Sauté vegetables in the oven. Sauteed vegetables - deliciously tasty recipes for a hearty dish How to cook sautéed vegetables in a frying pan

When the summer-autumn period arrives, and various vegetables appear on the tables in abundance, many housewives try to prepare dishes from such ingredients. Vegetable sauté is especially popular because it is easy to prepare. Even a not very experienced housewife can handle it; it will take a little time, but the result is divinely tasty.

There are many different options for preparing such a dish, since it can include a variety of ingredients.

What it is?

Vegetable sauté is a delicious dish that is distinguished by a special method of preparation. The main components that the hostess chose can be fried in a frying pan or in a saucepan.

Initially, cooks did not stir them with a spatula when frying vegetables, but directly shook the container in which the dish was being prepared. This is where this dish got its name “sauté” (it is translated from French as “jump”).

This cooking method ensures juiciness for the vegetable sauté, since the vegetables are not damaged during the stirring process, which means they contain a large amount of juice.

This dish is prepared quite quickly, and you need to make sure that the pan is hot and the fire is high.

Since the vegetable sauté is prepared using vegetable or olive oil, it has a significant calorie content. In addition, the vegetables that are part of the dish also have a certain amount of calories. This fact must be taken into account by people who adhere to a strict diet and count every calorie.

The total calorie content of such a dish can be calculated based on the ingredients that you use in the cooking process. Calories are calculated per 100 grams of various components:

• eggplant contains 240 kcal;
• carrots contain 64 kcal;
• tomato differs 95 kcal;
• onions contain 123 kcal;
• Bell pepper characterized by 156.6 kcal.

The most high-calorie product is vegetable or olive oil, its calorie content reaches 899 kilocalories.

To get the final calorie content of the dish, these indicators must be multiplied by the weight of the products that are used in the process of preparing the vegetable sauté.

How to prepare products?

The main components of this dish are eggplants, sweet peppers, onions and tomatoes. Depending on the recipe, carrots or zucchini may also be present. In addition, many housewives prefer to add various spices, for example, peppercorns or ground pepper, bay leaf, parsley or garlic.

Preparing food consists of choosing the right ingredients - these should be ripe vegetables that show no signs of damage or spoilage. Opt for medium-sized fruits, especially eggplants. Following this recommendation will allow you to purchase eggplants with a minimum number of seeds.

All vegetables must be thoroughly washed under running water. Bell peppers must be cleared of seeds and stalks.

Since the vegetable sauté contains eggplants, they can add bitterness to the dish. To get rid of this drawback, cut eggplants must be thoroughly sprinkled with salt and left to stand for 10-15 minutes. During this time, they will release the juice, and with it the bitterness inherent in these fruits will go away. After the specified time has passed, the eggplant pieces must be lightly squeezed and rinsed under the tap.

In addition to vegetables, you need to acquire a special container for preparing such a dish. Ideally, you need to take a frying pan or saucepan with a handle and thick walls. Many housewives prefer to use cast iron kitchen utensils in this case.

Recipes

Let's look at the most popular recipes for making sautes from various vegetables.

Classic technology

To prepare vegetable sauté according to the classic method you will need:

• 4 eggplants;
• 1 onion;
• 2 carrots;
• 2 sweet peppers;
• 4 tomatoes;
• 3-4 cloves of garlic;
• olive oil;
• parsley, salt.

Let's look at the preparation process step by step.

• Eggplants are cut into circles 5 millimeters thick.
• Peel onions, sweet peppers and tomatoes. To avoid fiddling with the skins of tomatoes for a long time, it is recommended to pour boiling water over them.
• Tomatoes should be cut into small cubes, and onions and sweet peppers should be cut into half rings. These components need to be mixed thoroughly.
• The carrots also need to be peeled and cut into small cubes.
• The vegetables will be fried in a frying pan with hot olive oil.

• The first step is to fry the carrots. When it is almost ready, it must be carefully removed from the pan and transferred to a saucepan or saucepan for further cooking.
• Next you need to fry the onions, peppers and tomatoes. When the vegetables are ready, they need to be placed on top of the carrots.
• Eggplants are fried on both sides until golden brown. They are also placed on top of the rest of the ingredients.
• Pre-peeled garlic must be passed through a garlic press. The greens need to be chopped.
• You need to sprinkle chopped garlic and herbs on the vegetables, cover the pan with a lid and place on the burner with low heat. When the vegetable ingredients are ready, the dish must be salted, spices added, and it can be served. It will be a great addition to fried, stewed or baked meat.

