise the vegetables will be burned.

We leave stew on weak fire and engaged in eggplants. Bitter juice pour. Cubes are immersed in a bowl with cold water, rinse from bitterness. Then we pour out into the colander, we substitute under the flow water and rinse again. Press, but not much. Pour in the pan with vegetables. We again cover the lid and leave languish with a weak heating for 15 minutes.

With slow carving, the vegetables will soften, but will retain the form. A vegetable stew from zucchini with eggplants, pepper and tomatoes will be juicy and very tasty. Multicolored vegetables cubes look very appetizing!

There was a little more than half an hour, and a delicious vegetable stew with zucchini and eggplants is completely ready. Not necessarily to serve it hot. Colding, vegetables acquire a completely different taste, more rich, piquant. You can apply as a cold snack, and in the hot form it goes well as a garnish to boiled rheaver as an independent dish. Bon Appetit!

Vegetable stew with zucchi, eggplants and bell pepper looks like a vegetable "paradise dish" at the time of the first summer vegetables. The advantages of each of the ingredients are a huge amount. And it is no secret that vegetable stew can be prepared from any other vegetables. If you order stew in the restaurant, you will be served a dish of meat and vegetables in the proportion of one to one. This is an old, classic recipe, which our housewives gradually relief from meat. So stew can be with meat and only with vegetables. Some cooks add mushrooms and beans to it. And it is often served in a dense sauce. The advantage of vegetable stew is that the hostess can give preference to more than those vegetables that love her household. And so, I offer vegetable stew with zucchi, eggplants and bell pepper. This is a simple dish in cooking. And most importantly, it is a storehouse of vitamins and in the summer and autumn. It should be noted that this stew is absolutely dietary, since all the vegetables stew, and not roast.

Taste info Second: zucchini and eggplants

Ingredients

zucchini - 1 pc.;
eggplant - 1 pc.;
bulgarian pepper - 0.5 pcs.;
potatoes - 2-3 pcs.;
onion onion - 1 pc.;
carrots - 1 pc.;
tomato paste - 2 tbsp.;
sunflower oil - 30 ml;
flour - 2 tbsp.;
sugar - 1 tsp;
salt to taste.

How to cook vegetable stew with zucchini, eggplants and bell pepper

First you need to play onions. Clear it, rinse under water and cut into the way you like, I chose half rings. Lay onions, either in a pot with a thick bottom, or with a non-stick coating.

Carrots, if you prefer soft, rub on the grater. If not, cut into circles. Naturally taking it and washing it. But in the finished dish, the carrots looks more beautiful. Add carrots to the bow.

Clean potatoes, wash. If the potato was very dirty, then you need to wash it and before cleaning. Cut potatoes as you like, but not very fine. I cut into cubes. After that, lay out in a saucepan, where there is a bow and carrot.

After that, you need to wash and cut the zucchini circles. Young zucchini can not be cleaned, but the old will surely clean the rough skin and remove the seeds. Obravel zucchini mugs in flour. Add to the saucepan to the rest of vegetables.

Eggplant wash and clean. In principle, you can not clean, but I do not like this skin, when it comes across the finished dish. Cut eggplant with circles and also cut in flour. Add to the saucepan.

Bulgarian pepper wash, clean from seeds and cut arbitrarily. Put in a saucepan.

Add a tomato paste to the pan or 2-3 crushed tomatoes.

Ragu Space, add refined sunflower oil, sugar and pour water so that it reaches the middle of vegetables. Cover the saucepan with a lid and put on the stove.

Carry vegetable stew on a small heat of 30-40 minutes until all vegetables are ready.

Vegetable stew with zucchini, eggplants and bell pepper ready. Serve with fresh bread, because the sauce in it is simply amazing.

Teaser network

Vegetable stew with eggplants, zucchini and mushrooms

In the period when there are many fresh aromatic vegetables in the garden and in the markets, try to turn them more often in your food. You can prepare fast stewed dishes - vegetable stew with eggplants, zucchocks, carrots, onions. For example, you can prepare a stew with eggplants, zucchi and mushrooms. For a variety, it is permissible to add other fresh vegetables. The simplest - onions, carrots, Bulgarian pepper or chili are suitable. But if there is a turnpaper, pumpkin or trouser at hand, they also turn them on into the formulation. Champignons have been added for sonship and special aroma in Kushanye. They are easily prepared and not lengthen the recipe.

