Step-by-step recipes for eggplants in pots in the oven with chicken, pork, potatoes, mushrooms and vegetables with cheese and mayonnaise in sour cream and tomato dressing

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

1 gr.

Carbohydrates

39 kcal.

Option 1: Classic recipe for eggplants in pots in the oven

How can eggplants be cooked, especially in the summer-autumn season? But today we would like to suggest baking them in ceramic pots. However, this can be done with the addition of a variety of ingredients. For example, with potatoes, meat, poultry, mushrooms and vegetables. So, let's figure out in order how to cook eggplants in pots in the oven.

Ingredients:

• two large eggplants;
• two tablespoons of vegetable oil;
• large onion;
• rock salt to taste;
• four medium tomatoes;
• two medium carrots;
• fresh parsley to taste;
• 200 grams of bell pepper;
• two glasses (partial) of water;
• ground pepper to taste;
• flour for dredging vegetables.

Step-by-step recipe for eggplants in pots in the oven

Wash a kilogram of eggplants along with the rest of the vegetables (it is important to peel the onions and carrots before doing this). Dry all ingredients with a towel.

Now cut the eggplants into half slices, and the tomatoes into relatively thin slices. Dredge both vegetables in a small amount of flour.

Heat all the refined oil at the bottom of the frying pan. Place tomatoes and eggplants in flour inside. Fry on medium heat (not for long) until you get a thin, appetizing crust.

Turning off the heat under the frying pan, take and wipe four half-liter clay pots with a clean sponge. Place an equal volume of eggplants and tomatoes inside each, along with the oil and juice that has been released.

At the next stage, chop the onion into small slices, cut the bell pepper into short pieces and grate all the carrots. Add, again in equal quantities, these fruits to the pots.

At the end, add rock salt, chopped parsley and ground pepper. Pour in half a glass of purified cold water. Cover with lids.

Place the eggplants in pots in an oven preheated to 195 degrees. Bake the vegetable appetizer for 20-25 minutes. Then turn off the stove and leave the pots to cool partially, which will take about an hour or an hour and a half.

Eggplants and tomatoes will “give” enough juice. However, depending on the variety and freshness of the vegetables, there may be a lot or little liquid. In the latter case, the snack can easily burn in the oven. Therefore, it is important to add a little water, the volume of which we recommend determining depending on the circumstances.

Option 2: Quick recipe for eggplants in pots in the oven

Ingredients:

• half a kilo of eggplants (fresh);
• 150 grams of onion;
• 95 grams of carrots;
• A glass of tomato juice;
• rock salt for taste;
• vegetable seasonings;
• two teaspoons of sunflower oil;
• three garlic cloves.

How to quickly cook eggplants in pots in the oven

Process all vegetables used and then wash. Cut the eggplants into cubes of equal size. Pour into a large enamel bowl.

Quickly chop the onion and carrots along with the garlic cloves in a stationary blender. Pour the resulting aromatic vegetable mixture into the eggplants.

Mix the ingredients, adding the planned seasonings and rock salt. Also pour in natural tomato juice.

Pour a spoonful of sunflower oil into washed ceramic pots. Place the same amount of vegetables inside. Pour in the remaining juice and spice dressing. Cover.

Place the eggplants in pots in the oven. It will need to be heated to 200 degrees. Bake the ingredients for a third of an hour, then turn off the internal burner and let the vegetables brew.

If you are using young eggplants, you do not need to remove the skin. Otherwise, it is advisable to peel this vegetable, otherwise the peel will remain hard and somewhat spoil the characteristics of our side dish.

Option 3: Eggplant in pots with chicken in the oven

In order to make the eggplant appetizer more satisfying, but at the same time tender, we recommend including chicken meat in the recipe. But we suggest using any sour cream as a dressing.

Ingredients:

• half a kilo of fresh eggplants;
• half a kilo of chicken fillet;
• 155 grams of onions;
• oil for frying poultry and vegetables;
• 105 grams of carrots;
• 4 tbsp. sour cream;
• 5-6 grams of dill;
• granulated garlic to taste.

