Eggplant and tomato dishes in a frying pan. Eggplant stewed with tomatoes

Calories: Not specified
Time for preparing: Not specified

How I love the summer-autumn season of picking vegetables, when there is such a riot of colors on the table that it simply takes your breath away. And you just can't take advantage of it. The number of dishes that can be prepared from eggplant is simply uncountable. And what is important, almost all dishes are prepared for mere pennies, since vegetables are everywhere in abundance at this time.
I offer a recipe for stewed eggplant with carrots, onions, tomatoes and bell peppers, which everyone will definitely like. I must say right away that if you are not a fan of stewed carrots in large pieces, you can simply not add it, or grate it. Eggplant stewed with carrots, onions, tomatoes and bell peppers according to this recipe are slightly spicy. Also, if you do not like spicy dishes, you can simply not add hot pepper or reduce its amount. Definitely recommend cooking stewed eggplant with vegetables. After all, there are so many vitamins! See also how to cook.



Ingredients:

- eggplant - 4 pcs.,
- Bulgarian pepper - 3 pcs.,
- onion - 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 photo step by step:

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




Transfer them to a deep bowl, sprinkle with salt and mix well. Leave for 20 minutes to release the bitterness.

While the eggplant is letting the juice prepare all the other ingredients. Cut the peeled onion into quarter rings.

Divide the bell pepper into quarters and chop.

Peeled carrots are also cut into quarter rings if it is large, or half rings if it is small.




Heat sunflower oil in a saucepan or deep frying pan, then pour 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 turn of the tomatoes. Cut the tomatoes into small pieces and transfer to the stewed vegetables.

Separately combine the tomato paste, one garlic clove pressed through the spadefoot and thinly sliced ​​red hot peppers. 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 pushed 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 the fire.

Eggplants stewed with carrots, onions, tomatoes and bell peppers are ready. Give them a little brew and can be served hot or cold.
Optionally, at the end, you can also add finely chopped greens. Very easy and quick to prepare

This wonderful recipe will surely become one of the main ones in your summer culinary collection. The king of vegetables - eggplant, having met with the duke - tomato, the lord - garlic, the prince - sweet pepper and the 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. Such a dish can be called a stew or a sauté - it’s up to someone who likes it more. The point is not at all in the name, but in the taste, which will give real satisfaction from food.

Stewed eggplant with tomatoes in a pan is a dish that can act as a side dish or as an independent meal. This stew contains very few calories, so it is perfect for those people who carefully monitor their weight. However, at the same time, the dish turns out to be quite satisfying and very nutritious, which plays a big role in the diet of each person. From all sides, a magnificent dish is prepared very simply. In order to create this culinary masterpiece, you do not need to be a famous chef, simply owning a knife and a frying pan is enough.

Ingredients

• Eggplant - 350 g (1-2 pieces);
• Fleshy ripe tomatoes - 200 g (1-2 pcs.);
• Sweet pepper - 1 pc.;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Salt, spices - to taste;
• Fresh parsley - optional;
• Vegetable oil - 50 ml.

Cooking

You need to stew vegetables after they are prepared. Therefore, immediately rinse the eggplants and cut off the tails, which are located on both sides of the fruit. Cut each vegetable lengthwise, and then chop 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 that, thoroughly rinse the semicircles under running water. So all the salt will be washed away, and with it the bitterness. Throw the fruit in a colander and leave. To glass excess liquid.

Free the onion from the skin, wash, and then chop into thin half rings. Peel sweet peppers from seeds and stalks. Rinse the vegetable halves and then cut them into strips.

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

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

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

Add some more oil to the pan and add the eggplants to it. Fry the ingredient until a ruddy hue appears. You should not cover the pan with a lid, otherwise you will not achieve a crust, and the eggplant will become soft and fall apart during further processing.

Add to the blue cubes of tomatoes. Gently toss the vegetables with a wooden spatula.

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

Stir again with a wooden spatula. Season the stew with salt and your favorite spices. Adjust the amount of seasonings as you wish. It remains only to put out this bright vegetable platter.

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

Again, but very carefully, stir in the mixed vegetables. Leave the almost ready 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 any side dish or without it. Enjoy your meal!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to turn out tasty, have a beautiful look and a fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

• For frying, choose young representatives of the culture.
• To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
• Young blue ones do not need to be peeled.
• Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
• Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
• To remove excess fat from fried eggplant, blot the finished pieces with a paper towel.
• Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

• small eggplants - 5 pcs.;
• tomatoes - 2 pcs.;
• mayonnaise - 100 g;
• sunflower oil - 100 ml;
• garlic cloves - 4 pcs.;
• greens - to taste.

Cooking method:

1. Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
2. While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
3. We cut the tomatoes into rings.
4. Finely chop the herbs with a knife.
5. We take out the eggplants from the water, dry them with a paper towel.
6. Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
7. Put the prepared vegetables on a baking sheet or a large dish. Spread generously with garlic sauce on top, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

Eggplant rolls will be a worthy decoration of the festive table. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

• little blue ones - 2 pcs.;
• Mozzarella cheese - 200 g;
• garlic - 5-6 cloves;
• low-fat mayonnaise or sour cream - 300 g;
• sunflower oil - 100g;
• tomatoes - 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

1. For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
2. After the time has passed, we take out the eggplants, dry them.
3. Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
4. Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
5. Cut the tomatoes into small pieces.
6. Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
7. We twist the fried eggplant, cheese and tomato into a roll.
8. To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. Eggplants in Chinese are considered a classic dish of the Celestial Empire. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

• large eggplants - 2 pcs.;
• olive or sunflower oil - by eye;
• starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