Shampignons to taste to replace any other mushrooms that are at hand. You can even use pickled. Only pre-rinse them from the marinade.

For cooking you need bulkware, in this recipe it is a pan with high sidelights. But you can not take a pan or a saucepan, but a cauldron or a thick-walled saucepan. It is permissible to prepare a dish in a slow cooker or even an oven. For the first version, the "quenching" or "baking" mode is suitable for 45 minutes, and the ceramic dishes or the most common crazy will be ideal for the oven.

Ingredients:

Eggplants - 2 pcs.;
Zucchini - 200 gr.;
Sweet green pepper - 0.5 pcs.;
Carrots - 0.5 pcs;
Onion onion - 1 pc.;
Tomato red - 150 gr.;
Champignons - 4-5 pieces;
Tomato paste - 1.5 tbsp. l.;
Vegetable oil - 1, 5 tbsp. l.;
Salt to taste;
Ground spices - to choose from.

Cooking:

First prepare all the vegetables. Rinse them, clean up from all too much. Eggplants and zucchini do not clean the skin, if the fruits are small and young.
Get into cutting. Zucchini Cut on medium cubes, onions and green peppers. Touch straw or slices. Carrots cut into thin circles, you can figure. And the tomato overtakes in my puree.
Separately deal with eggplants. These blue vegetables can be a little bitter. Therefore, they will have to tinker. Cut pieces. Pour the glass of salt water. We argue on a quiet fire about 5-7 minutes. Flip on the sieve. Let the bracking. Pieces can be slightly pressing to remove all the decoction. Then cutting can be chopped in bed or leave so.

Mushrooms (in this champignon recipe, they are preparing faster than) rinse. Conduct. Optionally, you can remove a thin film from the cap, but it is not necessary. Cut the mushrooms with plates or more - quaterna.
In a frying pan with high sides (or saucepan), warm vegetable oil. Fire Make a strong. Lay out in the pan cutting mushrooms. Fry to ruddy color.

Fire reduce. Put all cuts from vegetables to champignons, including eggplants. Tomato Puree do not add yet. Stir the mass.
War down on a quiet fire with a closed lid. After 5-7 minutes, the mass will noticeably fall. Add a tomato puree, tomato paste.
Fit. Leave to stew with an almost closed cap on slow fire.
After a half hour, sprinkle spices. Stir again. Prepare a few more minutes. Then turn off the fire. When the Kushany is imagining - this is a couple of minutes, lay it on the plates for a tasty lunch or dinner. You can add to the choice when the sauce is applied, sour cream, cheese or creamy.

Vegetable stew with eggplants, zucchini and potatoes

One of the most popular recipes of vegetable stew - with potatoes. It turns out so satisfying that you can feed the whole family. For taste, it is permissible to add any spices or seasonings. In this case, it is a simple ground black pepper, but you can take something else.

Ingredients:

Eggplants - 1 pc.;
Zucchini - 150 g;
Potato - 450 g;
Carrots - 0.5 pcs;
Bulgarian pepper - 0.5 pcs;
Bulb - 1 pc.;
Tomato - 1 pc.;
Sunflower oil - 1-2 art. l.;
Parsley green - beam;
Salt to taste;
Ground pepper - to taste.

Cooking:

Eggplants Solve, cut into pieces. Immerse in a bowl with cold salted water. Give it. So from the pieces will be the whole bitterness. After 10-15 minutes, press from moisture. While set aside eggplants on a plate.
Get involved in washing and cleaning other vegetables. Purified potatoes in a cup with cold water, otherwise the tubers will darken.
The rest of the vegetables do with medium pieces. Tomato overtake in mashed potatoes.
In a high shill, pour oil. Put into oil cutting zucchini, eggplant, carrots, pepper and onions. Close the lid. Tow on slow fire for a couple of minutes.

When vegetables are falling down, add some boiled hot water - about 0.5 glasses. Touch further, cover the frying pan with a lid, but not tight.
Cut potatoes. Fold in the pan for extinguishing.
After about 20 minutes, mix the mass. Add a tomato puree, cut green. Satisfy and sprinkle with pepper.

