How to cook baked zucchini with eggplant and tomatoes?


2018-03-17 19:45:29




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Of the easiest vegetables you can cook a lot of interesting and delicious dishes. Take, for example, steamed zucchini with eggplant and tomatoes. Depending on the use of additional ingredients to prepare this range of products in different ways.

Simple recipe

To Cook baked zucchini with eggplant and tomatoes is easy. Most convenient to do this dish in a frying pan. You will need 4 tomatoes, 2 eggplant, 1 onion, 2 zucchini, salt, 2 sprigs fresh parsley, 2 cloves of garlic, a little pepper and 35 g of any vegetable oil.

baked zucchini with eggplant and tomatoes

The Process of cooking this dish can be divided into several stages:

  1. First, the vegetables must be cleaned and washed. The eggplant and zucchini the peel must be cut.
  2. They should Then carefully grind the cubes.
  3. Frying Pan with oil should be a good warm up.
  4. First pour to it the onion and fry it for 3 minutes.
  5. Add the zucchini along with the eggplant, stir and cook on low heat for another 5 minutes.
  6. Now you need to enter tomatoes with spices. Heat the resulting mass until then, until the food let the juice out.
  7. Cover and simmer for about 25-30 minutes.
  8. For 4 minutes until tender send on a frying pan the chopped herbs and crushed garlic cloves.

After this braised zucchini with eggplant and tomatoes need a little brew. To the table they can be served both hot and cold. Will be tasty in both cases.

Modern “Ratatouille”

In a cookbook called Ratatouille French dish, consisting of five baked a certain way of vegetables: tomato, peppers, zucchini, garlic and onions. Adding to the list of major products, eggplant, modern chefs have created a new version that taste is not inferior to the original.


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To make an advanced “Ratatouille”, you will need the following ingredients: 3 tomatoes, 2 zucchini (zucchini is better), 2 onions, 1 eggplant, 2 bell peppers, salt, 2 cloves garlic, herbs (dill, parsley), vegetable oil and pepper.

To prepare this dish usually takes just over an hour. To do this:

  1. The vegetables along with the herbs thoroughly to wash.
  2. Zucchini, peppers and eggplant cut into cubes. The pieces should be large enough.
  3. Tomatoes to do the same. However, they previously have to remove the skin. To this end, the tomatoes should be 1 minute and drop into a pan of boiling water.
  4. Onion and garlic finely crumble, and the green just arbitrarily chop. You can now proceed to the main process.
  5. First in a frying pan with boiling oil for 2 minutes fry the onions and garlic.
  6. With an interval of 2-3 minutes, gradually add the eggplant, peppers and zucchini. Last, enter the tomatoes.
  7. Add spices and any herbs, stir and simmer 25 minutes on low heat.
  8. Enter the remaining garlic and herbs.
  9. The Flame can be extinguished, and the dish then has to stand still for about 10 minutes.

Come Out juicy, fragrant and delicious baked zucchini with eggplant and tomatoes that can be eaten as a separate dish, and any side dish.


Changing the composition of the vegetable mixture, you can prepare a completely new product. Its taste is easy to adjust, including in the formulation one or the other component. For example, in zucchini braised with eggplant, garlic and tomato is good to add carrots. The result is a delicate stew that is sure to appeal to supporters of vegetarian food.

To work you need 2 eggplant, 6 tomatoes, 2 zucchini, 2 medium carrots, salt, 4 cloves of garlic, 2 onions, 50 g of vegetable oil and a little sugar.

zucchini stew with eggplant, garlic and tomatoes


  1. Vegetables first, you need a good wash.
  2. After that, they need to clear, not forgetting the tomatoes previously blanched.
  3. Eggplant with zucchini cut into half rings, tomatoes and onion cubes. Carrots better to chop into strips and the garlic is just finely chopped. While crushed eggplant, tomatoes and zucchini should be roughly the same amount.
  4. Saute the Onions in hot oil.
  5. Then alternately add the vegetables in the following order: carrots, tomatoes, zucchini, eggplant.
  6. Add Salt, make a fire and simmer, covered for 2 hours.
  7. Once the vegetables are tender, enter the garlic, stir, turn down the flame and wait another 60 seconds.

Then the fire can be turned off, and the finished stew is spread along the banks and immediately roll.