• ginger root (a small piece up to 3 cm long) - 1 pc.;
• sesame seeds - 2 tsp;
• rice vinegar - 2 tsp;
• star anise (asterisk) - 1 pc.;
• garlic - 4 cloves;
• sugar - 1 tbsp. l.;
• soy sauce - 200 mg;
• cinnamon - half a stick;
• sesame oil - half tsp

Cooking method step by step:

1. Peeled eggplant cut into thick strips. Soak the little blue bars in salt water, after 15 minutes put them on a paper towel. Let them dry out a bit.
2. In Chinese cuisine, it is customary to use starch instead of flour for batter, so dry eggplant squares are well rolled in starch.
3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
4. To remove excess fat, lay the finished eggplant on paper towels.
5. Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
6. Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
8. Cool the mixture a little, filter, add sesame oil.
9. Beat the whole mixture with a whisk, cool to room temperature.
10. Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
11. Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

• medium-sized zucchini - 2 pcs.;
• carrots - 3 pcs.;
• small eggplants - 2 pcs.;
• vegetable oil, salt, ground black pepper - by eye.
• Bulgarian red pepper - 6 pcs.;
• tomatoes - 6-7 pcs.;

Cooking method:

1. We remove the peel from all fruits except tomatoes and peppers.
2. Cut sweet peppers, zucchini, eggplant and tomatoes into small cubes.
3. Three carrots on a coarse grater, chop the onion into small squares.
4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
5. Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
6. After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
7. Remove the lid, simmer until the moisture evaporates from the caviar.
8. Add tomatoes and bell pepper, salt and pepper.
9. Simmer for 20 minutes.
10. Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

Pasta with sauce

Wash eggplant well under running water, cut off the tail and buttocks 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.

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

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

In a deep frying pan or saucepan, fry the eggplant in vegetable oil until golden brown. The lid does not need to be covered.

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

Now you can pour the fried onions and peppers into the saucepan. Salt, pepper to taste, cover and simmer for 15 minutes. At the same time, turn the fire to a minimum.

At the end, add finely chopped garlic and parsley. Stir and simmer for another 5 minutes.

Braised eggplants with tomatoes and garlic are ready. Enjoy with pleasure and cook more.

Enjoy your meal!

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

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

Ingredients for eggplant with peppers and tomatoes:

• eggplant - 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 eggplant with peppers and tomatoes:

Cut the eggplant into wide, at least 1.5 cm, rings. Soaking and squeezing the juice in a saline solution should not be: firstly, this is a relic of the past - those times when the "blue" varieties sinned with unpleasant bitterness. Today, when eggplants are deprived of this drawback, this procedure will not affect the taste in the best way - it will deprive the dish of juiciness and aroma.

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

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

Then remove the eggplant from the pan.

Chop the onion into wide rings, sauté in oil. Pepper also separately lightly simmer.

Put all prepared ingredients in layers in a deep saucepan or pan with a thick bottom.

Salt each layer, sprinkle with coriander, ground pepper.

On low heat, simmer the eggplants with peppers and tomatoes for 15-17 minutes. You should not add water: stew, or rather, “languish”, vegetables will be 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 mix the dish.

The degree of readiness can be determined by the state of vegetables: eggplant slices should retain a rounded shape, pepper - juiciness, elasticity.

Such an eggplant appetizer with peppers and tomatoes is not only tasty, but also versatile: it will help out as a hot side dish, is appropriate at the buffet table, and is good for a family dinner.

Enjoy your meal!

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

Stewed vegetables are a very healthy and quick dish to prepare. It turns out light and juicy, does not lie down with a "stone" in the stomach. If you want the dish to come out more satisfying, you should add a little meat: chicken, beef or, for example, pork.

We offer 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 you can cook your favorite dish at any time: summer, autumn, spring and even winter.

Eggplant with tomatoes, garlic and Provence herbs

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

To prepare this dish you will need:

• eggplant 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 eggplant into 1 cm wide circles. Steam them for 15-20 minutes. Transfer to a colander and let the water drain. Prepare the tomato sauce by combining the mashed tomatoes, crushed garlic, 1 tablespoon Provence, 2 tablespoons olive oil, and basil.

On a baking sheet previously greased with olive oil, place a layer of eggplant. Drizzle generously with tomato sauce and sprinkle with grated cheese. In the same way, lay out the second layer of eggplant and so on until all the eggplants have been used. Do not sprinkle the top layer of eggplant with grated cheese, but cover it with thin slices of mozzarella. Sprinkle with Provence spices. Bake in a preheated oven at 160°C for 35 minutes. The dish can be served hot, warm or cold.

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

Vegetable stew with eggplant, tomatoes and sweet peppers

Almost every refrigerator contains vegetables such as onions, carrots and tomatoes. So that the products do not stale and spoil for too long, they can be put into action - cook eggplants with tomatoes by stewing them in a saucepan. The dish will look much prettier if you add bell peppers to it and garnish with fresh herbs. This recipe is very simple, so even if cooking is not your forte, don't worry: it's simply impossible to spoil the stew.

Ingredients:

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

Cooking method:

Naturally, the very first thing to start with is to wash the vegetables, subsequently dousing them with boiling water. This will help to 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 put the above ingredient into it. Cook, stirring occasionally, until it turns a light golden color.

Grate carrots on a medium grater and combine with onions. After six minutes, enter the eggplant, cut into thin even pieces. Lightly salt and pepper all the products, after a while send the rings of Bulgarian red and yellow peppers to the pan. Stewed vegetables are cooked from 20 minutes to half an hour.

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

“Armenian eggplant” with matsun sauce

We bring to your attention one of the most unusual recipes for stewed eggplant 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 on the basis of boiled camel, cow, goat, buffalo or sheep very fatty milk.