Cushy 2-3 minutes. Mix and lay out the plates again. Dish is ready to use. As an option, you can sprinkle with a hot dish with grated solid cheese and immediately submit to the table.

Vegetable stew with eggplants, zucchini and meat

Tasty prepare stew from zucchini and eggplant with meat. At the same time, it is not necessary to use pork or beef. Suitable chicken, indyusten or dulyatin. The process of preparing this recipe from such a variety will not change. The recipe uses soy sauce and balsamic vinegar for softening meat. But these two components can be replaced with apple vinegar or natural citrus juice from lemon or acid orange.

Ingredients:

Eggplant - 1 pc.;
Zucchini - 300 g;
Carrots - 1 pc.;
Onion - 0.5 pcs;
Pork spic - 20-30 g;
Pork (neck or blade) - 450 g;
Tomato juice - 0.5 tbsp.;
Fresh greenery - beam;
Salt to taste;
Balsamic vinegar - 1 tsp;
Soy sauce - 2 tbsp. l.;
Spices - at will.

Cooking:

Get in vegetables. Eggplant rinse, cut into pieces. Fill in a mission cool water. Place a teaspoon of salt. Stir, leave for 15 minutes. Then leak on the sieve, press all the water glass.
Slim and clean the zucchini, onions, carrots. These vegetables do arbitrarily. While put aside.
It's time for meat. Pork select from the bladder or cervical part. Such meat is softer and does not require long cooking. The same if the beef will be used. When used for a recipe chicken or turkey, any part of the bird carcass will suit. Sighten the meat piece, wash with paper towels. Cut the meat with pieces not finely.
Cut pork scuffs. Put it into a saucepan or a frying pan. On moderate fire a little podopit.
To stack to lay meat cutting. Fry on moderate fire to ruddy crust on pork.

Add balsamic vinegar and soy sauce to meat. Stir. Pize 40-50 ml hot boiled water. Blank with a lid. Check out to evaporate moisture. Then a little press.
Add vegetables. Pour tomato juice. Close the lid. Continue cooking with slow heat.
Once vegetables are falling, remove the cover, mix the contents of the frying pan. To taste satisfaction. Vinegar and sauce will give their fragrance and spice, but it is permissible to use ground spices. Close again. Prepare until almost all moisture evaporates.
Before serving to the table, sprinkle finely chopped fresh greens. It turns out a satisfying and delicious lunch or dinner for the whole family. Bon Appetit.

Raga is traditionally prepared with the addition of eggplants, zucchini, onions and carrots. All other ingredients are added if desired. Thus, you can cook hundreds of types of stew, and they will all be delicious. We suggest to check it out!

General principles of cooking

For the preparation of the dish, a deep frying pan or a casserole with thick walls and a bottom. Ragu should steal, uniform heating plays an important role. Usually, a lot of oil is required for cooking, but a frying pan can be used with a non-stick coating.

It is advisable to take young eggplants, since in them the content of bitterness is not so great. If there are only old fruits, they need to soak in water or hold in salts, and then rinse. In this way, you can save stew from excessive bitterness. Zucchini does not concern.

How to prepare a delicious vegetable stew with zucchini and eggplants

Cooking time

calorie by 100 grams

Traditional stew in which many vegetables are assembled. Preparing in just half an hour, and the taste is dislike!

How to cook:

Tip: So that the vegetables have purchased the same shade, you can add some sweet paprika to them.

The method of cooking vegetarian stew with eggplants and beans

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

How much time is 1 hour 15 minutes.

What is calorie content - 41 calories.

How to cook:

Cut the eggplant into small slices, send them to a frying pan. Fry on both sides. Shuffle on a plate and cut into smaller pieces.
Finely chopped onion without husk. Also crushed and the Bulgarian pepper, pre-pulling the seed box. Send into a frying pan, fry on oil until soft.
Next, add a garlic passed through the davilena, mix, remove from the fire.
Cut the cubes of tomatoes and send them to the pan with Oregano and Chile. Stumbs away and stew about fifteen minutes. Remove from frying pan.
Scuba chuckles on small semiring and fry, like eggplants. Add to them beans and warm up to them.
All the vegetables are placed in a casserole along with beans, prevent, pour water and add tomato paste. Close the lid and stew forty five minutes.
Grate the cheese and sprinkle it from top to the finished dish before serving.

