Appetizing sauteed eggplant and zucchini for the winter. Sauteed eggplant and zucchini

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 of 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;
• a mixture of ground peppers;
• salt;
• fresh greens.

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.

Post navigation

Servings: 6-8
Cooking time: 25 min.

Recipe Description

Sauteed eggplant and zucchini is a simple, very quick dish to prepare. Sauté (in French, this word means “fry”) is a delicious, fragrant vegetable stew. Of course, it is very useful. After all, it's summer now, so there is nothing better for our menu than fresh ripe vegetables straight from the garden, or at least from the market or store.

Vegetables, spices, herbs and vegetable oil are ideally combined in a vegetable saute. It is important not to overcook the ingredients in order to preserve their elastic texture as much as possible, as well as all the vitamins with beneficial substances. Therefore, I advise you to cook eggplant and zucchini sauteed in a deep frying pan with a lid or a saucepan. Of course, you can cook sauteed in a slow cooker, but no matter how convenient our kitchen assistant is, the dishes in it are usually overcooked. Probably due to the fact that when cooking in a slow cooker, you can safely leave - knowing that nothing will run away from us and will not burn.

On the contrary, cooking in a pan will require your continuous attention, though not for long - only about 20-25 minutes. As a result, you will have healthy, fragrant, juicy, in which coarsely chopped vegetables retain their texture, taste and color as much as possible (and you know that color is not just beauty on the table, these are the most useful substances - flavonoids, which are antioxidants, protecting us from many dangerous diseases).

To cook eggplant and zucchini saute, you need:

• 2 large eggplants;
• 2 medium zucchini;
• 4 medium tomatoes;
• 3 Bulgarian sweet peppers;
• 1 large (or 2 medium onions);
• 5-6 garlic cloves;
• 1 large pod of hot pepper;
• a small bunch of parsley (or cilantro);
• 1/2 teaspoon sweet dried paprika;
• 1 teaspoon of garlic powder;
• 1 teaspoon dry coriander;
• 1 st. a spoonful of sugar;
• 1/3 cup vegetable oil;
• salt and black ground pepper - to taste.

Cooking step by step:

• Wash all vegetables in running water, then dry with a napkin.
• Now let's do the cutting. We prepare two separate bowls for zucchini and eggplant - before cooking, you need to remove a little juice from them, and at the same time the bitterness from the eggplant will go away if you have a variety with bitterness (there are varieties without bitterness at all!).
• We cut the zucchini with eggplant quite large - slices of approximately 3x4 cm or so.
• Then we put them in separate bowls, sprinkle with salt, mix well and let stand for about 10 minutes - just the time we need to cut everything else.
• In the meantime, we clean the sweet pepper from seeds and partitions, peel the onion, remove the stem part from the tomatoes, after which we cut them also quite large.
• After 10 minutes, rinse and lightly squeeze the eggplant - now they will not be bitter, and will not absorb a lot of oil, despite their spongy texture.
• Zucchini also released juice, just pour it into the sink, holding the zucchini in a bowl with your hands.
• To cook vegetable sauté, it is best to use a heavy-bottomed skillet or cast iron skillet. The ideal wok is a deep frying pan with a round bottom and a lid.
• Heat a pan with half the oil over high heat. Once the oil is hot, add the onion to the pan first.
• We cook it over high heat, stirring continuously, literally 2-3 minutes, during which time the onion pieces begin to brown around the edges.
• At this time, add all the spices to the onion - dried paprika, garlic powder, ground black pepper and dried coriander - so that they warm up and release all the flavor into the oil.
• We cook the onion with spices for about a minute, stirring constantly, after which we add the washed and squeezed eggplants, as well as the remaining oil, to the pan.
• Stirring, continue to fry over high heat for about 1.5-2 minutes, no more.
• Then we send chopped zucchini, red pepper and tomatoes to the pan.
• We cook for a couple more minutes over high heat, stirring continuously, and then reduce the heat to low, cover and simmer the vegetables for 13-14 minutes, no more than 15 minutes for sure!
• Raise the lid from time to time to stir again, add sugar and salt. The amount of sugar depends on the acidity of the tomatoes. For salt - we try.

