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Diet stew with aubergines and onions, Prescriptions, Any category, Any kitchen, Any menu, Main dishes, French cuisine, Low-calorie food, Vegetable stew with courgettes, Vegetable stew, Ragu

Ingredients portion 3

Zucchini 1 piece

Eggplant 1 piece

Tomatoes 5 pieces

Salt ½ teaspoon

Onions ½ head

Greens to taste

Curry to taste

Cooking instructions 40 minutes

1 Peel the aubergine and courgette, if necessary (not necessary if the skins are thin). Dice, but not too finely, as they will boil up in the process. Put cut aubergine and courgette into different pots – pour water so that water only covers the vegetables. Season with salt. Cook on a low heat. Courgette – 25 minutes, aubergine – 20. (Add more water if necessary).

2 Rinse the tomatoes in boiling water. Remove the skins. Finely chop them. Finely chop the onion. Put the tomatoes and onions in a bowl. Add half a teaspoon of salt and simmer for 15-20 minutes. Put the mixture into the blender and whisk well to make a tomato paste.

3 When the aubergine and courgette are ready, drain the water and leave the vegetables to “dry out” for 5 minutes.

4 Next, pour the tomato paste over the vegetables and cook for another 5 minutes. You can add any spices or herbs you like here.

5 Wait until it has cooled and you can eat it. Bon appetit.

Recipe tip As you can see, you don’t have to fry anything and not a drop of oil, flour or anything harmful!


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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .