Saute, like much in cooking, was invented by the French. But this, contrary to popular belief, is not a dish, but a cooking technique. Translated from French, the word "sauté" means a jump, a jump. That is, the ingredients of the dish in the pan are thrown, and not turned over with a spatula. The technology of expert tossing ensures the integrity of the delicate pulp of vegetables and the preservation of juice inside them. Today we will learn how to make eggplant sate. But, in principle, similar dishes can also be made from bell pepper, tomatoes and other juicy vegetables.

We will need a special pan with high sides and a long handle. But if you have not yet filled your hand in a masterly planting of vegetables, take a stewpan or a cast-iron cauldron. An ordinary frying pan is suitable for frying ingredients. In addition to the main component, eggplant sate includes other vegetables: tomatoes, garlic, carrots, onions, bell peppers. Vegetable oil is used as fat. Eggplants do not need to be cleaned: just wash them, cut into thick washers and salt. Yes, they must be left for half an hour so that they give all the bitterness.

Recipe for eggplant sate "Favorite little blue"

While the four middle fruits let the juice under the salt, we’ll take care of other vegetables. Two carrots with rubble with large chips or chop straws. Chop two and one onion in half rings, cut four tomatoes into slices. Pour vegetable oil into the pan and fry the onions first, followed by pepper and carrots, and add the tomatoes at the end. Those naturally let the juice go. We salt the vegetable mass and simmer until it is soft. We shift it into a bowl, and in the pan we place the eggplants washed under running water (to remove excess salt). Fry these washers on both sides until golden brown.

It was all preparatory work. Now it's time to cook the eggplant sate itself. Pour oil into a stew-pan, put blue ones in it, cover with a vegetable mass on top. Sprinkle with chopped greens of dill and parsley and 4 slices of garlic passed through a press. Salt, add spices to taste. Close the lid and simmer for a minimum of ten minutes.

Eggplant Sate "Fragrant"

This recipe uses the same products, but in different proportions. Blueness, tomato, bell pepper and onions should be an equal amount. And you will need one carrot and a whole head of garlic. Separately, the onions are fried and laid out in a stewpan. Then the same thing should be done with carrots. Each layer of vegetables is salted. Chopped pepper and garlic chopped with longitudinal plates are laid on top of the carrots. The next layer is dill and fried eggplant. Tomatoes and greens are placed on top. The dish is stewed under the lid without stirring for about 45-50 minutes.

Eggplant Sate Fast and Tasty

This is a very simple recipe, according to which vegetables do not need to be fried - they must be immediately put in a saucepan, raw. Naturally, the exception is the blue ones themselves, which need to be salted and aged for half an hour. Then they are washed and cut into cubes. Pour oil into a stewpan and lay onion, pepper, eggplant, tomatoes in layers. Sprinkle with a spoonful of sugar, season with salt, pepper, garlic and herbs. Pour more oil and simmer under the lid for about 40 minutes.

Hello! Vika Leping is with you, and today we will prepare a real vegetable Saute from eggplant, the recipe of which I will tell in writing, and in the photo, and in the video. Stay with me and you will get a stunningly delicious summer vegetable dish. Go!

I want to remind you that I have an interesting contest on my blog with the coolest gift - a box of spices and coconut oil straight from GOA, India! The highest quality, the products smell amazing, so I really, really advise you to participate in the draw! Everything you need to know about the contest can be read. And now back to the topic.

In general, Saute was originally not even a dish, but a cooking method in a saucepan. But for a long time this name has become a household name and means in our area something like or. By the way, already this or next week I’ll shoot a video recipe of Ajapsandali for an existing print. This dish is also incredibly tasty and very summer.

So, my vegetable Saute is a quick, tasty and high-quality recipe. For a long time I flew the Internet in search of the right option, and decided to combine several of the most authentic, which soon resulted in this miracle. I love eggplant, with the advent of summer, they are always in my refrigerator, so they will be the main violin in this dish. However, besides them there are still many other vegetables.

So, if you are still thinking about how to cook Sauté from eggplant, you are definitely here. I won’t advise bad, I’ll tell you everything in great detail and show it clearly. And for lovers of summer vegetables: eggplant, zucchini, bell peppers, tomatoes, I offer one more dish very popular in the world. ! And you know what is strange? The set of ingredients in the dishes I have proposed above is almost the same, and the taste is completely different!

So, vegetable Saute from eggplant, a recipe with a photo!

