Saute with Eggplant and Zucchini
by Editorial Staff
When vegetables are abundant, you just want to cook something light. Vegetable sautés with eggplant, zucchini, potatoes, bell peppers is a great dish for a feast day.
Ingredients
- Eggplant – 500 g
- Zucchini or zucchini – 500 g
- Bulgarian pepper – 300 g
- Potatoes – 300 g
- Tomatoes – 300 g
- Carrots – 300 g
- Onions – 300 g
- Vegetable oil – 50 ml
- Garlic – 3-4 cloves
- Sugar (optional) – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
How to make sauté with eggplant and zucchini
Directions
- Cut the eggplants into small pieces. Salt and stir. Leave on for 20 minutes.
- Peel and dice the potatoes. Pour water in a saucepan, bring to a boil. Cook over low heat for 10 minutes.
- Cut the zucchini into pieces.
- Pepper, cut into strips or cubes.
- Cut the tomatoes into cubes.
- Peel the onions and carrots, cut into strips.
Preheat a frying pan, pour in vegetable oil (2 tablespoons). Fry the onions with carrots. Transfer to a cauldron.
- Fry the zucchini separately over medium heat, stirring occasionally. Transfer to a cauldron.
- Fry the peppers. Transfer to a cauldron.
- Rinse the eggplants, squeeze, put in a pan. Add oil, fry, stirring occasionally. Transfer to a cauldron.
- Put the potatoes in a colander and add to the rest of the vegetables.
- Peel the garlic, chop finely or squeeze through a press. Add to vegetables.
Salt and pepper everything, you can add sugar. Mix. - Cook the vegetable sauté covered over low heat for 15-20 minutes.
- Eggplant saute ready
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