Eggplant sauté

Saute from vegetables can be consumed both warm and chilled, it can even be harvested for the winter. This is a great snack, it can be used as a side dish for main courses, or it can be served as a separate dish. In any form eggplant vegetable sauté goes well with many other dishes and will always be in demand.

Cooking time: 25 minutes.

Vegetable sauté is the most common option and method of preparation; the ingredients can be almost anything, from vegetables to meat. This is a brother of the same stew, the recipe of which can be interpreted as you please, making appropriate adjustments relying on your own taste and the preferences of loved ones.

Eggplant saute with tomatoes and bell peppers

Rinse and dry the eggplants, cut into rings or pieces, put in a deep bowl, salt and stir. Insist for 10 minutes, and then rinse with plain water.

Chop sweet peppers into strips.

Pass the carrots through a coarse grater.

Cut ripe red tomatoes into small pieces.

Cut the onion into half rings or cubes.

Chop the garlic as finely as possible.

Rinse the parsley thoroughly with water, shake and chop the thin upper branches.

Put the prepared vegetables in a frying pan or stewpan, without adding water, wait until it sizzles - a slight boil. Sprinkle with herbs and stir, cover and continue to simmer over low heat - 10-15 minutes.

Once the vegetables are soft, add salt, black pepper, sugar and stir. Soak for another 10 minutes under a tightly closed lid, and then serve.

The variety of dishes has no boundaries. You can experiment endlessly by adding certain products. But, they remain unchanged in all variants - onions, bell peppers and tomatoes, without which it is impossible to achieve an appropriate classic taste.

Second roasted eggplant sauté recipe

Everything is the same as described above, only the eggplants are fried separately from other vegetables, and at the end all together. In each case, its own taste.

First of all, prepare the main product of the dish and all the vegetables according to the principle described above.

Separately, over medium heat, fry the eggplants in a little oil until lightly browned.

In the remaining oil, fry the onions, carrots, bell peppers and tomatoes until the vegetables are soft.

Sprinkle with parsley, lay out the fried eggplants, add spices and then cook the vegetables by stewing - about 5 minutes.

Especially popular is the preservation of a vegetable sauté of eggplants - this is an excellent way of harvesting for the winter, the recipe of which will definitely be considered in the following topics.