Eggplant Saute

by Editorial Staff

Eggplant saute does not require any serious culinary skills. The preparation is quick and easy, and the result, as a rule, exceeds all expectations. You will end up with an appetizing, tasty vegetable dish that will easily take its rightful place among your favourites. 

Cook: 50 mins

Servings: 6


  • Eggplant – 700 g
  • Sweet pepper – 600 g
  • Tomatoes – 500 g
  • Onions – 350 g
  • Garlic – 15 g
  • Fresh red chili pepper – 1 PC.
  • Fresh cilantro – 100 g
  • Ground paprika – 2 teaspoon
  • Dried basil – 2 teaspoon
  • Ground coriander – 2 teaspoon
  • Ground black pepper – 1/2 teaspoon.
  • Sugar – 1 tbsp
  • Salt – 3.5 tbsp
  • Vegetable oil – 4 tbsp


  1. Cut the eggplants into large pieces and sprinkle with three tablespoons of coarse salt. Leave the eggplants to juice for 30 minutes. After 30 minutes, rinse the eggplants under running water and squeeze.
  2. Heat 3 tablespoon in a pan. Tablespoons of vegetable oil and fry the onion, cut into half rings until golden brown for 3 minutes over medium heat.
  3. Add dry basil, ground coriander, salt (0.5 tablespoons), ground sweet paprika, sugar. Mix.
    Add 1 tablespoon. a spoonful of vegetable oil and bell peppers, chopped into large pieces. Mix all this again and close the lid. Simmer for 10 minutes over low heat.
  4. Add eggplants, stir. Simmer vegetables covered for 15 minutes over low heat.
  5. Add the tomatoes and continue to simmer the vegetable stew with eggplant, bell peppers, and tomatoes for another 10 minutes over low heat.
  6. Add finely chopped garlic, hot chili, and black pepper, stir and simmer eggplant sauté for another 2 minutes over low heat.
  7. Turn off the heat, sprinkle with finely chopped fresh cilantro over the vegetable stew with eggplant, and stir. Eggplant saute is ready. Enjoy your meal!

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