A delicious and filling zucchini and eggplant sauté for the winter
Summer vegetables are incredibly tasty, aromatic, healthy, and inexpensive. All of this allows us to prepare them for future use. This recipe, with step-by-step photos, will help you prepare a fragrant and delicious sauté that will add variety to your winter diet.
Sauteed zucchini and eggplant is a delicious and filling winter dish that's always a hit, whether it's for a holiday or an everyday meal. This salad pairs perfectly with porridge, meat, or fish. Sauteed zucchini can be served as a separate dish or as a side dish. It's incredibly delicious even with a slice of bread spread with butter.
Ingredients:
- zucchini – 300 g;
- eggplants – 300 g;
- carrots – 150 g;
- onions – 150 g;
- tomato sauce – 2 cups;
- sugar – 2 tbsp;
- salt – 1.5 tsp;
- vegetable oil – 2 tbsp;
- vinegar 9% - 2 tbsp;
- dill – to taste;
- garlic – 2 cloves.
How to sauté zucchini and eggplant
Prepare all the necessary ingredients according to the list. Peel the onion, rinse and dry it, and cut into small cubes.
Peel and wash the carrots, then cut them into strips. Avoid shredding the carrots, as this will make them too soft, and you should still be able to feel the chunks of vegetables in the sauté.
Wash and dry the zucchini, then cut into small cubes.
Wash and dry the eggplants, trim off the ends and cut into medium-sized cubes.
You can use bell peppers of different colors. Wash and dry the peppers, then remove the seeds. You can cut them however you like.
Place all the prepared vegetables in a deep frying pan. Pour in a portion of the tomato sauce and add the vegetable oil. Add salt and sugar. Simmer the vegetables, covered, for 35 minutes.
At the end of cooking, add garlic and dill to the pan, stir, and pour in vinegar.
Place the sautéed mixture into sterilized jars and immediately seal with lids. Turn the jars upside down, cover with a blanket, and leave for 24 hours. After a while, transfer the sautéed mixture to the pantry.
Bon appetit!
