Assorted vegetables: stew with eggplant

Vegetable stew with eggplant


  • eggplant - 1-2 pieces.
  • Carrots - 1 pc.
  • courgettes - 1 pc.
  • Canned tomatoes - 300 g
  • Garlic - 2-3 cloves of
  • onions - 1 pc.
  • parsley - 3-5 sprigs of
  • dill - 2 sprigs of
  • vegetable oil - 3 tbsp. spoon
  • vegetable broth - 200 ml
  • salt, ground black pepper - to taste

How to cook vegetable stew with eggplant:

  1. Wash eggplants. You can remove the peel, if desired. Cut the eggplant into small cubes, place in a bowl, add salt, stir and set aside for 30 minutes.
  2. Squash wash, remove seeds and peel, cut into cubes. Carrots, clean, wash and cut into half rings. Clear from the husk of garlic and onions. Onion cut into thin half-rings, chop the garlic.
  3. Put eggplant in a colander and rinse under running water: so get rid of the bitterness and salt residues. Wash the parsley, dry and disassemble on separate leaf.
  4. Put the kettle on the fire. Warm it up and pour the oil. When the oil is heated, put the chopped onion in it. Fry onion until a golden hue, stirring occasionally to not burnt. Then add to the onions carrots, continue to fry for another three minutes. Put into the cauldron chopped eggplant, garlic. Add the canned tomatoes pulp. Stir the stew. Be prepared for five to seven minutes.
  5. Pour into a cauldron of vegetable stock, bring to a boil. Transfer to the cauldron chopped zucchini. Salt and pepper dish. Cover. Leave the stew to simmer for twenty minutes until tender. Put the kettle in greens and stir.
  6. pistou with aubergines served at the table both hot and cooled down.

vegetable stew with cheese


  • sweet pepper - 3 pieces.
  • eggplant - 3 pieces.
  • tomatoes - 3 pieces.
  • courgettes - 2 pcs.
  • onions - 1 pc.
  • Garlic - 1 clove of
  • hard cheese - 200 g
  • vegetable oil - 3 tbsp. spoon
  • dill
  • bay leaf - 2 pcs.
  • salt and pepper - to taste

How to cook vegetable stew with cheese:

  1. Cut the bell peppers into half rings. Eggplant peel and cut into cubes. Clean the zucchini and slice them rings. Remove the skin from the tomatoes and cut them into large chunks. Chop the garlic.
  2. Onion cut into thin half rings and fry in vegetable oil, add chopped garlic. On a coarse grater grate the cheese.
  3. When the onion and garlic browned, place them cut vegetables. Add the bay leaf, pepper, salt, cover with a lid. Stew dish on low heat.
  4. For 10 minutes until cooked, remove the dish from the heat, transfer to a ceramic or other fireproof dish baking dish greased with oil. On top of the stew sprinkle with grated cheese and pour a little oil. Place the baking dish in the oven and bake the dish until browned.
  5. vegetable stew with cheese served hot.

Vegetable stew with mushrooms

Assorted vegetables: stew with eggplant



  • rice - 1/2 cup
  • Bulgarian pepper - 1 pc.
  • Water - 1 1/2 cups of
  • courgettes - 1 pc. (Small or medium-sized 1/2)
  • eggplant - 1 pc.
  • mushrooms - 100 g or oyster mushroom
  • salt - to taste
  • greens - to taste (dill, basil)
  • soy sauce - 2 tbsp. spoon

How to cook vegetable stew with mushrooms:

  1. Fresh mushrooms, bell peppers, zucchini, eggplant put out with water until cooked.
  2. Cook rice according to package directions.
  3. Mix the rice and vegetables and pour the soy sauce, simmer until cooked. Optionally add chopped green when applying.
  4. Vegetable stew with mushrooms ready!

Bon appetit!