Stewed eggplants and zucchini

4 servings

30 minutes

Stewed eggplants and zucchini are a fragrant and tender dish that embodies the simplicity and harmony of European cuisine. Its roots trace back to Mediterranean and rustic recipes where vegetables have always played a key role in nutrition. Sweet zucchini and eggplants soaked in tomato juices and a hint of garlic create an amazing flavor combination. Lightly frying onions and garlic reveals the depth of aroma, while stewing under a lid makes the vegetables soft and juicy. This dish pairs wonderfully with meat and fish sides but can also serve as a light standalone dinner. Topped with cheese before serving, it gains additional tenderness and richness. Perfect as a warm seasonal dish for a cozy family evening.

Energy value per serving

• Calories: 229.5
• Proteins: 3.6g
• Fats: 14.4g
• Carbohydrates: 21.7g

Ingredients

• Eggplants: 2 pc
• Zucchini: 3 pc
• Onion: 1 head
• Vegetable oil: 3 tbsp
• Finely chopped garlic: 1 clove
• Salt: to taste
• Tomatoes: 3 pc
• Ground black pepper: to taste

Cooking steps

1. Chop the onion finely and fry in vegetable oil, add garlic.

   Required ingredients:

   • Onion: 1 head
   • Vegetable oil: 3 tablespoons
   • Finely chopped garlic: 1 clove

2. Peel the eggplants and zucchini, cut them into cubes, sprinkle with salt and pepper, and simmer for 10 minutes under a lid with onions and garlic.

   Required ingredients:

   • Eggplants: 2 pieces
   • Zucchini: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add sliced tomatoes and simmer until cooked.

   Required ingredients:

   • Tomatoes: 3 pieces

4. Optionally, sprinkle with cheese before serving