Vegetable Stew with Eggplant and Zucchini - 8 Step-by-Step Recipes

This is a wonderful dish full of vitamins that will make a wonderful dinner or lunch. We offer you the option of cooking in the oven, in a pan, in a slow cooker, with potatoes, with meat, with tomatoes and peppers, with mushrooms and cabbage.

Vegetable stew with eggplant and zucchini in the oven

For cooking, you will need eggplant, zucchini, carrots, bell peppers, tomatoes, onions and garlic. All vegetables are cut and sent to a baking dish. To them is added olive oil with Mediterranean herbs. Everything is mixed and baked in the oven.

Cooking time: 1 h. 30 min.

Cooking time: 20 min.

Servings - 9.

• 
  Wash the zucchini and cut into small cubes. If he is young, then there is no need to peel and remove the seeds.
• 
  Carefully wash the carrots, peel and also cut into cubes.
• 
  Cut the eggplants into cubes and sprinkle with salt. Let it stand for about 15 minutes so that it excretes juice. Rinse under cold water and pat dry with a paper towel.
• 
  Transfer the chopped vegetables to a baking dish, add 3 tablespoons of olive oil and a little salt.
• 
  Preheat the oven to 180 ° C and bake the vegetables for 30 minutes. In the process of cooking, mix everything with a spoon several times.
• 
  At this time, clean and cut the onions into thin quarter-rings.
• 
  Extract the seeds from the bell pepper and cut into small squares.
• 
  We also cut the tomatoes into cubes. If you wish, you can scald them with boiling water and peel them off.
• 
  Peel the garlic, press down with the wide part of the knife and chop very finely.
• 
  We take out the form from the oven. Put tomatoes, peppers, onions and garlic on top. Add salt and Mediterranean herbs. Pour 3 more tablespoons of olive oil and stir.
• 
  We send the stew form back to the oven for 40 minutes. Sometimes stir vegetables with a spoon. We transfer the finished dish to plates and serve with fresh black bread. Bon Appetit!

How to cook eggplant and zucchini stew in a pan?

Zucchini, eggplant, carrots, onions, bell peppers and garlic are fried in a pan. Grated tomato, sweet paprika, salt and black pepper are added to them. The finished dish is decorated with herbs.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 6.

Ingredients:

• Zucchini - 2 pcs.
• Eggplant - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Sweet bell pepper - 2 pcs.
• Tomatoes - 3-4 pcs.
• Garlic - 1-2 cloves.
• Ground sweet paprika - 2 tsp
• Salt to taste.
• Ground black pepper - to taste.
• Bay leaves - 1-2 pcs.
• Vegetable oil - 100 ml.
• Fresh greens - 1 bunch.

Cooking process:

1. All vegetables and herbs are thoroughly washed under water and dried with paper towels. Cut the courgettes into small cubes.
2. In the same way, we cut the eggplants, sprinkle them with salt, transfer them to a separate container and place the load on top. We leave them for half an hour, rinse them under cold water and dry them on a paper towel.
3. Peel the carrots and cut them into small cubes.Remove the seeds from the bell pepper and cut them lengthwise into thin strips. Cut the onions in half rings.
4. Heat the vegetable oil in a frying pan and fry the onions and carrots first. Cook for a few minutes, then add ground sweet paprika. Fry for about a minute, stirring occasionally.
5. We send the eggplants to the pan and fry until a golden crust appears on them. Add bell pepper and mix.
6. Throw in the sliced ​​zucchini and cook for another 3-4 minutes.
7. Cut the tomatoes in half and grate them on a coarse grater. Add the garlic passed through a press to the resulting gruel and mix.
8. Pour grated tomatoes into vegetables and mix. Add spices and bay leaves to taste. Cover and simmer over low heat for about 10 minutes. Then remove the lid and bring the stew to full readiness.
9. Transfer the finished dish to plates and sprinkle with fresh herbs. Serve with fresh black bread. Bon Appetit!