• While the vegetables are stewed under the lid, finely chop the peeled garlic cloves and a pod of hot pepper. We cut the pepper directly with the seeds, it is not necessary to remove it - the sauté will have a more piquant, spicy taste. We also finely chop the greens.
• Finally, after 13-14 minutes, the vegetables are ready. Of course, you can determine the degree of readiness of your saute yourself by adding a few minutes of stewing if desired, but do not allow the vegetables to overcook and spread, it is better to let the pieces remain whole.
• Add chopped hot pepper with garlic to the dish, mix, cook for another minute, then turn off the heat. We try for salt, sugar, other spices.
• Add chopped greens, mix completely, cover with a lid. Let the sauté with zucchini and eggplant stand for a couple of minutes - and then serve!

We got an excellent vegetarian dish of fresh vegetables with spices and herbs. Let's add to it

The word saute comes from French and means a quick way to process vegetables by frying them in a special container - a saucepan. When sautéing eggplant and squash, the cook tosses the contents of the pan for even browning.

The dish contains a large amount of vitamins and minerals. By changing the amount of ingredients, you can satisfy the taste of any gourmet.

What dishes goes well with

Saute is a favorite dish of many housewives. In the summer-autumn period, it is especially important, as the gardens are full of various vegetables.

It can be used as an independent dish and as an addition to various side dishes and snacks.

The ideal option is to serve with meat and fish products, as well as side dishes: cereals, potatoes, pasta. Can be topped with sauce. Consume cold and warm.

Before preparing a dish, you must select and prepare vegetables. Rinse young zucchini thoroughly under running water. Cut off the tails and cut into pieces of the required size.

If the zucchini has a thick skin and seeds, they must be peeled. Remove the peel with a special vegetable knife. Cut into pieces, remove seeds and chop.

When preparing blue ones, a different preparation is needed. Vegetables contain a large amount of corned beef, so they are bitter. A large amount of the substance is contained in the peel, it must be peeled. You can get rid of the bitter taste in the following way: cut the eggplant into pieces and salt. Leave for an hour. During this time, the vegetables will release the juice, and the salt will draw out all the corned beef. After that, rinse the vegetables and proceed to cooking.

The structure of vegetables is different, so the bookmark is made at different times.

To date, the multicooker has taken pride of place in the kitchen of every housewife. You can cook almost anything in it, and sauté is no exception. Features of dishes and how to cook them further in the article.

With tomatoes

Saute eggplant and zucchini are best cooked in the summer, and therefore it is advisable to add fresh tomatoes. They add sourness to the dish. Using a slow cooker involves adding a small amount of fat, and therefore the dish is low-calorie.

For cooking, pick up elastic, ripe tomatoes.

Grocery list:

• eggplant - 3 pcs.;
• tomato - 4 pcs.;
• onions - 1 pc.;
• pepper - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• tomato paste - 2 tbsp. l.;
• garlic - 2 cloves;
• salt, spices.

Meal preparation:

1. Choose young vegetables. If necessary, remove the skin and seeds.
2. Cut the carrots into thin half rings, so it will cook faster. Sprinkle the eggplant slices well with salt and leave for a while. This will bring bitterness out of them.
3. Pour oil into a multicooker bowl and add onion. Turn on the “Frying” or “Baking” function. Stir the onion so it doesn't burn.
4. Next, lay out the vegetables in layers: carrots, peppers, zucchini, washed eggplants and tomatoes.
5. Salt. For a sweet taste, add a quarter teaspoon of sugar.
6. Select the "Extinguishing" mode for 40 minutes. After the beep, check the readiness of the vegetables. If they are hard, increase the cooking time.
7. After turning off the program, sprinkle with chopped garlic and herbs. The amount depends on personal preference.
8. Cool or serve hot.

Vegetable sauté without tomatoes

A dietary dish that can be cooked in any model of a multicooker.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• pepper - 2 pcs.;
• onion - 2 pcs.;

Cooking method:

1. Pre-prepared blue ones cut into large cubes.
2. Put the vegetables in the multicooker bowl. They will absorb the escaping juice.
3. Next add coarsely chopped bell pepper.
4. After lay a layer of onions.
5. The last layer is from zucchini, as they have a large amount of their own moisture.
6. Add salt and seasoning to taste.
7. You can pour in a little vegetable oil, this will help improve the taste.
8. Leave on simmer for 50 minutes.
9. Serve chilled.

