Eggplant and pepper sauté

Description

This dish is great because you can use various vegetables to prepare it. Serve it a few minutes after cooking or let it cool completely. You can make garlic croutons from white or rye bread to go with it, as well as serve with a piece of fresh bread. I use mini eggplants, but regular ones will work too—just make sure they're seedless.

Instructions

1. 1

   Step 1

   

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   1. Wash the eggplants and peppers.

2. 2

   Step 2

   

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   2. Cut each eggplant in half. If using large vegetables, cut into large pieces.

3. 3

   Step 3

   

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   3. Heat a skillet with a few drops of vegetable oil, place the eggplants cut-side down.

4. 4

   Step 4

   

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   4. After a few minutes, flip the eggplants, add the diced pepper and coarsely chopped garlic, and sauté for several minutes.

5. 5

   Step 5

   

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   5. Transfer the vegetables to a plate and serve immediately or after cooling.