Cut eggplants, zucchini into thin slices. If you have a vegetable cutter in your kitchen, this will greatly simplify the cutting of vegetables. I don't have a vegetable cutter, so I cut the vegetables with a thin knife, after cutting them in half lengthwise.
We put our plates in a bowl, sprinkle with salt - mix and set aside for 10 minutes.
In the meantime, let's get busy with the meat. Pork loin, cut into plates, beat off with a hammer.

Do not beat off too thinly, as this is the main ingredient, and it should stand out.

The meat can be chosen at your discretion. For this recipe, I was planning a chicken fillet, but after thawing the bundle, I realized that it was a loin. Of course, I was not nearly upset, because my family loves pork very much.
We wash the vegetable plates in running water, put them on a baking sheet in one layer. Do not forget to grease the baking sheet with sunflower or olive oil.

We bake for 10 minutes in an oven preheated to 190-200 °. If you don't want to bake vegetables, then you can simply fry them in a pan in oil.

Put the baked vegetables in a heat-resistant form, lightly grease with mustard, salt.
The next layer will be the loin. Don't forget about mustard and spices.
On top of the meat we spread the circles of tomatoes, sprinkle everything with hard grated cheese.

My hard cheese is classic Russian, but Mozzarela or Suluguni also go well with our ingredients.

We send the dish to the oven for 40 minutes at 180 °. After 30 minutes of baking, I still recommend checking the readiness of the meat, if it's ready - safely turn off the oven.
Amazing eggplants and zucchini baked in the oven are ready!

Enjoy your meal!

Unlike a vegetable stew or sauté, it is not a side dish, but a full-fledged second course that does not require any addition. Different types are just wonderful combined with eggplant. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, pork. Moreover, with this or that type of meat, stewed eggplant will have a different palette of taste.

In addition to eggplant and meat, the dish can contain a wide variety of vegetables - cauliflower, zucchini, white cabbage, green peas, broccoli, onions, peppers, carrots, potatoes, corn, broccoli, asparagus, green beans. stewed with meat and vegetables, as you already understood, you can cook according to different recipes, playing with the composition of the ingredients.

Stewed meat with eggplants and tomatoes turns out to be very juicy and aromatic.

Ingredients:

• Pork - 300 gr.,
• Eggplant - 1 pc.,
• Onions - 1 pc.,
• Tomatoes - 3 pcs.,
• Spices: turmeric, black pepper, ginger, hops-suneli,
• Salt to taste
• Ketchup -
• Vegetable oil

Stew with eggplant - recipe

After all the ingredients are prepared, you can start cooking the meat with eggplant. Let's start with the eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Place them in a deep bowl. Sprinkle with salt. Stir. Leave the blue ones to let the juice go. Thus, they will be able to get rid of excess fluid.

In the meantime, wash the piece of pork you cooked up for braising. Blot it with napkins to get rid of excess moisture. Cut the pork into smaller pieces than for a kebab.

Wash the tomatoes. Cut them into wedges.

Peel the onion. Cut it into quarters of rings.

Put the eggplants in a colander. Rinse them with cold water. Leave them in a colander to drain off excess liquid. Heat a skillet with sunflower oil. Place the pork slices on top of it. Add onions.

Sprinkle the meat with spices and salt.

Stir.

Simmer pork and onions over low heat, stirring occasionally for about 10 minutes. Now it's the turn of the eggplant. Place them in a skillet with meat.

Vegetable stew is an incredibly healthy and dietary dish that can be made from any variety of vegetables, but it is especially tasty when it contains strong meaty vegetables such as zucchini and eggplant. Although these vegetables require a rather long preparation, especially if they are baked in the oven, but such a dish requires almost no worries and attention, but it turns out to be just ideal in terms of proper nutrition. If you try to cook it more often for your family and use it instead of a side dish or vegetable salad, then you can easily lose a few extra pounds and even significantly improve your health.

Today I want to offer you a simple recipe for a vegetable stew with eggplant and zucchini, which is cooked in the oven and is simply a champion in fiber, minerals and other nutrients. This dish is not roasted, although it contains olive oil, which is a source of essential fatty acids. Regular consumption of such an excellent combination of substances necessary for our body contributes to gentle cleansing of the intestines, strengthening of the heart and blood vessels, as well as the natural recovery of the nervous system after stress and stress. In addition, food rich in vegetables helps to develop strong immunity so as not to get sick during the approaching cold weather and viral epidemics.