Vegetable sauté for the winter

If you want to pamper your loved ones with vegetable sauté when the vegetable season ends, then you should take care of preparing this dish for the winter. Required ingredients:

• eggplants – 5 kilograms;
• sweet pepper – 1.5 kilograms;
• hot pepper – 1 pod;
• onion – 500 grams;
• garlic – 1 piece;
• vinegar – 1 tablespoon;
• oil;
• salt and herbs.

The step-by-step procedure for preparing such a dish for the winter is quite simple.

1. Peppers (sweet and bitter), need to be seeded. The onion should be peeled.
2. Peppers, tomatoes and onions need to be chopped in a blender or passed through a meat grinder.
3. The garlic is squeezed through a garlic press, and the greens are finely chopped.
4. All crushed ingredients are fried in a frying pan in vegetable oil. It should be closed with a lid and the components simmered for approximately 30 minutes. When the vegetables are ready, they need to be salted. Vinegar is added at the very end.
5. Eggplants need to be cut into slices, salted and wait until they release their juice. After you wash them from bitterness, they should be fried on both sides.
6. Wash the jars thoroughly and sterilize them in any way.
7. Fried eggplants need to be placed in a jar, a layer is poured on top stewed vegetables. It is necessary to alternate layers of eggplant and other vegetables until the jar is full.
8. Filled jars must be sealed with sterile lids. After cooling, the containers are removed to a special storage place.

Sauté of baked vegetables

If you want to get an unusually tender dish, then prepare it from baked vegetables. Main ingredients:

• eggplant;
• sweet pepper;
• tomatoes;
• carrot;
• garlic;
• olive oil;
• 1 tablespoon each of vinegar and sugar;
• salt, herbs.

All components, except garlic, must be taken in equal proportions in quantities of 2 pieces. To avoid making the vegetable sauté too spicy, take 3 small cloves of garlic.

• You need to peel the eggplants and cut them into half rings. As always, they are sprinkled with salt and left to release their juices.
• Tomatoes also need to be peeled. Cut each fruit into 6 equal pieces.
• The pepper also needs to be removed from the seeds and stalk, cut into 6 approximately equal slices.
• The carrots need to be peeled and cut into small cubes.
• Peppers, eggplants and tomatoes should be fried in a frying pan separately from each other over maximum heat, devoting just a few minutes to this process.

• Next, the vegetables need to be transferred to a saucepan and placed in the oven, which should be heated to 180 degrees.

• While the main ingredients are baking in the oven, fry the carrots and onions in olive oil until they turn golden.
• When the onions and carrots are almost ready, you need to add sugar and vinegar. Reduce the flame of the burner to the minimum value, and simmer the vegetables under closed lid 1 more minute.
• Transfer the prepared onions and carrots to the rest of the vegetables that are in the oven. Sprinkle finely chopped garlic on top.
• In total, the vegetable sauté should remain in the oven for no more than 50 minutes. The finished dish is sprinkled with chopped herbs and served to the table.

Original vegetable sauté

You will need:

• bell pepper, onion and carrot 1 piece each;
• 200 grams of zucchini;
• 100 grams of green peas and cherry tomatoes;
• 1 clove of garlic;
• vegetable oil, salt.

Carrots and peppers should be cut into strips. Zucchini is cut into not very thick half rings. The onion is peeled and also cut into half rings. Heat a frying pan with vegetable oil and add peppers, carrots, onions and zucchini.

The ingredients should be fried at maximum heat for two minutes. Shake the pan periodically to prevent the vegetables from burning. After the specified time has passed, add green pea, fry everything for two minutes.

Cherry tomatoes should be cut into 2 parts and added to the rest of the ingredients. You still need to wait 3 minutes. Then add chopped garlic, herbs and salt. Wait a couple more minutes, shaking the vegetables occasionally. The finished dish can be served to the table.

To learn how to prepare vegetable sauté, watch the following video.

Sautéed eggplant - savory dish for a home lunch or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

• eggplant;
• bell pepper;
• carrot;
• onion;
• tomatoes;
• garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, mixture of peppers, bay leaf, granulated sugar, fried sesame seeds; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

1. Eggplants are cut into slices or large cubes/straws. Then soaked in cold salty water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
2. The remaining ingredients are crushed and fried separately for 10 minutes.
3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Here are the three most famous versions and a reminder: good dish one that is prepared with love. A little patience good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two – delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in a cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. The finished dish is laid out on portioned plates and sprinkled with herbs. Eaten cold or hot.

