Vegetable ragout from zucchini and eggplant - we cook at home
Stew is a dish with the addition of variousingredients. The country of origin is France. Initially, the stew was served as a snack and at the beginning of the feast. It consisted mainly of stewed vegetables, but for greater nutritional and nourishment, meat, mushrooms and even fish were often added there. For piquancy and flavor, seasoned with various spices and fresh herbs.
Modern cooks prepare a stew from zucchini -This vitaminized and low-calorie vegetable gives the snack a pleasant taste and benefits the body. Zucchini is well combined with other vegetables, for example with potatoes, beans and any sorts of meat. Ragout from zucchini and eggplant is quickly prepared and is a real wand-rod for any housewife. If you do not have time for cooking, then make this a full dish from the available products.
It can be served cold and hot. Quickly nashinkovav vegetables, throw them in a frying pan or in the oven, seasoning with sour cream and cheese - a light and satisfying snack will please the excellent taste. And if there is a multivark at home, the cooking process will become even easier. Ragout from zucchini and eggplant, cooked in a multivark, preserves all the useful trace elements. Let's do today this wonderful second course, borrowed from the French.
We need to prepare a vegetable stew in a multivariate:
- Bulgarian pepper;
- greens, garlic;
The amount of food you take on your own. We cut into small cubes zucchini, onions and eggplants. Carrots need to be rubbed. Sweet pepper cut into half rings. Grind garlic with herbs.
We put the "fry" mode in the multi-We heat up the oil. Spread the zucchini, up the eggplants, then carrots, onions, peppers and greens with garlic. Mass a little salt and pour the cream, then mix everything.
We change the regime for "quenching" or "baking"close the lid and hold for 60 minutes. Such a simple ragout from zucchini and eggplant can be prepared at any time of the year. It is useful, not very greasy (if not pour in cream) and fragrant. If you cook for a festive table, then add meat to the dish.
The following recipe with potatoes and vegetables in a multivariate
We will need for a stew aubergines, zucchini, potatoes, onions, tomatoes, pepper, salt, tomato paste (20 grams), dill, coriander, garlic.
Cooking process: thin circles cut aubergines, zucchini, potatoes, tomatoes (remove the skin first). We chop the onion in oil. For the sauce: add a little water to the tomato paste, put shredded herbs and garlic into it.
Lay the layers of vegetables in a multivark: eggplants, tomatoes, zucchini, onions, potatoes. Each layer of pepper, salt and pour tomato sauce. Cook for about an hour, including the option "baking".
Recipe: ragout from zucchini and aubergine at home
Necessary products: onions, fresh carrots, one zucchini, one eggplant, fresh tomatoes (2 pcs.), Dill, garlic salt.
We chop the onion. We rub the carrots. Pour a little vegetable oil in a frying pan, heat it, send it onions - we pass until golden color, add carrots.
To the onions and carrots we add diced zucchini, eggplant and tomatoes. Stir all the vegetables well and fry for 10 minutes. At the very end season with herbs and garlic salt.