Eggplants stewed with tomatoes. Stewed eggplants with carrots Eggplants bell peppers tomatoes onions carrots

Calories: Not specified
Cooking time: Not indicated

We offer a recipe with a photo of an amazing stewed vegetable stew, which is ideal for the summer or autumn season. Eggplant stewed with carrots, onions, tomatoes and bell peppers will become your favorite dish. This also turns out very tasty.



Products

- eggplant – 3 pcs.,
- tomato – 3 pcs.,
- sweet bell pepper – 2 pcs.,
- carrot – 1 pc.,
- onion – 2 pcs.,
- garlic – 2 cloves.,
- greens - a bunch.,
- vegetable oil – 2 tbsp.,
- table vinegar essence – 1 tsp,
- granulated sugar – ½ tsp,
- a pinch of table salt and ground black pepper.

How to cook with photos step by step

1. First, peel the onion head and cut it into small cubes. Place in a frying pan with vegetable oil and fry over medium heat until golden brown.
Tip: Don't forget to stir the onions so they don't burn.




2. Peel the carrots, wash them, and cut them into large strips. Place in a saucepan and simmer for a few minutes until soft.
Tip: Instead of chopping, you can grate the carrots using a large-tooth grater.




3. Wash the sweet bell pepper and cut it into two halves. Remove seeds and veins. Cut the vegetable into large strips, place in a saucepan and simmer over low heat until soft.
Tip: For those who prefer a spicy taste, we recommend adding a little chili pepper.






4. Wash the ripe eggplant, peel it, cut it into cubes and add it to the rest of the ingredients. Fry vegetables over low heat for 10 minutes, covered.
Tip: To remove the bitterness from eggplant, you need to soak it in cold water with table salt.
Tip: If the skin is soft, the skin will stew during the frying process.




5. Now put the tomato into the stewed treat. First, remove the skin from the tomato by dipping the vegetable in boiling water and rinsing in cold water. Cut the tomato into small cubes and place in a dish.




6. Add fresh chopped herbs and garlic pulp, simmer for 3 minutes. Just before it’s ready, you need to add salt, pepper, sugar and vinegar.






7. Cover with a lid and place the saucepan in the oven for 10 minutes at 180 degrees.




8. Stewed eggplants are ready to serve. In addition, serve with mayonnaise, sour cream, and cheese sauce. Also see how it is prepared.
Tip: The dish can be eaten either cold or warm.
Cooking time: 50 minutes. Number of servings: 2.

Enjoy your meal!

Various snacks and salads based on blueberries always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it wouldn’t hurt to supplement them with spices, tomatoes, onions and other vegetables. This set of ingredients makes a wonderful preserve.

It takes 1.5 hours to prepare such preservation, and the ingredients listed here make 2 half-liter jars.

Ingredients

• Eggplants – 1 kg
• carrots – 200 g
• bell pepper – 300 g
• onion – 250 g
• tomatoes – 400 g
• garlic – 1 head
• parsley – 1/2 bunch
• hot pepper – 2 pcs.
• vegetable oil – 1/2 tbsp.
• sugar – 1.5 tbsp. l.
• salt – 2 tbsp. l.
• vinegar (9%) – 40 ml

Preparation

1. The first thing you should do is deal with the “little blue ones”. First rinse the vegetables and then dry them with a towel. Remove fruit stems. Peel the eggplants by cutting them off with a knife.

2. Cut the eggplants into small pieces. Place them in a deep bowl. Sprinkle the eggplant pieces with 1 tbsp. l. salt. Stir, leave to brew for 45 minutes.

3. Peel the carrots. Rinse the root vegetables with water. Grate the carrots on a coarse grater.

4. Dip the tomatoes into boiling water. Then rinse the tomatoes with cold water. Remove the skin. Cut out the remaining fruit stems. Cut the tomatoes into thin slices (slices or slices). Place the tomato pieces in a bowl. Sprinkle them with sugar and the remaining salt and mix.

5. Remove seeds and fruit stalks from bell peppers. Cut the peppers into medium-sized cubes.

6. Peel the bulbs. Finely chop the onion with a knife.

7. Rinse the parsley and hot peppers. Separate the greens from the stems. Place the parsley in a blender bowl. Remove stems and seeds from hot peppers. Add to bowl. Remove the skins from the garlic cloves. Place them in a bowl.

8. Grind parsley, pepper and garlic with a blender. Grind the mixture until a homogeneous spicy paste is formed.

9. Pour vegetable oil into a deep frying pan (or a pan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to remove excess liquid. Place blueberry cubes in heated oil. Fry for 7 minutes over medium heat, remembering to stir. Then reduce the heat to low. Place a spicy puree of garlic, parsley and pepper on top of the eggplant.

