A light and juicy dish with an exquisite aroma and rich taste, perfect for lunch and dinner as an independent dish or an addition to any side dish. A step-by-step recipe with a photo of stewed vegetables in tomato sauce. Video recipe.
Stewed vegetables are a hearty and healthy dish that should be present on the table in every home. It is nutritious and contains fewer calories than meat dishes. The basis of the offered dish is made up of fresh seasonal summer vegetables: eggplants, zucchini, tomatoes, bell peppers. Eggplants and zucchini go through a stewing stage, which makes them soft, and their taste is deep and rich. Tomato sauce gives the treat a slight sourness and delicious unique aroma. But if you wish, you can supplement it with any other vegetables available in the house, such as green beans, green peas, celery, corn cobs, cauliflower, carrots, potatoes, etc. There are many variations of stewed vegetables. You can customize the treat yourself with your favorite ingredients. Experimenting with flavor will create your own stew recipe.
You can also stew both fresh and frozen vegetables, which are available for sale all year round. Because even frozen vegetables will give their vitamins gratefully. Another added bonus of this dish is that it is delicious to eat both hot and cold. And the preparation will take no more than 40 minutes. As for the proportions of products, be guided by your taste and put more of those vegetables that you like the most.
- Caloric content per 100 g - 47 kcal.
- Servings - 2
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 1 pc.
- Ground black pepper - a pinch
- Tomatoes - 4-5 pcs.
- Any spices and spices to taste
- Onions - 1 pc.
- Zucchini - 1 pc.
- Garlic - 2-3 cloves
- Sweet bell pepper - 1 pc.
- Vegetable oil - for frying
- Bitter pepper - 1 pod
- Apple cider vinegar - 2 tablespoons
- Cilantro - small bunch
- Wine - 100 ml
- Salt - 1 tsp or to taste
- Tomato paste - 3-4 tablespoons
Step-by-step cooking of stewed vegetables in tomato sauce, recipe with photo:
1. Wash the courgettes, dry and cut into 5 mm rings.
2. Wash the eggplants and also cut into 5 mm rings. If the fruits are ripe, then remove the bitterness from them: sprinkle with salt and leave for half an hour. Then rinse with running water. With young fruits, such manipulations can be avoided.
3. Peel the bell peppers from the partitions with seeds and cut into large pieces.
4. Wash the tomatoes, dry and finely chop or twist through a meat grinder.
5. Peel, wash and cut onions into small cubes.
6. Finely chop hot peppers with garlic and cilantro.
7. Pour vegetable oil into a skillet and add chopped zucchini. Fry them lightly over medium heat. It is not necessary to bring each bite to a golden crust on all sides. Fry them and flip them like you cook fried potatoes.
8. Do the same with eggplants: fry in a pan in vegetable oil.
9. Then fry the bell peppers.
10. In another skillet, fry the onions until transparent. Add tomatoes, garlic, herbs and hot peppers. Pass for another 5 minutes. Pour in wine, apple bite and tomato paste. Season with salt and black pepper. Simmer the sauce for 5-7 minutes.
11. In a large saucepan, randomly place the fried eggplants, courgettes, and bell peppers.
12. Pour the prepared sauce over the vegetables. Cover the saucepan with a lid and simmer them over low heat after boiling for 20-30 minutes. Serve cooked stewed vegetables in tomato sauce to the table.
See also a video recipe on how to cook fried vegetables in tomato sauce.
