This amazing eggplant sauté for the winter is simply finger-licking good!
There are countless winter preserves available, if only you had the time and energy to prepare them. Here's a recipe for a great appetizer – sautéed eggplant for the winter. If you think this is just a simple stew, you're very much mistaken. There are a couple of secrets that must be followed during the cooking process. For example, when sautéing, even the method of cutting the vegetables plays a huge role.
Hurry up and jot down all the intricacies of making eggplant sauté in your notebook. It's so unique and delicious—it's simply finger-licking good! It's perfect as a standalone dish or as a complement to meat or a side dish.
Ingredients:
- eggplants – 3 pcs.;
- sweet peppers – 3 pcs.;
- white onion – 1 pc.;
- tomatoes – 5 pcs.;
- vegetable oil – 50 ml;
- table salt – 1 tsp;
- sugar – 1.5 tsp;
- spices – to taste;
- garlic – to taste.
How to make eggplant sauté for the winter
We cut the eggplants off the stems and remove any excess bitterness: cut the fruit into three-by-three pieces, place them in a bowl, cover with water, and add a tablespoon of table salt. Let them sit for 40 minutes to release any excess bitterness.
In the meantime, we take care of the rest of the vegetables: cut the tomatoes into the same pieces as the eggplants.
We remove the cores from the sweet peppers and cut them into strips.
Peel the onion and cut into large pieces.
Heat 25 ml of refined vegetable oil in a frying pan. Fry the onion until it turns a beautiful golden brown. Add the bell pepper and fry the vegetables for another five minutes. Add the chopped tomatoes and fry everything together for another 5 minutes.
Pour the remaining 25 ml of sunflower oil into another frying pan and heat. Fry the drained eggplants (which we soaked) in a separate pan until half-cooked. This should take about 15 minutes.
Next, pour all the vegetables on top of the eggplants and simmer without stirring under a closed lid for 20 minutes.
Add chopped garlic and simmer for another five minutes.
Place the finished eggplant sauté into dry, clean jars and roll them up.
Bon appetit!
