Ragu is a rich and flavorful dish,very popular with domestic hostesses. It consists of several components that complement and emphasize the taste of each other. They are first fried, and then stewed over low heat with the addition of spices and greens. In modern cooking, there are many recipes for cooking such dishes. Today we will try to figure out how to make eggplant vegetable stew.
With mushrooms and tomatoes
This nutritious, moderately spicy dish is perfect.suitable for family dinner. For its preparation, it is desirable to use soft mushrooms like boletus, oyster mushrooms, boletus mushrooms or boletus mushrooms. To pamper your household with a delicious and healthy stew, you will need:
- 4 eggplants.
- 600 g oyster mushrooms.
- Small bulb.
- 5 tomatoes.
- 5 teeth of garlic.
- 70 grams of cooked pork fat.
- Salt, dill, spices and hot peppers.
Washed eggplants are soaked in salted water andfried in pig oil with crushed garlic. As soon as they are fully prepared, they are added to the mushrooms, previously boiled and passed through a meat grinder. A couple of minutes all this is poured puree made from tomatoes, herbs, onions and hot peppers. Prepare vegetable stew with eggplants and mushrooms in an open skillet. Serve it with mayonnaise or sour cream sauce.
With pumpkin and nuts
This delicate dish is distinguished by a spicy taste andpleasant well tangible aroma. For its preparation, it is desirable to use small young eggplants and not too sweet pumpkin. To feed your family and friends with a similar dinner, you will need:
- 500 g blue.
- 70 grams of walnut.
- 500 g pumpkin.
- 300 g dense tomatoes.
- 300 g onions.
- 1 tbsp. l wine vinegar.
- ½ tbsp. l Sahara.
- 70 ml of refined oil.
- Good white wine, salt, ground nutmeg and dried herbs (dill and basil).
Start cooking vegetable stew withEggplant need with processing blue ones. They are thoroughly washed, cut into slices and fried in a greased pan. As soon as they are soft enough, pieces of pumpkin, slices of tomatoes, chopped onions, salt, dried greens and wine are added to them. All this is kept on low heat until complete evaporation of alcohol. Then sugar, ground nutmeg, crushed walnuts and wine vinegar are poured over the vegetables. After three minutes, the fully cooked dish is removed from the stove and served with meat or poultry.
With cheese
This recipe for vegetable stew with eggplants will not remain without attention of fans of unusual dishes. To repeat it at home, you will need:
- 3 blue ones.
- 100 g of cheese.
- 1 barrel cucumber.
- 2 cloves of garlic.
- Small bulb.
- Average carrot.
- 100 g fat sour cream.
- 100 g butter.
- Salt and seasonings.
Washed eggplants diced and soakedin salted water. After some time they are rinsed, dried and fried with garlic in melted butter. As soon as they are almost ready, they add chopped onions and chopped carrots. In a few minutes, the cucumber, flavored spices, sour cream, salt and cheese are sent to browned vegetables to be shredded and cut into strips.
With meat
This spectacular and tasty dish can become a full-fledged dinner and add variety to the usual family menu. To make an aromatic and nourishing vegetable stew with eggplants and meat, you will need:
- 700 g blue.
- 400 grams of meat.
- Small carrot.
- Average bulb.
- Fleshy Bulgarian pepper.
- 4 tomatoes.
- A pod of hot pepper.
- A glass of dry white wine or broth.
- 150 ml of refined oil.
- Salt, herbs, garlic and spices.
This eggplant vegetable stew is cookedsimple enough. The washed blue little ones are cut and browned in a greased pan. Then they add pre-fried ground meat and passaged vegetables (carrots, onions and sweet peppers). All this is salted, seasoned with garlic and spices, poured with wine or broth and stewed over low heat for about a quarter of an hour. Before serving, sprinkle with chopped greens.
With zucchini
This recipe is interesting because it involves the use of a multicooker. You can cook a quick and low-calorie lunch relatively quickly. To do this you will need:
- 2 eggplant.
- 2 onions.
- 2 sweet peppers.
- 2 zucchini.
- 400 grams of tomatoes.
- Refined oil, salt, cumin and pepper.
In a greased bowl of the multicooker stir fry the choppedonions and chopped carrots. In a couple of minutes, cubes of sweet pepper, eggplant ringlets, tomato slices and zucchini slices are sent there. All this is salted and seasoned with spices. Prepare vegetable stew with eggplants in a slow cooker operating in the “Frying” mode for about twenty minutes.
With potato
This hearty and bright dish has a pleasant aroma and savory, moderately spicy taste. To make six servings of this type of stew, you will need:
- 2 medium eggplants.
- Large carrots.
- 3 sweet peppers.
- 8 medium potatoes.
- 2 large tomatoes.
- Small pod of hot peppers.
- 100 ml of boiling water.
- Salt, aromatic herbs and refined oil.
Chopped onions are fried in a greased sauté pan.As soon as it becomes transparent, cubes of carrot and pieces of sweet pepper are added to it. Then all this is transferred to the kazanok. Layers of potatoes, eggplant slices, hot peppers and chopped tomatoes are layered on top. All this is salted, sprinkled with fragrant herbs and poured boiling water. Prepare vegetable stew with eggplants and potatoes in the oven, heated to 180 degrees, for an hour. After that, he insists about fifteen minutes, and only then served on the table.
With zucchini and cabbage
This matchless summer dish is sure to enjoy.supporters of proper nutrition. It consists of simple and easily accessible components, the purchase of which does not affect the state of the family budget. To make healthy and flavorful vegetable stew with eggplants and zucchini, you will need:
- 300 g cabbage (white cabbage).
- Large eggplant.
- Young squash.
- Average carrot.
- A small onion.
- 2 tomatoes.
- 2 cloves of garlic.
- 1 tbsp. l. tomato paste.
- Refined oil, black peppercorns and salt.
Onions and garlic browned in a greased pan.Then they are added to the half-rings of carrots and cubes of eggplant. All this is fried on moderate heat, and then mixed with zucchini and cabbage. A couple of minutes, tomato slices, tomato paste, peppercorns and salt are sent to the future of the stew. Vegetables languish under the lid until fully cooked and removed from the stove. After this dish is briefly insisted under the lid and served on the table.
With zucchini, beef and champignons
Это сытное и восхитительно вкусное блюдо It is a very successful combination of vegetables, meat and mushrooms. Plus, it has an interesting presentation and can decorate any feast. To prepare such vegetable stew, you will need:
- 150 g of beef.
- 150 grams of champignons.
- 3 potatoes.
- Average carrot.
- Young squash.
- A small onion.
- Small eggplant.
- 300 ml of vegetable or meat broth.
- Salt.
All vegetables are washed, cleaned and not too chopped.large pieces. Then, salted potatoes, meat, and half of the onions are placed alternately on the bottom of the ceramic portion pots. All this is covered with mushrooms, eggplants, zucchini and carrot slices. There also add the remaining onions and hot salted broth. The filled pots are covered with lids and sent to a warm oven. Bake vegetable stew with eggplants and zucchini at a temperature of 200 degrees for about forty-five minutes. Serve it straight in pots with fresh bread.
