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!

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. That’s why we cook and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

1. 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.
   
2. Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
   
3. Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
   
4. Take a suitable frying pan, pour a little oil and brown the onion until golden.
   
5. Then add bell pepper strips to the onion. Fry for just a couple more minutes and transfer to a separate cup.
   
6. We wash the eggplants to remove any remaining salt and place them on a sieve to drain off 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.
   
7. Add chopped tomatoes to the rosy eggplants. Mix.
   
8. 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.
   
9. Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully, let the vegetable stew simmer for another 5 minutes and turn off.
   
   
10. 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

Stewed eggplants with tomatoes are an excellent combination widely used in cooking. With the addition of spices, meat or vegetables, the dish easily turns into a nutritious stew, aromatic caviar or a cold appetizer. A gentle heat treatment method allows you to preserve juiciness, freshness and avoid excess fat during cooking.

How to stew eggplants?

The recipe for preparing eggplants with tomatoes is based on pre-frying and stewing vegetables over low heat. You can stew it in sour cream, vegetable and meat broths, or simply in water. Meat, mushrooms, and various vegetables are used as additional components. From herbs and spices, it is better to choose garlic, cilantro, and ground pepper.

1. Stewed eggplants with tomatoes will turn out juicy and aromatic if you use young fruits. They contain a minimal amount of corned beef, which adds bitterness. To get rid of it, you should keep the eggplants in a saline solution.
2. Before stewing, eggplants and tomatoes must be fried to maintain their shape.
3. The basic rules for extinguishing are small fire and gradual addition of components. If you increase the heat, the vegetables will fry, which is not acceptable.

Stewed eggplants with tomatoes and garlic is an easy and incredibly tasty dish. The attractiveness of the dish is in its simplicity: eggplants and onions are fried, combined with tomatoes and stewed for a quarter of an hour. Garlic adds a special piquancy, adding it at the very end so that its own aroma does not drown out the natural aroma of the vegetables.

Ingredients:

• eggplants - 3 pcs.;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• salt - 10 g;
• clove of garlic - 5 pcs.;
• fresh parsley - a handful.

Preparation

1. Cut the eggplants into cubes, add salt and set aside for 10 minutes.
2. Rinse and brown with onion.
3. Chop the tomatoes and combine with vegetables.
4. Cover with a lid and simmer for 15 minutes.
5. Add the garlic 5 minutes before the end of cooking.
6. Spicy eggplant stewed with tomatoes, garnish with parsley.

Lamb is meat with a specific aroma that is revealed only with the help of spices and vegetables. Georgian cuisine is famous for its skillful combinations, so after cooking, you can taste delicious meat with eggplants and tomatoes. The peculiarity is the 3-hour stewing, during which the components simmer in their own juices.

Ingredients:

• lamb - 750 g;
• lard - 100 g;
• eggplant - 2 pcs.;
• tomatoes - 4 pcs.;
• broth - 500 ml;
• hot pepper - 1 pc.;
• onion - 1 pc.

Preparation

1. Fry the lamb pieces in lard.
2. Add onion.
3. Remove the lard, add eggplants, tomatoes and peppers.
4. Pour in the broth and cook stewed eggplants with tomatoes for 3 hours until the meat is completely softened.

Beef stew with eggplant is a nutritious and healthy dish. Red meat, especially stringy cuts that are not suitable for frying, are ideal for slow simmering with vegetables, during which the beef is perfectly tenderized and infuses the vegetable broth with its flavor. For such a recipe, pieces of meat from even an old animal can be suitable; you just need to extend the stewing time.

Ingredients:

• beef - 800 g;
• eggplant - 600 g;
• tomatoes - 500 g;
• chili pepper - 1/2 pcs.;
• onion - 1 pc.;
• potatoes - 350 g;
• oil - 40 ml;
• water - 250 ml;
• cilantro - a handful.

Preparation

1. Slice the beef and fry in a thick-walled cauldron.
2. Top with onion rings and potatoes.
3. Pour in water and simmer for 15 minutes.
4. Add eggplant, tomatoes and peppers.
5. Cook the meat stew with eggplant and tomatoes for 45 minutes.
6. Garnish with herbs and let it brew.

Chicken breast with eggplant and tomatoes is a popular dish. The combination of chicken and eggplant comes from the East and is successfully replicated in many cuisines around the world. Fresh vegetables are able to perfectly absorb the aromas of spices, so it’s easy to prepare a spicy Moroccan tagine from them, just by seasoning the chicken and vegetables with a handful of spices and garlic.

