How to cook aubergine with vegetables

The recipe for stewed eggplants with vegetables is quite simple. This dish can be used both as a hot garnish, and as a cold snack.

How to cook aubergine stewed with vegetables

Necessary ingredients for the dish:

• Fresh tomatoes - 3 pcs .;
• Eggplant young small size - 5 pcs .;
• Carrots large fresh - 1 piece;
• Bulbs medium - 1-2 pcs .;
• Zucchini young fresh - 2 pcs .;
• Bulgarian sweet pepper - 2 pcs .;
• Iodized salt - incomplete small spoon;
• Garlic large fresh - 1-2 cloves;
• Pepper ground red - 1 pinch;
• Coriander fresh - one bunch;
• Pepper ground black - 1 pinch;
• Sunflower oil odorless - 1/3 faceted glass;
• Parsley, dill - half the beam (if desired).

Eggplant processing process

Eggplant stewed with vegetables turns out very tasty, if for a dish to get only young vegetables. After all, the over-ripe product has too hard skin. If you still caught large and old eggplants, then before heat treatment it is better to wash them, release them from the stems and clean. Next, vegetables need to be cut into cubes, and then sprinkle with a small amount of salt and leave aside for a few minutes.

The processing of the remaining ingredients

Eggplant stewed with vegetables provides for the use of only fresh and ripe foods. It is necessary to take red tomatoes, young zucchini, medium bulbs, sweet peppers and large carrots, and then carefully wash them and cleanse them of the husk, peduncles and skin. After that, onions should be chopped into thin semicircles, marrows and carrots cut into small cubes, and tomatoes and Bulgarian pepper - on straw.

Heat treatment of products

Before preparing eggplant stewed with vegetables, all of the above vegetables should be lightly fried. For this, it is required to put a saucepan on fire, pour in sunflower oil, and then lay out the chopped eggplants, bulbs and carrots. After the products are slightly covered with a golden crust, they should be supplemented with young zucchini, ripe tomatoes and Bulgarian peppers. The frying time of all ingredients should not exceed 8-10 minutes.

Extinguishing dishes from vegetables:

After the time has passed, the roasted foods must be moved from the sauté pan to a small saucepan, flavored with iodized salt (to taste), ground pepper and fresh coriander. After mixing all the ingredients, they should be poured with ordinary drinking water (1-1.5 cups), and then cover and simmer for 16-17 minutes.

The final stage in the preparation

After the dish is prepared, it must be removed from the fire and sprinkled with fresh chopped greens and finely chopped cloves of garlic. And then you will get very tasty and nutritious vegetables stewed. Eggplants, zucchini and other ingredients will give this dinner a special consistency, reminiscent of canned domestic caviar.

Correct feed to the table

Fried and stewed vegetables can be served to the table in both warm and cold. Especially delicious turns such a chilled dish, laid out on top of a piece of wheat bread. No single member of the family can refuse this simple but satisfying snack.