Summer in Crimea is a great time. The sun and the sea help to forget about several months of isolation, and food markets are greeted with incredibly beautiful and tasty vegetables and fruits.
Thousands of people buy up all this variety in a day, and the next day the counters are filled to capacity again.
Fresh salads are now on the table for everyone, but apart from fresh vegetables for meat dishes, you don't want any side dish except… the same vegetables, but already heat-treated.
So, today we are preparing Saute. I think that most of the readers know what it is, but if you have never heard this name, then the dish itself has been eaten more than once.
Everything is being prepared quickly.
· Eggplant - 2 pcs.
Bulgarian pepper - 2 pcs.
Bulb onion - 1 pc.
· Tomatoes - 1-2 pcs.
Garlic - 3 cloves
· Spicy pepper
First, chop the vegetables gently. My mother loves when eggplants and peppers are chopped coarsely, but I prefer that after frying the eggplants both look and taste distantly resemble mushrooms, so I cut them quite finely. We cut each eggplant in half lengthwise, then each half lengthwise, then cut into small pieces.
Heat vegetable oil in a frying pan and begin to fry them over high heat. It must be remembered that eggplant is very fond of oil, so if you are not very fond of vegetables in a large amount of oil, add water when frying the eggplant. Fat does not bother me, and I fry everything only in oil.
We also cut the pepper and onion into small pieces and fry in another pan.
While our vegetables are fried in two pans over high heat,
Cut the tomatoes into thin strips and add to the pan to the pepper and onion. Let the vegetables fry for a few minutes.
Finely chop hot peppers and a clove of garlic.
Pass the rest of the cloves through a press and add to the comb when it is ready.
Combine all vegetables in one pan or small saucepan. Salt, pepper, sprinkle with finely chopped dill.
That's all for Saute!
Bon Appetit everyone!