Ingredients

•   - 2 pcs
•   - 2 pcs
•   - 5 pieces
•   - basil, parsley, cilantro, oregano - all for 1 bunch
•   - 3 cloves
•   - onion - 2 medium pcs
•   - 2 pcs
•   - 100 ml
•   - Hops Suneli
•   - I have coconut, but you can any

Cooking method

First of all, I will present you a video recipe for eggplant Saute. I have your YouTube channel   , which has many other recipes, many travels, including those related to food, many videos in which I try different strange foods and dishes from other countries and many stories about nutrition, a healthy lifestyle, weight loss. The most interesting! Subscribe to the channel, you will like it!

  Eggplant Vegetable Sauté: Video Recipe

  Step by step recipe with photo

And now in more detail. Cooking sauté from vegetables will take about an hour. First, prepare all the ingredients, wash and clean the vegetables. Cut the onion into thin half rings, and rub the carrots on a coarse grater. We put the stewpan or pan on a medium-high fire, pour a little vegetable oil (I have coconut, what is from India, what is possible). When the butter is melted, put onions and carrots in it, salt and pepper.

Fry for 5-7 minutes until soft and golden. Sautéed vegetables recipe consists of several parallel processes, so we start cutting the eggplant into circles, about 5-7 mm in size. Choose a pan. I will grill, and on a regular non-stick. We put the grill on a strong fire, the usual - on medium-strong. We won’t add oil, but if you really want to - please 🙂 Only in a regular pan, not in the grill!

I will do a more dietary option, so I fry in a dry pan. Do you know that eggplant, like a sponge, absorbs all the oil? Therefore, they become very high-calorie, although in pure form it is a very dietary product: only 25 kilocalories per 100 grams. You can eat them almost endlessly, and you won’t get better! So my eggplant sauté boasts “weight loss” properties 😉

We spread eggplant mugs on a preheated pan and fry on both sides for 4-5 minutes until golden. If you fry in an ordinary pan, cover with a lid, raw sauté eggplant will not decorate.

Finely chop all the greens and garlic, mix them. We cut tomatoes into circles, and bell pepper into plates and large squares. Look for how to quickly peel and cut bell pepper. This is the coolest life hack! And it was the turn to lay out the layers. The real eggplant sauté recipe is definitely flaky!

1. First layer: take a stewpan in which onions and carrots were fried, leave these vegetables at the bottom, sprinkle with herbs and garlic.
2. Second layer: put the fried eggplant, sprinkle with herbs and garlic, salt, pepper, sprinkle Hops-Suneli.
3. Third layer: tomatoes, herbs with garlic, salt, pepper, Hops-Suneli.
4. Fourth layer: bell pepper, herbs with garlic, salt, pepper.

Repeat all layers except the first until the products run out. Eggplant with tomatoes is always a very winning combination, whether raw or stewed tomatoes, or even as a sauce.

Add water and send vegetable stewed eggplant sauté over low heat for 30 minutes. And then let it brew for another 10 minutes without fire 🙂

Now you know how to make saute from vegetables! We serve quickly, and then I will tell you a short recipe for your convenience. In finished form, even in the pan, it looks like in the photo (a quarter of the dish is already missing)). But do not be afraid, now we will give it not only an amazing taste, but also beauty!

Put the eggplant vegetable Sauté into a deep plate so as to capture all layers. Top with sauce, which remains below. Sprinkle with leftover greens and decorate with a basil leaf.

Serve a summer vegetable dish to the table, sprinkled with freshly ground pepper!

And now I’ll quickly summarize!

  Short Recipe: Vegetable Eggplant Sauté

1. Onions are cut into thin half rings, grated carrots on a coarse grater, garlic and herbs are cut very finely and mixed, eggplant and tomatoes - in circles 5-7 mm thick, bell pepper - in large flat squares.
2. We put a stewpan on medium-high fire, pour a little vegetable oil, put onions and carrots, salt, pepper, fry, stirring, 5-7 minutes until soft.
3. In a grill pan or in a conventional non-stick pan, fry the eggplants without oil: for 4-5 minutes on both sides. The grill pan should be kept on high heat, and the usual pan should be kept on medium-high, it must also be covered with a lid when frying. If you really want to add oil, add to normal.
4. We collect the vegetable Saute-constructor: in the same stewpan we smooth the onion layer with carrots, sprinkle with greens and garlic, spread the eggplant layer, sprinkle with greens, garlic, salt, black pepper and Hops-Suneli, spread the tomatoes, again greens-garlic-pepper-salt -Hops-Suneli, put the bell pepper and repeat the layer with herbs, you can already without the Hops-Suneli. We alternate in a circle all the layers, except the first one with carrots and onions, until the vegetables run out.
5. We put it to simmer for 30 minutes, turn it off and let it brew for another 10 minutes.
6. Serve with greens and a sprig of basil, serve to the table!

