Eggplants with zucchini in tomato sauce
Description
The recipe won't take much time. This vegetable dish is simple and quick to prepare. It turns out tasty, aromatic, and exceptionally healthy. Usually, this dish is prepared by frying eggplants, zucchini, carrots, and onions separately, then combining them in a pot. This method makes the dish very oily. In my version, I use minimal oil, as I don't fry the vegetables but stew them with a small amount of water. The calorie count is very low. Serve hot.
Instructions
- 1
Step 1
Peel and wash the carrots and onion, then chop them. Place in a heavy-bottomed or non-stick saucepan and add sunflower oil.
- 2
Step 2
Add 40 ml of water and simmer the carrots and onions under a lid over medium heat for 8-10 minutes, stirring occasionally.
- 3
Step 3
Wash the zucchini and slice it into rounds. Place in a saucepan.
- 4
Step 4
Wash the eggplants, peel them, and slice into rounds. Coat 10-12 eggplant slices in flour and place them in the pot with the other vegetables.
- 5
Step 5
Wash the tomatoes, chop them finely using a meat grinder, blender, or a regular grater. Add to the vegetables. Season with salt to taste, add sugar. Pour in 100-120 ml of water.
- 6
Step 6
Cover the pot with a lid and simmer the vegetables until cooked, 25–30 minutes. Add minced garlic to the finished dish.
- 7
Step 7
Eggplants with zucchini in tomato sauce are ready!