Saute cooking in the oven

Vegetables cooked in the oven retain a maximum of useful vitamins and minerals.

Zucchini sauté without roasting

Pick up young vegetables, they are tastier and contain many vitamins.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• tomato - 3 pcs.;
• sunflower oil - 60 ml;
• cheese - 60 g;
• salt.

Cooking method:

1. Cut pre-prepared vegetables into circles of the same size.
2. Sprinkle blue ones with salt to remove bitterness. Drain the juice and squeeze.
3. Take a paper towel and grease the baking dish well with butter.
4. Fold vegetables in columns, alternating eggplant, zucchini, tomato.
5. Lay the columns in the form in the form of a snail.
6. Mix salt with pepper and sprinkle the top of the future dish with this mixture.
7. Spray with oil.
8. When cooking for a long time, vegetables can burn on top, and remain raw in the middle. To prevent this, the form must be covered with a layer of foil.
9. Preheat the oven to 200 degrees and place a baking sheet there. After the mass is heated, reduce the temperature to 180.
10. Bake one hour. After that, remove the foil and let the dish brown a little.
11. Sprinkle with finely grated cheese on top and put in the oven for another three minutes.
12. When cheese is melted, remove and set aside.

With tomato juice

A delicious vegetable platter is obtained with the addition of tomato juice.

Required products:

• zucchini - 1 pc.;
• pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• tomato juice - 500 ml;
• eggplant - 1 pc.;
• cheese - 100 g;
• salt, spices.

Cooking:

1. Pre-prepare vegetables and chop.
2. To prepare the tomato sauce, first fry the finely chopped onion. Add pepper and simmer until soft. Fill with juice. Simmer over low heat.
3. Pour sauce over vegetables and mix. Salt.
4. Pour the mixture onto a baking sheet and smooth out. If the vegetables were precooked, then bake for 30 minutes. If raw, bake for 1 hour.
5. Sprinkle with hard cheese.

Features of cooking in a pan

As dishes, take a cast-iron deep frying pan or a special saucepan. Professional cooks use a saute pan in which they toss vegetables and stir.

Zucchini after cooking the stew are juicy and soft. You can achieve a similar effect from eggplant by soaking.

Recipe "Five Minute"

Ingredients:

• young zucchini - 1 pc.;
• eggplant - 1 pc.;
• parsley - 1 bunch;
• sour cream - 100 ml;
• garlic - 1 clove;
• sour cream - 2 tablespoons;
• pepper, salt.

Cooking:

1. Cut pre-washed and peeled vegetables.
2. Saute the chopped onion.
3. Add the remaining vegetables and fry over high heat, stirring frequently. The frying time depends on the size of the vegetables.
4. Salt to enhance the taste.
5. Sprinkle the cooled sauté with garlic.
6. Pour in sour cream and mix.

Grilled Hungarian Recipe

Grilled vegetables are a healthy and tasty dish. Pairs perfectly with grilled meats.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 1 pc.;
• salt pepper;
• greenery;
• olive oil;
• lemon juice.

Cooking:

1. Pre-prepare vegetables. Wash and cut into slices.
2. Grill on both sides until done.
3. Remove to a plate, salt and pepper. Drizzle with lemon juice and olive oil.
4. Sprinkle with herbs.
5. You can add sour cream and garlic.

How to prepare saute for the winter. Popular Recipes

Sautéed zucchini is an ideal dish for both summer and winter seasons. During the abundance of zucchini and blue eggplant, you need to take care of the preparations for the winter. The easiest way is to twist it into jars.

without vinegar

To date, preparations for the winter without vinegar are somewhat forgotten. This method of preservation is very useful. Garlic and tomatoes act as preservatives.

Ingredients for a volume of 2.5 liters:

• eggplant - 1 kg;
• zucchini - 1 kg;
• tomato - 0.5 kg;
• onion - 300 g;
• carrots - 400 g;
• pepper - 500 g;
• sunflower oil - 100 ml;
• garlic - 1 head;
• salt, seasoning.

