Composition / ingredients
Step-by-step cooking
Step 1:
How to put out eggplant with vegetables? Prepare all the necessary ingredients. Take eggplants and zucchini young, medium-sized. Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish. Peppers taste better with fleshy walls.
Step 2:
Wash eggplants and zucchini, dry, remove the stems. Remove the large seeds and hard peel from the squash, if any. Cut everything into small cubes.
Step 3:
Try to cut all the vegetables into pieces of the same size and shape so that the finished dish looks neat. Wash the bell pepper, remove the stalk and seeds, cut.
Step 4:
Wash the tomato, remove the stalk and slice.
Step 5:
Take a wide frying pan, with a diameter of 24-26 cm, so that all the ingredients fit freely. I took a smaller frying pan, which made it inconvenient to mix vegetables. Heat a frying pan over high heat, pour oil on it. When the oil warms up, make the fire a little less and put the eggplants in the pan. Fry, stirring occasionally, until lightly browned. It took me about 4 minutes.
Step 6:
Then add the zucchini, pepper and 2-3 tablespoons of hot water. I need some water. So much so that the vegetables stewed and did not burn, but did not swim in the water. So they will get ready quickly and at the same time.
Step 7:
Mix everything and simmer for about 3-4 minutes on medium heat until the zucchini becomes softer. Gently check the softness with a fork. Do not miss this moment and do not overdo the vegetables on the fire, otherwise they will break apart and the appearance and taste will be lost.
Step 8:
Add the chopped tomato. Mix everything, add salt and add herbs. Simmer for a few more minutes.
Step 9:
Add the chopped tomato. Mix everything, add salt and add herbs. Simmer for a few more minutes.
The proportions of vegetables can be changed to your liking. However, it is necessary to maintain the sequence of their addition to the pan: those that cook faster - first of all, longer - at the end.
Before serving, ready-made eggplants with vegetables can be additionally seasoned with olive oil and herbs.
Eggplant stewed with vegetables in a frying pan can be served as a separate dish or used as a side dish. In my opinion, they taste better warm than chilled. I love these vegetables in combination with cheese.
Root vegetables are best washed with a brush or a stiff sponge under running water.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Italian herbs blend - 259 kcal/100g
