The use of zucchini and eggplant

Zucchini and eggplant are a storehouse of vitamins and minerals. Almost everyone who has plots, collects a season's harvest of these delicious and healthy vegetables. But, unfortunately, not everyone knows that you can quickly and easily prepare zucchini and eggplant. However, there are many quick, delicious and simple recipes that will help any owner if you need to whip up something from these products.

Zucchini and eggplant – healthy foods that contain B vitamins, sodium, phosphorus, iron, fiber. These products have low calorie and unique ability to remove excess fluid from the body.

Eggplant with tomato and cheese

Two medium eggplant cut into slices, RUB with salt and put in 20 minutes to stand up. Then grease the bottom of baking dish with oil and lay out eggplant. Tomatoes put on the aubergines on top of them and crushed garlic and cover with grated cheese with herbs, pre-chopped. Put in the oven needs 20 minutes, until a pleasant aroma.

Casserole of zucchini and eggplant

Zucchini and eggplant cut into slices, a width of about of an inch, RUB with salt and pepper. Spread on a baking sheet greased with butter first layer of zucchini. Minced pig beef salt and pepper, fry in a pan adding tomato paste. Put half of the stuffing into the zucchini and cover with a layer of eggplant. The remaining stuffing to put on the eggplant, sprinkle with grated cheese. It should bake for 25-30 minutes at 180 degrees.

Ragout of zucchini and eggplant

In a deep pan or pot with poured oil put diced eggplant and zucchini. Onion cut into half rings, greens coarsely chop. Season with salt and pepper, add diced tomatoes and bell pepper. Fry on high heat, then cover and hold still for a few minutes on low heat. Serve the stew as hot as a snack cold.