How to cook

On a dry poultry cutting board, cut the washed and dried chicken. Fry the fillet pieces for five minutes in a small amount of oil in a suitable frying pan.

Transfer the fried chicken in equal batches to the bottom of the pots along with the fat. Then chop the eggplants into cubes, grate the carrots with shavings and chop the onion into slices.

Fry these vegetables in the same frying pan, adding a little oil if necessary. Distribute the roast among the pots.

Now chop fresh dill without thick stems and push through the garlic cloves. Mix both of these ingredients with sour cream.

Add the dressing to the vegetables and stir gently inside the pot. Cover tightly with a lid. Place the eggplants in pots in the oven preheated to 200 degrees.

Cook vegetables with poultry for about half an hour, after which turn off the burner inside and let the dish itself brew and cool partially.

We use chicken fillet for this dish. However, it is quite acceptable to replace this type of bird with drumsticks or thighs. In this case, it will be enough to cut the flesh from the bones, remove the cartilage and chop the chicken into small pieces. For the rest, proceed as with the fillet.

Option 4: Eggplant with pork in pots in the oven

We will make the next version of stewed eggplant with pork. It will be nourishing, tasty and very aromatic, since we will also add bay leaves and black peppercorns.

Ingredients:

• 350 grams of pork goulash;
• 505 grams of fresh eggplants;
• 125 grams of onions;
• 75 grams of fresh carrots;
• small laurel leaf in a pot;
• five peppercorns in a pot;
• oil for frying pork;
• a spoonful of mayonnaise in a pot;
• 300 grams of filtered water;
• rock salt/meat seasonings.

Step by step recipe

Wash the pork goulash. Place the frying pan on the middle burner. Pour oil into the bottom. Ignite. After this, add the dried meat. Fry for a couple of minutes until a crust forms on the entire surface.

At this stage, peel and wash the vegetables indicated in the list. Moreover, chop the eggplants into cubes, grate the carrots into shavings, and chop the onion into small plates.

Place the pork and butter into clean pots. Also add laurel and peppers. Add vegetables to the pan and fry, mixing in gentle circular movements.

After a few minutes, pour the roast in equal portions into the pots. Sprinkle with seasonings and salt. Immediately pour in 100 ml of water.

Cover the dishes with lids and place them in the oven. Recommended temperature is 200 degrees. Close the door.

Simmer the eggplants in pots in the oven for about an hour, during which stir the contents of the containers a couple of times. Moreover, do this for the first time only after half an hour. After the last stirring, pour in a spoonful of mayonnaise so that it forms a thin top layer. It forms an appetizing crust.

It is better to take medium fat pork. Then the dish will turn out more satisfying and juicy. As for the volume of water for the broth, it may vary slightly in each specific case. First of all, it depends on the ripeness and juiciness of the vegetables used.

Option 5: Eggplant in a pot with mushrooms in the oven

In this baked eggplant recipe we will use fresh mushrooms. And to enhance their aroma and taste, we suggest including mushroom seasonings in the dish.

Ingredients:

• half a kilo of champignons;
• half a kilo of eggplants;
• two onions;
• oil for frying;
• mushroom seasoning/rock salt;
• 25 grams of cheese in each pot;
• a glass of filtered water;
• three laurel leaves.

How to cook

Process and wash the champignons and onions. Cut the first into medium-thick slices, and chop the second.

Heat sunflower oil in a frying pan. Fry the onions and mushrooms for several minutes. At the same time, mix everything several times.

Place the prepared roast into the pots. Place a bay leaf on top. After this, peel and chop the fresh eggplants into cubes.

Fry the vegetables briefly in the same pan. Add mushroom seasonings and rock salt. Mix and distribute in equal batches into pots.

Now carefully pour a third of a glass of water into each container, and then cover with a layer of grated hard cheese. Cover tightly with lids.

Place the prepared eggplants in pots in the oven, where you cook the appetizer at 195 degrees. The time required for baking is twenty minutes. Turn off the oven and leave the dish to steep and cool for a while.