10. Add onion to the pan. Place a layer of carrots on top and then bell peppers.

11. Distribute the tomatoes in an even layer in the pan. Add vinegar.

Note to the hostess

1. It would seem that it makes no difference whether you bought juicy or fleshy tomatoes to prepare this snack, because they will be stewed for an hour. In fact, these qualities are important. Due to excess tomato juice, the whole dish will become watery and look like a sauce interspersed with vegetables. During heat treatment, pieces of tomatoes with dense pulp will acquire the same consistency as cubes of eggplant and sweet pepper. The preservation will be homogeneous and quite thick - as the recipe suggests.

2. In this winter preparation, the presence of hot pepper is clearly felt. It’s one thing if only adults start consuming it, it’s quite another when the snack is included in the children’s menu - naturally, not in the diet of children under 7 years of age. Often even teenagers do not like peppery foods. Based on the tastes of your household, you can adjust the degree of spiciness of the dish. It is entirely acceptable to replace a hot product with a more delicate one, such as grated horseradish. The taste of the snack will soften.

3. Eggplants sprinkled with salt will release an unappetizing brown liquid and darken significantly. This is a normal phenomenon due to the release of solanine. By getting rid of it, the organoleptic properties of the vegetable will improve. The procedure is very necessary!

In the summer, when the period of abundance of eggplants begins, you involuntarily ask the question - are they a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

1. Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
   
2. Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
   
3. Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
   
4. Take a suitable frying pan, pour a little oil and brown the onion until golden.
   
5. Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
   
6. We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
   
7. Add chopped tomatoes to the rosy eggplants. Mix.
   
8. As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
   
9. Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
   
   
10. We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.
    

Oksana DYMNAREVA, specially for Lady-Chef.Ru

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, and high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. From them you can cook in a frying pan both simple snacks, light salads and luxurious dishes.

The best recipes for eggplants with tomatoes cooked in a frying pan

One of the dishes that is not difficult to prepare is blueberries, fried with tomatoes, in various variations. But in order for the food to turn out tasty, have a beautiful appearance and aromatic smell, you need to choose and clean the vegetable correctly. Here are some tips:

• For frying, choose young representatives of the culture.
• To prevent the vegetable from becoming bitter, cut it into slices and dip it in salt water for 10-15 minutes. After the time has passed, the eggplants need to be squeezed out.
• Young blue ones do not need to be peeled.
• You should not use eggplants for cooking if the fruits or stems are covered with brown spots.
• Scald overripe blueberries with boiling water before cooking, then it will be easier for you to remove the peel.
• To remove excess fat from, blot the finished pieces with a paper towel.
• Eggplants tend to absorb fat; low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, and does not require much time or expense. It is appropriate to serve it at any feast. Products you will need:

• small eggplants – 5 pcs.;
• tomatoes – 2 pcs.;
• mayonnaise – 100 g;
• sunflower oil – 100 ml;
• garlic cloves – 4 pcs.;
• greens - to taste.

Cooking method:

1. Cut the eggplants into small thin rings, place them in a bowl of salted water, wait 10 minutes.
2. While the blue ones are soaking, let's start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting pulp with mayonnaise.
3. Cut tomatoes into rings.
4. Using a knife, finely chop the greens.
5. Take the eggplants out of the water and dry them with a paper towel.
6. Pour oil into a frying pan, heat it up and lightly fry the blue ones (until they get a golden brown crust).
7. Place the prepared vegetables on a baking sheet or large dish. Generously coat the top with garlic sauce and cover with tomato. Then cover again with the gravy and cover with a slice of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

They will be a worthy decoration for the holiday table. The costs for such a dish are minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare the dish, take:

• blue ones - 2 pcs.;
• Mozzarella cheese – 200 g;
• garlic – 5-6 cloves;
• low-fat mayonnaise or sour cream – 300 g;
• sunflower oil – 100g;
• tomatoes – 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

1. For the dish we will use unripe eggplants. We cut the fruits with a sharp knife into thin slices (up to 0.5 cm). To remove bitterness, soak the blue ones in salt water for 15 minutes.
2. After the time has passed, take out the eggplants and dry them.
3. Lightly grease the frying pan with vegetable oil, heat it up, and fry the eggplant slices on both sides.
4. Thinly slice the cheese, squeeze the garlic into the garlic pot, add mayonnaise. Mix everything well.
5. Cut the tomatoes into small cubes.
6. Place a little cheese mixture on the edge of the toasted blueberry and top it with a piece of tomato.
7. Roll up fried eggplant, cheese and tomato.
8. To prepare such a dish in winter, you need to stock up on blueberries. To do this, dry the vegetable: cut the eggplant into thin slices, place on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak the dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese batter with spicy sauce

