Cooking a delicious saute of eggplant and zucchini. Sauteed vegetables with eggplant and zucchini

Taste Info Second: zucchini and eggplant

Ingredients

Eggplant - 0.5 kg
Zucchini - 0.5 kg
Cauliflower - 0.5 kg
Onion - 300 grams
Carrots - 300 grams
Tomatoes - 3 pcs medium
Thick tomato juice or tomato paste– 170 grams
Garlic - 5-6 cloves
Sunflower oil - 0.5 l
Sugar - 1 tbsp. spoon
Salt, ground black pepper to taste

How to cook eggplant and zucchini sauté

We start by preparing the vegetables that need to be boiled. To do this, wash the eggplant, cut off the tails and fill with water. Cook after boiling for 10 minutes. The main thing is not to overcook the eggplant. So that they remain elastic and are easily cut into cubes, while maintaining their structure. We leave the finished eggplant to cool, after draining the hot water.

Meanwhile, wash cauliflower, separate all the lower green leaves. We divide large inflorescences into small ones.
After that, fill the cabbage with water, add a little salt and boil for 10-15 minutes. Then she throws it into a colander to drain the water.

Now let's take care of the vegetables, which must be fried.
Peel the onion and cut into cubes. Pour a little sunflower oil into a preheated pan and pour onions.
Carrots also need to be peeled and cut into cubes, the same size as the onion. After that, add the carrots to the onion, mix, pour a little on top sunflower oil. We add a little oil after each new serving of vegetables.
The third vegetable to be fried will be bell pepper. It must be washed, cut out the core with seeds and cut into the same cubes as onions and carrots. Pour into skillet with vegetables.
Mix all the vegetables, fry until golden brown.

Wash zucchini, clean and cut into cubes. Add to roasted vegetables. Pour the tomato, salt, pepper, add sugar and mix. Cover with a lid and let simmer over medium heat for about 15-20 minutes.

When the zucchini is soft, remove the lid and pour in the diced eggplant. We mix. Leave to simmer on low heat without covering with a lid.

After that, it is necessary to scald the tomatoes with boiling water, remove the skin from them, cut into cubes and add to the rest of the vegetables and mix gently.

Lastly add boiled cauliflower. Mix everything, leave to simmer for another 10 minutes and turn off.

Add garlic to the hot saute, mix, cover, leave for 10 minutes.

Serve vegetable sauté can be both hot and cold.

Sauteed zucchini and eggplant is a healthy, nutritious and very tasty 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, during the period of abundance fresh vegetables it is worth taking care of the off-season and preparing such an appetizer for the winter.

You will learn in more detail how to cook eggplant and zucchini sauteed from our recipes.

Sauteed Vegetables with Eggplant and Zucchini - Recipe

Ingredients:

medium-sized eggplant - 2 pcs.;
medium-sized zucchini - 1 pc.;
medium-sized tomatoes - 3 pcs.;
bell pepper - 2 pcs.;
onions - 250 g;
carrots - 220 g;
garlic - 2-3 cloves;
vegetable oil - 75 ml;
ground black pepper;
sugar;
salt;
basil, dill and parsley.

Cooking

Chop the peeled onion into cubes and brown in vegetable oil for five minutes. Then we lay the peeled and chopped carrots, add the tomatoes, freed from the skins and chopped into slices, and sweet bell pepper cut into wide petals.

In another frying pan with vegetable oil, alternately fry the eggplant and zucchini cut into large cubes and lay them with the rest of the vegetables. Season the dish with salt, pepper, add sugar to taste, heat to a boil and simmer for five minutes, covering the dish with a sautéed lid. At the end of cooking, we throw in chopped garlic, and fresh dill, basil and parsley, if desired.

Saute eggplant and zucchini in a slow cooker

Ingredients:

eggplant - 620 g;
zucchini - 320 g;
tomatoes - 580 g;
bell pepper - 140 g;
onions - 160 g;
garlic - 4-5 cloves;
olive oil - 65 ml;
parsley - 3 sprigs;
celery greens - 3 sprigs;
mixture ground peppers;
salt;
fresh herbs.