Vegetable Sauté with eggplant is ready, its recipe has come to an end, I’ll go eat the leftovers 🙂 This vegetable dish is perfect for dinner, it is low-calorie and light, will not give your body any extra volumes. And if you want to eat it for lunch, I recommend adding it with either couscous or unpolished rice, or, or. All in your hands!

Very soon, I hope, Seryozha and I will go to visit friends and parents in the Crimea, we will relax at sea, sunbathe, swim. And work 😀 How do you spend your summer? Already been near some body of water? Or do you like to go to the mountains, or just walk in the parks? I prefer everything a little. Last weekend we rode great, and last weekend came off at the coolest Atlas Weekend festival. There were the Prodigy, Kasabian, Three Days Grace, Noize MC, Brainstorm and many other cool bands. Who loves music just like me, you will like it!

Last time I told you about! Do not forget to participate! Further more! In order not to miss the news, , it's free! In addition, upon subscription you will receive as a gift a whole collection of complete recipes of 20 dishes, preparing very quickly, from 5 to 30 minutes, which will save a lot of your time! Eat fast and tasty - it's real!

Was with you ! Tell your friends about how to cook Sauté from eggplant, recommend a recipe if you like, like, post comments, value, write and show photos of what you got and remember that everyone who is more talented can cook deliciously than you can imagine, and, of course, enjoy your meal! I love you, be happy!

Sauté as a cooking method and dish belongs to French cuisine. This is a very quick frying of pre-prepared foods in a small amount of oil. The main rule is that they are not mixed, but the pan-stewpan is shaken. Then the vegetables are transferred to a saucepan and stewed in their own sauce.
You can cook sauté from any vegetables - eggplant, zucchini, potatoes, carrots, as well as from absolutely any meat. All products are pre-cut in equal pieces, if necessary - boiled or marinated. Such a dish, due to quick frying, is considered low-calorie. In addition, a delicious vegetable sauté with eggplant will pleasantly diversify the lean table. We offer you several recipes for this dish.

A simple recipe for sauteed eggplant

Taste Info Vegetable snacks

Ingredients

• Eggplant - 2 pcs. (medium size);
• Orange carrots - 1 pc. (large);
• Garlic - 2 cloves;
• Onion white turnip - 1 pc.;
• Dill and parsley - one small bunch;
• Refined vegetable oil - 50 ml;
• Small sea salt - 0.5 tbsp. l .;
• A mixture of peppers to taste.

How to cook eggplant sauté

So that the blue vegetables do not get bitter, cut them into cubes (2cm by 2cm) and not just sprinkle, but grate with plenty of salt (0.5 tbsp. L.). Eggplant grated with salt should stand for 15-20 minutes, so that bitter juice stands out from them.


In the meantime, prepare the remaining vegetables for frying. Coarse the carrots coarsely, dice the onions, chop the greens, and rub the garlic. The size of the pieces should be approximately as in the photo.


After 15 minutes, the eggplant will give juice and darken a little. Put them in a colander and rinse with boiling water, together with hot water from the surface of the eggplant, the bitter juice that is released will be washed off.


Heat vegetable oil in a saucepan and put the eggplants to fry there. Fry them for 5 minutes.


Then add onions and carrots to the eggplant, fry the vegetables for another 10 minutes.

When the onions, carrots and eggplant become soft, add grated garlic to the stewpan and mix the vegetables.


At the last moment, add the chopped greens, mix the sauté and immediately serve, at this moment, when the greens have not yet had time to change their color, the eggplant sauté is especially tasty.


Serve black Borodino bread and pepper to the sauté. Those who wish can pepper the aubergine sauté right in the plate.

Teaser network

Sautéed eggplant and zucchini

Sauté can be made from almost any kind of vegetable and meat. It will be very tasty if you combine zucchini and eggplant in one dish. It will turn out a light, diet dish. You can serve soy sauce and boiled seafood.


Ingredients:

• Eggplant - 400 g;
• Zucchini or zucchini - 0.8 kg;
• White onion - 1 pc.;
• Sea salt - 0.3 g;
• Fresh garlic - 1 clove;
• White pepper - to taste;
• Refined vegetable oil.

