Quick Sauté Eggplant

by Editorial Staff

This is a quick sauteed eggplant and zucchini recipe. Very tasty.

Cook: 40

Servings: 6

Ingredients

  • Onions – 3-4 pcs.
  • Eggplant – 3 pcs.
  • Zucchini – 1-2 pcs.
  • Bulgarian pepper – 0.5 kg
  • Tomatoes – 4 pcs.
  • Vegetable oil – 50 g
  • Salt to taste
  • Pepper (optional) – to taste

How to make eggplant sauté

Directions

  1. Wash and cut the eggplants into cubes.
  2. Season with coarse salt and leave for 20 minutes.
  3. Peel the onion, wash and cut into half rings.
  4. Wash the courgettes and cut them into cubes.
  5. Wash the pepper and remove the seeds.
  6. Cut the pepper into strips.
  7. Wash the tomatoes and cut into large cubes.
  8. Preheat a frying pan with high sides pour in vegetable oil. Layout the onion. Fry over medium heat, stirring for 1-2 minutes. Rinse eggplants under cold water and squeeze lightly. Put all vegetables in the pan. Season with salt and pepper (optional). Mix.
  9. Cover the dishes with a lid and simmer the eggplant sauté over low heat for 20-25 minutes.
  10. The quick eggplant sauté is done. Cool, saute, and serve cold.
    Enjoy your meal!

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