Cooking method:

1. Prepare the eggplant first.
2. Saute onion until translucent.
3. Add pepper and continue to simmer.
4. When the pepper is soft, add the carrots.
5. Throw in eggplant.
6. If there is little juice, add water.
7. Keep on low heat covered.
8. To prepare the tomato sauce, put tomatoes, garlic, salt and spices to taste in a blender bowl. Beat until smooth.
9. Add the sauce to the vegetables and keep on fire until tender.
10. After 10-15 minutes, the sauté will be ready.
11. Arrange in jars, cover with lids and sterilize. It is important that the temperature of the water and the honeycomb in the jars is the same. Otherwise, the bank may burst.
12. Roll up.
13. Wrap with a blanket and let cool.
14. Store in a cellar or basement.

Ingredients:

• eggplant - 500 g;
• zucchini - 500 g;
• pepper - 1 kg;
• tomatoes - 500 g;
• onion - 500 g;
• sugar - 40 g;
• oliya - 50 ml;
• vinegar - 50 ml.

Cooking:

1. Wash and prepare vegetables.
2. Cut the tomatoes crosswise, dip in boiling water and remove the peel. Grind.
3. Chop the ingredients and place in a heavy bottomed bowl.
4. Pour in vinegar, sugar and salt.
5. Close the lid and heat over low heat for at least 50 minutes.
6. Sterilize jars and lids.
7. Divide the mass into jars and roll up.
8. Put upside down and cover with a blanket.

Saute does not require sterilization and is well kept at home.

Cooking method:

1. Prepare eggplant.
2. Slice peppers and cucumbers.
3. Pour the juice into a large saucepan and place on the stove.
4. When the juice boils, add the onion in half rings.
5. After 10 minutes, add all remaining vegetables.
6. Cook for 30 minutes covered, stirring constantly.
7. Add salt, sugar, vinegar, oil and boil again.
8. Sterilize half-liter jars and lids.
9. Pour the salad into bowls and roll up.
10. Put on the covers and wrap with a blanket.

With plums

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• pepper - 1 pc.;
• plums - 200 g;
• onion - 1 pc.;
• olive oil;
• cilantro;
• salt;
• spices.

Cooking method:

1. Rinse eggplant under running water, pat dry with a towel and cut into half rings. Remove bitterness.
2. Saute onion until transparent.
3. Add remaining ingredients and simmer over low heat.
4. Add chopped sweet bell pepper to the mass.
5. Salt and pepper.
6. Wash the plums, remove the pits and cut into slices.
7. When vegetables are ready, add plums and stir. Cook 5 minutes.
8. Pour into sterilized jars and roll up.

Ingredients:

• eggplant - 1 pc.;
• pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• zucchini - 1 pc.;
• sunflower oil - 150 ml;
• vinegar - 2 tbsp. l.

For cooking you need:

1. Chop onion, pepper and carrot into cubes.
2. Heat oil in a saucepan and add onion. Simmer for 12 minutes.
3. Add chopped tomatoes.
4. As soon as the tomatoes give juice, add the remaining vegetables.
5. Simmer, covered, for half an hour.
6. Cool down.
7. Reheat and simmer for 15 minutes. Add spices and salt.
8. Pour in vinegar and pour into sterilized jars.
9. Roll up.

This method is the simplest and is often used.

Is it possible to cook a delicious vegetable dish while retaining all the beneficial properties that they are rich in? Of course, it's also quite easy. And to create in your kitchen a nutritious masterpiece that provides the body with the lion's share of the daily norm of trace elements and vitamins, a unique technology for preparing eggplants and zucchini, which is called sauté, will help.

Basic rules for cooking saute.

The main difference, common to all saute recipes, is the small amount of fat used. Therefore, it can be prepared and successfully served as part of a diet. In addition, the dish requires frying at a low temperature and constant shaking so that its ingredients do not burn on the brazier. As dishes, you can choose a deep cast-iron frying pan, a heat-resistant pan, or a special saucepan in which the dish turns out to be exceptionally tasty and never burns.

Zucchini, due to the significant content of moisture in the fruits, after frying always becomes soft and juicy. And to make the eggplants used in the honeycomb more tender and appetizing, a little secret from experienced chefs will allow: they can be marinated in spices with a small amount of soy sauce or apple cider vinegar.

Top 3 Saute Recipes.

