The most delicious seasonal vegetable dish that can be prepared in the summer-autumn period is a sauté of courgettes and eggplants. It turns out to be so tasty and aromatic that it can be served for breakfast, lunch, and dinner.
Saute can be a side dish for meat or fish, a vegetable snack or a snack - it is so versatile and rich in flavor notes. Do not forget to add garlic to it: fresh or dried - it will accentuate the aroma of the dish and give a spicy taste.
It is advisable to use eggplants of non-bitter varieties, but if suddenly you purchased vegetables with bitter pulp, then chop them beforehand and simmer in hot salted water for about 15 minutes so that all the bitterness goes into the liquid.
Ingredients:
Zucchini - 2 pcs.
Eggplant - 2 pcs.
Tomatoes - 3 pcs.
Carrots - 1 pc.
Onions - 1 pc.
Vegetable oil - 40 ml
Salt and pepper to taste
Garlic - 2 cloves
Preparation:
1. For sauté all ingredients are cut into large pieces. Peel the carrots and onions, rinse in water and cut into half rings. Heat a cauldron or other container with a non-stick bottom on the stove, pour in the vegetable oil and pour in the vegetable slices. Pass for about 2-3 minutes until golden brown, but do not fry them.
2. Rinse the zucchini and eggplant. Cut off their tails on both sides, cut vertically in half and cut into half rings. Add to container.
3. Season the dish with salt and pepper. Thanks to the salt, the vegetable cuts will release the juice faster, become softer, but will keep their shape.
4. Stir the contents of the container gently and simmer on minimal heat for about 7-8 minutes, being careful not to stir any more. If the vegetables are not juicy, then pour in about 50 ml of hot water.
5. Rinse the tomatoes in water and cut green cores out of them. Cut into large slices and place in a container. Taste the tomatoes, if they are sour, add a little granulated sugar to the dish to neutralize the sourness. Stir gently and simmer for another 3-4 minutes, until the tomatoes release their juice and all the vegetable slices in it are stewed.
6. Peel the garlic cloves, rinse in water and press them into a cauldron, mix gently. Cover with lid and turn off heat. Let the sauté simmer and soak in the garlic flavor for 4-5 minutes.
Place the cooked dish on plates, garnish to your liking and serve. Vegetable sauté of zucchini and eggplant is delicious both warm and cold, especially with sour cream!
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