Recipe eggplant stewed with vegetables

ragout of potatoes and eggplant

Ingredients:

5 medium eggplants

3 red bell pepper

7 ripe tomatoes

8-9 potatoes

olive oil

2 onions

oregano

3 garlic cloves

salt

pepper

How to cook the stew of potatoes and eggplant:

1. Cut the eggplant into cubes, season with salt and leave for 15 minutes. Then rinse with cold water.
2. Wash peppers, remove seeds and finely chop. Tomatoes pour over boiling water, remove the peel, remove the seeds.
3. Potatoes clean and cut into cubes. In a deep frying pan heat the oil and fry the potatoes in it.
4. When it browns slightly, add the chopped onion. Stir fry all a couple of minutes, then put in a pan, eggplant and sweet pepper.
5. Add 1 tbsp. a spoonful of chopped oregano, coarsely chopped tomatoes and passed through a garlic press.
6. salt and pepper vegetables, mix them thoroughly, cover and simmer until tender. Serve the stew with fresh baguette or ciabatta.

Eggplant stewed with celery and tomatoes

Ingredients:

3 celery stalk

1 onion

olive oil

1 kg of tomatoes

a handful of olives, pitted

a handful of capers

4 eggplant

balsamic vinegar

freshly ground black pepper

basil

salt

pepper

How to cook eggplant and celery:

1. Celery chop into small pieces. Onion finely chop and fry in oil. In a frying pan with the onions Put the celery and cook for about 5 minutes.
2. Tomatoes release from the skin, cut into large chunks and add to the vegetables. Salt and pepper blend vsypte olives and capers, stir naroyte lid and simmer for 15 minutes.
3. Eggplant cut into cubes and fry in a separate pan with a little oil. Eggplant cubes on a plate, the laid paper napkin.
4. When excess fat is absorbed, add them to the rest of the vegetables. Sprinkle the stew with vinegar and simmer for another 15 minutes.
5. Before serving, sprinkle the dish with freshly ground black pepper and garnish with basil leaves.

Stew from various vegetables

Ingredients:

2 medium carrots

turnip

2 eggplant

2 parsnips

150 g of celery

2 tablespoons ghee

parsley

1 tbsp. Spoon tomato paste

150 ml of vegetable broth

salt

freshly ground black pepper

How to cook the stew of vegetables:

1. It can serve as a side dish to meat, or be supplied independently. Carrot and turnip, clean and chop the middle-sized cubes.
2. Just cut the eggplant, parsnips and celery. In a deep frying pan, heat oil and stir fry the vegetables for about 10 minutes.
3. Add 1 tbsp. a spoonful of chopped parsley, tomato paste, vegetable broth. Salt mixture, sprinkle it pepper.
4. Under the lid closed simmer stew until tender.

Cold appetizer of eggplant

Ingredients:

4 medium eggplants

salt

pepper

vegetable oil

2 onions

1 small zucchini

8 ripe tomatoes

wine vinegar

freshly ground black pepper

sugar

How to prepare a cold appetizer of eggplant:

1. Serve it with black bread. Eggplant cut into slices, salt, pepper and fry in hot oil until golden brown.
2. Onions chop into cubes and fold in a saucepan together with the prepared eggplant. Zucchini clean, pulp grate and add to the vegetables.
3. Tomatoes cut into large pieces and lightly fry in oil. Then wipe the tomatoes through a sieve, add a little vinegar, salt, freshly ground black pepper and sugar to taste.
4. Mix tomato puree and pour them vegetables. Simmer together for about 15 minutes, and then cool.