Tip: Cheese can be any, but will especially tasty will use smoked Suluguni.

How to cook in a slow cooker

Shiny cooking in a slow cooker allows you to warm up all vegetables evenly. They will not turn into porridge, but they will prepare equally.

How much time is 2 hours.

What is calorie content - 33 calories.

How to cook:

Remove the peel from carrots and cut it large. Freed from the husk onions cut into medium-sized cubes.
Purified potatoes (small) cut into several parts.
Eggplants, zucchini and pepper clean from fruits, equally large cut into cubes.
To shift into the Multivarka bowl first onions and set the "frying" mode. Get gold color, and then switch the mode to "quenching".
Next add carrots, and in ten minutes put potatoes. Another twenty minutes add zucchini, pepper, eggplant. And another fifteen minutes add purified garlic cloves and tomato paste, mix well.
To grieve to the end of the program, that is, while the multicooker does not give a signal. At the end to salute and serve.

Tip: If the stew is preparing in the summer, then the tomato paste is better to replace the freshly tomato mashed potatoes.

Recipe dishes with the addition of mushrooms

Mushrooms, especially forest, give the dish characteristic aroma of autumn. You can use absolutely any fungi.

How much time is 1 hour and 30 minutes.

What is calorie content - 32 calories.

How to cook:

Cut into large pieces of eggplant, salt it and leave minutes to twenty away.
From the zucchini, if necessary, consider the peel. Cut it on the same pieces.
Freed from the husk onions to chicks by half rings.
Tomatoes wash, make an inclusive inclination. Then lower the fruits in boiling water and to withstand them there for a minute. Next, immediately shifting into ice or very cold water. When a little cool, with the help of a knife to pull the skin and cut the fruit. Puffed cut into cubes.
Mushrooms rinse, remove all litter, chop and send to half an hour. Give them time to drag in colander after cooking.
Greens wash and chop finely.
In the pan first fry onions, and in five minutes add carrots to it. Fry another five minutes.
Then put zucchini and eggplants. Bear constantly, fry until goldenness.
Next, add mushrooms and fry all together for ten minutes.
At the end add tomatoes, soy sauce, salt. Mix. Stew another five minutes, turn off the slab, sprinkle with greens on top.

Tip: You can add broccoli or cauliflower to this recipe. They must be at first easy to disassemble the inflorescences and wash. Add together with zucchini and eggplant.

Ragu with eggplants and chicken

Gentle chicken, though makes stew a highlight, it does not affect the figure. This is an easy and fast snack or dinner.

How much time is 35 minutes.

What is calorie - 39 calories.

How to cook:

Cut into small slots washed meat and send it to the pan. Fry before changing the color.
Onions are finely chopping and add to meat. All together fry to golden color.
Cut into small cubes purified potatoes and add it to the pan. All together prepare five minutes, stirring periodically.
Eggplants cut into the same cubes and soak in cold water for ten minutes. Get, remove moisture, add to the rest of the products, mix.
After adding zucchini sliced \u200b\u200bin the same way.
Pepper is released from the seed box and cut it with a wide straw, shifting into a frying pan.
Small cauliflower kochan in half. From one half to separate a few inflorescences and add them to the total mass.
All together to stew a few more minutes until the products become soft.

Tip: Instead of a zucchini, you can use overwhelmed cucumber.

Recipe dishes with cabbage

Many people like the stewed cabbage. She absorbs the spices and juices of other components, and therefore literally plays tastes.

How much time is 45 minutes.

What is calorie content - 25 calories.

