A tall and quick sauté of eggplant, bell peppers and tomatoes will be much tastier if all the vegetables are pre-fried. The eggplant sauté recipe can be supplemented with other vegetables or spices to taste and desire.
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- Eggplant 2 pcs.
- Bulgarian pepper 5 pcs.
- Butter 1 tbsp
- Vegetable oil 2 tbsp
- Tomatoes 3 pcs.
- Garlic to taste
- Greens to taste
- Ground black pepper to taste
- Salt to taste
Print Recipe
Pin Recipe Instructions
- Peel the eggplants, salt and leave in a colander for 20 minutes to drain the juice.
- Peel and cut sweet peppers into large strips.
- Fry eggplants and peppers in a mixture of butter and vegetable oil.
- Then fold in layers in a thick-walled dish, add fried, chopped tomatoes, salt, pepper and simmer until tender.
- Cool, put in a salad bowl. Sprinkle over eggplant sauté with finely chopped garlic, parsley and dill.
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