Quick eggplant and tomato recipes. Eggplants stewed with tomatoes. Recipe for stewed eggplant with tomatoes and mushrooms

I suggest you cook eggplants stewed with tomatoes. Eggplants prepared in this way can be served as a side dish, snack or as an independent dish, hot or cold - it will definitely be very tasty, try it!!!

Ingredients

To prepare eggplant stewed with tomatoes, you will need:

1 kg of eggplants;

0.5 kg of ripe tomatoes;

1 sweet bell pepper (optional);
1 onion;
1 clove of garlic;
1 tbsp. l. wine vinegar;
1 tbsp. l. Sahara;
1 tsp. spice mixes for vegetables (I used ground black pepper, coriander, dill);

salt, vegetable oil.

Cooking steps

Cut the tomatoes in half, then grate them so that the skin remains in your hands. Discard the tomato skins. Peel sweet peppers, garlic, onions. Cut the vegetables into pieces and place in a blender bowl. Add 1 tablespoon of sugar, 2 tablespoons of vegetable oil, 1 tablespoon of vinegar and spices. Make a homogeneous puree, add salt to taste.

Place the eggplants and tomatoes on the fire, bring to a boil and simmer over low heat, covered, for 15-20 minutes.

Fragrant eggplants stewed with tomatoes can be served both hot and cold.

Bon appetit, make your loved ones happy!

Calories: Not specified
Cooking time: Not indicated

How I love the summer-autumn season of harvesting vegetables, when there is such a riot of colors on the table that it simply takes your breath away. And you simply cannot help but take advantage of this. The number of dishes that can be prepared from eggplants is simply countless. And what’s important is that almost all dishes are prepared for mere pennies, since there is an abundance of vegetables everywhere at this time.
I offer a recipe for stewed eggplants with carrots, onions, tomatoes and bell peppers, which everyone will definitely like. I’ll say right away that if you are not a fan of stewed carrots in large pieces, you can simply not add them, or grate them. Eggplants stewed with carrots, onions, tomatoes and bell peppers according to this recipe are slightly piquant. Also, if you don’t like spicy dishes, you can simply omit the hot pepper or reduce its amount. I definitely recommend making stewed eggplants with vegetables. After all, there are so many vitamins! Also see how to cook.

Ingredients:

- eggplants – 4 pcs.,
- bell pepper – 3 pcs.,
- onions – 2 pcs.,
- tomatoes – 3 pcs.,
- carrots – 1 pc.,
- tomato paste – 2 tsp,
- garlic – 2 cloves,
- red hot pepper – 8-10 rings,
- granulated sugar – 1 tsp,
- table salt - to taste,
- ground black pepper - to taste,
- sunflower oil - for frying.

Recipe with photos step by step:

Prepare all the main ingredients: eggplant, peppers, onions, carrots, tomatoes and garlic. Peel the vegetables, wash them thoroughly and let them dry.
Cut the eggplants into large cubes.

Place them in a deep bowl, sprinkle with salt and mix well. Leave for 20 minutes until the bitterness comes out.

While the eggplants are releasing their juice, prepare all the other ingredients. Cut the peeled onion into quarter rings.

Divide the bell pepper into four parts and chop.

Also cut the peeled carrots into quarter rings if they are large, or half rings if they are small.

Heat the sunflower oil in a saucepan or deep frying pan, then add the eggplants, onions and carrots. Stirring occasionally, fry the vegetables for ten minutes over medium heat.

Then add the bell pepper and simmer everything together for about ten more minutes.

Now it's the tomatoes' turn. Cut the tomatoes into small pieces and add to the stewed vegetables.

Separately combine tomato paste, one clove of garlic pressed through a garlic press and thinly sliced red hot pepper into rings. Mix and pour into a saucepan. Cover with a lid and simmer for 15 minutes over low heat.

At the end, add the remaining clove of garlic, which is also pressed through the garlic. Pepper a little, add a little sugar to remove excess acid and add salt if necessary. After a minute you can remove from heat.

Stewed eggplants with carrots, onions, tomatoes and bell peppers are ready. Let them brew a little and you can serve them either hot or cold.
If desired, you can also add finely chopped herbs at the end. You can prepare these very simply and quickly

Stewed eggplants with tomatoes without adding garlic is one of the most popular dishes in Odessa Jewish families. Garlic is not added to many Jewish dishes made from eggplants - many people can’t eat it, many people don’t like it. Our beloved neighbor, an old Jewish grandmother, taught us how to cook eggplants this way back in the distant eighties, as always, for which I bow to her.

To prepare stewed eggplants with tomatoes, take the ingredients from the list. Vegetables need to be washed and dried.

Cut the onion into half rings. Fry in vegetable oil until transparent.

While the onions are frying, cut the eggplants into large pieces, add salt and leave for a while so that the bitterness goes away. When the onion becomes transparent, add eggplant to it.

While the eggplants are frying, cut the tomatoes crosswise, pour boiling water over them, and leave for 3-4 minutes.

Fry the eggplants along with the onions until golden brown.

Add tomatoes, pour in a little water, mix everything well.

You need to stir stewed eggplants with tomatoes just like pilaf - once and at the very beginning, otherwise by the end of cooking you will end up with porridge. When the gravy boils, the eggplants need to be salted, peppered and, if desired, added a little sugar (otherwise it will be sour). Taste the gravy; when you like the taste, reduce the heat to low, cover the pan with a lid and simmer over low heat for 20 minutes.

After a while, add your favorite herbs - dill, parsley or basil, lightly press the greens with a spoon so that they are included in the gravy. Turn off the stove and let the dish sit under the lid for 10-15 minutes.

As you can see, all the eggplant pieces are intact in the end.

Stewed eggplants with tomatoes are ready, enjoy!

Very tasty both hot and cold.

You can serve it as a side dish, or you can safely serve it as an independent dish.

In the summer, when the period of abundance of eggplants begins, you involuntarily ask the question - are they a healthy vegetable? We offer an excellent recipe - eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. Therefore, we prepare and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
Take a suitable frying pan, pour a little oil and brown the onion until golden.
Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
Add chopped tomatoes to the rosy eggplants. Mix.
As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.

Oksana DYMNAREVA, specially for Lady-Chef.Ru

Wash the eggplants well under running water, cut off the tail and butt and cut lengthwise. Then cut each half into half rings. Sprinkle with salt, stir and leave for 20 minutes. During this time, the salt will draw out all the bitterness from the vegetables.

Peel a medium-sized onion and cut into half rings. Fry in a small amount of vegetable oil until light golden brown.

Cut the bell pepper in half, remove the core and seeds, and cut into half rings. Add to the fried onions, stir. Fry the onion and pepper for two minutes and remove from heat.

The tomatoes need to be skinned and then cut into cubes. In order for the skin to be easily removed, make a cross-shaped cut in the center and pour boiling water over the tomatoes. After a few minutes, the skin comes off very easily if you pry it with a knife.

In a deep frying pan or saucepan, fry the eggplants in vegetable oil until golden brown. There is no need to cover with a lid.

When the eggplants are well browned, add chopped tomatoes to them. Mix everything and simmer for a couple of minutes. During this time, the tomatoes will release their juice well.

Now you can pour the fried onions and peppers into the saucepan. Add salt and pepper to taste, cover and simmer for 15 minutes. Turn the heat down to low.