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Ingredients:

1. eggplants – 4-5 pieces (medium)
2. carrots – 2 pcs (large)
3. tomatoes – 4-5 pcs (medium)
4. onions – 3-4 pcs (medium)
5. sweet pepper – 5-6 pcs
6. vegetable oil – 100 ml
7. ground black pepper – ½ teaspoon
8. ground allspice – ½ teaspoon
9. dried ground basil – 1 teaspoon

Sauté is a dish whose name comes from the French word “sauter”. It means to jump, gallop. The essence of cooking is frying vegetables or meat in a frying pan by vigorous shaking, as a result of which the products are turned over, mixed and fried evenly. This is where the name “saucepan” comes from. This is a half-saucepan, half-frying pan with a heavy bottom, which is convenient for preparing dishes that require shaking.

I think the modern saute does not exactly correspond to the technique implied in its name.

Vegetable sauté and sauté are also often confused. In my non-professional understanding, the stew is more stewed, and the sauté is fried more.

It's easy to prepare and delicious. There are also many options. The basis of our vegetable sauté is eggplant.

Peel the eggplants and cut them into cubes (small).

Place the chopped eggplants in a very hot frying pan and fry, stirring constantly until golden brown. You can also practice using the shaking method.

To do this, you need to know how to hit the handle of the frying pan. But I get by with the frying process and the simple stirring method.

We clean the sweet pepper and cut it into small pieces. Red bell peppers are sweeter, of course, but this is our country pepper and it is also aromatic and pleasant in taste.

Add sweet peppers to eggplants. We continue to fry.

Peel the carrots and cut into cubes.

We cut the onion and add it together with the carrots to the vegetables that are already in the frying pan.

When the vegetables are fried, turn the heat down (even very low) and continue to simmer them. Sauté is also associated with a “juicy” dish. And it is true: vegetables release juice during the cooking process and, when mixed, form a delicious “sauce sauce.”

Now the time has come for tomatoes. We need them without the skin. To do this, we dip the tomatoes in boiling water for half a minute and immediately under cold water. From such stress, the skin is easily removed.

Remove it and cut it into cubes.

Add chopped tomatoes when the remaining vegetables are almost ready. But simmer for another 10 minutes along with the tomatoes.

Mix well and add:

• ground allspice and black pepper
• basil.

Another 2-3 minutes and the vegetable sauté is ready. This is practically an independent dish. But it goes very well with meat; you can cook potatoes or spaghetti with vegetable sauté.

Vegetable sauté can also be canned. If you add 50 g of vinegar to the finished portion, you can safely put it in jars for preservation. The sauté should be applied hot, straight from the heat and immediately twisted.

The beautiful word “sauté” came to us from the French language; in literal translation it means “to jump”, but is used in the sense of “fry in a small amount of oil”. I wonder why the dish was called such an unusual word in reality? The fact is that for sauteing, vegetables, meat, fish and mushrooms are fried over high heat, and to prevent them from burning, they need to be stirred and shaken more often. As a result, the food does not lie in the pan, but constantly “bounces”. This dish is prepared in a cauldron, saucepan or any thick-walled frying pan; if everything is done correctly, the vegetables become very beautiful, rosy, with an appetizing crust. Sauté in the oven turns out aromatic and rich, and in a slow cooker you can speed up the cooking process and do without constant stirring. Sometimes vegetables are fried or stewed together, since there are different recipes this dish. Today we will talk about how to cook sauté and what secrets professional chefs have to make this dish especially tasty.

Homemade sauté of zucchini and eggplant: subtleties of preparation

This is the most popular type of saute in the autumn season, when zucchini, eggplant and zucchini ripen. To prepare the dish you will need 3 medium-sized eggplants, 1 large zucchini, 2-3 small zucchini, 2 medium-sized carrots, 3-5 bell peppers (the more, the tastier), 2-4 tomatoes, 2 onions, a clove of garlic and any seasonings . We wash all the vegetables well, peel the carrots, eggplants, zucchini and zucchini, and cut them into small pieces. Cut onions, peppers and tomatoes into rings.