If you want to make your vegetables even more aromatic, we recommend replacing fresh champignons with any wild mushrooms. Chanterelles and small mushrooms are best suited. However, in this case, we recommend that you first boil the mushrooms a little, squeeze out the broth and fry them whole.

Option 6: Spicy eggplants with potatoes in pots in the oven

We will make the last vegetables with potatoes based on tomato dressing. But the spiciness of our appetizer will be given by small chili pods, which will be important to put directly into the pots in their entirety.

Ingredients:

• 600 grams of potatoes;
• 300 grams of eggplant;
• 90 grams of onions;
• 300 grams of red sweet pepper;
• three small chili pods;
• three cloves of garlic per pot;
• one and a half glasses of purified water;
• three dessert spoons of tomato paste;
• rock salt and allspice;
• 6-7 grams of cilantro.

Step by step recipe

Remove the skins from potatoes and eggplants. Cut off the top of the sweet pepper and remove the partitions with seeds. Peel the onion. Remove the peel from the garlic.

Wash all vegetables, along with small pods and cilantro, thoroughly. After this, cut the potatoes and eggplants into cubes (preferably identical), chop the onions, squeeze the garlic, chop the cilantro and chop the bell pepper into cubes (short and thick).

In a separate tall container, dissolve all the tomato paste with purified water. Turn on the oven at 200 degrees. Wipe the pots with napkins.

Place potatoes, eggplant, garlic, red pepper and onion (in that order) inside the ceramic containers. Add rock salt. Spice up. Add tomato dressing.

Cover the containers with lids and place them inside the stove on a wire rack. Bake the eggplants in pots in the oven for about an hour. After the time has passed, check the softness of the potatoes, mix well and turn off the burner.

Before serving the finished side dish for lunch or dinner, be sure to cool the eggplants and potatoes for an hour. Moreover, during this time the vegetables will infuse and absorb all the juice released during the process.

Often they treat side dishes very superficially, saying that what to cook there, boil the pasta or mash the puree - and eat it. This is partly true, especially when there is a catastrophic lack of time for cooking. But, if you have it, you can always do something special. For example, vegetable stew in pots. Moreover, the recipe proposed today can serve not just as a side dish, but also as a completely independent second course, especially if you are a follower of vegetarian cuisine.


Ingredients for 3 pots:

• Potatoes - 3 pcs.
• Eggplant - 1 pc.
• Bell pepper - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 3 pcs. (or tomato paste 3 tbsp.)
• Garlic - 2 cloves
• Salt - to taste
• Chili pepper -1 cm fresh pod (optional)
• Khmeli-suneli - to taste;
• Water - 1.5 cups.

Calories: Not specified
Cooking time: Not indicated

Any food tastes better in pots, but vegetables are especially good. Neither in a cauldron, nor in a saucepan, and especially in a frying pan, such deliciousness will not come out. What is the secret of the magic pot? The thick clay walls of the pot heat up slowly and evenly; the food in the pot is not boiled, but simmers, soaked in aromas. This cooking process allows you to preserve the natural taste of the products and all the vitamins. The result is tasty and healthy food, prepared without much hassle for the hostess. And it’s very convenient to serve food in pots to the table.

Eggplants with vegetables in pots are almost like this, but without potatoes. The vegetables are first lightly fried, then placed in layers in a pot and filled with a small amount of water or broth. It turns out very tasty! Both eggplants and tomatoes remain intact, do not lose their shape, but will be soft and tender. The recipe for cooking eggplants in pots is easy to adapt to your taste - for example, fry the eggplants and tomatoes without breading or not fry them at all, add other vegetables, spices, sour cream, add meat or chicken broth.

The amount of vegetables in the recipe is approximate, based on two small pots. But still, everyone’s pots are different, and everyone will arrange vegetables in their own way, so be guided by the situation.

