Wash the eggplants well under running water, cut off the tail and bottom 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 little vegetable oil until light golden brown.

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

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

In a deep frying pan or saucepan, fry the eggplants in vegetable oil until golden brown. You do not need to cover with a lid.

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

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

Finally, add finely chopped garlic and parsley. Stir and simmer for another 5 minutes.

Stewed eggplants with tomatoes and garlic are ready. Enjoy and cook some more.

Bon Appetit!

Stewed eggplant with tomatoes without garlic is one of the most popular dishes in Odessa Jewish families. Garlic is not added to many Jewish dishes made from eggplants - many cannot, many do not like it. As always, our beloved neighbor, an old Jewish grandmother, taught us how to cook eggplants back in the distant eighties, for which I bow to her.

For Stewed Eggplant with Tomatoes, take the food listed. Wash and dry vegetables.

Cut the onion into half rings. Fry in vegetable oil until transparent.

While the onions are fried, chop the eggplants into large pieces, salt and leave for a while to leave the bitterness. When the onion is translucent, add the eggplant to it.

While the eggplants are fried, cut the tomatoes crosswise, pour boiling water over, leave for 3-4 minutes.

Fry the eggplants with onions until golden brown.

Add tomatoes, pour in a little water, mix everything well.

Stir the stewed eggplants with tomatoes just like pilaf - once and at the very beginning, otherwise by the end of cooking you will get porridge. When the gravy boils, the eggplants need to be salted, pepper and, if desired, add a little sugar (otherwise it will be sour). Taste the gravy when you like it, reduce heat to low, cover pan and simmer over low heat for 20 minutes.

After a while, add your favorite herbs - dill, parsley or basil, lightly press the herbs with a spoon so that they are in the gravy. Turn off the stove and let the dish brew under the lid for 10-15 minutes.

As you can see, all the eggplant slices are whole in the end.

Stewed eggplants with tomatoes are ready, enjoy!

It is very tasty both hot and cold.

It can be served as a side dish, or you can safely serve it as an independent dish.

For the dish to succeed, choose ripe, juicy tomatoes with a sweetish taste. Eggplants should not be lethargic or overripe. The denser the pulp and the fewer seeds it contains, the better.

Stewed eggplant with tomatoes and mushrooms recipe

Nado:

3 eggplants,

2 tomatoes,

2 onions

100 gr of mushrooms

4 tbsp. spoons of sour cream,

salt, pepper - to taste.

TOhow to cook:

Cut the eggplants and tomatoes into slices, sprinkle with salt, freshly ground black pepper, and then roll in flour.

Fry vegetables in hot vegetable oil until golden brown and place in a bowl.

Chop the onions and fry until transparent.

Add the pre-washed, dried and sliced ​​mushrooms to the onion, season with salt, pepper and sauté until the mushrooms are tender.

Put tomatoes and eggplants to the mushrooms, pour sour cream into the pan, stir and simmer for 5-7 minutes.

Sprinkle with finely chopped parsley and serve with fresh white bread.

Eggplant stewed with tomatoes and garlic

Shutterstock

Necessary:

3 cloves of garlic

4 medium-sized eggplants,

3 meaty tomatoes,

How to cook:

Chop the garlic and fry in a little vegetable oil.

Rinse the eggplants, dry and cut into cubes.

Place them over the garlic and fry until golden brown.

Pour boiling water over the tomatoes, remove the skin, coarsely chop the pulp and place with the eggplants.

While stirring, simmer vegetables for 10 minutes, season with salt and pepper.

Add a handful of finely chopped herbs: dill, celery, parsley. Mix everything well, heat for a few more minutes and serve.

This dish will be an excellent side dish for grilled meat or sausages.

Stewed eggplant with vegetables

Shutterstock

Expand the vegetable mix by adding carrots and bell peppers to the eggplant.

Necessary:

2 onions

1 large carrot,

1 sweet pepper

2-3 eggplants,

3 tomatoes,

salt, pepper, herbs - to taste.

How to cook:

Cut the onion into thin half rings.

Peel and grate the carrots.

Peel the bell peppers from seeds and partitions, chop into strips.

Cut the washed and dried eggplants into thin slices, chop the tomatoes in the same way.

Fry the onion in a pan with heated vegetable oil, then add the carrots to it.

Cook for 5-7 minutes, add eggplant and pepper, stir.

Cook the vegetables for another 5 minutes, add the tomatoes to them and simmer all together.

Add salt and freshly ground black pepper.

Place some dried basil and thyme in a skillet, cover and simmer until the liquid is completely evaporated and the vegetables are tender.

Garnish with fresh herbs before serving.

Stewed vegetables baked in the oven

Shutterstock

Necessary:

4 even, not too large eggplants,

3 tomatoes,

100 gr grated cheese

salt, pepper, wine vinegar - to taste.

