Zucchini and Eggplant Stews

Stew zucchini and eggplant baked on a baking sheet in the oven or stewed in a pan. The composition of the dish can include chicken ribs, meat, minced meat, offal, chicken fillet or mushrooms.

squash and eggplant stew
Zucchini and eggplant stews can be cooked with tomatoes, sweet peppers, garlic and onions.
Photo: Getty
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:60 minutes
  1. Peel the eggplants and cut them into 5 mm thick slices. Salt the blanks and let them stand for 30 minutes. Then rinse the vegetables in cold water.
  2. Grease a baking sheet with butter, put an eggplant on it evenly. Put the sliced ​​potatoes on top. Pepper and salt vegetables.
  3. Sprinkle the potatoes with chopped onion.
  4. Remove peel from zucchini, remove seeds. Cut the pulp into small cubes, mix them with grated cheese, sour cream and chopped garlic. Bring to taste with salt and pepper.
  5. Put the sauce on a layer of onion, grease it with mayonnaise.
  6. Preheat the oven to 180 ° C, put a pan with vegetables in it. Cook the stew for 50 min.

Place the slide on a flat dish and carry it to the table.

Vegetable zucchini and eggplant stew

A hearty meal of vegetables, chicken liver and rice can be prepared for lunch or dinner.


  • chicken liver - 500 g;
  • zucchini - 1 pc .;
  • eggplants - 2 pcs .;
  • vegetable oil - 150 g;
  • water - 100 ml;
  • tomatoes - 6 pcs .;
  • rice - 100 g;
  • Bulgarian pepper - 3 pcs .;
  • onions - 2 pcs .;
  • garlic - 4 cloves;
  • parsley - 1 bunch;
  • salt and black pepper - to taste.


  1. Cut the liver into cubes, sweet pepper strips of zucchini and eggplant into thin slices, and onion into half rings.
  2. Cut the tomatoes into 4 pieces, skip the garlic through a press, chop the greens.
  3. Wash the rice in cold water.
  4. Salt and pepper the liver, fry it in 90 g of vegetable oil in a deep frying pan or saucepan with a thick bottom. Pour in water and simmer meat for 10 minutes.
  5. Put the eggplants on the liver, salt and pepper them.
  6. Place onions, half rice, sweet peppers, and the remaining cereal on the vegetables. These layers also need to be salted and seasoned with spices.
  7. Put zucchini, tomatoes and garlic on top. Fill the vegetables with the remaining oil.
  8. Sprinkle the dish with chopped greens, cover the pan and simmer the food on low heat for 50 minutes. Periodically check if the liquid has evaporated. Add some more water if necessary.

Put the stew on a plate without mixing layers.

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