How to cook:

Rent a husk from onion and garlic. The onions should be chopped by half rings, and garlic chopped finely.
Purified from the peel carrots cut into semirings, not too thin.
On the pan first onions and garlic. They need to fry to a light gold color and a pleasant aroma of garlic.
Send to send carrots, mix everything.
When the carrot becomes a little softer, you need to add eggplants. To do this, they need to cut into small cubes without using the fruit. Give them too root to goldenness.
At this time, the zucchini is cut into the same cubes. If the skin is rigid, it is desirable to remove it.
Cabbage can be chuck with straw, but you can also cut into squares. Together with the zucchini to send to the frying pan.
All mix and cover the lid for two minutes.
Clean the tomatoes from the fruits, cut into small lobes, add to the total mass.
For a more saturated tomato taste, you can add a spoonful of tomato paste. When using a home tomato do not need it.
Tomorrow before soft vegetables. It takes about ten minutes. Lay on the plates immediately and decorate greens.

Tip: If you want to add fragrance Ragu, you can put a couple of peas of fragrant peppers while extinguishing. Then remove them.

Vegetables quickly absorb the smells of greenery. Therefore, it is recommended to use not only parsley and dill. Adding mint, lemongrass, basil, sage, rosemary and other herbs is just welcome. Greens helps the dish to become noble.

It is important not to overpaid steag. If you do not follow the vegetables, they will turn into porridge. Then it is better to add more spices and grind everything with a blender in caviar, which you can smear on bread or serve to the side dish.

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

Such a vegetable stew - from eggplants, zucchini, pepper, tomatoes, carrots - can be considered universal, because it can be considered an excellent garnish to or, but at the same time it may well act as an independent dish. Immediately we can say that considering such a number of vegetables, stew is very tasty, juicy, fragrant, so adults and kids are very loved.
In principle, you can move away from the basic recipe and change the ingredients, but the main vegetables must still be present, and these are eggplants, tomato fruits, onions and carrots. It is the combination of these components that gives the dish such a saturated bright taste.
The cooking technology is quite simple, consists of several processes: preparation of vegetables, cutting, quenching. Therefore, even a beginner culinary will perfectly cope with this dish. Such a stew can be included in the menu of people who follow their figure, as well as vegetarians or can be prepared during the post.

Ingredients:
- fruits eggplant - 1-2 pieces;
- carrots - 1 pc.;
- onion repka - 1 pc.;
- fruits of zucchini - 1 pc.;
- Salad pepper (fleshy) - 1-2 pieces;
- Ripe fruits of tomatoes - 2-3 pcs.;
- sunflower oil (refined);
- salt of fine grinding;
- Seasonings for vegetables.

Recipe with photo step by step:

Eggplant fruits clean from the peel, then cut the medium-sized cubes and sprinkle with salt. After 10 minutes, we bypass them with boiling water and press from moisture.

The fruits of zucchini are also cleaning from the peel (if the fruits of dairy maturity, then this process can be skipped). Next, take out the middle with seeds, and the pulp cut into cubes.
Salad pepper cleanse from internal seeds, and the flesh cut, like other vegetables.

Purified onions finely bubbling knife.
We clean the carrots and make a row.

Tomatoes are too large cut.

In the preheated oil in the pan put onions, carrots and passover to light rosy.

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

Then add other vegetables - eggplants, cut by slices of tomatoes, and weems on a moderate fire dish until complete readiness.

To taste add salt and seasonings.

Bon Appetit!

Tasty it turns out I.

Thinking about what to cook for lunch or dinner to be quick, helpful and tasty? At the time of the abundance of eggplants, Zabachkov, Tomatoes and Bulgarian peppers, be prepared by your favorite vegetable stew, as an option. This is delicious!

The famous fact that the ideal stew from vegetables will be in a cast-iron pan or in Kazan with thick walls. In this case, vegetables will not lose the form and structure, will not digest, they will not absorb a lot of oil, and most importantly, they will retain their juiciness. Vegetables cooked in cast iron dishes are always tastier!

Of course, vegetables for our stew should be fresh, although some hostesses prefer to prepare products from ice cream. I still give preference to fragrant zucchinas and eggplants when they are in great abundance reign on season.

With minimal heat treatment, all the most useful remains in vegetables - all vitamins and nutrients. What can be more important than keeping the necessary food!

The algorithm for the preparation of such a dish consists in a consistent quick roasting of vegetables on a chipped frying pan with a thick bottom. This is an important point. Next, a tomorrow under the lid of all components is ready, the fire decreases. Everything is simple, useful and stunningly delicious!