Cooking

Wash the eggplant and zucchini, wipe dry, cut into large cubes, sprinkle with salt and set aside.

In the meantime, we remove the washed sweet bell pepper from the stalks and seeds and chop into strips or cut into petals. Wash tomatoes and cut into small pieces. We clean the onion and garlic, wash and chop not very finely, finely chop the greens.

Season all vegetables with herbs with olive oil, salt, ground pepper mixture, mix and lay in layers in the oiled container of the multicooker. The first bottom layer should be eggplant with zucchini, and the last top layer should be tomatoes, the rest of the arrangement is not important.

We set the slow cooker to the "Extinguishing" mode and cook the dish for two hours.

This sauté is great warm or cold.

Saute zucchini and eggplant for the winter

Ingredients:

eggplant - 520 g;
zucchini - 420 g;
tomatoes - 980 g;
bell pepper - 450 g;
onions - 250 g;
carrots - 650 g;
garlic - 4-5 cloves;
refined vegetable oil - 145 ml;
fresh herbs - 1 bunch;
apple cider vinegar 6% - 30 ml;
ground black pepper;
salt;

Cooking

We clean the onions and carrots, chop them into cubes and send them to a heated cauldron, after pouring half the norm of vegetable oil.

We remove the stalks and seeds from the bell pepper and cut into medium-sized strips. Zucchini, eggplant and tomatoes cut into large cubes. Don't forget to wash and dry all vegetables.

We throw tomatoes to the fried carrots with onions, and after five minutes pour in the remaining oil and lay the rest of the vegetables. Simmer for twenty minutes, remove from heat and let cool completely. Then again warm up to a boil, simmer for another twenty minutes and cool again.

Now add salt and pepper to taste, bring the vegetables to readiness for about ten more minutes, throw in the chopped garlic and herbs, pour in the vinegar, and after two minutes lay them out. We cork with boiled lids and put them under a warm blanket until cool, turning the jars upside down.

Spring-summer is the time to cook delicious vegetable dish, which many call stew, but in my cookbook it is written as cell. Therefore, I bring to your attention a recipe with a photo of cooking a delicious vegetable sauté with eggplant and zucchini. The combination of different vegetables creates a unique taste that can be changed by reducing or increasing the composition and ratio of its constituent products. I will cook the dish in the oven, and the photos taken step by step will help you repeat everything after me quickly and accurately.

Let's do the eggplant first. I had 5 small ones. We wash them under the tap and, without removing the skins, cut into rings 1.5 centimeters thick. Sprinkle the slices generously with salt and leave for 30 minutes. During this time, the vegetables will release dark juice. Together with the juice from the eggplant, all the bitterness will come out.

After settling in salt, wash the eggplants with cool water and cut into cubes.

Peel the zucchini (400 grams), remove the seeds and cut into arbitrary cubes.

One medium carrot, peeled and cut into quarters, 0.5 cm thick.

Large Bell pepper wash, remove seeds and cut into small pieces.

Chop half a large onion with a knife.

2 small tomatoes or 1 large cut into slices.

3 garlic cloves crushed with a knife and minced.

How to cook eggplant and zucchini sauté in the oven

On large frying pan pour 4 tablespoons of vegetable oil. We will fry all the vegetables separately.

First, fry the carrots until lightly browned.

Next up is the eggplant. They need to be fried until half cooked.

After the eggplant, put the zucchini in the pan, and also fry until half cooked.

Fry the onion until translucent.

Next in line is sweet pepper.

Lastly, add the tomatoes and garlic to the pan. They only need to be slightly warmed up so that the garlic is fragrant.

Put all the vegetables in one bowl.

Add salt and mix.

We put the baking dish in the oven for 40 minutes.

We arrange the finished vegetable sauté with eggplant and zucchini on plates and serve.

Beautiful, fragrant and very tasty vegetable sauté will diversify your diet. Try to cook it according to this recipe with a photo and you will not be disappointed with the result.

Sauteed vegetables and eggplant is a dish prepared in a special way. technological process. It lies in the fact that the products that are needed according to the recipe are fried for a short time in a pan.

In order for them not to burn, it is necessary to shake them systematically, and not mix with a spoon and a wooden spatula.

