Saute is made from different vegetables, but, in my opinion, the most delicious saute comes from eggplant. I offer you a recipe for this amazingly delicate and amazing-tasting dish.
It is necessary
- - tomatoes - 4 pcs.;
- - eggplant - 3 pcs.;
- - Bulgarian pepper - 3 pcs.;
- - carrots - 2 pcs.;
- - onion - 1 pc.;
- - tomato paste - 1 tablespoon;
- - garlic, salt, ground pepper, sugar - to taste.
Instructions
Step 1
After peeling the onion and carrots, chop them into small enough pieces and fry in sunflower oil until they are golden brown.
Step 2
After washing the eggplants, chop them into medium cubes, sprinkle with salt on top and set aside for about 20 minutes. After a specified period of time has passed, drain the resulting juice from the vegetables, place in a clean pan with a small amount of sunflower oil and cook under a closed lid over very low heat, stirring from time to time, until a ruddy crust forms.
Step 3
After cutting the bell pepper into thin enough strips, add it to the fried eggplant in the pan. When the vegetables are ready for one quarter of an hour until the end of the readiness, add peeled tomatoes to them along with tomato paste, pepper and salt, as well as a fried mixture of onions and carrots. Granulated sugar should only be added if the tomatoes are not sweet enough.
Step 4
Cook the resulting vegetable mixture for one quarter of an hour, stirring occasionally gently. If desired, you can add garlic passed through a press to the finished dish - it will add an additional note of taste. Eggplant saute is ready!