Cooking:

1. Wash and chop the eggplant. The pieces should not be large approximately 0.8-1 cm. Sprinkle them with salt, and leave to stand until bitter juice stands out. Then rinse it with boiling water.
2. Wash the zucchini. If the skin is thin, then you can not remove it. Cut them into the same slices as eggplant.
3. Peel and chop onions.
4. Heat vegetable oil in a saucepan. Fry the eggplant on it, periodically shaking the pan so that they do not burn. Then transfer them to the pan.
5. Fry the zucchini, shaking the stew as well. The heat treatment time is approximately 7-10 minutes. Put the prepared vegetables in a pan.
6. Sauté the onion until golden and put it in the pan as well.
7. Pour the vegetables with the remaining oil from the stewpan, add salt and pepper. Peel the garlic and finely chop it or pass through a press. Stir the eggplant and zucchini sauté and serve it as a side dish or as an independent dish.

Sauteed eggplant in a multicooker

Vegetable dishes are not only useful, but also very appetizing in appearance. Cooking them in a slow cooker will not cause trouble and preserve vitamins as much as possible. Sauté can also be prepared in this way - the main thing is to properly chop the vegetables. Add them to your taste and season.


Ingredients:

• Salt;
• Red tomatoes - 0.5 kg;
• White onion - 1 pc.;
• Eggplant - 2 large;
• Large red carrot - 1 pc.;
• Refined vegetable oil - 30 g;
• Ground pepper mixture.

Cooking:

1. Wash and chop the eggplant into small cubes. Sprinkle them with salt and leave to stand for 20-15 minutes. After that, rinse first with hot and then with cold boiled water.
2. Peel the carrots and onions, and cut them into small, identical pieces.
3. Place tomatoes in boiling water for a minute, then peel them. Cut them into fairly large pieces.
4. Pour oil into the bottom of the multicooker bowl. Lay the vegetables in layers. First onions, then carrots, then eggplant, tomatoes on top. Salt and pepper each layer.
5. Cook in the "Extinguishing" mode for 50 minutes.
6. You can add colored bell peppers, zucchini, zucchini, potatoes, cauliflower, and garlic to this dish.

Oven eggplant sauteed vegetables

Baked vegetables are much healthier than cooked in a pan in oil. However, they have a drawback - when heated from all sides, the liquid from the products evaporates and the dish turns dry. This can be prevented by pre-frying. Cook sauté in the oven according to this recipe and you will get juicy vegetables inside with a fragrant crust on the outside.


Ingredients:

• Sea salt is large;
• Garlic - 2 cloves;
• Tomatoes - 300 g;
• Orange carrots - 200 g;
• Eggplant - 400-450 g;
• Bell pepper - 300-400 g;
• White onion - 150 g;
• Refined vegetable oil for frying and lubricating the pan;
• Ground black pepper.

Cooking:

1. Cut eggplant into medium-sized cubes, wash thoroughly beforehand.
2. Prepare a concentrated saline solution - 1 tsp. salt per 100 ml of water. Soak chopped eggplant in it for half an hour or a little more. Then drain the solution and wash the vegetables under running water.
3. It is better to take bell peppers of different colors, so the dish will be brighter. Clean them from the stalks and seeds, then cut them into small pieces.
4. Peel the carrots and chop them into circles.
5. Cut the tomatoes into 6-8 pieces each. If you wish, pour boiling water over them and remove the skin.
6. Peel and chop the onions.
7. When all the vegetables are chopped, heat the oil in a saucepan and fry them there in turn. First eggplant, then carrots, onions, peppers. Shake the pan while frying.
8. Tomatoes are cooked last and not for long. When the tomatoes are almost ready, peel the garlic and squeeze it through a press.
9. As you fry, place all the vegetables on a baking tray greased with vegetable oil. Garlic tomatoes should be on top. Salt and pepper. Bake in the oven on medium heat for about 30-40 minutes. At the end of cooking, if you can, you can turn on the grill.

Eggplant saute with bell pepper

Vegetable sauté from eggplant is delicious, both in hot serving and in chilled form.

Ingredients for 1.5 kg sauté:

• vegetable oil,
• tomatoes - 250 g,
• carrots - 150 g
• eggplant - 1 kg,
• sweet fleshy bell pepper - 700 g,
• onion - 150 g
• garlic - 50 g
• salt pepper.

  Cooking the stew takes no more than an hour.

