Vegetable ragout from zucchini and eggplant - we cook at home

Stew is a dish with the addition of various ingredients. The country of origin is France. Initially, the stew was served as a snack and at the beginning of the feast. It consisted mainly of stewed vegetables, but for greater nutritional and nourishment, meat, mushrooms and even fish were often added there. For piquancy and flavor, seasoned with various spices and fresh herbs.

Modern cooks prepare a stew from zucchini - this vitaminized and low-calorie vegetable gives the snack a pleasant taste and benefits the body. Zucchini is well combined with other vegetables, for example with potatoes, beans and any sorts of meat. Ragout from zucchini and aubergine is quickly prepared and is a real wand-rod for every housewife. If you do not have time for cooking, then make this a full dish from the available products.

It can be served cold and hot. Quickly nashinkovav vegetables, throw them in a frying pan or in the oven, seasoning with sour cream and cheese - a light and satisfying snack will please the excellent taste. And if there is a multivark at home, the cooking process will become even easier. Ragout of zucchini and eggplant, cooked in a multivark, preserves all the useful trace elements. Let's do today this wonderful second course, borrowed from the French.

We need to prepare a vegetable stew in a multivariate:

- zucchini;

- Eggplant;

- onion;

- carrot;

- Bulgarian pepper;

- greens, garlic;

- cream.

The amount of food you take on your own. We cut into small cubes zucchini, onions and eggplants. Carrots need to be grated. Sweet pepper cut into half rings. Chop garlic with herbs.

We put the "fry" mode in the multivark and warm up the oil. Spread the zucchini, up eggplants, then carrots, onions, peppers and greens with garlic. Mass a little salt and pour the cream, then mix everything.

Change the mode to "quenching" or "baking", close the lid and hold for 60 minutes. Such a simple ragout from zucchini and eggplant can be cooked at any time of the year. It is useful, not very fatty (if not pour in cream) and fragrant. If you cook for a festive table, then add meat to the dish.

The following recipe with potatoes and vegetables in the multivariate

We will need for a stew aubergines, zucchini, potatoes, onions, tomatoes, pepper, salt, tomato paste (20 grams), dill, coriander, garlic.

Process of preparation: thin circles we cut aubergines, zucchini, potatoes, tomatoes (preliminary peel off). We chop the onion in oil. For the sauce: add a little water to the tomato paste, put the shredded greens and garlic into it.

Lay the layers of vegetables in a multivark: eggplants, tomatoes, zucchini, onions, potatoes. Each layer of pepper, salt and pour tomato sauce. Cook for about an hour, including the option "baking".

Recipe: ragout from zucchini and eggplant home-style

Necessary products: head of onions, fresh carrots, one zucchini, one eggplant, fresh tomatoes (2 pcs.), Dill, garlic salt.

Grind the onion. We rub the carrots. Pour a little vegetable oil in a frying pan, heat it, send it onions - we pass until golden brown, add carrots.

To the onions and carrots we add diced zucchini, eggplant and tomatoes. Stir all the vegetables well and fry for 10 minutes. At the end, season with herbs and garlic salt.