Stewed Vegetables with Eggplant and Zucchini
Stewed eggplant with zucchini for dinner or as a side! Eggplant is filling and makes the dish hearty even without meat, but for variety you can also stew meat, chicken, or minced meat with the vegetables. In autumn, when vegetables are abundant, you can cook many interesting and simple dishes.
Updated : 24 February, 2026
Easy
About 20 min.
Ingredients
1
Eggplant
1
Young courgettes
1
Carrot
1
Onions
2
Tomato
2
Bell pepper
2 tablespoon
Vegetable oil
1
Garlic
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to stew vegetables with eggplant and zucchini? You don’t need to peel eggplants - the skin contains a large share of the vitamins. Nowadays there are eggplant varieties without the typical bitterness, so they don’t need soaking or any other steps to remove bitterness. Cut the eggplants into large cubes or thick strips.
Step 2
Wash the bell pepper, cut it in half, remove the stem and seed core, and slice the flesh into strips. To make the dish not only tasty but also bright and colorful, use vegetables of different colors when possible, including different-colored peppers.
Step 3
Peel the onion and dice it.
Step 4
Wash and peel the carrot. If it’s fresh, young, and juicy, it’s enough to scrub it with a stiff brush. Cut the carrot into large pieces - cubes or strips.
Step 5
Wash the tomatoes, cut out the stem attachment, and cut the tomatoes into large pieces.
Step 6
Cut young zucchini or zucchini squash into cubes as well. If the zucchini are mature, peel them and remove the seedy core. Cut the flesh into cubes.
Step 7
Pour vegetable oil into a thick-bottomed skillet (for a healthier option you can use olive oil) and heat it. Sauté the onion until translucent.
Step 8
Add the remaining vegetables to the skillet. Cook over medium heat for 5-7 minutes so the vegetables release their juices, stirring occasionally with a spatula. Add salt and ground black pepper to taste.
Step 9
Pour a little water into the skillet, stir, reduce the heat to low, and simmer the vegetables for about 20 minutes. For a pleasant aroma and a mild kick, you can add 1 minced garlic clove at this stage; then keep the vegetables on the heat for about 7 more minutes without a lid so excess liquid evaporates. Turn off the heat - the dish is ready. Serve. Enjoy your meal!
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