Zucchini and eggplant are constant ingredients in sauté, and variations of this dish depend on the vegetables added to them, spices and frying features. If you are preparing a dish in a hurry, you can use a frying pan and the top hob of the stove. To get a richer taste and unforgettable aroma, the oven is better suited. And you can significantly reduce time costs if you cook it in a slow cooker. Next, we tried to bring the most interesting saute recipes from simple basic to very non-standard. Try to cook them all, because in each vegetable they acquire completely different shades of taste.

Quick Saute "Unexpected Guests" in a frying pan.

This is perhaps the most simple recipe that does not require much time and includes ingredients available in any kitchen. It is designed for up to 6 guests.

Ingredients:

• 4 tomatoes, preferably the "cream" variety;
• 3 medium eggplants;
• 1⁄2 kg of sweet pepper;
• large zucchini;
• 2 onion heads;
• oil for frying;
• spices.

All vegetables should be thoroughly washed, eggplant and zucchini cut into cubes, peppers and onions into strips, tomatoes into slices. Since this recipe does not pre-marinate the eggplants, to cook the saute faster, sprinkle them with plenty of salt and set aside for twenty minutes. Salt must be washed off before putting them in a saucepan.

You can cook a delicious and at the same time beautiful sauté by first sending chopped onion to a pan with heated oil and frying it until amber. All other ingredients follow the same path. Stew the dish under the lid for 25-40 minutes, constantly stirring and tasting. The time depends on the size of the cut vegetable cubes. It is better to salt and add spices at the final stage of cooking. If you don’t want to stand at the stove and make sure that the sauté does not burn, you can pour the vegetables after frying into a mold and continue to cook in the oven. This doubles the cooking time.

Royal sauté with homemade sausage in the oven.

Few have tried this cooking option of a well-known dish. Sauté turns out to be hearty, moderately fatty and very piquant. For frying, use a saucepan with a removable handle or thick-walled dishes suitable for the oven. The resulting sauté can be enjoyed by 5-6 people. However, as a rule, this portion is eaten quickly by the three of us, because everyone wants supplements, and the aroma coming from the oven during the cooking process awakens a brutal appetite.

Ingredients:

• 2 zucchini (you can zucchini);
• eggplant;
• pepper;
• carrot;
• 2-3 bulbs;
• 1⁄2 kg potatoes;
• 200g homemade sausages;
• vegetable oil;
• salt, herbs and spices.

It is best to treat yourself to royal sauté at the very beginning of the vegetable season. After all, it is optimal for him to choose young ingredients that do not yet have a tight peel. Then the dish turns out to be unrealistically tender. Eggplants, on the other hand, to give them softness, must be soaked before cooking for at least 120 minutes. And it is optimal to choose young and small potatoes in order to put them whole in a dish. This will enhance the overall look of the finished saute.

As before, vegetables should be washed and cut. Everything except the onion, which is finely chopped for juiciness, should be the size of your potato. Next, the resulting pieces are mixed in a deep container with oil, salt and spices, let it brew. At this time, the sausage is cut into circles no more than 0.5 cm thick. First, vegetables are placed in a baking dish, then slices of sausage are placed on top and sent to the oven. The royal sauté is cooked for about 60 minutes at 190 degrees. Sprinkle with chopped herbs before serving.

Saute "Autumn Joy" in a slow cooker.

This recipe is also quite simple and is designed for minimal cooking time. Its difference is in the use of a slow cooker and some features caused by the vegetable harvest season. At the same time, "Autumn Joy" often becomes a housewife's signature recipe, because almost every kitchen has such a device as a slow cooker, and cooking with it is insanely simple.

Required Ingredients:

• eggplant;
• vegetable marrow;
• a couple of tomatoes;
• bulb;
• carrot;
• Bell pepper;
• a little garlic;
• salt, spices.

Most of the time is required to process eggplant and zucchini. They need to be washed, peeled from the skin that has already become dense, cut lengthwise and remove the seeds. Without these manipulations, solid fragments found in the honeycomb will irreparably spoil the taste of the dish. Eggplants also need to be left in water for up to an hour, so that the bitterness present in the fruits harvested in the fall comes out of their pulp. Carrots, peppers and onions are peeled, washed and chopped into half rings. Tomatoes are scalded with boiling water to remove the skin, then also cut.

