This dish is best prepared in the fall, when eggplant and zucchini are cheaper. But nothing prevents you from cooking it both in spring and summer, and if you really want to return the summer mood, then even in winter.
Ingredients:
Zucchini - 1 large or 2 small
Eggplant - 1 large or 2 small
Carrots - 2 pcs.
Bell pepper, red or yellow - 1 pc.
Bulb onions - 1 pc.
Garlic - 2 cloves
Fresh herbs - cilantro, parsley, basil
Salt, curry, red and black pepper.
Refined olive oil for frying.
Optional - teriyaki sauce, red balsamic vinegar, lemon.
Wash all vegetables. Cut the eggplants into thin slices and put in salt water for 20-30 minutes.
Cut zucchini, carrots, onions and eggplants in salted water into 1 cm squares. If there is a vegetable cutter, then it is better to use it, then the pieces will turn out smoother, and the general appearance of the dish will be more festive. You can also use a regular knife.
In a large skillet with a thick bottom, heat refined olive oil with a little salt so that the oil does not splatter. Fry the eggplants for 5 minutes, you can add a little red balsamic vinegar, then put in a saucepan with a little hot boiled water at the bottom. Close the lid.
Fry the carrots in olive oil or teriyaki sauce, also for about 5 minutes, put on top of the eggplants in a saucepan, cover with a lid.
Fry the bell peppers for 5 minutes, put in a saucepan, cover with a lid.
After that, fry the zucchini for 3 minutes (they are more tender, therefore they require less heat treatment time), put in the same saucepan. If necessary, add a small amount of hot boiled water, stir. Simmer for about 20 more minutes.
Fry the onions in olive oil. Add curry and red pepper at the end of frying. This will give the onion a golden color. Place the fried onions in a bowl.
Add chopped garlic and chopped herbs (basil, parsley and cilantro) to a saucepan. Stir, simmer for another 5 minutes. Season with black and red pepper, squeeze the juice from half a lemon, salt. Leave for 20 minutes on the stove under the lid.
Put the fried onions in a saucepan, stir. You can eat it hot and cold.
