A simple meal of zucchini and eggplant

You have collected a rich harvest of vegetables? Don't know what to cook eggplant and zucchini? Then you might want to read this article. The following describes a simple meal of zucchini and eggplant. All you need is a minimal amount of free time and the most common foods.

Stewed eggplant and zucchini

The List of ingredients (7 servings):

• 250 g onions;
• 10 g garlic;
• Eggplant and zucchini (470 g);
• 20-50 ml water;
• 350 g tomatoes;
• Vegetable (refined) oil-2-3 tbsp;
• 1-1,5 tablespoons of spices.

Preparation:

1. Rinse the vegetables with water from the tap. First, take out the eggplant, remove skin and cut into small cubes. If you bought young vegetables, the skin can not be cleaned. Start treatment in zucchini. They need a good clean with a sharp knife, then cut into cubes.

2. Dish of zucchini and eggplant require the use of other vegetables, for example onions. So, take some onions, peel them and chop as fine as possible. Put it on the stove in a deep pan and pour the specified amount of oil. Now lay out the pieces of onion. Fry for 3-5 minutes at medium fire.

3. In a frying pan with onions add the spices to satsivi. Mix all this in about one minute. Next, spread the zucchini with eggplant. Using a wooden spatula mix the ingredients. Cover with a lid.

4. Remained finely chop the tomatoes and add them to the pan of other vegetables. You can simmer it all without cover. At the end of the process, take the garlic, clean it and grind. Put to the vegetables. After 10-15 minutes, the stew will be ready. The dish is decorated with fresh greens and served a La carte.

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Ingredients:

• Onion – 1 piece;
• A few eggplants of medium size;
• 250 g white bread;
• Olive oil (1 tbsp);
• Two tomatoes;
• Garlic (a few cloves);
• Two Bulgarian pepper (preferably red);
• 250 g feta cheese;
• Parsley;
• Oregano (fresh or dried);
• Salt.

Practice:

1. Cut the eggplant in half. Each half should be sea salt. Leave like this for 30 minutes. This will allow to get rid of the bitterness. The resulting juice gently drain off in the sink. Preheat the oven to 200 degrees. On the baking tray laid with foil. On it lay the eggplant (peel up). Bake for half an hour. Then take out from the oven and allow to cool. From each eggplant to get the pulp, but not all, but only 2/3. Everything we took, we cut.

2. Take a large frying pan, put on fire and fry vegetables in it (peppers, tomatoes, onions). Add the chopped garlic and oregano. Cover with a lid. Reduce the heat and simmer the vegetable mixture for at least 10 minutes. Do not forget to stir the dish. After this time the cover can be open, allowing moisture to evaporate.

3. Remove the vegetables from heat, add cheese and parsley. Sprinkle with salt and pepper. Carefully stir the resulting mass. We will fill each eggplant. And still need to put a little olive oil. Send the dish in the oven for 30 minutes.

Now you know what dish of zucchini and eggplant can be cooked. We wish you Bon appetite!