First you need to select the “Frying” multicooker mode, which will allow you to bring the onions and carrots to the amber shade we need. Next, add eggplant to the frying and fry for another 20 minutes. This will allow you to fully stew them, because eggplants need a little more time to cook. In this case, the addition of water is not required, since their slices absorb enough moisture during soaking.

When the eggplants become soft, you should load the rest of the ingredients into the slow cooker and select the "Stew" mode. The timer is set to one hour. Note that when using an oven or a frying pan, it will not be possible to cook a saute from this set of products in the same time.

Features of serving sauté on the table.

The finished sauté is served in a deep dish, garnished with lettuce or sweet pepper slices. The addition of garlic in a sauté that has not yet cooled down will make the aroma piquant, but this is not for everybody. The peculiarity of the dish is that its taste remains unsurpassed in hot and cold form. In this case, eggplant and zucchini sauté can act as a main dish or an appetizing side dish.

Few people know that blue contains a large number of macronutrients from the periodic table. They also contain fiber and pectin, which do an excellent job with harmful 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 tasty and healthy dishes that both adults and children will eagerly devour. What is the secret of the recipe? How to cook a delicious eggplant saute? Let's figure it out.

Classic eggplant saute

Now we will teach you how to cook vegetable saute according to the 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;
• garlic - 3-4 cloves;
• olive oil;
• greenery.

Cooking:

1. Blue ones need to be cut into circles 5 mm thick, salted and left so that the vegetable gives juice.
2. 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.
3. Heat a frying pan with oil over medium heat and spread the vegetables, salt and simmer.
4. By this time, the blues should have produced juice that needs to be discarded. Then fry each slice on both sides until golden brown.
5. We put the fried rounds in a saucepan, and put the cooked vegetables on top. Then chop the garlic and herbs, sprinkle on top.
6. Cover the pan with a lid and put on a small fire, simmer until tender. Mix the finished dish. It turned out very tasty eggplant sauté. Bon appetit!https://www.youtube.com/watch?v=zq7d1pM59Es

Winter harvest recipe

Sometimes in cold winter times you want to try something unusual. There is a quick and easy recipe for preparing an 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.

Cooking process:

1. First, we prepare all the ingredients: chop the greens, and scroll the vegetables through a meat grinder. We combine everything in a saucepan and set on the stove, over medium heat. Stew vegetables with seasonings for half an hour. 5 minutes before cooking, salt the dish to taste, and at the end add vinegar.
2. Blue ones are cut into equal circles, placed in a bowl and salted. Everything, they can be set aside so that the bitterness disappears, and the vegetable gives juice. After an hour, the juice is drained, and the blue ones are fried on both sides until golden brown.
3. Put the fried circles in pre-sterilized jars. The actions take place as follows: they laid out a layer of circles - poured it with stewed vegetables, then the next layer, etc. When the jar is full, it remains to roll it up. Saute eggplant for the winter is ready.https://www.youtube.com/watch?v=agt4Z9GdijU

With zucchini

The classic sauté is made from eggplant and vegetable seasoning, but you can add new notes to a familiar dish and use zucchini as an additional component. The preparation acquires a new aroma and unsurpassed taste. It is very easy to cook eggplant and zucchini saute, watch and immediately write down the recipe, because relatives and guests will definitely like this dish.

Products:

• blue - 2 pieces;
• vegetable marrow;
• tomatoes - 4 pieces of medium size;
• carrots - a couple;
• onion - 1 piece;
• garlic - a small head;
• vegetable oil;
• salt to taste;
• pepper to taste.

Cooking:

1. Peel the blue ones and cut into cubes of any size. It is advisable to make small cubes. Put eggplant in a bowl, in salted water for 10 minutes.
2. We also peel the zucchini and cut into sticks. We cut the onion and three carrots on a grater. In a frying pan with vegetable oil, we fry carrots and onions.
3. We take another pan, pour oil and spread the chopped zucchini and blue ones. Saute vegetables for 5 minutes. From above we add our frying. Then add the diced tomatoes. We mix everything well.
4. Peel and chop the garlic in the usual way. Add salt, spices and garlic to the saute. Mix everything well and bring to your taste. Simmer another 15 minutes.https://www.youtube.com/watch?v=KTv6mGcdeb8

Aubergine Sauteed Hungarian

Saute in Hungarian is an unusual dish for the people of Russia. The whole secret lies in the fact that vegetables are cooked not in oil, but on the grill. Due to this, the dish becomes less high-calorie.