This is precisely the peculiarity of preparing a delicious and juicy sauteed vegetables and eggplant, since their surface is not damaged, therefore, all the juice remains in the dish. Even the name of this delicacy, translated from French, sounds like a “leap”, that is, vegetables literally bounce on the surface of the pan in the process of shaking it.

Of course, the smallest part of the housewives prepares this dish according to all the rules and canons that it has, and not all cooks adhere to this. However, despite this, the name of the dish "saute" firmly stuck to it, and is held to this day.

Before you start cooking, you must first arm yourself with the necessary equipment.

You need a pot with a fairly thick bottom, as it will be used for stewing. For vegetable frying, it is better to take a frying pan or a cast iron cauldron.

At all ideal option V this case serve as a saucepan with high sides and a long handle.

Product preparation rules

The main ingredients that are needed to prepare the dish are: onion, bell pepper, eggplant and tomatoes. You can also add carrots. As for the necessary spices and spices, you need to purchase parsley and garlic.

It is also worth noting that there are saute recipes that have ground or black peppercorns, bay leaves and sugar. Eggplants and vegetables should be cut into large enough circles or pieces. However, it can also be chopped into half rings or in the form of noodles.

In this article, your attention will be presented three of the most sophisticated and original recipes sauteed eggplants and vegetables, each of which is unique in its own way and has its own unsurpassed "zest".

Recipe 1: Saute Eggplant and Zucchini

In order to prepare the dish you will need:

300 gr. - eggplant
300 gr. - zucchini
300 gr. – zucchini
200 gr. - tomato
100 gr. - bell pepper
2 pcs. - small carrots
2 pcs. – bow
parsley, one garlic clove, dill, pepper, salt.

Cooking steps:

First of all, let's start cutting all the necessary vegetables: thoroughly wash the carrots, peel and cut into thin half rings.
We do the same with zucchini, zucchini and eggplant.
Remove the skin from the onion and cut into neat rings.
Washed and peeled tomatoes, and Bulgarian pepper cut into small rings.
Once you have prepared all the products, we proceed to fry them.
The frying pan must be heated to heat, add a little vegetable oil and pour out the carrots.
It needs to be fried for seven to eight minutes, periodically tossing.
After the carrots are sufficiently fried, put them in a saucepan on paper towels so that all excess oil is glassed from it. A few minutes is enough for this.
We do the same with zucchini, zucchini and eggplant separately, letting them drain.
Their roasting period lasts about eight to ten minutes.
However, tomatoes, bell peppers and onions are fried for five to six minutes.
As soon as all the vegetables are prepared, we transfer them to one pan for stewing.
Greens and tomatoes are added to the most last turn when all vegetables are sufficiently stewed.
That's when you need to salt and pepper our dish.
Important: garlic is best sautéed with tomatoes or simply added to the finished sauté.

Recipe 2: Saute Eggplant and Peppers in the Oven

To prepare this dish you will need:

2 pcs. - eggplant
2 pcs. - bell pepper
2 pcs. - small tomatoes
2 pcs. – carrots
2 pcs. - onion
3 garlic cloves, salt, herbs, vinegar, pepper.

Cooking steps:

First you need to remove the peel from all eggplants. To do this, you need to cut them into rings with a thickness of one centimeter, then rub with salt and leave to stand for a while in this form.
You also need to remove the skin from the tomato, making an incision in the form of a cross on the top of each tomato and immerse it in boiling water for a few seconds and remove it, placing it in cold water. After that, you can easily remove the peel from them.
Peeled tomatoes cut into six identical parts.
Now it's time to do the bell pepper.
We clean it from the core, stalks and seeds.
Cut into six pieces into small slices.
Carrots are peeled in the same way and cut into longitudinal medium sticks.
We take a frying pan and fry peppers, eggplants and tomatoes on it separately from each other.
After that, all these fried vegetables must be baked in the oven on a baking sheet at a temperature of 180 degrees.
While your vegetables are roasting, you need to olive oil fry onions and carrots well until golden brown.
After that, we twist the fire to a minimum and add vinegar (1 tablespoon) and sugar (1 tablespoon) to our frying.
In this "juice" stew onions and carrots, then add them to a baking sheet with the rest of the vegetables.
The important thing is that they should be evenly spread out on the baking sheet.
Add finely chopped garlic.
In general, our saute should be in the oven for no more than fifty minutes.
When the dish is ready, sprinkle it with finely chopped herbs.

