How to properly stew eggplants with tomatoes. Stewed eggplants with tomatoes - delicious recipes for every day dishes. Eggplant, tomato and egg salad

Eggplants have a unique taste that many people enjoy. In summer and early autumn, when these vegetables are most available, almost all housewives prepare dishes from them. One of best options Among the “blue” dishes are eggplants stewed with tomatoes. Often this duo is supplemented with garlic and other vegetables, resulting in new food options.

Cooking features

In order to deliciously stew eggplants with tomatoes, you do not need to have great culinary skill. It is enough to know a few important points and choose the appropriate recipe.

• Eggplants, like many other vegetables in the nightshade family, contain corned beef. This is a harmful substance that gives the “little blue” bitterness. The younger the vegetables, the less corned beef they contain. Ripe fruits can be rid of this substance with salt. It is enough to cut them and immerse them in a saline solution for 20 minutes (10 g of salt per liter of water). After soaking the vegetables in it, wash them thoroughly so that the dish does not become oversalted.
• Tomatoes and eggplants can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, chopped coarsely, and added about 10 minutes before the dish is ready. In the second case, the tomatoes are heavily crushed; it is advisable to peel them before doing this. It will be easy to remove the skin from tomatoes if you blanch them for 2-3 minutes and then cool.
• Garlic goes well with both eggplants and tomatoes, so it is often added to dishes made from these vegetables. If you add garlic at the beginning of cooking, it will impart its aroma to the food without making it spicy. If you want to give the appetizer some piquancy, garlic should be added at the last stage of cooking.
• Before stewing the eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but will make it more tasty and appetizing, since fried vegetables retain their shape better during stewing.
• Simmer eggplants with tomatoes over low heat under a lid. Try to add salt, herbs and seasonings at the end of cooking.

Recipes for eggplant stewed with tomatoes are varied, and the technology for their preparation may also vary. To obtain the expected result, you must carefully study the instructions accompanying the selected recipe.

Eggplants stewed with tomatoes and garlic

• eggplants – 0.6 kg;
• tomatoes – 0.4 kg;
• onions – 100 g;
• garlic – 5 cloves;
• salt - to taste;
• fresh parsley – 20 g;

Cooking method:

• Wash the eggplants, cut into cubes, sprinkle with salt, stir, leave for 10 minutes.
• Pour boiling water over the tomatoes and remove the skins. Finely chop the pulp with a knife or grind using a blender.
• Peel the onion and cut into small cubes.
• Rinse the eggplants and let them dry.
• IN deep frying pan Heat the oil, add onions and eggplants. When they are browned, reduce the heat and add the tomato mixture to the eggplants.
• Simmer the eggplants in the tomato until tender, this will take 10-15 minutes, depending on the size of the cubes.
• Finely chop the garlic and parsley and add to the eggplants and tomatoes. Simmer the vegetables over low heat for another 2-3 minutes. Remove the pan from the heat.

The food prepared according to this recipe turns out juicy, satisfying, aromatic, with spicy notes. It can be served as an independent snack or as a side dish for meat.

Eggplants stewed with tomatoes, garlic and bell peppers

• eggplants – 0.6 kg;
• tomatoes – 0.3 kg;
• bell pepper– 0.2 kg;
• onions – 100 g;
• garlic – 3-4 cloves;
• fresh herbs, salt, pepper - to taste;
• sour cream – 20 ml;
• vegetable oil- how much will it take?

Cooking method:

• Cut the eggplants into semicircles about half a centimeter thick, dip them in a saline solution for 20 minutes, rinse and dry.
• Peel the pepper from seeds by removing the stem. Cut into half rings or quarter rings.
• Remove the skins from the onion and cut it into thin half rings.
• Cut the garlic into small pieces.
• Wash the tomatoes, pat dry with a towel, cut into large slices.
• Heat the oil in a saucepan or cauldron, add onion and garlic, fry them for 2-3 minutes.
• Move the onion and garlic aside, place the pepper next to it, and fry the vegetables for another 2-3 minutes.
• Move the pepper to the onion and garlic, put the eggplants in its place, brown them.
• Add tomatoes, carefully stir vegetables, reduce heat.
• Dilute the sour cream with water approximately in half. Pour over the vegetables.
• Simmer eggplants with tomatoes and peppers for 10 minutes.

Before serving, sprinkle the stew with chopped herbs. Serve as a side dish or separately.

Eggplants stewed with tomatoes and cheese in the oven

• eggplants – 0.5 kg;
• tomatoes – 0.5 kg;
• fresh basil – 20 g;
• hard cheese – 100 g;
• mozzarella – 0.2 kg;
• olive oil – 20 ml;
• garlic – 2 cloves;
• mixture of dried Provençal herbs, black ground pepper- taste.