Chinese cuisine is distinguished by a variety of tastes, in it you will find hot, sour, spicy, sweet notes. Chinese eggplant is considered a classic dish of the Celestial Empire. They are served to the table both cold and hot. For preparation you need the following ingredients:

• large eggplants – 2 pcs.;
• olive or sunflower oil - by eye;
• starch - 2 tbsp. l.;

For the Suan sauce you will need:

• ginger root (small piece up to 3 cm long) – 1 pc.;
• sesame seeds – 2 tsp;
• rice vinegar – 2 tsp;
• star anise (star) – 1 pc.;
• garlic – 4 cloves;
• sugar – 1 tbsp. l.;
• soy sauce – 200 mg;
• cinnamon - half a stick;
• sesame oil - half a tsp.

Cooking method step by step:

1. Cut the peeled eggplants into thick strips. Soak the blue sticks in salted water, and after 15 minutes place them on a paper towel. Let them dry a little.
2. In Chinese cuisine, it is customary to use starch rather than flour for batter, so roll dry eggplant squares well in starch.
3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
4. To remove excess fat, place the finished eggplants on paper towels.
5. Prepare the Suan sauce. To do this, grate peeled ginger and three cloves of garlic on a fine grater.
6. Pour rice vinegar, soy sauce into a cast iron cauldron or saucepan, add sugar, cinnamon, garlic, star anise, and ginger.
7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15 until its volume is reduced by half.
8. Cool the finished mixture a little, strain, add sesame oil.
9. Whisk the entire mixture and cool to room temperature.
10. Fry the sesame seeds in a frying pan without adding oil until light golden brown.
11. Place hot crispy eggplant cubes on a plate, generously marinate in sauce and sprinkle with sesame seeds.
12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and peppers

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, and prepared for the winter. There are many recipes for eggplant caviar; every housewife has her own cooking option. To make caviar, prepare:

• medium-sized zucchini – 2 pcs.;
• carrots – 3 pcs.;
• small eggplants – 2 pcs.;
• vegetable oil, salt, ground black pepper - by eye.
• red bell pepper – 6 pcs.;
• tomatoes – 6-7 pcs.;

Cooking method:

1. Remove the peel from all fruits except tomatoes and peppers.
2. Cut bell peppers, zucchini, eggplants and tomatoes into small cubes.
3. Three carrots on a coarse grater, chop the onion into small squares.
4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
5. Then add the eggplants, leave everything to simmer under the lid for 10-12 minutes.
6. Afterwards, add the zucchini and simmer the vegetables under a closed lid for another half hour.
7. Remove the lid and simmer until the moisture evaporates from the caviar.
8. Add tomatoes and bell peppers, salt and pepper.
9. Simmer for 20 minutes.
10. Grind the finished game in a blender. Let it simmer for another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious dish. It is easily digestible and has low calorie content. If you decide to give yourself a fasting day, this recipe will come in handy. For preparation you will need:

• small tomatoes – 100 g;
• white cabbage – 300 g;
• onion – 1 pc.;
• eggplants – 3 pcs.;
• medium potatoes - 3-4 pcs.;
• carrots – 2 pcs.;
• salt, vegetable oil - by eye.

Cooking method:

1. Peel the potatoes and eggplants and cut them into large cubes.
2. Shred the cabbage into cubes (not into strips).
3. Each vegetable needs to be fried separately in sunflower oil and layered in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplants.
4. Fry the onions and carrots, add the finely grated tomatoes to them. Simmer everything for 10-15 minutes.
5. Pour the prepared pulp into the stew.
6. Cover with a lid and let simmer over low heat for another 40-60 minutes.

Hot appetizer “Mother-in-law’s tongue” with fried onions

The spicy and tasty snack “Mother-in-law’s tongue” is very popular in our country. It is quick and easy to prepare, looks beautiful on the dinner table and in culinary photos. For the classic recipe you will need:

• onions – 2 pcs.;
• hot pepper (pod) – 1 pc.;
• garlic – 3-4 cloves;
• small young eggplants – 2 pcs.;
• tomatoes – 4-5 pcs.;
• salt - to taste.

Cooking method:

1. We cut the blue ones lengthwise into thin slices. Soak for half an hour in salt water.
2. Grind the tomatoes in a meat grinder or blender.
3. Fry eggplant slices in sunflower oil.
4. Then add finely chopped onion. We fry everything.
5. After 5 minutes, add the chopped tomatoes and let them simmer a little.
6. 2-3 minutes before readiness, add finely chopped hot pepper, salt, and chopped garlic.
7. Place the finished blue ones on a dish and pour hot sauce over them.

