How to cook a delicious vegetable stew with zucchini and eggplant

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Summer - a great opportunity to treat yourself to fruits and vegetables, not only fresh but also in a variety of dishes - Salt, stews, cream soups, side dishes, and so on.If you prefer zucchini or eggplant, in raw form, these vegetables usually are not used.The best option to move them to the table is a vegetable stew with eggplant and zucchini, which can be eaten as a separate dish, or use as a garnish for meat.Their original soft, not very dense (like potatoes) texture cooking does not take much time.

How to make vegetable stew with zucchini and eggplant

no secret that these vegetables though, and have an extremely low energy value, for example, 100 grams of fresh zucchini - is only 17 calories and eggplant draws on some 33 kcalbut able to absorb fats for use in cooking.Therefore, the most healthy and useful way of heat treatment will extinguish.For a small portion of the stew you will need:

- 1 young zucchini weighing up to a pound;

- 1 large eggplant (choose good, without any dents on the cloth, and with a bright green tip);

- 1 onion, cut into small pieces;

- 1 medium carrot;

- 2 ripe tomatoes;

- 1-2 cloves of garlic (finely chopped or extruded using chesnokodavki);

- black pepper, a couple of bay leaves and salt;

- a variety of seasonal greens to decorate.

Zucchini and eggplant cleaned of skin and cut into small cubes, carrots rubbed on a coarse grater.Fry onion in a small amount of vegetable or olive oil when browned, add the carrots.Give her a little put out, then we will send the pan with zucchini and eggplant.All mix well, pour about half a cup of water, give extinguished, covered, for 10-15 minutes.The fire at the same time to be an average or weak.When you need to add the chopped tomatoes, stir again, completing the cooking 5-7 minutes.At the same time it is worth adding salt, spices, garlic squeeze.Here and ready vegetable stew with zucchini and eggplant.Before serving, sprinkle the dish a small amount of chopped seasonal greenery.

How to cook vegetable stew with zucchini and eggplant with meat

If your home is not considered vegetables separate dish, as you so desire to diversify the diet family healthy products, do not waste your time and read on how to cook vegetable stew with eggplant, zucchiniand meat.To create it, you need to take:

- 200 grams of pork (if you - a lover of meat, and we can put a little more, and if pork seems too fat, then fit and chicken breasts);

- a pound of potatoes;

- 3 onions;

- 2 small eggplants;

- 1 young zucchini;

- 1-2 sweet peppers;

- a couple of tablespoons of tomato paste, but rather add 1-2 fresh tomatoes;

- oil, spices and salt to taste.

finely chopped onion, vegetables - potatoes, zucchini, eggplant, peppers and tomatoes - cut into small cubes.Separately, prepare the meat - pork must be washed, dry cloth or paper towel, cut into slices and fry in a deep frying pan or cauldron on vegetable oil.After 5 minutes, add the onion and bell pepper and fry the meat, stirring occasionally.The following put zucchini and eggplant, leave to stew under the lid closed for about 10 minutes.The water does not need to add as vegetables should give juice (if the content starts to burn, it is still possible to add, but some).Then taste to put a couple of tablespoons of tomato paste and potatoes.

dish should languish until, until the potatoes will be ready - it usually takes less than 10 minutes.Occasionally you can stir.Finally, sprinkle with spices, and salt to taste.Well turned out, did not you?This vegetable stew with zucchini and eggplant exactly like all the members of your family.