Eggplant and Potato Sauté
Description
Despite the simplicity of preparing sauté, there are a few rules to remember. It's important to use the right amount of water so that the vegetables are sufficiently covered with sauce. The sauce is incredibly delicious. However, you shouldn't add too much water, as the vegetables will release a lot of their own juice. You can omit the tomato paste and use only tomatoes. The tomato paste will make the sauce richer and more flavorful. Add salt and sugar strictly to taste.
Instructions
- 1
Step 1
Prepare the ingredients for making sauté.
- 2
Step 2
Peel and wash the carrots and onion, then cut them into pieces of arbitrary size. Place them in a heavy-bottomed pot.
- 3
Step 3
Pour in the sunflower oil and lightly sauté these vegetables for 7-8 minutes.
- 4
Step 4
Peel the potatoes, wash and slice them, but not too finely. Add to the pot.
- 5
Step 5
Wash the zucchini and slice it into rounds. Add to the pot.
- 6
Step 6
Wash the eggplant, peel it, and slice into rounds of the same size. Dip half of the zucchini and eggplants on one side into flour. Place them in a pot.
- 7
Step 7
Grate the tomatoes on a grater or grind them in a meat grinder. A blender will also work. Add to the vegetables.
- 8
Step 8
Salt the vegetables, add sugar, tomato paste, and 300-350 ml of water, mix well. Do not add too much water.
- 9
Step 9
Cover the pot with a lid and simmer the vegetables over medium heat until cooked, 30-35 minutes. Add the minced garlic at the end.
- 10
Step 10
The sauté with potatoes and eggplant is ready. Delicious both warm and cold.