Cooking method:

• Peel the tomatoes and puree them using a blender. Mix with pressed garlic, pepper and Provençal herbs.
• Cut the eggplants into circles, soak in salt solution, rinse and dry.
• Grease a baking dish with oil.
• Grind the hard cheese on a grater.
• Place a layer of eggplants in the mold, fill them with some of the tomato mass, sprinkle with some of the cheese.
• Lay out all the other layers in the same way.
• Place the mold with eggplants in an oven preheated to 180 degrees and simmer for half an hour.
• 10 minutes before cooking, place pieces of mozzarella and basil leaves on top.

A dish prepared according to this recipe is a self-sufficient appetizer that can even decorate a holiday table.

Eggplant stewed with tomatoes is an inexpensive and easy-to-prepare dish. Its taste is so pleasant that it can be served not only for a family lunch or dinner, but also for a holiday table. The dish is self-sufficient, but is more often served as a side dish for meat dishes.

This wonderful recipe is sure to become a staple in your summer cooking collection. The king of vegetables - eggplant, meeting with the duke - tomato, lord - garlic, prince - sweet pepper and baron - onion, create a truly amazing extravaganza of taste. A riot of colors, aroma, tenderness and juiciness - all this is masterfully intertwined in one dish. This dish can be called a stew or a sauté - depending on who you like. The point is not at all in the name, but in the taste, which will give real satisfaction from food.

Stewed eggplants with tomatoes in a frying pan is a dish that can serve as both a side dish and a meal on its own. This stew contains very few calories, so it is perfect for those people who carefully monitor their weight. However, the dish turns out to be quite filling and very nutritious, which plays a big role in the diet of every person. From all sides, an excellent dish is prepared very simply. In order to create this culinary masterpiece, you do not need to be a famous chef, just using a knife and a frying pan is enough.

Taste Info Second: zucchini and eggplant

Ingredients

• Eggplants – 350 g (1-2 pcs.);
• Ripe fleshy tomatoes – 200 g (1-2 pcs.);
• Bell pepper- 1 PC.;
• Onions – 1 pc.;
• Garlic – 2 cloves;
• Salt, spices - to taste;
• Fresh parsley - optional;
• Vegetable oil – 50 ml.

How to cook eggplant stewed with tomatoes and garlic

You need to stew vegetables after preparing them. Therefore, immediately rinse the eggplants and cut off the tails that are located on both sides of the fruit. Cut each vegetable lengthwise and then chop it into half rings, about 0.5 cm thick. Place the blue ones in a deep container and sprinkle with salt. Leave the fruits in this position for 20 minutes. After this, rinse the semicircles thoroughly under running water. This will wash away all the salt, and with it the bitterness. Drain the fruits in a colander and reserve. To drain excess liquid.

Remove the skin from the onion, wash it, and then chop it into thin half rings. Remove seeds and stems from sweet peppers. Rinse the vegetable halves and then cut them into strips.

Now it's the tomatoes' turn. They need to be washed, cored, and then cut into cubes about 2 cm in size.

Heat a little vegetable oil in a deep frying pan. Place onion half rings in it and fry, stirring occasionally, until golden brown.

Add sweet pepper strips to the onion. Fry everything together for a few more minutes. Remove the cooked vegetables from the pan and place in a separate container.

Add a little more oil to the pan and add the eggplants. Fry the ingredient until golden brown. You should not cover the pan with a lid, otherwise you will not achieve a crust, and the eggplants will become soft and fall apart during further processing.

Add tomato cubes to the blue ones. Gently stir the vegetables with a wooden spatula.

After a few minutes, the tomatoes should release quite a lot of juice. When this happens, add the previously fried peppers and onions to the pan.

Stir the vegetable mass again with a wooden spatula. Season the stew with salt and your favorite spices. Vary the amount of seasonings as desired. All that remains is to extinguish this bright vegetable mix.

First, cover the pan with a lid and reduce the heat to medium. It's time to figure out how long to simmer the stew. This procedure takes from 15 to 20 minutes. The time depends on the size of the vegetables. After 15 minutes, open the lid and squeeze (through a press) the garlic, which must be peeled in advance, into the pan. Add finely chopped parsley if desired.

Mix the mixed vegetables well again, but very carefully. Leave it almost done delicious stew under the lid, over low heat, for another 5 minutes.

Eggplants stewed with garlic and tomatoes are ready to give an unforgettable taste sensation to everyone. Serve the dish on the table in any form, with or without any side dish. Bon appetit!

Prepare all products according to the list. Select a medium-sized eggplant, wash and dry. Then cut the eggplants lengthwise into two halves, chop each of them into slices, as indicated in the photo. If the eggplants are bitter, sprinkle with salt, leave for 15 minutes, then rinse and dry.

Choose sweet peppers that are fleshy, tasty, and fragrant. Peel the pepper from the seed box, remove all the white partitions. Cut the pepper into small strips.