As already mentioned, vegetables are fried in a small quantity in a hot frying pan. vegetable oil, but they must be fried one at a time, without mixing. This is an important point in the art of sauteing, because each product requires a different frying time; To ensure that all the vegetables remain whole, you should not cook them together. While frying, stir the ingredients constantly so that they cook evenly.

First, fry carrots for 8 minutes, then eggplants, zucchini and zucchini for 9–10 minutes, tomatoes, peppers and onions for 5–6 minutes. Some housewives first fry the onion until amber in color, and only then all the other vegetables, believing that in this case the sauté acquires a special taste and aroma. Place each batch of fried vegetables in a sieve or colander on paper towels, removing excess fat. Mix the vegetables together, add finely chopped garlic, salt and serve the dish. Garlic is sometimes introduced when frying tomatoes - in this case, the taste of the sauté will be a little softer and more delicate.

You can fry the vegetables until half cooked, and then place them on a baking sheet and bake in the oven for 50 minutes.

How to easily peel eggplants and tomatoes

Everyone knows how difficult it is to peel tomatoes, and for sautéing it is best to remove it, since sometimes the skin can be tough and spoil the pleasant impression of the dish. We make a cross-shaped cut on the top of each tomato, lower it into boiling water for a few seconds, pour over it with cold water and easily remove the skin.

Cut the eggplants into rings 1 cm thick, rub with salt and leave for 20 minutes - this not only helps to easily remove the flesh from the skin, but also gives them a special piquancy and richness.

How to make a quick chicken and mushroom sauté

So simple and delicious snack It cooks quickly and is a universal dish if you want to prepare a hearty and healthy meal. You will need chicken breast and one piece of vegetables each - zucchini, carrots, bell peppers and tomatoes, as well as 200 g of any mushrooms.

In this recipe, all products are prepared not separately, but together. First, fry the chicken pieces, then add the carrots cut into cubes, and after 5 minutes put the mushrooms in the frying pan. Next, the order of adding ingredients is as follows: zucchini cut into rings, tomato chopped in a blender, bell pepper cut into half rings, onion rings and any spices. At the very end, pour a little water into the honeycomb and simmer for 10 minutes. The time between adding different vegetables is 5-10 minutes. Rice, pasta or potatoes are served as a side dish for the sauté. Try it - very tasty!

Sautéed cod: a noble and healthy appetizer

Sauteed fish is a real delicacy, it's easy to prepare. We cut up cod weighing 800 g, cut it into pieces and fry in vegetable oil until golden brown crust. Fry 2 onions and 2 cloves of garlic together, add tomato paste, simmer and pour this aromatic sauce over the fish. Sprinkle 2 tbsp sauté on top. l. grated cheese, mix. The fish can be stewed with carrots, celery and other vegetables or baked in broth with cloves and parsley. Everyone will love sauteed trout, salmon or salmon - this dish can be prepared with a variety of vegetables and served with a white wine sauce with lemon and spices.

Sauteed red cabbage: minimum products - maximum benefits

There is nothing simpler than cabbage sauté. Cook this dish at least once and it will become a traditional side dish in your daily diet. Cut 1 onion into thin half rings and fry it until golden brown in a saucepan with vegetable oil. Finely chop the cabbage, knead it with your hands, mix with the browned onion and fry, stirring constantly, for 5 minutes. Next, add 2 tbsp to the saucepan. l. sugar, ¼ cup vinegar and simmer, a little later season the cabbage with 1 tsp. mustard seeds, salt and pepper, continuing to simmer until soft. Decorate the finished cabbage sauté with fresh herb leaves and serve with meat or fish.

Vegetable sauté with seafood and sausages: spicy and original

Sausages and shrimp are an unexpected combination, right? Let's try to prepare this delicious and satisfying sauté, which can feed a large family. Fry 230 g homemade sausage, cut into pieces, until it is browned, add 2 cups of chopped onion, 1 cup of finely chopped celery stalk and 1 cup of chopped bell pepper to the saucepan. After 5 minutes, mix the vegetables with 2 tsp. chopped garlic and ½ kg of peeled boiled shrimp. Let the sauté fry a little (don’t forget to stir it), then pour in 4 cups of diced tomatoes, with the skin removed, and 2 cups of boiled rice. Season the sauté with 1–2 tsp. Tabasco sauce and enjoy the exquisite taste.

Pork sauté with cherries: delicious exotic

Cherry perfectly complements meat, like all fruits, and the taste of the sauté only benefits from this. Try cooking this unusual dish, which will diversify your family’s diet and is suitable for Sunday lunch or holiday table.