Ingredients:

- eggplant – 1 large (about 350 g);
- tomatoes – 5-6 pcs;
- onion – 3 medium onions;
- carrots – 1 large or 2 medium;
- sweet pepper – 2 pcs;
- garlic – 4-6 cloves (for serving);
- salt - to taste;
- vegetable oil – 3-4 tbsp. l;
- wheat flour – 3 tbsp. l;
- water or vegetable broth;
- any greens - for serving.

How to cook with photos step by step

Cut the onion into small cubes. You can choose larger cuts - half rings or feathers.




For preparing eggplant with vegetables in pots, it is advisable to choose a long one so that the circles are small in diameter. Cut the skin off the eggplant and cut the flesh into slices 1.5-2 cm thick.




Three carrots on a coarse grater (as for frying for soup).






It is better to take tomatoes that are fleshy, not very large and with dense pulp. Watery tomatoes will lose their shape when fried. But if there are no others, then these will do, then you need to add tomatoes without frying.




In a frying pan, heat 2 tbsp. l. vegetable oil. Lightly add some salt to the eggplant slices and roll both sides in flour. Place in boiling oil and fry until golden brown.




In the same oil, fry the tomatoes, also rolled in flour. After frying, the skin of the tomato slices is easily removed, but if it does not bother you, then this is not necessary.






In the remaining oil, first sauté the onion until transparent, then add the carrots to it. Simmer the vegetables for 5-7 minutes until they become soft.




Add sweet pepper, cut into cubes. Keep frying the vegetables over low heat for another 5 minutes until the peppers are half cooked.




When all the vegetables are fried, fill the pot. We will lay out the vegetables in layers. Place 1.5-2 tbsp on the bottom. l. vegetable frying.




Then we make a layer of eggplants (lay them in a circle or overlap). Press down with a spoon so that the vegetables fit tightly.






Next, spread the fried tomatoes in one layer. We also press down lightly.




Again, put a layer of eggplants in the pots, then the remaining tomatoes, and top the vegetables with fried carrots, onions and peppers. Fill the pot 3-4 cm from the top so that during cooking the liquid does not spill over the edge. Salt the water or vegetable broth to taste. Pour enough liquid into the pot to slightly cover the vegetables.




Cover the pot with a lid and place in the oven. Bring the temperature to 170 degrees, cook for 45-50 minutes. Turn off the heat and leave the pot of eggplants and vegetables in the oven for 10 minutes. Serve the finished dish in a pot or place it in a deep plate, seasoning with chopped garlic and herbs. Bon appetit!




Author Elena Litvinenko (Sangina)
We also recommend that you prepare

Chapter:
Dishes in pots
5th page

Dishes in ceramic pots are easy to prepare, retain nutrients better, and have a special, unique taste.
They are usually served in the same container in which they were prepared. The exception is usually soups, which in most cases are cooked in a large pot and then poured into portioned dishes (including small pots), although some of them are still prepared in portioned dishes.
Dishes in pots look very impressive on a daily or holiday table.

Main dishes in pots
EGGPLANT DISHES

PREFACE
Dishes in pots are present in the cuisines of most peoples of the world. Indeed, in ancient times, clay and stone fireproof utensils were the most common and constantly used by almost the entire population of the globe.
Now, when every housewife has an innumerable variety of kitchen utensils in her home - pots of all types and sizes, frying pans, gravy boats, etc., ceramic pots and pots have become almost “exotic” utensils. Although ceramic dishes have many advantages - they do not transfer harmful impurities or substances into food, like metal ones, and have more possibilities for use than glass or enameled ones.
When preparing your homemade meals, always remember that what is stated in culinary recipes (with very rare exceptions) is not the ultimate truth. Using the proposed recipes, be more imaginative (change seasonings and sauces to taste, add additional ingredients or make original substitutions) and thus diversify and decorate your menu, give it your own unique individual style - this is what distinguishes great chefs from other kitchen workers.

A variety of combinations of products and seasonings will help you create an original menu for a holiday feast or decorate your daily family lunch with an unusual dish.