Preserving Ogonyok salad for the winter

Fans of spicy, savory winter vegetable appetizers will love the Ogonyok or Lecho salad. To prepare preserves for the winter, take:

• unripe eggplants – 2 kg;
• vinegar 9% – 100 ml;
• hot pepper (pod) – 2 pcs.;
• garlic – 150 g;
• red bell pepper – 4 pcs.;
• sunflower oil, salt - by eye.

Cooking method:

1. Cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
2. Then fry the eggplants in oil until soft.
3. Add garlic, peppers. Grind everything in a meat grinder.
4. Add vinegar to the resulting mixture.
5. Dip the fried eggplant rings into a paste of garlic and pepper.
6. Pour a few tablespoons of pepper-garlic mixture into jars (no sterilization required), then fill them with eggplants, sometimes adding a mixture of pepper and garlic between the layers.
7. Place a waffle towel on the bottom of a deep pan, place jars of Ogonyok, pour hot water up to the hangers of the jars, bring to a boil and boil for 8-10 minutes.
8. Then we roll up the jars, turn them over, and wrap them in a towel.

Vegetables baked on a grill pan

A good dietary summer or autumn option for a picnic is assorted vegetables. To bake eggplants and vegetables, prepare:

• bell pepper – 3-4 pcs.;
• pumpkin – 0.5 kg;
• porcini mushroom – 200 g;
• balsamic vinegar - 2 tbsp. l.;
• salt, ground pepper - to taste;
• eggplants – 2 pcs.;
• olive oil – 2 tbsp. l.;
• green asparagus – 200-250 g;
• green onion - a bunch;
• garlic – 2-3 cloves;
• parsley, basil, cilantro, rosemary leaves - 20 g each;
• pesto sauce.

Cooking method (step by step):

1. Cut the pepper in half, remove the seeds.
2. Cut the remaining vegetables into rings or slices.
3. Salt, pepper, grease everything with oil, place on the grill
4. Lightly brown the vegetables and remove from the grill onto a baking sheet.
5. Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, chopped garlic, parsley, cilantro, basil and rosemary.

Pasta with sauce

With tomatoes - a very simple and very tasty, aromatic dish. During the stewing process, vegetables are saturated with each other’s flavors, and garlic and cilantro give eggplant stewed with tomatoes a unique aroma. Very tasty and very simple!

The secret of this dish is that the eggplant and tomatoes should be approximately equal in volume and there is no need to simmer them too much, until slightly softened so that the vegetables can exchange juices.

To prepare stewed eggplants with tomatoes we need

1. eggplants - 3-4 medium fruits
2. tomatoes - 3-4 pieces
3. cilantro - a small bunch
4. garlic - 3-4 cloves
5. pepper or better a mixture of freshly ground peppers - to taste
6. salt - to taste
7. vegetable oil

Let's start cooking eggplant stewed with tomatoes

1. Wash the eggplants, if there is damage to the skin, then cut them off and cut the eggplants into small cubes.
2. Place them in a deep bowl, generously sprinkle with salt, fill with cold water and leave for 10-15 minutes. During this time, the eggplants will give off bitterness to the water.
3. Wash the tomatoes, you can remove the skin if you wish, but it doesn’t bother me in this dish. If you want to remove the skin from the tomatoes, make a cross-shaped cut on top, pour boiling water over them for 30-40 seconds, then pour over cold water and remove the skin, like an orange. Chop the tomatoes randomly, but not very finely.
4. Peel the garlic and chop finely. It’s better to cut it instead of passing it through a press. When passed through a press, the structure of the garlic is disrupted and all the aroma will evaporate into the air. When chopped finely, the garlic will gradually release its taste and aroma to the vegetables - this is perhaps the second secret of this simple dish.
5. Wash the cilantro thoroughly and chop it not very finely.
6. The eggplants should be soaked by now. We drain the water from them.
7. Heat a frying pan with vegetable oil and fry the eggplants over medium heat under a closed lid, stirring occasionally, for 5-7 minutes.
8. Once the eggplants have set, add the prepared tomatoes, stir, cover the pan with a lid and simmer over medium heat for 15-20 minutes. Look at the time yourself, vegetables should not be fried, they should be stewed in each other’s juice.
9. Next, add finely chopped garlic, salt and ground pepper mixture. Stir and simmer under the lid for another 5-7 minutes.
10. At the very end, add chopped cilantro, mix everything again, remove from heat, cover with a lid and let it brew for a while. During this time, the cilantro will give off its aroma to the vegetables.

Ready! Bon appetit!

It’s very tasty to eat with mashed potatoes or just as a snack with Borodino bread.

The finished dish can be additionally sprinkled with finely chopped cilantro; it goes well with eggplants.

- video recipe.

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