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.
1
Chop the onion finely and fry in vegetable oil, add garlic.
- 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.
- Eggplant: 2 pieces
- Zucchini: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Add sliced tomatoes and simmer until cooked.
- Tomatoes: 3 pieces
4
Optionally, sprinkle with cheese before serving