EGGPLANT IN CURRANT SAUCE WITH LEMON

Ingredients :
4 eggplants, 1 tbsp. spoon of flour, 1-2 tbsp. tablespoons vegetable oil, 1/2 lemon, 1 tbsp. a spoonful of chopped parsley, salt to taste.
For currant sauce: 1 onion, 1 carrot, 1 parsley and celery root, 1 tbsp. spoon of vegetable oil, 1 glass of meat broth or water, 1 teaspoon of flour, 1-2 tbsp. spoons of blackcurrant jam.

Preparation

Wash the eggplants, peel them, cut into small cubes, add salt and leave for 1 hour to remove the bitterness. Then squeeze out the eggplants, roll in flour and fry on both sides in heated vegetable oil.
Place eggplants in ceramic pots, pour hot sauce over them, place in the oven and simmer over low heat for 10-15 minutes.
Garnish the finished dish with slices of seedless lemon and herbs and serve on its own or with meat.
Preparation of currant sauce: Wash the vegetables and roots, peel, chop, place in a frying pan with heated vegetable oil and fry until golden brown. Then sprinkle with flour, stir, fry a little more and dilute with hot water or strained broth. Rub the sauce through a sieve, bring to a boil, add salt and pepper, add currant jam and stir again.

EGGPLANT BAKED WITH SORROWED MOUCH

Ingredients :
4 eggplants, 5-6 strong red tomatoes, 2 eggs, 1 cup curdled milk, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, ground black or red pepper and salt to taste.

Preparation

Wash the eggplants, cut crosswise into 1 cm thick slices, add salt and leave for 10-15 minutes to remove the bitterness. Then rinse in cold water, blot with a napkin, roll in flour, place in a frying pan with heated oil and fry on both sides.
Scald the tomatoes 2-3 times with boiling water, remove the skin, and cut the pulp into circles or slices.
Place the eggplants in fireproof clay pots, layering them with tomatoes, salt and sprinkle with ground pepper. Beat raw eggs with yogurt and pour this mixture over the eggplants.
Place the pots in a heated oven and bake.

EGGPLANT BAKED WITH CHEESE AND HERBS

Ingredients :
1-2 eggplants, 50 g feta cheese, 2 tomatoes, 1 teaspoon flour, 1 tbsp. spoon of lard, 1 small onion, 1 teaspoon of melted butter, 1-2 tbsp. spoons of chopped young garlic, 1 tsp. a spoonful of chopped thyme, 1/3 teaspoon sugar, 1 bay leaf, 1/3 teaspoon ground black or red pepper, salt to taste.

Preparation

Cut small eggplants into slices 1 cm thick, pour boiling water over them, place in a colander to drain the liquid, then place on a clean, flat surface, add a little salt, press down with a press and leave for 20 minutes.
Peel the onion, rinse and chop. Wash the tomatoes and cut them in half.
Heat butter in a frying pan, add onion, fry until light yellow, then add tomatoes, young garlic, thyme, bay leaf, salt, ground pepper and sugar, stir and simmer over low heat for half an hour until the sauce will thicken.
Dry the eggplants with a napkin, roll in flour and fry in heated lard.
Rub the sauce through a sieve, pour a little onto the bottom of portioned clay pots, then put a layer of eggplants, sliced ​​cheese on them, then another layer of eggplants and slices of cheese, repeating the layers until the pots are full.
Pour hot sauce on top, sprinkle with grated cheese mixed with ground breadcrumbs, drizzle with melted butter and bake in a heated oven.

STEWED EGGPLANT “APTITIVE”

Ingredients :
4-5 small eggplants, 5-6 small tomatoes, 1 tbsp. spoon of flour, 2 onions, 2-3 tbsp. spoons of vegetable oil, 1-2 cloves of garlic, a few sprigs of parsley for decoration, salt to taste.

Preparation

Cut small eggplants into 1 cm thick slices, add salt and leave for 10-15 minutes to release the bitterness. Then wash them, squeeze them, roll them in flour and fry them in hot vegetable oil. Chop the peeled and washed onion, place in a hot frying pan with oil and fry until golden brown.
Place eggplants and onions in layers in oiled, fireproof ceramic pots, alternating several times. Place halved tomatoes cut side down on top.
Place the pots in a heated oven and simmer over low heat for 10-15 minutes.
Sprinkle the finished dish with crushed garlic and garnish with parsley sprigs.
Serve yogurt or kefir separately.

