Eggplant sauté recipe for every day and as a preparation for the winter

During the ripening season of vegetables, each housewife has an amazing opportunity to pamper her family not only with delicious, but also healthy dishes. The classic eggplant sauté recipe can be modified by adding other vegetables or using different cooking methods.

We offer several options for making sauté. Add more herbs, garlic, or hot peppers to spice up or spice up a vegetable dish.

Read also Korean eggplant recipe!

Eggplant sauté recipe with vegetables

If you are fasting, then the recipe for sautéed eggplant with must be in your piggy bank.

To prepare 4 servings of the dish you will need:

• 0.5 kg each sweet pepper and medium eggplant;
• not very large carrots;
• 4 things. ripe tomatoes;
• onions - 2 pcs;
• greens, pepper and salt to taste;
• 30 ml of vegetable oil.

Zucchini can be added to the vegetable sauté if desired.

Step-by-step cooking:

1. Wash and dry all vegetables thoroughly.
2. Cut the pepper, remove the stalk and seeds. Cut into equal pieces.
3. Peel the eggplant and cut into slices. To remove the bitterness from a vegetable, you need to salt and mix well, leaving for a quarter of an hour to the side.
4. Cut the peeled carrots into not too large strips.
5. Chop the onion into cubes.
6. Scald ripe tomatoes, peel and grate.
7. Pour oil into a deep frying pan and heat. Put prepared carrots and onions at the same time. Set on medium heat and fry for 3 minutes
8. Rinse the eggplant slices from salt and squeeze well. Add eggplants and peppers to the fried vegetables.
9. Season with salt and pepper to taste. Mix everything well.
10. Add pureed tomato, stir and cover. Cook sauté for 20 minutes over medium heat.
11. When serving saute, sprinkle with chopped herbs.

Cooking eggplant sauté in a slow cooker

Saute Ingredient Set:

• ripe medium-sized eggplants - 2 pcs.;
• two small tomatoes;
• 1 pc. onions and bell peppers;
• a few cloves of garlic;
• butter 50 g;
• salt and black pepper to taste.

Step by step recipe:

1. Cut the previously washed and dried eggplants into pieces of equal size. Sprinkle with salt, stir and let stand for at least 1 hour. Drain off the juice and rinse. Put in a colander to drain excess liquid.
2. In the multicooker bowl, first put butter, and then the prepared pieces of eggplant.
3. Wash the bell peppers, remove the seeds and cut into strips. Place in a bowl over the eggplant.
4. Cut the peeled onion into cubes or half rings.
5. On multicooker set the "Extinguishing" mode and set the time to 30 minutes. When frying vegetables, gently lift them with a spatula, but do not stir.
6. Cut the washed tomatoes into cubes and finely chop the garlic. Put in a slow cooker.
7. Immediately after turning off the timer, transfer the cell to another container.

When serving saute, sprinkle with fresh chopped parsley.

Eggplant sauté recipe for the winter

A delicious vegetable saute can be prepared for future use by rolling it into jars. In winter, the vegetable sauté will be a great addition to the family menu.

A set of products for a saute for the winter:

• 15 pcs. medium tomato, white onion and eggplant;
• two heads of garlic;
• vegetable oil - 300 ml;
• two hot peppers;
• a bunch of leaf parsley;
• sugar and salt according to personal preference;
• 1.5 tbsp. l. vinegar essence.

For sauté it is necessary to choose dense, slightly unripe tomatoes.

Cooking process:

1. Wash all vegetables well under running water and dry on a kitchen towel.
2. Remove the stem from the eggplant and cut the fruit in half lengthwise. Place in a deep basin, cut up. Sprinkle each eggplant with salt and leave for a while to release the juice.
3. Peel and chop the onions in half rings.
4. Cut large tomatoes into several pieces, and small tomatoes in half.
5. Rinse the eggplants that have let juice in with cold water to completely remove the salt. Squeeze lightly and cut each half into several pieces.
6. Put prepared vegetables in a large cauldron or saucepan with a thick bottom. Pour in sunflower oil and mix gently. Simmer sauté after boiling for 40 minutes. Stir several times during cooking.
7. Remove seeds from hot peppers and chop finely. Grate the garlic and chop the parsley. Add everything in a sauté, stir and boil for another 15 minutes.
8. Pack hot sauté in dry pre-sterilized jars. Roll up the lids and wrap with a warm blanket.

Add salt, essence and sugar along with garlic and pepper.

Place the workpiece for storage after complete cooling.

Cooking sauté in a skillet

Ingredients for 3 servings of sauté:

• 0.5 kg eggplant;
• 2 pcs. bell peppers, onions and large tomatoes;
• one medium carrot;
• 2 cloves of garlic;
• to taste ground chili, black pepper, salt, dill and parsley;
• 1 tsp dried basil;
• 100 g of vegetable oil;
• ½ tsp hops-suneli.

Wash and dry all vegetables beforehand. You do not need to peel off the eggplant. Remove the stalks and seeds from the pepper.

Cooking steps:

1. Cut not too thick eggplants into half slices. Cut thick eggplants into quarters. The thickness of the slices is no more than 5 mm. Season with salt and leave for the bitter juice of the eggplants.
2. Cut the carrots into thinner half-circles, and the onion into half rings.
3. Chop the bell peppers into large pieces. You can take one red and one yellow.
4. Heat oil in a deep frying pan, add carrots and fry for 4 minutes. Pour in half rings of onion and continue to fry for another 4 minutes.
5. Add pepper while stirring and continue frying vegetables.
6. Rinse the eggplants well under running water and squeeze. Add to the skillet and continue sautéing over medium heat for 5-7 minutes.
7. Cut the tomatoes into medium cubes and pour into the pan. Add basil, suneli hops, peppers and salt
8. After simmering for 10 minutes, add finely chopped garlic and fresh herbs. Cover with a lid and keep on fire for a couple of minutes.

Eggplant saute can be served directly on the table or you can let it brew for several hours and use it cold.

Video recipe for saute vegetables