Meat with tomatoes and aubergines: how to cook a vegetable stew with beef or pork

Meat with tomatoes and aubergines is both an elegant and easy-to-prepare dish. Any nutritionist will say that the combination of these products is very successful. The nutrients they contain will benefit the body, and a low-calorie dish will not add extra volume to the figure.

Ingredients

That the dish was easy, it is possible to use as meat not pork, and beef or veal. If you do not suffer from being overweight, you can take pork. Here are the products you will need to make meat with tomatoes and eggplants:

• 450 g of pork or beef;
• 4 tomatoes;
• 2 eggplant;
• 4 sweet Bulgarian peppers;
• 2 tbsp. L. Hops-suneli and vegetable oil;
• 2 tsp. Adzhiki;
• 3 potatoes;
• 1 cup of water or broth;
• Salt, ground black pepper;
• Coriander, dill, parsley.

How to prepare eggplant?

Not everyone loves this vegetable, as it has in its composition a corned beef, which is a source of bitter taste, but it is easy to get rid of it. To do this, if the eggplant is not young, then peel is removed from it, then cut into slices or circles 2 cm thick, put into a container and sprinkle each layer with a small amount of salt.

In this form the eggplants will stand for 40-50 minutes, they will give juice, the main bitterness will accumulate in it. Drain the juice, rinse the eggplants - they are ready to use. There is another way of preparing this product. Place this vegetable in a wide pan directly, cover it completely with water, salt, put the container on the fire. When the water boils, cook the eggplant for 15-20 minutes (the time depends on the size of the fruit). After that, take out the vegetables, put them on the kitchen board or table, on top cover with the second board, place the load on it. After 30 minutes, remove it. You can peel the skin from the fetus and continue the process of creating a dish.

How to cook meat with tomatoes and aubergines?

Pork or beef wash, free of films, if any. Cut the meat into cubes 3 x 3 cm. Fry them in a frying pan over warmed vegetable oil. Let the pieces lightly brown. That's how you need to fry the meat. Eggplants, potatoes, tomatoes are also prepared in a certain way.

After the bitterness comes out of the eggplant, peel them, cut them into cubes of the same size as meat, or smaller - 2 x 2 cm. If you wish, you can remove the skin from tomatoes. To do this, lower them into boiling water for 3 minutes. Then immediately place it in a cold one. When the fruits cool, you can easily peel them. Peel and well-washed potatoes also chop into cubes.

Before stewing it is necessary to cut not only aubergines, meat, tomatoes. Pepper must also be prepared in a certain way. First rinse it with warm water, then with a sharp tip of the knife, mark the circle near the seed box, then pull the "tail" and take it out with the seeds. If a few are still left, you can easily remove them by sending a stream of water from the tap into the cavity of the pepper. Now his flesh needs to be cut into squares.

Extinguishing

For the subsequent cooking process you will need a cauldron or a pan in which the products will not burn, a thick-walled one will do.

Begin to lay out the meat with tomatoes and eggplant, adding other ingredients, layers, prisalivaya, pepping them, pouring a little seasoning. First pour 1 tbsp. L. Vegetable oil, put the meat on it - potatoes, then eggplants, tomatoes, cut greens. Now repeat the layers in the same sequence again.

Pour in water or broth, heat the dishes over medium heat, then make it small, cover the container with a lid, stew the dish for 3 hours. Stir during the cooking process is not necessary. If you want to make sure if the bottom does not burn, slightly lift the layer from the bottom with a culinary spatula, look. Serve the ready-made dish with a spicy tomato sauce or sour cream, sprinkling with fresh herbs.

Helpful Tips

You can slightly modify this recipe. Eggplants, meat, tomatoes at first do not stew together. Pork, beef should be cooked longer than vegetables, so after you fry the meat, pour water into it, allow it to boil. Cover the deep frying pan with a lid, simmer over a small fire for 1.5 hours.

Next, lay the meat and prepared vegetables in a pan or cauldron, as described above. Use broth from meat as a liquid. The process of joint quenching is reduced to 1 hour. Then you do not have to worry that the ingredients will burn, for such an amount of time in the broth they just do not have time to do it.

How to choose aubergines for stew?

If you are afraid that eggplants will be bitter, do not buy old fruits, get young ones. However, immature people also do not fit, so do not take light ones. It is better to buy dark, elastic, with a green stem.

To vegetables do not darken immediately after shredding, cut them with a stainless steel knife. If you have prepared the potatoes beforehand, having cleared it, cut it, place it in cold water, when the time comes, remove the pieces and put them to stew.