Peel a large onion, rinse and dry. Cut the onion into half rings. Also, if desired, you can add various vegetables - carrots, cauliflower, zucchini, etc.

Wash the tomatoes and dry them slightly, cut the tomatoes into slices. Peel the garlic and rinse.

Pour a spoonful of oil into the frying pan and add all the prepared vegetables. Fry the vegetables for the first 5 minutes over medium heat, stirring constantly.

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After a while, cover the pan with a lid, turn the heat to low and simmer the vegetables for 15 minutes. At the end of cooking, add salt and pepper, squeeze out the garlic, mix all the ingredients, sprinkle with chopped herbs.

Serve the dish immediately.

Bon appetit!

With the onset of autumn, eggplants and tomatoes can be found on almost every table, and this is an excellent reason to please yourself and your loved ones with vegetable delicacies. Eggplant and tomatoes are a wonderful combination that offers a lot of options for culinary experiments. Bright taste juicy tomatoes go well with delicate and neutral-tasting eggplants, allowing you to use these two vegetables in a wide variety of dishes.

The number of recipes that can involve eggplants with tomatoes is extremely large - these include salads, casseroles, a variety of snacks, and main dishes. stews, and all kinds of conservation, and much, much more. Adding various ingredients, spices and herbs will make the taste of the dish new and unique every time.

To ensure that your eggplants and tomatoes deserve the highest ratings, carefully approach the issue of choosing vegetables, paying attention to their quality. Skin good eggplants should be smooth and shiny, without any scratches, dents or wrinkles. It is best to use young eggplants that have an elastic green stalk. The tomatoes should also be firm and firm with no signs of damage to the skin. Quality fresh vegetables- the key to the success of any dish. Before cooking, it is recommended to sprinkle chopped eggplants with salt and leave for 20-25 minutes, then rinse under running water - this method will get rid of the bitterness inherent in these vegetables.

The first thing that comes to mind when you hear the phrase “eggplant with tomatoes” is most likely ratatouille. This classic dish French cuisine has long managed to become popular among our compatriots due to the simplicity of its preparation, appetizing appearance and no less wonderful taste. Traditional dishes give a special flavor to the dish. Provencal herbs, such as rosemary, thyme and basil, so be sure to use them when cooking, adding them fresh or dried. Ratatouille can be considered a classic vegetarian cuisine, therefore on this dish Those who watch their diet should pay attention.

Ratatouille

Ingredients:
1 eggplant,
1 zucchini,
4 tomatoes
1/2 onion,
1/3 bell pepper,
3-4 cloves of garlic,
3 bay leaves,
2 teaspoons Herbes de Provence seasoning,
fresh basil for garnish (optional)
vegetable oil,

Preparation:
Cut the eggplant, zucchini and three tomatoes into thin slices. Arrange vegetables in a greased baking dish in a spiral pattern, alternating slices by color. Sprinkle lightly with salt and pepper and add Bay leaf, sprinkle with oil. To prepare the sauce, finely chop the peppers and onions, lightly fry in vegetable oil until soft. Remove skin from remaining tomato, pour boiling water over it, chop finely and add to onion mixture along with 1/2 cup water. Simmer for 4 minutes. Salt, pepper, add chopped garlic and seasoning, cook for another 1-2 minutes. If desired, the sauce can be pureed using a blender. Pour the resulting sauce over the vegetables in the mold, cover the mold with foil and place in an oven preheated to 180 degrees for 50 minutes. Remove the foil and bake for about 15 minutes more. Garnish the dish with basil and serve.

Lasagna is a wonderful multi-component dish that will never get boring due to the ability to constantly change the filling at your discretion. We invite you to prepare lasagna stuffed with eggplant, tomatoes, mushrooms and minced meat- so filling and incredible delicious dish will undoubtedly appeal to everyone's taste.

Eggplant lasagna with minced meat, tomatoes and mushrooms

Ingredients:
2 large eggplants,
5 large tomatoes
1 large onion,
500 g minced beef,
500 g champignons,
500 ml milk,
200 g cheese,
200 ml cream,
50 g butter,
5 tablespoons flour,
1-2 cloves of garlic,
lasagna sheets,
vegetable oil,
pinch nutmeg,
salt and spices to taste.

Preparation:
Melt in a saucepan butter, add flour and stir continuously for about 2-3 minutes. Slowly pour in the milk without stopping stirring. Add a pinch of salt and a pinch of nutmeg and simmer over very low heat until the sauce thickens, about 5-7 minutes.
Cut the eggplants into long slices, brush with oil, cut lengthwise into equal parts, brush with butter, sprinkle with salt and bake in the oven. Slice and fry the mushrooms. Separately, fry the minced meat with chopped onions, adding chopped garlic and finely chopped tomatoes. Add cream and spices to taste, stir and cook for 2-3 minutes.
Grease a baking dish with sauce, place lasagna sheets, add minced meat, mushrooms and eggplants. Alternate lasagna sheets and filling to create several layers. Pour the last layer well with sauce and sprinkle with grated cheese. Cover the pan with foil and bake in an oven preheated to 180 degrees for about 40 minutes. Remove the foil and bake for another 15 minutes.

