Vegetable marrow and eggplant stew

226958If you don’t know how to surprise your guests with a new dish, then cook the vegetable marrow and eggplant stew. The dish is tasty, nourishing and looks very appetizing on a festive table.


  • 1 bulb onion
  • 2 medium eggplants
  • 2 vegetable marrows
  • 1 tbsp olive oil
  • 2 tomatoes
  • 2 cloves of garlic
  • 2 bell peppers
  • 250 g (0,55 lb) hard cheese
  • fresh/ dried oregano
  • salt – to taste


Wash vegetable marrows and eggplants. Cut them into circles. Rub each piece with salt. Leave the vegetables for 30 minutes. Pour out the emerged juice.

Preheat the oven to 200°C (392°F). Cover a roaster with foil. Place the prepared eggplants and marrows above. Bake them for 30 minutes and then let the vegetables cool a little.

Wash bell peppers. Cut the pedicles and remove the seeds. Peel and slice a bulb onion. Wash and cut tomatoes into semi-circles. Peel and squeeze garlic. Toss all the ingredients together. Place them in a big frying pan. Add oregano, cover the lid and fry everything about 10 minutes. Stir the dish continuously. Then open the pan and leave the ingredients for some time in order to let the liquid evaporate.

Transfer the prepared mass to the roaster. Season the dish with salt and pepper. Mix everything and top with grated hard cheese and olive oil. Bake the dish in an oven for 30 minutes.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for zucchini tomato stew? If so, please let us know in the comments below or write us an e-mail.