Sauteed eggplant and zucchini

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make a saute of eggplants and zucchini for the winter? Prepare all the necessary ingredients. Wash the zucchini and eggplants, cut off the stems. Peel and rinse the onions and carrots. Wash the bell pepper, cut off the stems, remove seeds and veins.

2. STEP 2

   

   You can use ready-made tomato sauce, or you can make it yourself. To do this, take tomatoes (I took four medium ones), make a cross-shaped shallow cut on them, and pour boiling water over them for a couple of minutes. Then transfer the tomatoes to cold water. Temperature changes will cause the skin to peel off easily. Grind the peeled tomatoes using a blender or meat grinder. The sauce is ready.

3. STEP 3

   

   Cut the onion into half rings, chop the carrots into large strips.

4. STEP 4

   

   Cut the zucchini in half lengthwise and crumble into semicircles. What kind of zucchini works best? Choose young fruits with delicate skin. Wash them and peel them. It is not necessary to cut off very thin skin. If using more mature squash, trim off the rough skin and scoop out the seeded center.

5. STEP 5

   

   Chop the eggplants in the same way. How to remove bitterness from eggplants? Salt the chopped eggplants and leave for about 10 minutes until they release their juice. Drain the resulting liquid, rinse the eggplants and start cooking. Please note that in some cases there is no need to remove bitterness from eggplants - usually young vegetables, as well as some special varieties, are not bitter.

6. STEP 6

   

   Cut the bell pepper into half rings.

7. STEP 7

   

   Pour vegetable oil into a frying pan, heat it, add all the vegetables, stir and fry over medium heat for fifteen minutes.

8. STEP 8

   

   Then add the sauce, chopped garlic, salt and sugar, stir. Cover the frying pan with a lid and simmer it for half an hour, stirring occasionally. Finally add vinegar and stir.

9. STEP 9

   

   Rinse the jars well and sterilize them in a way convenient for you. I usually do this in the oven. Place the jars and lids in a cold oven, set the heat to 180 degrees and set the timer for 20 minutes. Fill sterile jars with hot sauté and seal with sterile lids. From this amount of ingredients I got one jar with a volume of one liter and a small jar with a volume of 0.3 ml.

10. STEP 10

    

    Turn the jars over, cover with a warm towel and leave until completely cool. In this way you will check the jars for leaks and additionally sterilize the lids. Then place the jars for storage in a cool place - a cellar or refrigerator. Sauteed eggplants and zucchini are ready for the winter, bon appetit and delicious preparations!

Comments on the recipe

Masha

12.12.2023

4.7

There was no tomato sauce, I replaced it with tomato paste diluted with water, approximately 1:3. There is a little less salt, because the pasta was salted. Thanks for the recipe! Really, very tasty! The taste is rich, the salt is in moderation. I didn’t add any spices, they will be unnecessary. The preparation is very simple; by the way, I cooked it in a slow cooker.

Anna Slavina

12.12.2023

4.7

Cheers, glad you liked the recipe!