Step by step recipe with photo:

Peel the eggplant.


Cut the eggplant into a large cube and immediately sprinkle it with salt.


Similarly chopped carrots and peppers.

Coarsely chop the onion and chop the tomatoes finely.


Squeeze out the moisture from the eggplant and fry them in oil.




In a frying pan after eggplant, start frying onions and carrots. As soon as the onion gains some transparency, add bell pepper to the pan. Fry everything.


After a couple of minutes, add slices of tomatoes to the vegetables in a pan.


Combine all the fried vegetables in a large salad bowl. Add chopped garlic and carefully, trying not to deform the slices of vegetables, mix everything.


A wonderful vegetable sauté with eggplant is ready. Moreover, the taste of hot and cold dishes will differ markedly, but in both cases it will be excellent. Such eggplant sauté can simply be placed on bread or served with fresh herbs in the main course.
You can cook sauté from any product, but in order to get an authentic dish, you must follow the technology:

• Salt the sauté after frying. The fact is that salt draws liquid from foods, and the dish should be as juicy as possible;
• Try not to mix the fried pieces with a spatula, this can lead to the fact that they will lose their shape;
• There should be very little oil;
• Meat and potatoes must be brought to a readiness in advance, marinated or boiled;
• All products are pre-cut into relatively equal pieces;
• Slices of food are fried in a special pan - stewpan, it has a thick bottom and high sides. You can also use a cauldron or any thick-bottomed dishes;
• Before starting frying, warm the saucepan with oil well, and then reduce the heat;
• For sauté, the products are fried, shaking the pan, it must be done with sharp and confident movements, pushing the dishes from yourself, be careful - do not scald with hot oil;
• Fried vegetables and meat are layered in a pan or on a baking sheet, after which you can immediately serve it, or you can even stew or bake.

Eggplant sauté is an easy, tasty and healthy dish. You can cook it in various ways, adding the ingredients according to season and desire. Anyone will choose the right recipe for themselves.

French cuisine is rich in non-trivial cooking techniques. Saute is one of them. The essence of the technique is to preserve all the juice of the products used. And therefore it is impossible to turn vegetables during frying with a spatula and even more so pierce them with a fork! The components must be tossed in a pan, which becomes clear from the name itself, if it is translated from French: saute - a jump. Eggplant sauté corresponds to the original recipe - the dish turns out juicy, aromatic and tasty.

An important part of the preparation of mixed vegetables, in which meat is often added, is the pickling of some components.

It is necessary to take into account the nuance that eggplant can give bitterness. So that this misunderstanding does not negate all the difficulties, it is better to play it safe and soak the sliced \u200b\u200bvegetable in salt water for 20-30 minutes.

Use sauté as an additive to the side dish. On the festive table, it can be presented as a salad. Pickled sauté, extracted from the bowels of a pantry that stores supplies for the winter, is an excellent snack.

The total cooking time is from 30 minutes to 2.5 hours.

Two inseparable vegetables often come in pairs for good reason. Zucchini ideally complements eggplant, neutralizing dryness, and giving a subtle sweetish taste.

Ingredients:

• zucchini;
• 2 eggplants;
• bulb;
• carrot;
• 4 tomatoes;
• 3 garlic prongs;
• soy sauce;
• salt and pepper.

Cooking:

1. Instead of salt water, soak the eggplant in soy sauce - it can remove bitterness and become an excellent marinade.
2. After the eggplant is soaked, cut off the peel from them. Cut the vegetable into cubes. Do the same with zucchini.
3. Chop the onion head into cubes, but smaller than the eggplant and zucchini.
4. Grate carrots on a medium grater.
5. Fry the onions and carrots in a pan, adding vegetable oil.
6. Separately, fry the zucchini with eggplant - they should form a golden crust.
7. Add the fried onions and carrots to the eggplant and zucchini mixture.
8. Combine the resulting vegetable mass with tomatoes - they are cut into cubes.
9. Chop the garlic finely, add to the total mass. Salt, pepper. Leave to fry - it should take no more than a quarter of an hour.

Ingredients:

• 5 eggplants;
• half a pod of hot pepper;
• 5 pieces of sweet pepper;
• 10 medium tomatoes;
• 5 onions;
• 5 carrots;
• 2 large tablespoons of vinegar;
• 1 large spoon of salt;
• 250 ml of sunflower oil;
• bay leaf, pepper;
• dill and parsley.