EGGPLANT BAKED GREEK STYLE

Ingredients :
3 eggplants, 1 tbsp. spoon of flour, 7 tbsp. spoons of vegetable oil.
For the sauce: 5-6 tomatoes, 5-6 cloves of garlic, 1 tablespoon flour, 1/4 teaspoon sugar, salt to taste.

Preparation

Rinse the eggplants, cut them lengthwise into 4 parts, and then cut each of them in half, put them in boiling water for a few minutes, put them in a colander and let the water drain. After this, roll the eggplant pieces in flour, place in a frying pan with heated oil and fry on both sides.
Place the prepared vegetables into portioned pots, pour over the hot sauce, place in a preheated oven and bake for 30-35 minutes. Then cool and serve in the same bowl as a cold appetizer.
Preparing the sauce: Wash the tomatoes, put them in boiling water for a few seconds, remove the skins, remove the seeds, and finely chop the pulp. Grind or crush the peeled garlic.
Drain the oil in which the eggplants were fried into another frying pan, heat it, add garlic and prepared tomatoes, add flour, sugar, salt, stir, fry a little and pour this sauce over the eggplants.

EGGPLANT BAKED WITH TOMATOES

Ingredients :
3 eggplants, 3-4 tomatoes, 1 tbsp. spoon of flour, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of chopped parsley, ground black pepper and salt to taste.

Preparation

Cut the peeled eggplants in half lengthwise, add salt and leave for 30-40 minutes to release the bitterness. After this, dry the eggplants, roll in flour, fry on both sides in a large amount of vegetable oil, cool slightly and cut into small pieces. Rinse the tomatoes, put them in boiling water for a few seconds, remove the skin and chop the pulp.
Grease fireproof clay pots well, put tomatoes in them, and then eggplants, salt, sprinkle with ground pepper and parsley, place in a preheated oven and bake over medium heat for 40-45 minutes, shaking the pot from time to time.
Eggplants prepared in this way can be served either hot or cold.

EGGPLANT WITH SOUR CREAM “FLAVORABLE”

Ingredients :
3 eggplants, 3-4 onions, 3 tbsp. spoons of vegetable oil, 1 cup of sour cream, 1/2 cup of water, 2-3 tbsp. tablespoons chopped parsley and dill, 2-3 bay leaves, 3-5 black peppercorns, salt to taste.

Preparation

Cut the washed and peeled eggplants into 1 cm thick slices, add salt, leave for 1 hour to release the bitterness, and then squeeze lightly. Peel the onion, rinse, chop, fry in well-heated oil until golden brown, and then mix with parsley and dill.
Place half of the eggplants in ceramic pots, place a thick layer of onions on them, then again eggplants and onions, pour hot vegetable oil, pour in salted boiling water and add bay leaves and peppercorns.
Close the pots, place in a preheated oven and simmer over low heat for half an hour.
After this, pour in the heated sour cream, simmer for another 5-10 minutes and serve.

EGGPLANT STEWED WITH ONIONS AND SOUR CREAM

Ingredients :
4 eggplants, 3 onions, 2 tbsp. spoons of flour, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of sour cream, 3 cloves of garlic, 1-2 tbsp. tablespoons chopped dill, salt to taste.

Preparation

First cut the washed eggplants in half lengthwise, and then crosswise into slices 1 cm thick, add salt and let stand for 1 hour to remove the bitterness. After this, lightly squeeze the eggplants, roll in flour and fry in heated vegetable oil on both sides. Peel the onion, rinse, cut into half rings and fry in oil until golden brown.
Place eggplants and onions in layers in greased fireproof clay pots, adding salt and pouring sour cream over each layer of onion. Place the pots in the preheated oven and simmer for 30 minutes, shaking them occasionally to prevent the eggplants from burning.
Sprinkle the finished dish with crushed garlic and dill and serve.

