Saute from courgettes and aubergines is a useful, nutritious and delicious dish that can perfectly complement your menu throughout the year.
Zucchini with eggplant along with other vegetables and spices create a juicy and aromatic structure of the dish, which is delicious both hot and cold. Therefore, in the period of abundance of fresh vegetables, it is worth taking care of the off-season and preparing such a snack for the winter.
How to properly prepare a sauté from eggplants and zucchini you will learn in more detail from our recipes.
Vegetable sauté with eggplants and zucchini - recipe
Ingredients:
- eggplant medium size - 2 pcs .;
- zucchini medium size - 1 pc .;
- medium-sized tomatoes - 3 pcs .;
- Bulgarian pepper - 2 pieces;
- onion - 250 g;
- carrots - 220 g;
- garlic - 2-3 cloves;
- vegetable oil - 75 ml;
- ground black pepper;
- sugar;
- salt;
- basil, dill and parsley.
Preparation
Peeled onions shredded cubes and browned in vegetable oil for five minutes. Then lay the peeled and sliced carrots, add the skins and shredded tomato slices and the sweet Bulgarian pepper cut into wide petals.
In another frying pan with vegetable oil alternately fry the sliced large cubes eggplant and zucchini and pawn to the rest of the vegetables. Season the dish with salt, pepper, add sugar to the taste, warm it to a boil and stew for five minutes, covering the dishes with a saute lid. At the end of the cooking, we throw at will the chopped garlic, and fresh greens of dill, basil and parsley.
Sautéed aubergines and courgettes in a multivariate
Ingredients:
- eggplant - 620 g;
- zucchini - 320 g;
- tomatoes - 580 g;
- Bulgarian pepper - 140 g;
- onion - 160 g;
- garlic - 4-5 denticles;
- olive oil - 65 ml;
- parsley leaves - 3 sprigs;
- Celery greens - 3 sprigs;
- mixture of ground peppers;
- salt;
- fresh greens.
Preparation
Eggplants and zucchini washed, wipe dry, cut into large cubes, pour salt and set aside.
Meanwhile, the washed sweet Bulgarian pepper is saved from the pedicels and seeds and shredded straws or cut into petals. Tomatoes and cut into small slices. Onions and garlic are cleaned, mine and shinkuem not very finely, we chop the greens.
All vegetables with greens season with olive oil, salt, ground with a mixture of peppers, mix and put layers in the oiled capacity of the multivark. The first lower layer should be eggplant with zucchini, and the last top tomatoes, the rest of the arrangement is not important.
We set up the multivark on the "Quenching" mode and prepare the dish for two hours.
This saute is beautiful in a warm or cold form.
Saute from courgettes and aubergines for the winter
Ingredients:
- eggplant - 520 g;
- zucchini - 420 g;
- tomatoes - 980 g;
- Bulgarian pepper - 450 g;
- onion - 250 g;
- carrots - 650 g;
- garlic - 4-5 denticles;
- vegetable refined oil - 145 ml;
- fresh greens - 1 bunch;
- apple vinegar 6% - 30 ml;
- ground black pepper;
- salt;
- fresh greens .
Preparation
Onions and carrots are cleaned, shredded into cubes and sent to warmed kazanok, previously pour half the norm of vegetable oil.
We remove the Bulgarian pepper from the pedicels and seeds and cut them into medium-sized straws. Zucchini, eggplant and tomatoes are cut into large cubes. Do not forget to wash all vegetables beforehand and dry them.
To fried carrots and onions, we throw tomatoes, and after five minutes, pour the remaining oil and lay the rest of the vegetables. We extinguish twenty minutes, remove it from the fire and let it cool completely. Then again warm up to a boil, stew for another twenty minutes and then cool again.
Now add salt, pepper to taste, bring the vegetables to the ready for another ten minutes, throw the chopped garlic and greens, pour the vinegar, and after two minutes lay out on sterile jars . We cork with boiled lids and determine under a warm blanket before cooling, turning the cans upside down.