Cooking:

1. Sterilize the jars.
2. Peppers clear of seeds, cut into longitudinal slices.
3. Rub the carrots on a grater - large or medium.
4. Cut the skin from the eggplant and chop into cubes.
5. Onions - half rings.
6. Peel the tomatoes. To do this, they need to be rinsed with boiling water. Cut them into cubes too.
7. Lay prepared vegetables in a pan in layers: first a carrot, lay eggplant on it, cover them with sweet pepper, add a little chopped hot pepper, then lay the onion rings. Sprinkle with finely chopped greens. Pour in the required amount of oil, vinegar. Lastly, place the tomatoes.
8. Let the vegetable mixture boil and reduce the heat. Cook more vegetables for half an hour.
9. Put them in jars and roll up the lids.

Eggplant saute with meat - recipe in the oven

Hungarians are masters of improving recipes to such an extent until the dish is so perfect that each component plays its own gastronomic role in the general orchestra of tastes. And it is eggplant in Hungarian style that is cooked in the oven and is an excellent variation of sauté.

Ingredients:

• 0.5 kg of eggplant;
• 0.5 kg of lamb or minced meat;
• 4 pieces of bell pepper;
• 2 large potatoes;
• 2 eggs;
• 2 onions;
• 0.5 kg of tomatoes;
• 2 garlic prongs;
• 150 gr. hard cheese;
• 0.5 l of milk;
• 50 gr butter;
• 3 tablespoons of wheat flour;
• nutmeg pinch, salt;
• basil greens.

Cooking:

1. Cut the eggplant into medium-sized circles. Potatoes - with plates a little thinner. Place both components in a preheated oven until they are half ready.
2. Meanwhile, chop the tomatoes with a blender, adding garlic to them.
3. Combine the resulting mass with lamb stuffing. Season with nutmeg and sauté. Stuffing should be allowed to cool.
4. Melt the butter in a separate pan. Pour in flour, it should all mix with butter and fry a little. Then pour in the milk.
5. Cool the resulting sauce and break the eggs into it. Rub the cheese there - half of the required amount.
6. Lay out the layers in the prepared form: cheese sauce, potatoes, fresh Bulgarian pepper - cut as you like - slices or rings, again pour the sauce, lay the tomato and meat mixture, eggplant slices, chopped basil, sprinkle with grated cheese.
7. Put in the preheated oven for 45 minutes.

Eggplant saute for me is a dish that I used to cook in late August - early September. It was then that I had in my house all the necessary vegetables from my summer house. Now, fortunately, this dish can be prepared all year round, when there is a desire to eat something eggplant-tasty.

I have long had the proportions of vegetables for this dish. Since I mainly prepare two servings, the calculation is simple: for a serving of sautéed eggplant, I take 1 eggplant and half of each vegetable. As a result, in two servings - 2 eggplant and one vegetable each. It turns out quite a sufficient portion of sauté per eater.

IMPORTANT: Sauté is a cooking method in which all vegetables are first separately fried and then stewed together in a cauldron or thick-walled pan. You can add vegetables to the pan one at a time, depending on the necessary time for frying them, this is exactly what I do, with the exception of eggplants, I will fry them in a separate pan.

So, we will prepare all the products for sautéed eggplant.

Let's start with the eggplants, wash them and cut them into thick circles.

Sprinkle the eggplant with salt and leave them in the salt for 20 minutes.

While the eggplant gets rid of its bitterness, we will fry the rest of the vegetables for sauté.

Peel the onion and cut into half rings.

Pour 1 tbsp into the pan. vegetable oil and fry the onions over medium heat for 4 minutes, until soft and transparent.

Cut the carrots into thin strips, bell pepper in half circles.

Add carrots and peppers to the onion and simmer the vegetables for another 10 minutes. Be sure to stir the vegetables so that they do not burn.

With eggplant, squeeze out all the released liquid and fry them in vegetable oil (2 tablespoons) in a pan, over high heat, putting them in one layer.

Put the fried eggplant in a pan to the rest of the vegetables.

Cut the tomato into a very small cube and add to the remaining vegetables, salt and pepper sauté to taste. We cover the pan with the eggplant sauté lid and simmer the vegetables for 10 minutes.

Then add finely chopped garlic and parsley. Mix all the ingredients again, simmer the sauté for 7 minutes and remove from heat.

Ready eggplant sauté can be served as a hot appetizer, sauté is also suitable as a side dish for the main course. I really like that sauté stays tasty and cold too.

Eggplant saute - it's delicious, healthy, beautiful! Help yourself!