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Pea soup with ham
Eggplant saute for the winter
Saute is a stewed vegetable that is equally good hot or cold, so you can put it in jars and leave it for the winter. Prepare with us a spicy sauté of eggplants with peppers, carrots and tomatoes, which will preserve the aroma and useful properties of vegetables for you. For preparations, take only fresh vegetables without signs of decay, otherwise the dish will not be stored.
How to cook Eggplant saute for the winter
Step 1
Cut the eggplants and carrots into cubes.
Step 2
Place the sliced eggplants in a deep plate or baking dish, salt well and cover with water. Leave for 30 minutes to remove the bitterness. After that, rinse the vegetables again and dry with a towel.
Step 3
Chop the sweet pepper and finely chop the hot pepper.
Step 4
Cut the tomatoes into pieces - they should be smaller than the eggplants, but larger than the carrots. Finely chop the garlic with a sharp knife or pass it through a press.
Step 5
Chop the onion and put it in a saucepan. Don't forget to pour in some vegetable oil (about 2 tablespoons) before putting it on the fire.
Step 6
Add eggplants, peppers, carrots and tomatoes to the lightly fried onions. Simmer over low heat for 20-30 minutes, covered, until the vegetables are soft.
Step 7
Add garlic and spices to the vegetables, stir and simmer for another 5 minutes.
Step 8
Place the sauté into jars, cover with lids and keep in boiling water for 15 minutes - to sterilize. Then wrap in a towel and let cool. The eggplant sauté is ready!
Eggplant saute for the winter - FAQ About Ingredients, Baking Time and Storage
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