Fry 2 onions, cut into rings, in olive oil, at this time cut 800 g of fresh pork into cubes, not very finely. Place the prepared onion in a bowl and cook the meat in a frying pan, browning it until golden brown. Add 100 ml of red vinegar, 1 tbsp. l. honey, salt and pepper to taste and simmer until the liquid is reduced by 2 times. Add 150 ml of water to the saucepan and continue cooking until the meat becomes tender, and then put 200 g of thawed cherries in the saucepan, heat it up and call everyone to the table. This dish looks bright and impressive, and the taste will not disappoint you. Can be served with fresh vegetables or scalded spraza.

Cooking sauté with spices from “Eat at Home”

Sauté is usually served in a deep bowl, garnished with herbs and lemon slices. This dish is both an independent snack and a side dish - depending on what is included in its composition. And as you have already seen, sauté is prepared from different products, so an everyday dish for every day can easily become a signature dish. At home, you can experiment with sauté: add various vegetables, seasonings and your favorite spices, for example from. Be creative and fantasize, share your successful finds with us!

Hi all! Vika Leping is with you, and today we will prepare a real vegetable eggplant sauté, the recipe for which I will tell you in writing, in photos, and in video. Stay with me and you will get an amazingly delicious summer vegetable dish. Go!

I would like to remind you that I am hosting an interesting competition on my blog with a cool gift - a box of spices and coconut oil straight from GOA, India! The quality is the highest, the products smell amazing, so I really, really recommend taking part in the giveaway! Everything you need to know about the competition can be read. And now let's get back to the topic.

In general, Saute is initially not even a dish, but a method of cooking in a saucepan. But this name has long become a household name and in our area means something like or. By the way, this or next week I will make a video recipe for Ajapsandali to accompany the already existing printed one. This dish is also incredibly tasty and very summery.

So, my vegetable sauté is a quick, tasty and high-quality recipe. I had been scouring the Internet for a long time in search of the right option, and decided to combine several of the most authentic ones, which soon resulted in this miracle. I love eggplants, when summer comes they are always in my refrigerator, so they will be the main violin in this dish. However, besides them, there are many other vegetables.

So, if you are still wondering how to make eggplant sauté, this is definitely the place for you. I won’t give any bad advice, I’ll tell you everything in great detail and show you clearly. And for lovers of summer vegetables: eggplants, zucchini, bell peppers, tomatoes, I offer another very popular dish in the world. ! And you know what's strange? The set of ingredients in the dishes I suggested above is almost the same, but the taste is completely different!

So, vegetable eggplant sauté, recipe with photos!

Ingredients

• - 2 pcs
• - 2 pcs
• - 5 pieces
• - basil, parsley, cilantro, oregano - all for 1 bunch
• - 3 cloves
• - onions - 2 medium pieces
• - 2 pcs
• - 100 ml
• - Khmeli-Suneli
• - I have coconut, but you can use any

Cooking method

First of all, I will present to your attention a video recipe for Eggplant Sauté. I have your YouTube channel , on which there are many other recipes, a lot of travel, including those related to food, a lot of videos in which I try different strange products and dishes from other countries and a lot of stories about nutrition, a healthy lifestyle, and losing weight. The most interesting! Subscribe to the channel, you will like it!

Vegetable Eggplant Sauté: video recipe

Step-by-step recipe with photos

And now more details. Preparing the vegetable sauté will take about an hour. First, prepare all the ingredients, wash and peel the vegetables. Cut the onion into thin half rings and grate the carrots on a coarse grater. Place a saucepan or saucepan over medium-high heat, pour in a little vegetable oil (I use coconut oil, the one from India, whatever is available). When the butter melts, add onions and carrots, salt and pepper.

Fry for 5-7 minutes until soft and golden. The vegetable sauté recipe consists of several parallel processes, so we start cutting the eggplants into circles, about 5-7 mm in size. Choosing a frying pan. I will fry both on the grill and on a regular non-stick oven. We set the grill on high heat, the regular grill on medium-high. We won’t add oil, but if you really want to, go ahead :) Only in a regular frying pan, not in the grill!