Ingredients:

• chicken fillet - 500 g;
• eggplants - 300 g;
• tomatoes - 300 g;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• turmeric - 5 g;
• canned lemons - 60 g;
• oil - 45 ml.

Preparation

1. Fry the coarsely chopped fillet with onions.
2. Add eggplants and simmer for 5 minutes.
3. Blanch the tomatoes, remove the skin and puree.
4. Add the mixture to the eggplants, season and simmer for 15 minutes.
5. Season with garlic and lemon pulp.

And there are a variety of recipes for vegetables. The most popular is with pork. The advantage of the dish is the speed of preparation. The pork is quickly fried in a frying pan, and after 10 minutes it is stewed with eggplants in tomato puree. A short processing method and a successful combination with vegetables keep the meat juicy and soft.

Ingredients:

• eggplants - 3 pcs.;
• pork - 400 g;
• tomatoes - 2 pcs.;
• sweet pepper - 1 pc.;
• onion - 1 pc.;
• oil - 60 ml;
• sugar - 10 g.

Preparation

1. Fry the pork pieces with onions until golden brown.
2. Add pepper slices, eggplants and simmer for 5 minutes.
3. Puree the tomatoes and combine with the meat.
4. Add sugar and simmer for 10 minutes.

A recipe for stewed eggplants with vegetables will top any diet menu. Vegetables contain plant fibers and cellulose, which, with prolonged heat treatment, are easily absorbed by the body. Often, vegetables only benefit from being combined with various sauces. The easiest way to add juiciness and avoid extra calories is to stew them in sour cream.

Ingredients:

• eggplants - 2 pcs.;
• zucchini - 1 pc.;
• tomatoes - 2 pcs.;
• sour cream - 200 g;
• parsley - a handful.

Preparation

1. Chop the eggplants, zucchini and tomatoes, lay them in layers and simmer covered for 6 minutes.
2. Add sour cream and simmer for another 3 minutes.
3. Garnish stewed zucchini with eggplants and tomatoes with herbs.

A side dish of eggplants and tomatoes with mushrooms will delight not only fasters and vegetarians, but also inveterate meat eaters. The taste and texture properties of eggplants and mushrooms are similar to meat, thanks to this you can qualitatively and cheaply diversify your daily menu with light and healthy food without animal products. The dish is equally tasty both hot and chilled.

Ingredients:

• eggplants - 2 pcs.;
• champignons - 350 g;
• tomatoes - 3 pcs.;
• onion - 1 pc.;
• clove of garlic - 4 pcs.

Preparation

1. Fry the champignons and onions.
2. Add tomatoes and eggplant slices.
3. Cook covered for 20 minutes.
4. Stewed lean eggplants with tomatoes, season with garlic.

Bell pepper and tomato will acquire an unforgettable taste if you prepare Georgian ajapsandali. An absolutely lean vegetable dish combined all the Georgian flavor contained in traditional spices and a perfect combination of vegetables. The latter are laid out in layers in a certain sequence.

Ingredients:

• eggplants - 400 g;
• tomatoes - 300 g;
• bell pepper - 200 g;
• clove of garlic - 5 pcs.;
• hops-suneli - 5 g;
• coriander - 5 g;
• carrots - 1 pc.;
• onion - 1 pc.

Preparation

1. Chop and fry the vegetables.
2. Layer: eggplants, peppers, onions and carrots.
3. Pour over the pureed tomatoes, season with spices and garlic.
4. Simmer for 15 minutes.

Stewed with peppers in a slow cooker belongs to the category of “couldn’t be simpler” recipes. The housewife only needs to chop the vegetables and place them in the bowl, setting the “Stew” for half an hour. Thanks to uniform simmering in the slow cooker, the vegetables turn out juicy, aromatic, and hold their shape perfectly even without being fried.

Without further ado, without comprehending the mysteries of Italian cuisine, without delving into the intricacies of Eastern cooking, we will simply and quickly prepare an exceptionally tasty dish. Moderately spicy, with a noble aroma of spicy coriander, which so successfully complements the pungency of garlic, you will certainly like the appetizer of eggplant, ripe tomatoes and sweet peppers. A familiar, at first glance, vegetable sauté will become exceptionally tasty thanks to some nuances of preparation.