Recipe 3: Vegetable Sauté with Eggplant and Apples

To prepare the dish you will need:

5-6 pcs. - eggplant
4-5 pcs. - bell pepper
2 pcs. - onion
2 pcs. – carrots
3 pcs. - sweet and sour apples
7-8 pcs. – tomatoes
greens (optional)
garlic, salt, pepper, vegetable oil

Cooking steps:

First of all, we cut well-washed eggplants into cubes and add them.
Bulgarian pepper and onion cut into small half rings.
Apples must be cut large in the form of slices, that is, we divide one apple into six identical parts.
We take chopped carrots and onions and pass them in a small amount vegetable oil.
When the vegetables are ready, we send them to the pan, in which the saute will actually be prepared.
We add eggplants, tomatoes and bell peppers to our finished frying in the pan.
All vegetables should be stewed for seven to ten minutes, while the fire should be small.
Pepper and salt the dish to your liking.
Next, add the previously prepared apples to the pan and simmer for an additional two to three minutes.
Add garlic (crushed) and herbs and remove from heat.
The dish should be infused for fifteen minutes.

Summing up…

In this article, each hostess was able to get acquainted with the most popular and gourmet recipes cooking is so incredible delicious dish like a vegetable saute with eggplant. Undoubtedly, you were able to personally verify that each of them has its own individual feature which is different from others.

We advise you to try to cook all these recipes, treat your family and guests and choose the one you like best. Moreover, as you can see, the cooking technology is extremely simple and everyone can figure it out.

Without a doubt, it can be argued that this delicacy will appeal to everyone, since it is not only unusually tasty and juicy, but also full beneficial vitamins and substances, since its main ingredients are vegetables.

Vegetable sauté with eggplant is a real find for those who prefer healthy food and watch their figure, but love to eat delicious food.

Try to cook, experiment and delight your loved ones every day with healthy and tasty food!

Few people know what blue contains a large number of macronutrients from the periodic table. They also contain fiber and pectin, which do an excellent job with bad cholesterol in the body. Therefore, eggplant is advised to include in the diet to prevent the development of atherosclerosis and coronary heart disease.

From blue you can cook a large number of delicious and healthy meals that both adults and children will devour with impatience. What is the secret of the recipe? How to cook tasty sauté from eggplant? Let's figure it out.

Classic eggplant saute

Now we will teach you how to cook a vegetable saute according to classic recipe. This recipe is quite simple, so even inexperienced housewives will like it.

Products:

blue - 4 pieces of medium size;
onion - 1 piece;
carrots - 2 pieces of medium size;
bell pepper - a couple;
tomatoes - 4 pieces of medium size;
garlic - 3-4 cloves;
olive oil;
greenery.

Cooking:

Blue ones need to be cut into circles 5 mm thick, salted and left so that the vegetable gives juice.
In the meantime, we proceed to peel the onion, tomato and pepper. We peel the vegetables and cut the tomatoes into cubes, and the pepper and onion into half rings. We mix everything well.
Heat a frying pan with oil over medium heat and spread the vegetables, salt and simmer.
By this time, the blues should have produced juice that needs to be discarded. Then fry each slice on both sides until golden brown.
We put the fried rounds in a saucepan, and put the cooked vegetables on top. Then chop the garlic and herbs, sprinkle on top.
Cover the pan with a lid and put on a small fire, simmer until tender. Ready meal mix. It turned out very tasty eggplant sauté. Bon appetit!

Winter harvest recipe

Sometimes in cold winter times I want to try something unusual. There is a quick and easy recipe unusual snack for the winter.

For cooking you will need:

5 kilograms of blue;
1.5 kilograms of bell pepper;
hot pepper - 1 piece;
half a kilogram of onion;
1 head of garlic;
vegetable oil;
1 st. l. vinegar;
Greenery;
salt to taste.