I have been making sauté using this recipe for many years in a row. It always turns out delicious, we eat everything that I roll for the winter. I sincerely recommend my recipe to you, you will not regret it, because it’s very tasty!
Ingredients:
eggplant
tomato
carrot
Bulgarian pepper
hot pepper
garlic
salt
sugar
vinegar
vegetable oil
Cut 1 kg of eggplants into cubes about 1x1 cm in size. You do not need to peel them off. If you are afraid that the eggplants will taste bitter, then fill them with salted water for 30 minutes, then there will be no bitterness. After this time, we put the eggplants in a colander and rinse.
Cut 400 g of bell pepper into larger cubes, about 2x2 cm in size. Chop one head of garlic, I chop it finely with a knife, or you can cut it into thin plates.
Cut 400 g of carrots into cubes, about the size of eggplants. You can cut it differently: first into circles, then each of them into 4 pieces.
Now it's the turn of the tomato, you need 1 kg of them. Puree the tomato. It doesn't matter in which way, you can use a blender, scroll through a meat grinder, or just grate.
Peel and chop one pod of hot pepper. If you do not like spicy, then you can not add it at all, everyone has different tastes, so cook as you like.
All the ingredients for the sauté are ready and you can start cooking. First, pour 200 ml of vegetable oil into a saucepan or some other container, put carrots and bell peppers. Simmer for 20-25 minutes.
Then add eggplant and tomato puree, and simmer for another 20-30 minutes over moderate heat. Then put the garlic and hot pepper, 1 tablespoon of salt and 1 tablespoon of sugar, 3 tablespoons of vinegar 9%. Cook for about 5 more minutes and remove from the stove.
Saute should be immediately placed in sterilized jars and rolled up. Delicious! Especially for meat dishes, just delicious!
Read also: Eggplants with mushrooms in adjika for the winter. My recipe
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