Delicious vegetable stew with eggplant and zucchini in a slow cooker

In a multicooker bowl, chopped carrots and bell peppers are first stewed. Then eggplant with zucchini and green beans with cauliflower are added to them. Everything is filled with tomatoes in its own juice and spices are added.

Cooking time: 30 min.

Cooking time: 5 min.

Servings - 6.

Ingredients:

• Cauliflower - 100 gr.
• Tomatoes in their own juice - 400 gr.
• Bulgarian pepper - 250 gr.
• Zucchini - 300 gr.
• Green beans - 150 gr.
• Eggplant - 250 gr.
• Carrots - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Provencal herbs to taste.
• Dried thyme - to taste.
• Nutmeg - 1 pinch
• Dried ginger - 1 pinch.
• Olive oil - 2 tablespoons

Cooking process:

1. We wash all vegetables well under running water and dry them on a paper towel. Cut the eggplant with zucchini into small cubes. If the eggplants are bitter, then soak them in salt water for 30 minutes, and then rinse them under cold water.
2. Cut the bell pepper into squares. Peel the carrots and cut into thin circles.
3. This recipe uses frozen beans and kale. Therefore, we take out the vegetables from the freezer and let them thaw a little.
4. Add 2 tablespoons of olive oil to the multicooker bowl and turn on the "stewing" program. Add chopped bell peppers and carrots to the heated oil.
5. After 5 minutes, add the zucchini with eggplant and simmer for another 5 minutes.
6. The last to be sent to the multicooker are the thawed green beans and cauliflower. Mix everything well.
7. Pour tomatoes in their own juice to the vegetables, salt and pepper to taste, add thyme, nutmeg, ginger, Provencal herbs and mix. Simmer for another 10 minutes and turn off the multicooker.
8. Put the finished stew into plates, sprinkle with fresh herbs if desired and serve with fresh black bread. Bon Appetit!

A simple and delicious stew with eggplant, zucchini and potatoes

The potatoes are boiled, then fried carrots, onions, zucchini and eggplants are added to it. Then corn, tomatoes, bell peppers, hot peppers, garlic and herbs are sent to the vegetables.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Potatoes - 6 pcs.
• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Tomatoes - 1 pc.
• Red bell pepper - 1 pc.
• Garlic - 3 cloves.
• Hot red pepper - 0.5 pcs.
• Young corn on the cob - 1 pc.
• Fresh parsley - 0.5 bunch.
• Water - 700 ml.
• Salt - 1 pinch
• Ground black pepper - 1 pinch.
• Vegetable oil - 5 tablespoons

Cooking process:

1. Peel, wash and dry the potatoes with a paper towel. Cut it into medium pieces.
2. Pour water into a deep saucepan, bring to a boil and send the chopped potatoes into it. Let it boil again, add salt and cook over low heat until half cooked.
3. Peel the onion with carrots and chop finely.
4. I also wash the zucchini and cut them into the same pieces as the potatoes.Remove seeds and clean if necessary.
5. Wash eggplants, dry and cut into medium pieces.
6. In a frying pan, heat 2.5 tablespoons of vegetable oil and fry the chopped onions and carrots in it until they acquire a golden color.
7. We send the fried vegetables to a pot with potatoes and mix.
8. Now fry the zucchini in a pan for a few minutes.
9. We also send them to the pan.
10. Pour the rest of the oil into the pan and fry the chopped eggplants in it until golden brown.
11. We transfer them to a saucepan with the rest of the vegetables and mix.
12. Remove the grains from the corn and put them in a saucepan. Stir and continue to cook for another 10-12 minutes.
13. Wash the tomatoes and cut them into medium slices.
14. Remove seeds from bell pepper and chop finely. Cut hot peppers into thin rings. Peel the garlic and chop finely.
15. We send the chopped vegetables to the pan and mix well.
16. Wash the parsley under cool water, dry it on a paper towel, chop finely and add to the vegetables. Add salt and pepper to taste and mix. Cook over low heat for about 5-7 minutes. Then turn off the heat and let it brew under the lid for about 10 minutes.
17. Put the finished stew into plates and serve with fresh bread. Bon Appetit!

