Sauteed zucchini and eggplant with vegetables in a frying pan

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make a sauté of zucchini and eggplant with vegetables in a frying pan? Prepare your food. You will need a simple set of vegetables that can be found in the garden bed. You can add or subtract anything according to your taste or availability. Wash all vegetables and herbs well and dry.

2. STEP 2

   

   Peel the carrots and onions. Cut the bell peppers in half, remove the stem and cored seeds.

3. STEP 3

   

   Cut the eggplant into circles about 1 cm thick, then chop each circle into quarters. Sprinkle the eggplant with salt and leave for 10-15 minutes, while preparing the rest of the vegetables. Why sprinkle the little blue one with salt? This is necessary in order to get rid of bitterness, if it is present in the fruits.

4. STEP 4

   

   Also cut the zucchini into circles first, and then each circle in half. If you are using an older vegetable, it is better to first peel it, and then remove the seeds, which are usually present in ripe fruits. The recipe used young zucchini.

5. STEP 5

   

   Cut the onion in half, and then cut each part into half rings or smaller pieces. Chop the carrots randomly, this time I cut them into circles and semicircles.

6. STEP 6

   

   It is better to cut the bell peppers into small cubes, so they retain maximum flavor in the finished dish. For contrast and brightness of the finished dish, use fruits of different colors whenever possible.

7. STEP 7

   

   Cut the tomato as desired. If desired, you can first peel the tomato. You can also make tomato puree from the fruit by chopping the tomato in a blender or grating it on a coarse grater.

8. STEP 8

   

   Heat vegetable oil in a high-rimmed frying pan over medium heat. Fry the onions and carrots until golden brown. Don't forget to stir the vegetables periodically so they don't burn.

9. STEP 9

   

   Next, add the bell pepper to the pan, stirring, and cook for about two more minutes.

10. STEP 10

    

    Rinse the eggplant and squeeze lightly with your hands. Place the blue one in the frying pan.

11. STEP 11

    

    Then add the tomato, salt to taste, mix everything thoroughly, reduce the heat to moderate and cover the stew with a lid. Simmer the sauté for about 20-30 minutes. The tomato should give juice, this will allow the vegetables to stew rather than fry. Check after 2 minutes whether there is enough liquid in the pan; if not, add just a little water.

12. STEP 12

    

    Chop the greens. If you use garlic, cut it into small pieces or put it through a press. Garlic may not be used.

13. STEP 13

    

    Add the zucchini to the frying pan, stir the stew, cover and simmer for about 10 minutes until all ingredients are cooked. If you are using a mature vegetable, then you need to add it along with the eggplant, as it will take a little longer for the zucchini to cook.

14. STEP 14

    

    Add garlic and a pinch of your favorite spices to the finished sauté, mix everything carefully (you can skip this step).

15. STEP 15

    

    Sprinkle the finished dish with herbs, remove the dish from the heat and let the vegetables brew for a while. Taste again for salt and add more salt if necessary.

16. STEP 16

    

    The saute is ready, you can serve it to the table. Bon appetit!

Comments on the recipe

Katyusha-cheesecake

25.11.2023

4.8

Tasty and healthy. I cook often during the season. You can also prepare a sauté in this version from zucchini and tomatoes.

Maystin

25.11.2023

5

Today I wanted something light, so I prepared a sauté of zucchini and eggplant with vegetables in a frying pan. I chopped all the vegetables and put them in the pan in the order suggested by the author, only I added zucchini along with eggplants. For greens, I had celery and dill. Also, at the very end, I put a clove of garlic, finely chopped with a knife, in the sauté. The result was a bright, appetizing dish that I really liked. Thanks for the recipe!

Evgenia

25.11.2023

4.9

I never liked eggplants, but I decided to make a saute of zucchini and eggplants with vegetables in a frying pan using this recipe. Tasty! Very)). And it’s not so painful for the figure 😊. Summer, light snack. I recommend.