Ingredients:

• blue - 600 grams;
• tomatoes - 800 grams;
• minced lamb - 700 grams;
• bell pepper - 600 grams;
• potatoes - 300 grams;
• onion - 3 pieces;
• loose basil to taste;
• 4 cloves of garlic;
• 2 glasses of milk;
• ¼ part from a pack of butter;
• 3 art. l. flour;
• egg - 2 pieces;
• Dutch cheese - 300 grams;
• nutmeg to taste;
• salt.

Cooking:

1. Grind tomatoes, garlic and onions in a blender.
2. Eggplant mode in circles, and potatoes at your discretion and send to the oven. Vegetables are cooked until half cooked.
3. Mix minced meat with tomato mass and sprinkle with nutmeg, mix.
4. Put the butter in the pan, add the flour, mix so that there are no lumps. Pour in the milk, stir and remove from the stove.
5. When the composition has cooled, you need to add eggs and half of the grated cheese.
6. We cover the baking sheet with foil, pour a little sauce on the bottom and spread the potatoes in a layer. Bell pepper rings follow. Top with sauce.
7. Next, lay out the meat layer, followed by eggplant. Sprinkle basil on top and pour sauce over.
8. Place tomatoes on top and sprinkle with cheese. Bake the dish for 40 minutes.

Cooking in a multicooker

Many housewives have long switched to using multicookers. There, food is cooked faster, and while it is being prepared, you can do other household chores.

Ingredients:

• sweet pepper - 3 pieces;
• carrots - 2 pieces;
• blue - 3 pieces;
• tomatoes - 4 pieces;
• garlic - 2 cloves;
• onion - 1 piece;
• sugar to taste;
• salt to taste.

Cooking:

1. Peel the eggplant and cut into slices. Soak for 10 minutes in salted water.
2. Pepper cut into half rings.
3. Cut the tomatoes into circles, and cut the carrots into large bars.
4. Chop onion and garlic.
5. Pour oil into a multicooker bowl and add vegetables. Add spices to taste and turn on the “pilaf” mode. After the signal, the dish can be served.https://www.youtube.com/watch?v=-9yMME9Jglg

With bell peppers and tomatoes

Sauteed blue with tomatoes and sweet peppers turns out juicy and sweet.

Products:

• blue - 2 pieces;
• tomatoes - 10 pieces;
• bell pepper - 5 pieces;
• sunflower oil;
• salt and pepper to taste.

Cooking:

1. Cut blue into circles and leave to soak in salted water.
2. Cut the pepper into slices and fry on both sides until golden brown.
3. Squeeze the eggplant and fry on both sides.
4. Put eggplant, peppers, tomatoes and garlic on a baking sheet.
5. We bake the sauté in the oven.

The finished dish can be served both hot and cold.

Ajapsandali - a dish of traditional Georgian cuisine

Vegetables for ajapsandali are stewed in a large cast-iron cauldron without adding water, and it is especially tasty the next day. Try to cook this delicious dish at home.

Products:

• blue - 1 kilogram;
• tomatoes - 500 grams;
• bell pepper - 500 grams;
• bulb;
• carrot;
• hot pepper - 1 piece;
• garlic - head;
• greenery;
• salt;
• pepper;
• vegetable oil.

Cooking:

1. Blue cut into cubes, preferably small. Sprinkle with salt and set aside. After 10 minutes, fry the circles on both sides.
2. We make a frying of onions, peppers and carrots. We fry, not forgetting to stir.
3. Tomatoes are peeled and chopped. Mince the garlic and add to the tomatoes. Mix all prepared vegetables and simmer for 10 minutes.
4. Cut the greens, add to the cauldron, sprinkle with spices. We continue to simmer for another 10 minutes. Before serving, the dish should stand for half an hour under a closed lid. Bon appetit!https://www.youtube.com/watch?v=HDEEg1aZwDc