VEGETABLE RAGU WITH EGGPLANT

Ingredients :
2-3 eggplants, 2-3 potatoes, 1 onion, 2 carrots, 300 g cabbage, 1 large tomato or 1 tbsp. spoon of tomato paste, 3 tbsp. spoons of vegetable oil, salt to taste.

Preparation

Peel and wash all vegetables. Cut the eggplants, potatoes and cabbage into large cubes, and chop the onions and carrots.
Fry eggplants, potatoes and cabbage separately in well-heated oil and place in ceramic pots in layers: cabbage, potatoes, eggplants.
Cut the tomatoes in half and strain through a colander. Brown the onions and carrots, add tomato puree or tomato paste, simmer a little and pour the contents of the pots with this mixture.
Place in the oven and simmer over low heat for 20-30 minutes.

SAUTTE WITH EGGPLANT COUNTRY STYLE

Ingredients :
3-4 eggplants, 5-6 tomatoes, 1 zucchini, 3 onions, 6 sweet bell peppers, 3-4 tbsp. spoons of vegetable oil, 3-6 cloves of garlic, 2 tbsp. spoons of chopped parsley and dill, salt to taste.

Preparation

Wash the eggplants, cut them in half lengthwise, add salt and refrigerate for 1 hour. After this, rinse, dry and cut into small cubes. Wash the zucchini, cut off the skin, remove large seeds, and cut the pulp into cubes. Peel sweet peppers from seeds and tails, scald with boiling water, remove the skin and cut into large strips. Chop the peeled and washed onion into thin half rings.
Fry the prepared vegetables separately in heated vegetable oil, place in fireproof clay pots and add sliced ​​tomatoes.
Place the pots in a heated oven and simmer over low heat for 25-35 minutes.
Season the finished sauté with crushed garlic and sprinkle with herbs.
Can be served both hot and cold.

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Vegetables in a pot are a very tasty and nutritious dish for the whole family. This combination of vegetables in a stew can be served with rice or buckwheat, but it will also look great with pasta.

What is stew

In French, the word "ragout" is used to describe multi-ingredient stews. As a rule, all the ingredients for the stew are cut into small pieces and fried, and then stewed in a thick, delicious sauce.

Initially, the stew was prepared exclusively from meat or poultry, and the bones were not removed. But over time, recipes for vegetable stew appeared.

However, it would be more correct to say that a new name has appeared for stewed vegetable dishes, which previously existed under other names.

So, today, for example, dishes such as sauté or ratatouille are considered stews.

Ingredients

• Eggplants - 500 g (3 small pieces)
• Zucchini - 360 g (1 large)
• Carrots - 160 g (1 piece)
• Tomatoes - 800 g (4 medium tomatoes)
• Bell pepper - 1 piece (150 g)
• Dried basil
• Oregano
• Salt and pepper to taste
• Vegetable oil

How to cook vegetable stew

Preparation

1. Place the tomatoes in a pan of boiling water for a few seconds. This is necessary in order to peel them. We quickly catch them, make cuts and remove the peel.
2. Tomatoes scalded with boiling water.
3. Chop the tomatoes and place them in pots.
4. Sliced ​​tomatoes on a cutting board.
5. We divide the carrots into 3 parts (according to the number of pots). Cut the carrots into small pieces and place them in pots.
6. Cut the bell pepper, eggplant and zucchini into cubes. Add to pots.
7. Salt the vegetables in the pots and pepper to taste. Add basil and oregano, as well as a little vegetable oil. You can do without oil entirely, but the vegetables turn out tastier with it.
8. Cover the pots with lids and place in the oven. Turn on the fire. The oven should NOT be preheated, otherwise the sudden temperature change may cause the pots to burst.
9. Bake the vegetable stew for 40 minutes at 180 degrees. Then remove the lids from the pots, mix the vegetables and cook them for another 15 minutes.
10. Serve vegetable stew with any fresh herbs of your choice.

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