Aromatic vegetable stew with meat, eggplant and zucchini

Pork is fried in a pan with onions. Then tomato paste, potatoes, carrots, bell peppers, zucchini and garlic are sent to them. At the end, spices and water are added.

Cooking time: 1 hour.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Pork - 400 gr.
• Eggplant - 2 pcs.
• Potatoes - 3 pcs.
• Carrots - 1-2 pcs.
• Bulb onions - 1 pc.
• Tomato paste - 1 tablespoon
• Bulgarian pepper - 2 pcs.
• Vegetable oil - 3 tablespoons
• Zucchini - 1 pc.
• Water - 1 tbsp.
• Hops-suneli - 1 tsp
• Salt to taste.
• Ground sweet paprika - 1 tsp
• Ground black pepper - to taste.
• Garlic - 3 cloves.
• Fresh greens - to taste.

Cooking process:

1. Rinse the pork thoroughly under running water, dry it with a paper towel and cut into a medium cube. We also peel the onion and cut it into thin half rings. Cut the carrots into small cubes.
2. Cut the zucchini into medium-sized cubes. If it has a thick rind, then we cut it off.
3. Cut the eggplants into the same slices as the zucchini.
4. Wash the potatoes thoroughly, peel them and cut them into medium cubes.
5. We take the bell pepper and remove the seeds from it. Then we cut it into cubes.
6. Heat the vegetable oil in a frying pan and put the chopped pork there. Fry over high heat, stirring occasionally, until golden brown appears. Next, add the onions, stir and fry until soft.
7. We send tomato paste and all vegetables to the meat, except for potatoes. Mix everything well and fry for 2-3 minutes. Salt and add all the spices. Mix again and add potatoes to the pan. Fill with water, cover and simmer until the potatoes are fully cooked. Now we pass the garlic through a press and send it to the stew. After a minute, add finely chopped greens, mix and remove from heat.
8. We transfer the finished dish to plates and serve with fresh black bread. Bon Appetit!

How to make a stew with eggplant, zucchini, tomatoes and peppers?

First, onions, zucchini and eggplants are baked in the oven together with herbs, garlic and vegetable oil. At this time, tomatoes with bell peppers and garlic are stewed in a saucepan. Then the vegetables from the oven are transferred to the pan and cook for another 7-10 minutes.

Cooking time: 1 h. 10 min.

Cooking time: 20 min.

Servings - 6.

Ingredients:

• Zucchini - 6 pcs.
• Tomatoes - 5-7 pcs.
• Bulgarian pepper - 2 pcs.
• Eggplant - 4 pcs.
• Bulb onions - 2 pcs.
• Olive oil - 6 tablespoons
• Garlic - 3-4 cloves.
• Cilantro - 1 bunch.
• Ground sweet paprika - 1 tablespoon
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the zucchini well and cut into slices about 2 cm thick.
2. We make a crosswise incision on the tomatoes and scald them with boiling water. Let it stand for about 2 minutes, and then put it in ice water and remove the skin. Fleshy tomatoes are the best for this recipe.
3. Cut the tomatoes into 4 parts and remove the seeds with juice from them.
4. We cut each piece into several more. We take out the seeds from the bell pepper and cut them into the same pieces as the tomatoes.
5. Wash and cut eggplants in the same way as zucchini.
6. Peel the onion and cut it into half rings 2 cm thick.
7. Rinse the cilantro greens under cool water, dry on a paper towel and chop finely.
8. We clean the garlic and chop it finely.
9. We send the chopped onion with eggplant and zucchini to a separate container. Add to them about half of the herbs with garlic, salt and pepper to taste. Add 4 tablespoons of olive oil and mix everything thoroughly.
10. We cover a baking sheet with parchment paper and send vegetables to it. Preheat the oven to 200^OC and bake eggplants with zucchini and onions in it for 15-20 minutes. During the cooking process, mix everything once with a spatula so that they are evenly baked.
11. At this time, put the chopped tomato, pepper and the rest of the herbs with garlic into a saucepan. Add salt to taste, stir and bring to a boil over medium heat. Simmer for about 5 minutes until the vegetables are soft.
12. Transfer the vegetables from the oven to the pan, reduce the heat, add paprika, salt and pepper to taste. Pour in a little more olive oil and mix. Cover and simmer for 7-10 minutes. Add greens, mix again and turn off the heat.
13. We transfer the finished dish to plates and serve with fresh black bread. Bon Appetit!

