avg —
Vegetable Stew with Eggplant and Zucchini
Instructions
I prepare the ingredients for the vegetable stew. I grate the carrot on a vegetable grater. I peel the garlic and the onion. I remove the seeds from the bell pepper.
I cut the 4 eggplants into medium cubes. Cubes of the same size are the key to even cooking.
I cut the zucchini in the same way as the eggplants.
I cut one onion into small cubes.
I finely chop the bell pepper.
I chop three tomatoes with a knife – they will give the sauce in which the vegetables will stew.
I finely chop the basil.
I pass the garlic through a press or cut it into small cubes.
I wash and dry the dill. I trim off the dill stems and chop the sprigs.
I pour vegetable oil into a heated sauté pan and add the chopped onion. I fry it lightly for 3–4 minutes – until translucent.
I add the carrot to the onion and fry under a lid for 5 minutes. The carrot gives sweetness and a bright colour.
I turn the heat up to maximum, pour in more vegetable oil and add the eggplants. I stew them under a lid – the eggplants soak up oil intensively, so I stir from time to time. I stew for about 5 minutes.
I add the zucchini and bell pepper to the eggplants, stir, and leave to stew under the lid for 10 minutes, stirring occasionally.
I add the chopped tomatoes and stir everything together. I cook until the zucchini and eggplants are done. I check doneness by tasting – if they are soft, they are ready. Mine stew for about 15 minutes.
I add salt to taste. I added 1 tsp.
I add the chopped garlic and basil to the vegetables, stir everything together and stew for 5 more minutes.
I take it off the heat, add the dill and stir everything together. The vegetable stew with eggplant and zucchini is ready.I transfer it to plates and serve.Bon appetit!
Tips
- 1
STEW THE EGGPLANTS UNDER A LID and stir them – they «drink» oil like a sponge, and the lid helps them cook through in their own juices.
- 2
ADD the vegetables in order of density: onion and carrot, then eggplants, then zucchini and pepper, then tomatoes. This way each one reaches perfect doneness at the same time.
- 3
ADD THE GARLIC AND HERBS right at the end – they lose their aroma during long heat treatment.
- 4
It is good served CHILLED – the vegetables have time to «get acquainted» and the flavour becomes brighter. A similar principle works in other vegetable stews too.
Video
FAQ
How do I remove the bitterness from eggplants? +
The classic method: cut them up, salt them, leave for 20–30 minutes, then squeeze out the dark juice that is released. The salt «draws out» the bitterness (solanine). After that, rinse them under running water or gently pat them dry with a paper towel. For young eggplants (up to 150 g) this step is not essential – the bitterness barely builds up. Old and large eggplants (500 g and over) must be salted. Soaking in salted water for 30 minutes also helps. If the eggplants are still bitter after this treatment, they are only suitable for a stew with strong spices, where the bitterness will be masked.
Can I cook it in a multicooker? +
Yes, it is very convenient. In a multicooker: use the «Fry»/«Stew» mode, fry the onion for 5 minutes with the lid open, then close the lid and add the vegetables in the same order as on the stove. The total time is 60–70 minutes on the «Stew» mode. Advantages: you do not need to stir constantly, the vegetables stew evenly, and the juice does not evaporate. Drawbacks: the vegetables turn out more «stewed-down», with no light fried crust. For a «roasted» effect, cook the last 10 minutes on the «Fry» mode with the lid open.
How long does the finished stew keep? +
In the refrigerator in a sealed container – 3–4 days. The next day the flavour is brighter – the vegetables soak up the juice and spices. Reheat in a frying pan under a lid with 1 tbsp of water – the microwave «dries out» the vegetables. In the freezer it keeps for up to 2 months (freeze in portions in bags) – after thawing the flavour holds up well. At room temperature – 3 hours maximum. For a packed lunch at work it is handy to freeze it in single-portion containers and reheat in the microwave for 3–4 minutes.
What do I serve the stew with? +
Versatile options: with boiled rice or buckwheat (as a side), with meat (beef, grilled chicken), with fish (fried or baked), with bread (lavash, ciabatta), with brynza or feta (Greek style), with a poached egg on top (a Mediterranean breakfast). During fasting – as a standalone dish, it is ideal. Cold stew is a wonderful appetiser with a meat platter or with red wine. For children – add a spoonful of sour cream to the plate to soften the acidity of the tomatoes. For an Italian version – serve it with penne pasta.
- Comment
or post as a guest
Be the first to comment.
