Eggplant and zucchini sauté
Description
The dish is prepared without unnecessary complications. To make the sauté, chop all the vegetables and salt the eggplants, then rinse them after 10–15 minutes. Next, fry all the vegetables separately in a skillet over high heat for 2–3 minutes each. Combine all the fried vegetables in one dish, add spices, salt, sugar, and place in the oven for 30 minutes at 160°C. A few minutes before it's done, add chopped fresh herbs. Let the sauté rest briefly before serving. Serve the finished dish warm.
Instructions
- 1
Step 1
Cut the eggplants into pieces, salt them, and let them stand to remove the bitterness, then rinse under running water.
- 2
Step 2
Slice the remaining vegetables – carrots, zucchini, peppers, and onions.
- 3
Step 3
Heat the oil over high heat and sauté the carrots for 2–3 minutes. Then transfer the carrots to a separate dish, leaving the oil in the pan.
- 4
Step 4
Sauté the eggplants in the remaining oil.
- 5
Step 5
Then the zucchini.
- 6
Step 6
And onion with pepper. After each step, remove the fried vegetables from the pan, adding a little oil if necessary.
- 7
Step 7
Finally, sauté the tomato slices with minced garlic in a pan for a short time.
- 8
Step 8
Mix all the vegetables in a single dish, add spices, salt, sugar, and place in the oven for 30 minutes at 160 degrees. A couple of minutes before cooking is complete, add chopped herbs. Let the sauté rest for a while before serving.