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
- Wash and cut the eggplants into cubes.
- Season with coarse salt and leave for 20 minutes.
- Peel the onion, wash and cut into half rings.
- Wash the courgettes and cut them into cubes.
- Wash the pepper and remove the seeds.
- Cut the pepper into strips.
- Wash the tomatoes and cut into large cubes.
- 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.
- Cover the dishes with a lid and simmer the eggplant sauté over low heat for 20-25 minutes.
- The quick eggplant sauté is done. Cool, saute, and serve cold.
Enjoy your meal!
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