Eggplant stewed with tomatoes

Eggplant stewed with tomatoes

Eggplants have a unique taste that many people like. In summer and early autumn, when these vegetables are at the maximum available, almost all housewives cook dishes from them. One of the best choices of “blue” dishes are eggplants stewed with tomatoes. Often this duet is supplemented with garlic and other vegetables, as a result of which new options of food are obtained.

Cooking Features

In order to extinguish delicious eggplants with tomatoes, you do not need to have great culinary skills. It is enough to know a few important points and find the right recipe.

  • Eggplants, like many other vegetables of the nightshade family, contain corned beef. This is a harmful substance that gives the "blue" bitterness. The younger the vegetables, the less they corned beef. Mature fruits can be rid of this substance with the help of salt. It is enough to cut them and lower them for 20 minutes in brine (10 g of salt per liter of water). After soaking it vegetables thoroughly washed to the dish was not salty.
  • Tomatoes with eggplants can be stewed so that their pieces retain their shape, or used as a sauce. In the first case, the tomatoes are not peeled, cut large, added about 10 minutes before the dish is ready. In the second case, the tomatoes are crushed, before that it is desirable to clean them. It will be easy to remove the skin from the tomatoes if you try to flush them for 2-3 minutes and then cool them.
  • Garlic goes well with eggplants and tomatoes, so it is often added to dishes from these vegetables. If you put the garlic at the beginning of cooking, it will give its flavor to the products without making it spicy. If you need to spice up the snack, garlic should be added at the last stage of cooking.
  • Before stewing the eggplants, they should be browned over medium heat. This will increase the calorie content of the dish, but it will make it more tasty and appetizing, since the roasted vegetables retain their shape better during stewing.
  • Stew eggplants with tomatoes on low heat under the lid. Salt, herbs and seasonings try to add at the end of cooking.

Recipes for eggplants stewed with tomatoes are varied, and their cooking technology may also vary. To obtain the expected result, you must carefully study the instructions accompanying the selected recipe.

Eggplant stewed with tomatoes and garlic


  • eggplants - 0, 6 kg;
  • tomatoes - 0, 4 kg;
  • onions - 100 g;
  • garlic - 5 cloves;
  • salt - to taste;
  • fresh parsley - 20 g;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash eggplants, cut into cubes, sprinkle with salt, stir, leave for 10 minutes.
  • Boil in tomatoes, remove the skin from them. Finely chop the flesh with a knife or chop with a blender.
  • Peel the onion, cut into small cubes.
  • Rinse the eggplants, let them dry.
  • Heat the oil in a deep frying pan, put the onions and eggplants in it. When they are reddened, reduce the heat and transfer the tomato mass to the eggplants.
  • Stew the eggplants in a tomato until cooked, it will take 10-15 minutes, depending on the size of the cubes.
  • Finely chop the garlic and parsley, add to the eggplants and tomatoes. Sweat the vegetables on low heat for another 2-3 minutes. Remove pan from heat.

The dish prepared according to this recipe is juicy, nourishing, fragrant, with savory notes. It can be served as a separate snack or as a side dish for meat.

Eggplants Stewed with Tomatoes, Garlic and Bell Peppers


  • eggplants - 0, 6 kg;
  • tomatoes - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • onions - 100 g;
  • garlic - 3-4 cloves;
  • fresh herbs, salt, pepper - to taste;
  • sour cream - 20 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Eggplants cut into semicircles with a thickness of about half a centimeter, lower for 20 minutes in saline, wash and dry.
  • Pepper seeds are removed by removing the stalk. Cut into half rings or quarter rings.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Cut the garlic into small pieces.
  • Wash tomatoes, blot with a towel, cut into large slices.
  • Heat oil in a saucepan or cauldron, put onion and garlic in it, fry them for 2-3 minutes.
  • Move the onion and garlic to the side, put the pepper next to it, fry the vegetables for another 2-3 minutes.
  • Move the pepper to the onions and garlic, put eggplants in its place, brown them.
  • Add the tomatoes, gently mix the vegetables, reduce the heat.
  • Dilute sour cream in half about with water. Pour the vegetables.
  • Stew eggplants with tomatoes and peppers for 10 minutes.

Sprinkle stew with chopped greens before serving. Serve garnish or separately.

Eggplant stewed with tomatoes and cheese in the oven


  • eggplants - 0.5 kg;
  • tomatoes - 0.5 kg;
  • fresh basil - 20 g;
  • hard cheese - 100 g;
  • mozzarella - 0, 2 kg;
  • olive oil - 20 ml;
  • garlic - 2 cloves;
  • a mixture of dried Provencal herbs, black pepper powder - to taste.

Method of preparation:

  • Peel tomatoes, turn them into mashed potatoes using a blender. Mix with the garlic, pepper, and Provencal herbs that have been passed through the press.
  • Cut eggplants into circles, soak them in brine, rinse and dry.
  • Grease the baking mold.
  • Grind hard cheese.
  • Lay out a layer of eggplants in the form, fill them with a part of the tomato mass, sprinkle with a piece of cheese.
  • Also lay out all the other layers.
  • Place the eggplant form in the oven preheated to 180 degrees, simmer for half an hour.
  • 10 minutes before readiness, lay the mozzarella pieces and basil leaves on top.

The dish prepared according to this recipe is a self-contained snack that can decorate even a festive table.

Eggplant stewed with tomatoes is an inexpensive and easy to prepare dish. Its taste is so pleasant that it can be served not only for a family dinner or dinner, but also for the festive table. Food is self-sufficient, but more often it is served as a side dish to meat dishes.

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