Peerless eggplant sauté for the winter - just lick your fingers!

10.10.2018 Winter blanks

There are a lot of winter preparations, it would be time and effort to prepare them. Here is a recipe for a great appetizer - sauteed eggplant for the winter. If you think this is ordinary stew, then you are very mistaken. After all, there are a couple of secrets that must be observed during the preparation process. For example, for sauté, even the method of cutting vegetables plays a huge role.

Quickly write down in your notebook all the intricacies of cooking eggplant sauté. After all, it comes out original and very tasty - you’ll just lick your fingers! Suitable as a separate dish or as an addition to meat or side dishes.

Ingredients:

eggplant fruits - 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 cook eggplant sauté for the winter

We cut the eggplant to the tails and get rid of the excessive bitterness in this way: we cut the fruits into slices (three by three), put them in one bowl, pour water and pour a tablespoon of table salt. We leave them alone for 40 minutes, they will give up the extra bitterness.

This time we deal with the rest of the vegetables: we cut the tomatoes in the same slices as the eggplant.

And peppers are peeled and cut into strips.

We clean the onion, cut into large pieces.

Heat 25 ml of purified vegetable oil in a pan. Fry the onion in butter until it becomes a beautiful golden color. Add sweet pepper and fry the vegetables for another five minutes. We add chopped tomatoes here and fry them all together for 5 minutes.

Pour the remaining 25 ml of sunflower oil into another skillet and heat it. Pressed eggplants (which we soaked) are fried until half cooked in a separate frying pan. Everything will take you about 15 minutes.