Firstly, we will cook in a thick-walled container over low heat, ideally in the oven, in a ceramic container. Secondly, the vegetables will languish in their own juice - not a drop of water. Thirdly, all ingredients are laid out in layers: stir only when absolutely necessary. In addition, spices are used in minimal quantities - you will be surprised how the aroma of vegetables can be appetizing and, so to speak, self-sufficient.

Ingredients for preparing eggplants with peppers and tomatoes:

• eggplants – 350-400 g
• tomatoes – 180-250 g
• sweet bell pepper – 180-200 g
• onion – 1 pc.
• garlic – 2-3 cloves
• vegetable oil
• salt, coriander, ground black pepper - to taste

Recipe eggplants with peppers and tomatoes:

Cut the eggplants into wide, at least 1.5 cm, rings. You should not soak and squeeze the juice in a saline solution: firstly, this is a relic of the past - those times when the “blue” varieties suffered from an unpleasant bitterness. Today, when eggplants are free of this defect, this procedure will not have the best effect on the taste - it will deprive the dish of juiciness and aroma.

Cut the tomatoes into neat rings, also not too thin. Sweet pepper - in any way: in bars, half rings.

Place the eggplants in a hot frying pan, brown both sides in refined vegetable oil that has a “neutral” taste.

Then remove the eggplants from the pan.

Chop the onion into wide rings and sauté in oil. Also lightly simmer the pepper separately.

Place all the prepared ingredients in a deep saucepan or thick-bottomed pan.

Salt each layer, sprinkle with coriander and ground pepper.

Simmer the eggplants with peppers and tomatoes over low heat for 15-17 minutes. There is no need to add water: the vegetables will be stewed, or rather “simmered,” in their own juice.

A couple of minutes before turning off, at the final stage, add coarsely chopped garlic to the vegetables. Now you can stir the dish.

The degree of readiness can be determined by the condition of the vegetables: eggplant slices should retain their round shape, peppers should retain their juiciness and elasticity.

This appetizer of eggplants with peppers and tomatoes is not only tasty, but also universal: it will help out as a hot side dish, is appropriate at a buffet table, and is good for a family dinner.

Bon appetit!

Source: http://cook-s.ru/baklazhany-s-percem-i-pomidorami.html

Stewed vegetables are a very healthy and quick to prepare dish. It turns out light and juicy and doesn’t sit like a “stone” in the stomach. If you want the dish to be more satisfying, you should add some meat: chicken, beef or, for example, pork.

We offer you to master several recipes for eggplant stewed with tomatoes, bell peppers, onions and other products.

The vegetables in question are sold all year round, so your favorite dish can be prepared at any time: summer, autumn, spring and even winter.

Eggplants with tomatoes, garlic and Provençal herbs

Take eggplants grown in your own garden, and if this is not possible, buy them at your local store. Dishes with garlic have a special aroma and pleasant taste, so we recommend adding this product to your food.

To prepare this dish you will need:

• eggplants 1 kg
• tomato puree 500 g
• garlic 4 cloves
• grated cheese 200 g
• mozzarella cheese 200 g
• olive oil to taste
• Provencal spices to taste
• salt to taste
• pepper to taste
• basil 2 tbsp. spoons

Cut the eggplants into 1 cm wide circles. Steam them for 15-20 minutes. Transfer to a colander and let the water drain. Prepare tomato sauce by mixing tomato puree, crushed garlic, 1 tablespoon of Provence spices, 2 tablespoons of olive oil and basil.

Place a layer of eggplant on a baking sheet pre-greased with olive oil. Drizzle generously with tomato sauce and sprinkle with grated cheese. Add a second layer of eggplants in the same way and so on until all the eggplants are used. Do not sprinkle the top layer of eggplant with grated cheese, but cover it with thin slices of mozzarella. Sprinkle with Provencal spices. Bake in an oven preheated to 160°C for 35 minutes. The dish can be served hot, warm or cold.

Note: Stewed eggplants can serve as both a side dish and a main dish.

Vegetable stew with eggplants, tomatoes and sweet peppers

Almost every refrigerator contains vegetables such as onions, carrots and tomatoes. To prevent food from lying around for too long and spoiling, you can put it to use - cook eggplants with tomatoes by stewing them in a saucepan. The dish will look much more beautiful if you add sweet peppers and garnish with fresh herbs. This recipe is very simple, so even if cooking is not your thing, don’t worry: it’s simply impossible to ruin the stew.