How to cook:

Rinse the eggplants, dry, cut off the tails.

Cut the vegetables in half lengthways, spoon out the pulp.

Chop it and place in a skillet with heated olive oil.

Pour boiling water over the tomatoes, remove the skin, remove the grains. Cut the pulp and add to the eggplant.

While stirring, simmer vegetables until soft, season with salt, freshly ground black pepper, sprinkle with a little wine vinegar.

Fry the eggplant boats in a separate skillet until golden brown.

Instead of frying, they can be placed in the microwave for 2 minutes.

Fill the eggplant halves with stewed vegetables, sprinkle with grated cheese and bake in the oven at 200 ° C.

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

This appetizer is good both in itself and as an addition to the main side dish, for example, potatoes. It is difficult to think of something easier and tastier!

Ingredients: (for 2 servings)

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

Preparation:

I am showing cooking a small portion, but you can double the amount of ingredients if you like.

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

After that, fill the eggplant with cold water for a couple of minutes. Now it will be very easy to remove the skin.

If the eggplant skin is thin, not hard, then you can leave it on, it becomes very soft during stewing.

Cut the peeled eggplant into small cubes 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 onions until slightly golden brown.

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

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

Cut the tomato into small cubes.

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

We lower the sliced ​​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, is combined with eggplant to taste. But if you hate cilantro (it also happens! 🙂), you can replace it with parsley.

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

Let the eggplants brew and cool a little, put them in a beautiful dish and serve. The appetizer tastes great both warm and cold.

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

Eggplant can be used to make a simple and delicious dish.

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

For today I say goodbye to you. I wish you all good luck and good mood.

Always cook with pleasure!

Smile! 🙂

Ingredients:

• eggplant - 2 pieces;
• carrots - 3 pieces;
• tomatoes - 2 pieces;
• bell pepper - 1/2 piece;
• garlic - 2-3 cloves;
• salt - 1 teaspoon;
• sugar - 3 teaspoons.

Delicious stewed eggplant. Step by step cooking

1. Let's start with the eggplant. When buying them, pay attention to the color: it should be even, without brown spots. Also, the vegetable itself and the stalk should not have any wrinkles and soft spots. If these conditions are met, you have chosen the right eggplants and you can cook from them.
2. You need to rinse the vegetable, cut off the top with the stalk and cut into cubes. When done, fill it with salted water, then the eggplants will be saturated with liquid and will not absorb vegetable oil when stewing. Let it stand for about half an hour.
3. Let's take care of the rest of the vegetables. We take carrots. We clean, wash and three on a medium grater.
4. We clean and wash the onions. To cook without tears, you need to leave a dry tail uncut on the onion. Then the bow will not pinch your eyes, and it will be comfortable for you to hold it. Cut in half first, then into strips, and then into cubes.
5. Wash and cut the tomatoes. So that the tomato skin does not interfere in the finished dish, it can be removed. To do this, pour boiling water over the tomatoes and leave for a couple of minutes. Now they are easy to clean, and the skins will not interfere with the meal.
6. Now you need to prepare the sweet bell pepper. Cut it in half and remove the seeds. Hide one half in the refrigerator, and cut the other into cubes.
7. Take a frying pan, pour in some vegetable oil and put it on fire to warm up well.
8. Pour the onion into a hot dish and fry until it becomes transparent.
9. When the onion has reached the state we need, add the grated carrots.
10. Cover and simmer until half cooked, stirring occasionally.
11. While the onions and carrots are stewed, prepare the garlic. We need two cloves that need to be peeled and cut. To quickly peel the garlic, place it on a plank and crush it with the side of a knife. After clicking, easily remove the peel and finely chop the garlic. This is such a secret way that restaurant chefs use. Garlic peeled in this way is more flavorful and easier to cut.
12. I think the onions and carrots have already been stewed enough, so add tomatoes, bell peppers to the pan, mix. Sprinkle the vegetables with sugar and salt, mix again, close the lid and simmer for 15 minutes. While you can drink tea.
13. After a measured time, add the next ingredient to the pan - eggplant. We mix. Add some vegetable oil if needed. Cover and simmer, stirring occasionally, until the eggplants are tender.
14. Then you need to add the garlic, stir again and turn off the stove - our stewed eggplant is ready.
15. When serving, place the dish in a heap on a nice flat plate and sprinkle with chopped herbs (parsley or dill) on top.

The dish turns out to be very tasty and healthy. It can be used as a side dish for meat dishes. You can find recipes for meat dishes and many others at our "Very tasty". I'm sure these stewed vegetables will be enjoyed by everyone who tastes them. The dish turns out to be bright, beautiful, very aromatic and incredibly tasty. Cook with pleasure and treat your family. Bon Appetit!