This dish came to us from France, where the word "sauter" means "to jump", "to jump". Now there are many cooking technologies for this dish, but only French chefs prepare it according to a special recipe, in which vegetables were not mixed with a spatula during frying, but were thrown in a pan. Hence the name "sote".
Ingredients:
- 5 medium sized eggplants;
- 5 red bell peppers;
- 4 large tomatoes (fleshy, so that there is less juice);
- 3 medium-sized onions;
- 2 carrots;
- 1 tsp dried basil;
- ground black salt and pepper
Preparation:
- It is customary to cut eggplants into large cubes and fry in a hot frying pan in sunflower oil until the cubes are browned.
- Next, add the sweet pepper cut into large cubes to the eggplant in the pan and continue to sauté. Next, add carrots and onions, uncut in medium cubes (carrots can also be cut with a special patterned knife) and leave them to simmer, after closing the lid (if there is little juice from the vegetables and the dish can burn, you can pour half a glass of hot water into the pan).
- While vegetables are stewing in a pan, peel the tomatoes by pouring boiling water and cold water over them, and cut into large cubes. Add them to the pan to the stewed vegetables, mix, add salt, pepper, basil and leave to rise over low heat for another 10 minutes.
Saute is a versatile dish. It can be served both independently and as a complex garnish for rice or buckwheat. The best time for this sauté is when the vegetables are ripening. It is then that all vegetables contain the most vitamins.
Your attention was offered a variant of making a classic French sauté. Today, meat, mushrooms and other vegetables (zucchini, potatoes) are also added to it. Along with the addition, the taste of the dish also changes, so first you should try the original version in order to have an idea of the traditional taste of eggplant sauté.
