Vegetable sauteed zucchini and eggplant

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Vegetable sauteed zucchini and eggplant

Ingredients: eggplant, zucchini, onion, carrots, bell peppers, fresh tomatoes, chili peppers (optional), vegetable oil (refined), salt / herbs - to taste

Cooking method:

We chop the washed eggplants and zucchini into equal medium-sized cubes, put them on a hot oiled surface of the pan. Keep on high heat, stirring. To rid the eggplant of bitterness, it is advisable to first sprinkle them with coarse salt, wait 10 minutes, then rinse thoroughly and squeeze.

After 5-7 minutes, lay the chopped onion and carrots cut into small slices. We continue to fry over high heat, not forgetting to stir. But if you really want to follow all the rules, you can practice shaking vegetables.

As soon as the vegetable mixture begins to brown, reduce the temperature to a minimum and cover the pan with a lid, simmer for 8 minutes. Add sweet pepper, previously peeled and chopped into cubes, simmer for another 2 minutes.

In parallel, prepare the tomatoes, namely, remove the thin skin. To do this, pour the tomatoes with boiling water and wait 1-2 minutes, then immediately rinse with ice water and remove the soft skin.

Finely chopped, load the pulp of juicy tomatoes to the stewed vegetable "assortment". If desired, to enhance the flavor, add finely chopped hot chili. After stirring, continue to simmer the sauté over low heat under a tightly closed lid for another 10-15 minutes.

5 minutes before readiness, sprinkle the dish with herbs and throw in salt. Mix for the last time.

Ready saute can be served immediately as a side dish for meat products or as an independent vegetable dish.

Bon Appetit!!!

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