Step-by-step recipe for stew with eggplant, zucchini and mushrooms

The potatoes are boiled, fried carrots with onions are added to it. Then zucchini with eggplant are sent to the pan. Champignons are fried and added to the rest of the vegetables along with bell peppers, parsley and dill.

Cooking time: 40 min.

Cooking time: 20 min.

Servings - 8.

Ingredients:

• Water - 800 ml.
• Potatoes - 8 pcs.
• Carrots - 2 pcs.
• Bulb onions - 1 pc.
• Zucchini - 1 pc.
• Eggplant - 1 pc.
• Bulgarian red pepper - 2 pcs.
• Garlic - 2 cloves.
• Fresh parsley - 0.5 bunch.
• Fresh dill - 0.5 bunch.
• Champignons - 200 gr.
• Vegetable oil - 4 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash carrots with onions, peel and cut into large cubes.
2. Heat 2 tablespoons of vegetable oil in a frying pan and fry vegetables in it until soft.
3. Potatoes, peel, wash and chop coarsely. In a saucepan, bring water to a boil, add chopped potatoes there and cook until half cooked.
4. Wash the zucchini with eggplant and dry it on a paper towel. Chop coarsely. We pre-clean the zucchini and cut out the seeds.
5. We send the fried onions and carrots to the pot with potatoes.
6. Next, throw in the sliced ​​zucchini with eggplant, mix and cook over low heat until the vegetables are soft.
7. Rinse the champignons thoroughly under running water, dry with a paper towel and cut into thin slices.
8. Heat the rest of the vegetable oil in a frying pan and fry the mushrooms in it until golden brown.
9. Remove the seeds with partitions from the bell pepper and chop coarsely. Peel the garlic and chop finely.
10. Rinse the parsley with dill under cold water, dry and chop finely.
11. We send fried mushrooms, bell peppers, herbs and garlic to the pan. Add salt and pepper to taste, mix and simmer for another 5-7 minutes. We remove from the fire.
12. We lay out the finished stew on plates and serve with fresh vegetables and black bread. Bon Appetit!

Vegetable stew with eggplant, zucchini and cabbage without meat

Onions, carrots, eggplants, zucchini, cabbage and tomatoes are fried in a pan.Then tomato paste, spices are added to them and everything is stewed under the lid until fully cooked.

Cooking time: 40 min.

Cooking time: 15 min.

Servings - 5.

Ingredients:

• Eggplant - 1 pc.
• Zucchini - 1 pc.
• Cabbage - 300 gr.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 2 cloves.
• Tomatoes - 2 pcs.
• Tomato paste - 1 tablespoon
• Black peppercorns - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Fresh greens - to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. All vegetables are thoroughly washed. Cut the eggplant with zucchini into large cubes. Peel the onion and cut it into thin half rings. Finely chop the garlic with a knife. Cut the carrots into semicircles.
2. Heat vegetable oil in a frying pan and fry onions in it until golden brown.
3. Next, we send carrots to the pan.
4. Add the eggplants, stir and fry until the vegetables have a golden brown crust.
5. Finely chop the cabbage and send it to the rest of the vegetables along with the zucchini.
6. My tomato, cut into slices and put in the pan.
7. Now add a tablespoon of tomato paste, black peppercorns and mix thoroughly.
8. Cover the frying pan with a lid and simmer over low heat until the vegetables are fully cooked. 5 minutes before cooking, add salt and pepper to taste and mix again.
9. We transfer the finished dish to plates, decorate with herbs and serve with fresh black bread. Bon Appetit!