Ingredients:

• salt - to taste
• two onions
• large carrots - two pieces
• eggplants - two pieces
• red and yellow bell peppers - one piece each
• two tomatoes
• spices - optional
• 20 grams of dill or parsley
• 15 milliliters olive oil - for frying

Cooking method:

Naturally, the very first thing to start with is to wash the vegetables, then pour boiling water over them. This will help get rid of germs and harmful microorganisms. Now divide the peeled onion into four equal parts and chop into thin strips. Heat the oil in a saucepan and add the above ingredient into it. Stirring occasionally, cook until it turns light golden brown.

Grate the carrots on a medium grater and combine with the onion. After six minutes, add the eggplants, cut into thin, even pieces. Lightly salt and pepper all the products, after a while add rings of red and yellow bell peppers to the frying pan. Stewed vegetables cook from 20 minutes to half an hour.

As for tomatoes, there are two options: chop them into cubes or puree them. If you decide to follow the second method, grate the tomatoes and place them in a saucepan with the rest of the ingredients. At the very end, sprinkle the dish with chopped dill or parsley and place in the oven for just seven minutes. If the food seems a little dry to you, you can add tomato paste or homemade juice of your own along with the tomatoes.

“Armenian-style eggplant” with matsun sauce

We bring to your attention one of the most unusual recipes for stewed eggplants with tomatoes. To prepare it you need to buy matsun.

For those who do not know what it is, we explain: the product is made from boiled camel, cow, goat, buffalo or sheep very fat milk.

Whatever eggplant appetizer you prepare, it is eaten with pleasure and always comes in handy both on the holiday table and on the everyday menu. This fully applies to the stewed eggplants with tomatoes that we will prepare today.

This appetizer is good on its own or as an addition to a main side dish, such as potatoes. It’s hard to think of anything simpler and tastier!

Ingredients: (for 2 servings)

• 1 medium sized eggplant
• 1 large tomato
• 1 medium onion
• small bunch of cilantro
• 2 cloves garlic
• 1 tbsp. spoon of lemon juice
• vegetable oil
• salt, pepper to taste

Preparation:

I am showing how to prepare a small portion, but if you wish, you can double the amount of ingredients.

First you need to peel the skin from the eggplant. To do this, put it in a saucepan, fill it with water, bring to a boil and boil for 3-4 minutes. To make it faster, you can pour boiling water directly from the kettle, especially if the stove is not gas, but electric.

After this, pour cold water over the eggplant for a couple of minutes. Now it will be very easy to remove the skin.

If the skin of the eggplant is thin and not hard, then you don’t have to remove it; during stewing, it becomes completely soft.

Cut the peeled eggplant into small pieces or cubes.

Peel the onion and cut into small cubes.

Pour vegetable oil into the pan so that it covers the entire bottom and fry the onion until slightly golden brown.

Then add the chopped eggplant, mix, close the lid and keep for 10 minutes on low heat, stirring occasionally. You can add a little oil, eggplants absorb it very well, so it won’t get any worse.

While the eggplant and onion are stewing, prepare the tomato. Fill it with boiling water from a kettle for 2-3 minutes, then rinse with cold water. After this, the skin from the tomato will almost come off by itself.

Cut the tomato into small cubes.

By this time, the eggplant with onions looks something like this:

We lower the chopped tomato, close the lid again and continue to simmer for another 10-15 minutes.

In the meantime, wash and finely chop the cilantro. I believe that cilantro, like no other herb, pairs with eggplant to taste. But if you can’t stand cilantro (this happens! 🙂), you can replace it with parsley.

​When the vegetables are ready, that is, they have become completely soft, salt and pepper them to taste, add cilantro, garlic, lemon juice, stir, close the lid and immediately turn off the stove.

Let the eggplants brew and cool slightly, transfer them to a beautiful bowl and serve. The snack tastes great both warm and cold.

Each housewife prepares stewed eggplants with tomatoes in her own way, adding different seasonings and, for example, carrots, celery or bell peppers, and every time this appetizer turns out surprisingly tasty. I have the simplest option, but, believe me, no less wonderful.

You can prepare a simple and also very tasty dish from eggplants.

And you will find a recipe for a beautiful and tasty appetizer of eggplant with tomatoes, cheese and nuts.

I bid you farewell for today. I wish you all good luck and good mood.

Always have fun cooking!

Smile! 🙂