Saute with Eggplant Slavic
by Editorial Staff
Saute of eggplants, peppers, zucchini and tomatoes is a vegetable dish that can be served both as a side dish and as an independent dish. Try preparing it in a pot.
Cook: 2h and 5mins
Servings: 3
Ingredients
- Eggplant (small) – 2 pcs.
- Tomatoes (small) – 3 pcs.
- Zucchini (small) – 1 pc.
- Bulb onions (large) – 1 pc.
- Sweet bell pepper (large) – 2 pcs.
- Vegetable oil – 3 tbsp
- Garlic – 2 small cloves
- Parsley – 15 g
- Dill greens – 15 g
- Salt to taste
Directions
- Wash the eggplants, cut in half lengthwise, sprinkle with 0.5 teaspoons of salt, and refrigerate for 1 hour.
- After that, rinse the eggplants, dry them, and cut them into small cubes.
- Wash the courgette and cut into cubes. (If the zucchini is overripe, cut the skin and remove the large seeds.)
- Peel the bell peppers from seeds and stalks pour boiling water over for 10 minutes.
- Peel off sweet pepper. Cut the flesh of the pepper into large strips.
- Peel the onion, wash and chop into thin half-rings.
- Preheat a frying pan with 1 tablespoon. a spoonful of vegetable oil. Fry the onions over high heat for 5 minutes.
- Then add eggplants, zucchini, and bell peppers to the onion. Pour in the remaining vegetable oil and fry the vegetables over high heat, shaking the pan occasionally for 10 minutes. At the end of frying, add 0.5 teaspoons of salt and stir.
(Eggplant, zucchini, and bell peppers can be sautéed separately, then paired with the onions and sautéed for a couple of minutes to blend the flavors.) - Place the fried vegetables in a large fireproof clay pot. (You can also use portion pots.)
- Cut the tomatoes into slices.
(Before slicing, I peeled the tomatoes with a vegetable peeler. This is optional. But if you still decide to remove the skin, then add boiling water to the peelers in this. Cut the tomatoes crosswise, pour boiling water over for just one minute and pour over cold water. After such simple manipulations, the skin can be easily removed even with your hands.) - Place the tomatoes in a pot on top of the fried vegetables.
- Place the pot of vegetables in a cold oven. Cook sauté with eggplants in the oven at 180 degrees for 25-35 minutes.
- Rinse greens, dry, and chop finely.
- Peel the garlic, chop coarsely and combine with a pinch of salt. Rub the garlic and salt with a pestle.
- When sautéed, add crushed garlic and chopped herbs.
- Mix.
- The sauté can be served hot or cold.
Enjoy your meal!
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