The combination of eggplants and tomatoes is very rarely used in salads - and in vain! These vegetables go well with each other in any form, and our next recipe is a clear confirmation of this.

Eggplant, tomato and egg salad

Ingredients:
1 large eggplant
6-7 cherry tomatoes,
1 onion,
3 eggs,
1-2 cloves of garlic,
2 tablespoons mayonnaise,
a few sprigs of dill,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Boil the eggs hard. Cut the eggplant into cubes and the onion into half rings. Fry the onion in a frying pan in vegetable oil, add the eggplant, cover the frying pan with a lid and cook over low heat until lightly browned. Add the pressed garlic, stir and fry for another 1 minute. Post vegetable mixture In a salad bowl, add chopped dill and cherry tomatoes cut in half. Season with salt and pepper to taste, season with mayonnaise and serve.

Eggplants with tomatoes are incredibly good as an appetizer - they can be hot or cold, baked or fried, in the form of rolls or layered... Whichever option you choose, you can be sure that it will be incredibly tasty! We bring to your attention two options for an eggplant and tomato appetizer.

Eggplant rolls with tomatoes

Ingredients:
4 small eggplants,
2 tomatoes
2-3 cloves of garlic,
150 g mayonnaise,
vegetable oil,
salt,
dill or parsley.

Preparation:
Cut the eggplants into thin strips and add water, dissolving a tablespoon of salt in it. Leave the eggplants for 20 minutes. Dry the eggplants and fry in vegetable oil on both sides until golden brown. Place on paper towels and let the grease drain off. Lubricate the eggplant slices with mayonnaise mixed with garlic passed through a press. Place a piece of tomato on the thin edge of the eggplant strip and roll it up. If desired, you can secure the rolls with decorative skewers or toothpicks. Place the finished rolls on a plate and garnish with parsley or dill.

Eggplant in batter with tomatoes and cheese

Ingredients:
2 eggplants,
2-3 tomatoes,
2 eggs,
70 g cheese,
2-3 cloves of garlic,
2-3 tablespoons of mayonnaise,
2-3 tablespoons of flour,
2-3 tablespoons of milk,
1/2 bunch of dill or parsley,
vegetable oil,
salt to taste.

Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 20-30 minutes to remove the bitterness. Rinse the eggplants under running water and dry. To prepare the batter, beat the eggs, add milk and flour, and add salt to taste. The resulting mass should have medium thickness. Dip the eggplants in the batter and fry in vegetable oil until golden brown on both sides.
While the eggplants are fried, mix the finely grated cheese with mayonnaise, chopped herbs and garlic passed through a press. Brush the roasted eggplants with this mixture while they are still hot. Place a thin slice of tomato on top of each eggplant. Garnish the dish with herbs and serve at room temperature or chilled.

Eggplant caviar with tomatoes can be used as an independent snack if you spread it on bread, or as an addition to other dishes, for example, it can be an excellent side dish for meat.

Eggplant caviar with tomatoes and bell peppers

Ingredients:
7 eggplants,
5 tomatoes
4 bell peppers,
3 onions,
2 carrots,
5-7 cloves of garlic,
3-4 tablespoons of sugar,
vegetable oil,
salt and spices to taste.

Preparation:
Remove the skin from the eggplants and cut into cubes. Cut the onion into half rings, bell pepper into strips. Grate the carrots on a coarse grater. Peel the tomatoes, scald them with boiling water, and puree them using a blender. Heat vegetable oil in a frying pan and fry the onion until golden brown. Add bell pepper and cook for about 8 minutes. Add tomato mass, eggplant and carrots. Simmer for 30 minutes, stirring occasionally. Add sugar, salt and spices to taste. When all the excess liquid has evaporated, the caviar is ready. It is best to serve caviar chilled.

Eggplants with tomatoes are universal in that, despite their simplicity, they can easily become a real decoration. festive table. The relative cheapness and excellent taste of eggplants and tomatoes will make dishes prepared using these vegetables your favorites. Bon appetit!

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 cold snack. 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 in sour cream, vegetable and meat broths or just on the 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 minimal amount 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 it, 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 - 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 satiating vegetable broth with your own taste. 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 - popular dish. The combination of chicken and eggplant came 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 the 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. Short-term processing method and good 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.

Recipe stewed eggplant 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 meal. light menu 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 cooked Georgian ajapsandali. 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 “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.