Eggplant Saute

Eggplant Saute


Eggplant — 2 pcs.

Onions — 1 pc.

Carrot — 1 pc.

Sweet peppers — 2 pcs.

Tomatoes — 2–3 pcs.

Sunflower oil — for frying

Salt to taste

Hot pepper to taste

Basil greens — to taste

Fresh dill — to taste

Garlic — 2 cloves

Eggplants need to prepare: wash, remove the tails. Cut into cubes of fairly large size, put in a bowl and sprinkle with salt to remove the bitterness from the eggplant.

  1. Wash the sweet Bulgarian pepper, get rid of seeds and stalk, remove the partitions inside, cut into strips or squares — as it is more convenient. Wash carrots, peel them with a vegetable cutter (or just scrape with a knife), cut into strips or cubes.
  2. Wash onions, peel, cut into quarters.
  3. Chop the pepper into rings.
  4. Wash tomatoes and rub on a grater, saute from them will turn out juicy.
  5. Pour a small amount of vegetable oil into the pan, put the prepared eggplants and fry them.
  6. Then fry the Bulgarian pepper, onions and carrots separately, mix all the vegetables and pour the grated tomatoes on them.
  7. Sweat the dish on low heat for 20 minutes. Add salt and pepper to taste (it is better if the pepper is freshly ground).
  8. Wash and dry greens, finely chop. Peel and chop the garlic with a sharp knife (you can simply rub it on the grater).
  9. Before serving, sprinkle with greens and garlic.
  10. Remove the sauté from the stove, close the lid, but loosely — air must circulate.
  11. Leave for 10 minutes, then serve.

Good appetite!

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