Cut eggplant, zucchini into thin slices. If your kitchen has a vegetable cutter, this will greatly simplify the cutting of vegetables. I don’t have a vegetable cutter, so I cut the vegetables with a thin knife, after cutting them in half lengthwise. 
We put our records in a bowl, sprinkle with salt - mix and set aside for 10 minutes. 
In the meantime, let's get on with the meat. Pork loin, cut into plates, beat off with a hammer.
You should not beat too thinly, as this is the main ingredient, and it should stand out.
Meat can be chosen at your discretion. For this recipe, I planned chicken fillet, but having unfrozen the bundle, I realized that it was a loin. Of course, I was not nearly upset, because my family loves pork very much. 
We wash the vegetable plates in running water, put them on a baking sheet in one layer. Do not forget to grease the baking sheet with sunflower or olive oil.
Bake for 10 minutes in an oven preheated to 190-200 °. If you do not want to bake vegetables, then you can simply fry them in a pan in oil.
We spread the baked vegetables in a heat-resistant form, lightly grease with mustard, salt. 
The next layer will be the loin. Don't forget mustard and spices. 
On top of the meat we lay out circles of tomatoes, sprinkle everything with hard grated cheese. hard cheese I have a classic Russian, but Mozzarella or Suluguni also go well with our ingredients.
We send the dish to the oven for 40 minutes at 180 °. After 30 minutes of baking, I still recommend checking the readiness of the meat, if it is ready, feel free to turn off the oven. 
Amazing eggplant and zucchini baked in the oven are ready!
Eat with pleasure!
Cooking pork with eggplant and zucchini at home is a pleasure, because the meat is fried quickly, and together with vegetables it turns out amazingly tasty.
- Pork 500 Grams
- Eggplant 1 piece
- Zucchini 1 piece
- Onion 1 piece
- Carrot 1 Piece
- Tomato 1 piece
- Salt and pepper To taste
1. The products that are needed to prepare the dish are affordable and simple. Meat with vegetables is prepared quickly and is great as a dinner or second course for lunch!
2. Cut the meat into medium-sized cubes and send to fry in a pan. Reduce heat and fry for about 15 minutes.
3. While the meat is fried, cut the zucchini. Immediately it is better to chop them in circles, and then divide them into 4 parts. We send the vegetables to the meat and simmer for about 15 minutes.
4. Cut the eggplant into cubes, salt and let stand for a while (while the zucchini is fried). Having sent the eggplants to the meat, cover with a lid and give until the vegetables are ready.
5. At the end, we send the tomatoes, squeeze the garlic and simmer for about 7 minutes, after which you can pour 150 g of water and bring our meat and vegetables to readiness.
6. When serving, you can decorate the dish with herbs. Bon Appetit!
step by step recipe with photo
As part of a bright vitamin stew, sweetish tender zucchini compete for dominance with spicy eggplant but no one can win.
Regardless of the type of meat chosen, it is better to cut it into small sticks across the fibers and bring it to full readiness. Soaked in vegetable juice, even fatty pork will acquire a unique taste and will be well absorbed.
Other vegetables should be added when the onion takes on a golden hue and a characteristic appetizing smell appears. If you select zucchini of different colors, the food will only benefit, but eggplants and ripe tomatoes will have to be freed from their dense glossy skin.
Ingredients
- pork 300 g
- zucchini 1 pc.
- eggplant 1 pc.
- tomatoes 2-3 pcs.
- vegetable oil for frying
- ground pepper
- greenery
Cooking
1. For cooking this dish You can use any meat: chicken, pork, beef, turkey. IN this recipe — pork tenderloin. It contains a minimum of fat. Rinse the meat before frying and dry with napkins from excess liquid. Cut into small sticks. For cooking, take a deep frying pan. Heat oil in it. Lower the cut meat cubes. Fry for a few minutes, stirring occasionally until the pork changes color.
2. While the meat is frying, peel and rinse the onion. Cut into small pieces. Add to the meat and continue to fry for 3-5 minutes over moderate heat.
3. Rinse the zucchini, dry with a towel. Cut into pieces. You can use young and more mature zucchini. Free large fruits from the peel and large seeds. Add to skillet. Stir. Fry over medium heat for 4-5 minutes, stirring occasionally.
4. Wash the eggplant. Remove the skin from it. Cut the pulp into small pieces. Add to other vegetables. Stir. Fry for 4-5 minutes over moderate heat.
5. Remove the peel from the tomato and cut out the stalk. Cut into pieces. Add to other vegetables. Stir. Season with salt and ground pepper. Cover the pan with a lid and simmer for 15-20 minutes until all vegetables are soft. Set the fire to low when frying.
6. The dish is ready. Let it cool down a bit. Sprinkle with chopped herbs and serve.
Unlike vegetable stew or saute, it is not a side dish, but a full-fledged second course that does not require additions. Different types They just go great with eggplant. To prepare this dish, you can take rabbit meat, chicken, lamb, beef, pork. Moreover, with one or another type of meat, stewed eggplant will have different flavors.
In addition to eggplant and meat, a wide variety of vegetables can be present in the composition of the dish - cauliflower, zucchini, White cabbage, green pea, broccoli, onion, pepper, carrot, potato, corn, broccoli, asparagus, green beans. stewed with meat and vegetables, as you already understood, you can cook according to different recipes playing with the composition of the ingredients.
Very juicy and fragrant meat stew with eggplant and tomatoes is obtained.
Ingredients:
- Pork - 300 gr.,
- Eggplant - 1 pc.,
- Onion - 1 pc.,
- Tomatoes - 3 pcs.,
- Spices: turmeric, ground black pepper, ginger, suneli hops,
- Salt - to taste
- Ketchup -
- Vegetable oil
Eggplant stew - recipe
After all the ingredients are prepared, you can start cooking meat with eggplant. Let's start with eggplant. Wash it. Cut off the stem and tail. Cut the eggplant into large pieces. Put them in a deep bowl. Sprinkle with salt. Stir. Leave the little blue ones so that they let the juice flow. Thus, they can get rid of excess fluid.
In the meantime, wash the piece of pork prepared for the stew. Blot it with napkins, thereby you will get rid of excess moisture. Cut the pork into pieces four smaller than for barbecue.
Wash your tomatoes. Cut them into slices.
Clean the bulb. Cut it into quarters of rings.
Lay the eggplant in a colander. Rinse them cold water. Leave them in a colander to drain excess liquid. Heat the pan with sunflower oil. Lay the pork pieces on it. Add an onion.
Sprinkle the meat with spices and salt.
Stir.
Simmer pork with onions over low heat, stirring occasionally, for about 10 minutes. Now it's time for the eggplant. Put them in the pan with the meat.