I'll do more dietary option, so I fry it in a dry frying pan. Do you know that eggplants, like a sponge, absorb all the oil? Therefore, they become very high in calories, although in their pure form they are very dietary product: only 25 kilocalories per 100 grams. You can eat them almost endlessly, and you won’t gain weight! So my eggplant sauté can boast of “weight-loss” properties 😉

Place eggplant mugs on a preheated frying pan and fry on both sides for 4-5 minutes until golden. If you fry in a regular frying pan, be sure to cover with a lid. raw eggplant The sauté will not be decorated.

Chop all the greens and garlic very finely and mix them. We cut the tomatoes into circles, and the bell peppers into plates and large squares. See how to quickly peel and cut bell peppers. This is the coolest life hack! And it was time to lay out the layers. The real recipe Sauteed eggplant - definitely flaky!

1. First layer: take the saucepan in which the onions and carrots were fried, leave these vegetables at the bottom, sprinkle with herbs and garlic.
2. Second layer: lay out the fried eggplants, sprinkle with herbs and garlic, salt, pepper, sprinkle with Khmeli-Suneli.
3. Third layer: tomatoes, herbs with garlic, salt, pepper, Khmeli-Suneli.
4. Fourth layer: bell pepper, herbs with garlic, salt, pepper.

Repeat all layers except the first until you run out of ingredients. Eggplants and tomatoes are always a very winning combination, whether the tomatoes are raw or stewed, or even as a sauce.

Add water and simmer the eggplant vegetable sauté over low heat for 30 minutes. And then let it brew for another 10 minutes without heat :)

Now you know how to make vegetable sauté! Let's serve quickly, and then I will tell you a short recipe for your convenience. When finished, still in the pan, it looks like in the photo (a quarter of the dish is already missing)). But don’t be afraid, now we will give it not only amazing taste, but also beauty!

Place the eggplant vegetable saute in a deep plate so as to cover all the layers. Pour the sauce remaining at the bottom over the top. Sprinkle with the remaining herbs and decorate with a basil leaf.

Serve the summer vegetable dish to the table, sprinkled with freshly ground pepper!

And now I’ll quickly summarize!

Brief recipe: vegetable eggplant sauté

1. We cut the onions into thin half rings, grate the carrots on a coarse grater, chop the garlic and herbs very finely and mix, eggplants and tomatoes - into circles 5-7 mm thick, bell peppers - into large flat squares.
2. Place a saucepan over medium-high heat, pour in a little vegetable oil, add onions and carrots, add salt and pepper, fry, stirring, for 5-7 minutes until soft.
3. In a grill pan or in a regular non-stick frying pan, fry the eggplants without oil: 4-5 minutes on both sides. The grill pan should be kept on high heat, and the regular pan on medium-high heat, and it should be covered with a lid when frying. If you really want to add oil, add it to the regular one.
4. Assembling the vegetable sauté-constructor: in the same saucepan, level a layer of onions with carrots, sprinkle with herbs and garlic, lay out a layer of eggplants, sprinkle with herbs with garlic, salt, black pepper and Khmeli-Suneli, lay out tomatoes, again with greens-garlic-pepper-salt -Khmeli-Suneli, add bell pepper and repeat the layer with herbs, maybe without Khmeli-Suneli. We alternate all layers in a circle, except the first one with carrots and onions, until the vegetables run out.
5. Let it simmer over low heat for 30 minutes, turn it off and let it brew for another 10 minutes.
6. Serve with herbs and a sprig of basil and serve!

The vegetable sauté with eggplant is ready, the recipe has come to an end, I’ll go eat the leftovers :) This vegetable dish is perfect for dinner, it is low-calorie and light, and will not add extra bulk to your body. And if you want to eat it for lunch, I recommend supplementing it with either couscous, or brown rice, or, or. All in your hands!

Very soon, I hope, Seryozha and I will go to visit our friends and parents in Crimea, relax at the sea, sunbathe, and swim. And work 😀 How do you spend your summer? Have you been near any body of water before? Or do you like to go to the mountains, or just walk in parks? I prefer a little of everything. Last weekend we rode bikes, and last weekend we had a blast at the cool Atlas Weekend festival. There were the Prodigy, Kasabian, Three Days Grace, Noize MC, Brainstorm and many other cool bands. If you love music as much as I do, you will love it!

Last time I told you about! Don't forget to participate! Further more! In order not to miss new items, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

I was with you ! Tell your friends about how to make Eggplant Sauté, recommend the recipe, if you like it, like it, leave comments, rate it, write and show photos of what you got and remember that everyone can cook deliciously, that you are more talented than you can imagine, and of course, enjoy your food! I love you, be happy!