Tasty and satisfying sauté of zucchini and eggplant for the winter

8.10.2018 Winter blanks

Vegetables in the summer are incredibly tasty, fragrant, healthy and inexpensive. All these factors give us the opportunity to procure them for the future. This recipe with step-by-step photos will help to prepare a fragrant and tasty sauté that diversifies the winter diet.

Sauté from zucchini and eggplant is one of the tasty and satisfying preparations for the winter, which will always find its application, both on the holiday table and on the everyday. This salad is perfect for cereals, meat, fish. Sauté can be served as a separate dish or as an addition to the main one. It is incredibly tasty even with a slice of bread smeared with butter.

Ingredients:

zucchini - 300 g;
eggplant - 300 g;
carrots - 150 g;
onions - 150 g;
tomato sauce - 2 glasses;
sugar - 2 tbsp;
salt - 1.5 tsp;
vegetable oil - 2 tbsp;
vinegar 9% - 2 tbsp;
dill - to taste;
garlic - 2 cloves.

How to cook sautéed squash and eggplant

Prepare all the necessary ingredients on a list. Peel onions, rinse and dry, cut into small cubes.

Peel and wash the carrots, then cut into cubes. Grind carrots on a grater is not necessary, otherwise the chips will be too soft, and slices of vegetables should be felt in the sauté.

Wash and dry the zucchini, then cut into small cubes.

Wash and dry the eggplant, trim the tails, cut into medium-sized cubes.

Sweet pepper can be taken in different colors. Wash and dry the pepper, cut the seed box. It can be cut arbitrarily as you like.

Put all prepared vegetables in a pan with high sides. Pour a portion of tomato sauce immediately and add vegetable oil. Add salt and sugar. Stew vegetables under the lid for 35 minutes.

At the end of cooking, add garlic and dill to the pan, mix, pour vinegar.

Arrange the sauté in sterile jars and immediately roll up the lids. Put the blanks upside down, cover with a blanket and leave for a day. After a while, rearrange the sauté in the pantry.