Repairing stew from vegetables with zucchi and eggplants in the oven

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

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

You will need:

3-4 pcs. Baklazhanov
3-4 pcs. Tomatoes
1-2 pcs. Zucchini (in size)
2 pcs. Cucumbers are large
3-4 garlic teeth
2 pcs. Bulgarian sweet pepper
basil, Orego, Paprika, Salt - to taste
sunflower oil - 50 ml

Cooking method:

Tomatoes throw boiling water, clean from the peel

Eggplants cut into circles

Bulgarian pepper clean from seeds, rinse, chop to large pieces

Rinse cucumbers, remove the peel, cut into large circles

Cut tomatoes on large pieces, zucchini - on semicircle

Put zucchini, cucumbers, garlic, eggplants and peppers, sprinkle oregano, basil and sweet red paprika, mix with hands

Garlic can be finely chopped with a knife or skip it through the press

Pour vegetables on nursery vegetable oil

Stir so that each piece is in oil

Put a baking sheet in a heated oven to 180-190 degrees for 20 minutes

After 20 minutes, it is gently to get a baking sheet of the oven, salt, mix, put it in a fear for another 30 minutes

30 minutes later the dish is completely ready, the vegetables are smelted divinely, we ask everyone to the table

Bon Appetit!

Fraga from vegetables with zucchini, eggplants and chicken

Want to give saturation to your vegetable stew? Try to cook it with chicken, and you can easily get a full-fledged fragrant dish for lunch or dinner. Believe me, the family will be pleased!

You will need:

one eggplant
one zucchini
1 PC. Large tomato
1 PC. bulb onions
2 pcs. Medium carrots
2 pcs. Pepper Bulgarian
5-6 pcs. Potatoes
1/2 PC. Spicy pepper
3 pcs. Lavra leaf
vegetable oil
salt, pepper to taste
bouillon
greens

Cooking method:

All vegetables prepare - clean, rinse

Cast-iron frying pan splitting, pour some vegetable oil if the chicken is fat

Add more oil in case you cook fillets

Pieces of meat fry until golden

Cut the cabinet with large cubes, eggplant, fall asleep to chicken

The next step will add potatoes cubes

Distribute potatoes in a pan, lay sharp peppers in the middle

Cut tomatoes on large cubes, add bay leaf

We add 1/2 art. l. salts, pepper black to taste

We pour broth by filling around the pan approximately half

We cover vegetables with a lid, reduce the fire, something about 30 minutes

Bon Appetit!

Video Recipe Ragu with zucchini, eggplants and potatoes

How to make stew from vegetables with zucchini, eggplants and pepper

Such a simple, fast and useful dish on your desk! Of course, this is a bright vegetable stew with zucchi, eggplants and bell pepper. It will perfectly perform as a side dish, perfectly combining with any kinds of meat, fish or chicken. Cook with pleasure!

You will need:

1 PC. eggplant
1 PC. Cook
2 pcs. Sweet Bulgarian pepper
2-3 pcs. Ripe tomatoes
1 PC. Luka Rep.
3 tooth. garlic
1/2 Fresh Green
3 tbsp. l. vegetable oil
salt, pepper to taste.

Cooking method:

Onions, garlic free from husks, rinse

Onions chopped by half rings, garlic - chopped with a knife

Cut zucchini and eggplant cubes

To save eggplants from bitter juice, put on a colander, generously sprinkle their salt, give to stand 20 minutes

Bulgarian pepper is better to choose different colors

Clean it from seeds, rinse, also cut into cubes

Fry onions and garlic in a frying pan on a vegetable oil a couple of minutes

To bunk add sweet bell pepper, mix, fry 2-3 minutes

We lay the pieces of tomatoes, mix, cover with a lid, reduce the fire, carcass 20-25 minutes

5 minutes before removal from the fire, salt, pepper

Ready Stegu You can decorate the greenery of parsley, dill or kinse

Bon Appetit!

Delicious vegetable stew with eggplants, zucchini and cabbage

To your attention stew from vegetables with eggplants, zucchini and cabbage. Excellent company: Clenp beautifully rumble, zucchini and tomatoes are divided by juice, and stewed cabbage gives their original taste. And all together - just hiding your fingers! We try to cook!