Vegetable stew with eggplant is surprisingly simple to prepare, since you just need to carefully chop all the vegetables and put them in the oven for a while. But it can pleasantly please lovers of a healthy lifestyle, because this food turns out to be not boring and insipid, like most dietary dishes. This vegetable stew has a very bright and varied taste, piquant aroma and looks unusually appetizing on a plate. Most likely, both adults and younger family members will like it and will give you a lot of pleasure along with undoubted benefits!

Useful information

How to cook vegetable stew with eggplant and zucchini - recipe for a dietary vegetable stew in the oven with step by step photos

INGREDIENTS:

• 1 medium eggplant
• 1 medium courgette
• 1 large carrot
• 1 large bell pepper
• 2 medium tomatoes
• 1 medium onion
• 3 - 4 teeth. garlic
• 40 ml olive oil
• salt, Mediterranean herbs

COOKING METHOD:

1. To cook vegetable stew in the oven, cut the courgette into small cubes. Young greenish zucchini need not be peeled. If the zucchini is large white in color, then it is necessary to cut off the peel from it and remove the central part with seeds.

2. Peel and cut the carrots into medium cubes.

Advice! All ingredients for the vegetable stew should be approximately the same size. Then the vegetables will cook evenly and will look beautiful on the plate.

3. Cut the eggplant into cubes, without peeling, salt and leave for 15 minutes to give juice, then rinse with cold water, thereby removing the harmful substance - solanine.

4. Place the chopped vegetables in a baking dish, lightly salt and pour over 3 tbsp. l. olive oil.

5. Bake the vegetable stew in an oven preheated to 180 ° C for 30 minutes, stirring the vegetables a couple of times with a spoon during cooking.

6. While the first batch of the longest vegetables to cook is baked, prepare the remaining ingredients for the vegetable stew. Peel the onions and cut into quarters.
7. Peel the bell peppers and cut into small squares.

8. Cut the tomatoes into medium-sized cubes.

9. Peel the garlic, crush each clove with the wide side of a knife, then chop very finely.

10. Put onions, garlic, peppers and tomatoes in a dish with the rest of the vegetables. Salt everything, sprinkle with French or Italian herbs, add another 3 tbsp. l. olive oil and stir.

11. Return the mold to the oven and cook for another 40 minutes, stirring occasionally.


A very tasty and healthy vegetable stew with eggplant and zucchini can be used hot as an excellent side dish for meat. But cold vegetable stew also has a bright pleasant taste and special aroma, so it is perfect for a salad, cold snack or a quick snack on a slice of fresh bread. Bon Appetit!

Cooking pork with eggplant and zucchini at home is a pleasure, because the meat is fried quickly, and together with vegetables, it turns out to be amazingly tasty.

• Pork 500 gram
• Eggplant 1 Piece
• Zucchini 1 Piece
• Onion 1 Piece
• Carrot 1 Piece
• Tomato 1 Piece
• Salt and Pepper To taste

1. Products that are needed for cooking, affordable and simple. Meat with vegetables cooks quickly and is great as a dinner or a second course for lunch!

2. Cut the meat into medium-sized cubes and send to fry in a pan. Reduce heat and fry for about 15 minutes.

3. While the meat is being fried, cut the courgettes. Immediately, it is better to chop them into circles, and then divide them into 4 parts. We send vegetables to meat and simmer for about 15 minutes.

4. Cut the eggplants into cubes, salt and let stand for a while (while the zucchini are fried). Having sent the eggplants to the meat, cover with a lid and present the vegetables until cooked.

5. At the end, send the tomatoes, squeeze out the garlic and simmer for about 7 minutes, after which you can pour 150 grams of water and bring our meat with vegetables to readiness.

6. When serving, you can decorate the dish with herbs. Bon Appetit!

How good that there is now such an abundance of vegetables! This is just the perfect time to make a stew. The vegetables in the dish can be changed depending on your preferences, the meat is beef or pork. This type of stew will be a good addition to a side dish of potatoes, rice, pasta, buckwheat.

For today's version of the stew, I prepared pork, carrots, onions, eggplant, zucchini, tomato, peppers, garlic, herbs and salt.

Cut the meat into small pieces.

Onions in quarter rings, carrots in half circles.

Eggplant and squash in quarters.

Preheat a non-stick frying pan, spread out the pork. If the pork is with fat, then the oil can be omitted so as not to make the dish greasy. Fry the meat until golden brown.

Add onions, carrots, eggplants and zucchini to the meat.

Chop the pepper into strips, remove the skin from the tomato and cut into small cubes. We send to the pan.

Mix everything, cover with a lid and simmer for 20-25 minutes over low heat.

Then add salt, chopped pepper and garlic, aromatic herbs to taste, stir, turn off the heat and let the dish brew.