Vegetable sauté in the oven
Description
Vegetable sauté in the oven: 1. Wash the eggplants, peel if the skin is tough, then slice into rings about 1 cm thick, sprinkle with salt, and set aside. 2. Blanch the tomatoes, remove the skins, and cut each into 6 pieces. To easily remove tomato skins: make a small cut at the stem end, pour boiling water over them, and let sit for 4-5 minutes—the skin will peel off easily. 3. Remove seeds from the peppers and chop them roughly. Also chop the carrots and onion. 4. In a frying pan, separately sauté eggplants, and tomatoes with peppers in olive oil. Sauté carrots and onions until soft, then add vinegar and sugar, and simmer for 5 minutes. 5. Transfer all sautéed vegetables into a baking dish, sprinkle with minced garlic and chopped herbs, season with salt and pepper to taste. 6. Place the sauté in the oven preheated to 180°C (356°F) and bake for 50 minutes. Garnish the finished dish with fresh herbs and serve.