Name: Zucchini and Eggplant Ragout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggplant; 2 Zucchini; 2 Onion; 3 clove Garlic; 1 bunch Parsley; 1 bunch Dill; 1 Red bell pepper; 1/2 Chili pepper; 2 tbsp Sour cream; 1 tsp Salt; 1 tsp Salt; 1/2 tsp Ground black pepper; 40 ml Water; 2 tbsp Vegetable oil

Print Recipe

Zucchini and Eggplant Ragout

Author: IgOrKo Cooking Method: Frying Cuisine: Europe Courses: Main dishes Recipe Keys: Egg-free Nut-free Organic Sugar-free Vegetarian

Difficulty: Intermediate Cook Time 30 mins Total Time 30 mins

Servings: 4 Calories: 1066

Best Season: Suitable throughout the year

Description

Very tasty vegetable dish with zucchini and eggplants with garlic and herbs. Perfect as a side dish for any fish or meat, can also be served as a standalone dish. It is very easy to prepare, turns out appetizing, spicy, and hearty. Zucchini and eggplant ragout is delicious both hot and cold.

Instructions

Cut the eggplants into cubes, sprinkle with salt, ground black pepper, and Provencal herbs. Mix well.
Cut the zucchini into cubes similar to the eggplants, transfer to a skillet, pour in 40 ml of water, and simmer until the water evaporates.
When the water evaporates, pour in 2 tablespoons of oil and mix.
Add chopped onion and sweet pepper cut into cubes to the skillet with zucchini. Sauté everything together for 7 minutes.
Then add chopped chili pepper.
Immediately transfer our eggplants there, mix, and simmer for another 7-8 minutes.
Add squeezed garlic.
Finely chop the herbs and add them to the skillet.
Also add sour cream. If desired, it can be replaced with mayonnaise.
Mix everything well, simmer for about 3 minutes. Salt to taste.
As a result, we have a wonderful zucchini and eggplant ragout. It can be served hot or cold, as a main dish, side dish, or appetizer.

Enjoy your meal!