Recipe for slow cooker

Modern Housewives are much easier to cook vegetable dishes. This relatively recently created a unique device called the slow cooker. With the help of easy to cook almost any steamed vegetables (eggplant, zucchini, tomatoes, etc.). To do this, the machine contains special modes that significantly saves time and simplifies the process.

Cooking a stew in the slow cooker starts with the selection of ingredients. You will need: 400 g of courgettes, 1 sweet pepper, onion, salt, 1 tomato, 2 cloves of garlic, 0.5 kg of eggplant, 20 ml of vegetable oil and pepper.

steamed vegetables eggplant zucchini tomatoes

Method of preparation:

  1. Washed and dried vegetables must be cleaned and crushed. Tomatoes can be cut into slices.
  2. Zucchini with the eggplant cut into cubes, and pepper - julienne.
  3. Greens and onion finely crumble.
  4. Eggplant for 5 minutes soak in cold salt water. This will help remove the unpleasant bitterness.
  5. In a bowl, pour oil. Select “Hot”, and the timer will turn on for 5 minutes.
  6. Pour the onion and lightly fry.
  7. Add the remaining vegetables, salt and a little pepper.
  8. Install the program “Fighting” and note the timer time of 30 minutes.
  9. 5 minutes before the beep, enter the herbs and garlic.

In Parallel with the preparation of this stew, you can perform any other work in the kitchen. The machine will do everything herself and on time.

Meat with vegetables

How else can you cook braised eggplant with zucchini and tomatoes? The recipe with the addition of meat allows you to quickly and easily make a delicious and nutritious dinner.

It will take a minimal set of ingredients: 0.6 kg pork 2 cloves of garlic, 1 zucchini, vegetable oil 500 g eggplant, salt, pepper and tomatoes (instead, it is better to take half a Cup of tomato juice).

braised eggplant with zucchini and tomatoes recipe

Cooking mixed stew it is better to step by step:

  1. Meat and washed vegetables cut into medium-sized cubes.
  2. Saute the Pork in a frying pan in oil over high heat, and then put it in a pan.
  3. There enter the rest of the ingredients and mix well.
  4. Simmer, covered for about half an hour.

If you take the stew the tomatoes in advance, they have to remove the skin. The fruits must first be dipped for several minutes in a container of boiling water. After this the skin will come off very easily. The perfect garnish for this dish would be mashed potatoes.

Stewing in the pot

Sometimes the dish turns out much tastier if it is cooked in a special dish. For example, in the Balkans steamed vegetables (zucchini, eggplant, peppers, tomatoes and others) often make in clay pots. It is very convenient, because the dish is cooked in the same dish, which is served to the table.

For this recipe you will need the following ingredients: 2 sweet peppers, 1 eggplant, 4 tomatoes, 2 potatoes, onion, 1 zucchini, 3 cloves garlic, 65-70 grams of vegetable oil, 3 sprigs of dill and parsley, salt, Bay leaf, black pepper, thyme and 100ml of dry white wine.

steamed vegetables zucchini eggplant pepper tomato

Preparation Method:

  1. Before work, the pot must be rinsed with water. After that, it needs a little stand that ceramics has absorbed moisture. In this dish the vegetables are always juicy.
  2. Products need to pre-wash and then chop. Potatoes, squash and eggplant are better cut into dice, pepper slices, and onions - semirings. The size of workpieces can be arbitrary. But it is better here not to make it too small, so after stewing the vegetables are turned into a homogeneous mass. With tomatoes it is necessary to remove the skin.
  3. Fry Onions in oil so that it is slightly browned.
  4. Add to the pan pepper. Fry until, until it becomes soft.
  5. Processed foods will add to the bottom of the pot.
  6. Pour the potatoes on Top, and on it lay the zucchini.
  7. Season with Salt, add dry thyme and ground pepper.
  8. Cover all pieces of tomatoes (without skin).
  9. A bit of fry Separately the eggplants. Put them in a pot with the top layer.
  10. Sprinkle the product with chopped herbs and crushed garlic.
  11. Pour in the wine and add half a Cup of water.
  12. Cover the pot with a lid and put it in a cold oven.
  13. Bring the temperature up to 230 degrees and bake until then, until the mixture comes to a boil. This will take approximately 20 minutes.
  14. Reduce temperature to 200 degrees and cook for another hour and a half.
  15. ...

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Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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