Recipe for sautéed vegetables. Calorie, chemical composition and nutritional value

sautéed vegetables rich in vitamins and minerals such as: vitamin A - 12.5%, beta-carotene - 13.5%, vitamin C - 65.2%, cobalt - 37.3%, copper - 11.4%

What are the benefits of sautéed vegetables?

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.

You can see a complete guide to the most useful products in the appendix.

Incredible aroma, juicy pieces of vegetables, delicate taste - that’s what blueberry sauté is. A dietary, light, but at the same time satisfying dish will be appropriate in both everyday and holiday menus. It is served as an appetizer, as a main course or as a side dish for meat. Sauteed blueberries are delicious both hot and cold.

Saute and stew: what is the difference

The word “sauté” hides a dish similar to a stew. Even the classic set of products for these two dishes is the same: blueberries, tomatoes, bell peppers, onions. The difference lies in the cooking principle.

Initially, the word “sauté” was used not to refer to the dish itself, but to a culinary technique. From French “saute” (“sauter”) is translated as “jump”. Vegetables are fried in a frying pan or in a saucepan, but during the cooking process they are not mixed with a spatula or spoon, but “shaken.” As a result, they turn out juicy and do not fall apart. The sauté is brought to readiness by stewing, but even at this stage the components are not mixed with a spoon. Thanks to this culinary technique, it is possible to maintain the integrity of the components. The aromas of the products from which the dish is prepared complement each other, combining into a culinary symphony.

Vegetable stew is prepared differently: stewed. During the cooking process, the dish is stirred, the pieces of vegetables become loose. At first glance, the differences between sauté and stew are insignificant, but the cooking technology, according to gourmet reviews, affects the final taste.

Shaking ingredients in a frying pan, as the sauté technique suggests, requires some skill. Take a minimum of vegetables until you “fill your hand.”

Subtleties of cooking

How to cook eggplant sauté to make it really tasty? Everything is important: the preparation of ingredients, the choice of kitchen utensils, and adherence to culinary techniques. Follow these tips to easily master the intricacies of sautéing.

• We cut vegetables correctly. The main ingredient of the dish is eggplant. It needs to be cut coarsely. In circles or cubes - the choice is up to the hostess. The remaining components can be cut arbitrarily, but it is better to cut them large too - it looks more harmonious.
• We remove the bitterness from the blue ones. Eggplants have a specific bitter taste. Bitterness will spoil the taste of the dish, so it must be removed first. Blueberries cut on a honeycomb are soaked in water with added salt for 30 minutes or salted and left for 20 minutes, and then washed. Remember that young vegetables have less bitterness, and overripe ones can even cause poisoning due to the high content of corned beef.
• We choose the right utensils. Saute preparation consists of two stages - frying the ingredients and stewing. You need a frying pan and a container for stewing. It’s ideal if you have a saucepan: it’s convenient to “shake” the vegetables. You can finish sautéing eggplants and peppers in a frying pan in which the products were fried, but only if it has high sides. You can bring the dish to readiness in a cast iron cauldron or in a saucepan with a thick bottom. For the final stages of cooking, you can use a slow cooker.
• Fry the ingredients separately. You need to fry the components of the dish one by one. If you put everything in a frying pan at once, the vegetables will release their juice and begin to stew - it will turn out to be a stew. The exception is roasting. Carrots and onions can be fried in one frying pan, but you need to add them one by one: the onions go first.
• We use a minimum of oil. Use a little oil to fry vegetables. You especially shouldn’t pour too much into the pan with the blue ones: they absorb fat like a sponge. As a result, instead of a low-calorie light dish, you can end up with a salad that oozes oil.
• Do not mix the components. The sauté ingredients should not be stirred with a spoon or spatula - neither at the frying stage nor during stewing. Otherwise it will turn out to be a mess. To ensure that the vegetables are evenly fried and not burnt, the pan must be shaken periodically: the ingredients should bounce.
• We monitor the temperature. You need to fry vegetables over low heat. Otherwise they will burn. You cannot use a spoon, and when shaking it is difficult to determine that the vegetables have begun to burn. But first you need to heat the oil, and only then reduce the heat: this way the vegetables will quickly “seize” and all the juices will remain inside the pieces. Stew at a minimum: the vegetables should be saturated with each other’s aromas, “reach” readiness, but not cook.
• Lay out in layers. In the classic recipe, the fried ingredients are laid out in layers in a saucepan or cauldron. Do not stir with a spoon. You can only lightly shake off the container.

The sauté is stirred when serving, but the movements must be careful. Decorate the top with chopped herbs and sprinkle with pieces of feta. In Caucasian cuisine, walnuts are used as a “topping”.

Classic sautéed eggplant recipe...

Description. A classic blueberry sauté requires a minimum set of ingredients: only vegetables, herbs, and spices are used. You can take any greens, but usually housewives add parsley or dill.

Ingredients:

• blue ones - four medium vegetables;
• bell pepper - two (preferably different colors);
• tomatoes - three large (red);
• onion - a large onion;
• carrots - one large;
• garlic - to taste;
• greens - a bunch of dill/parsley;
• sugar - by eye;
• salt, ground pepper - to taste;
• vegetable oil - for frying.

Stages

1. Cut the blue ones into rings. Soak in salted water for 20-30 minutes.
2. Cut carrots into slices, peppers and onions into half rings. Do not mix the preparations.
3. Make cross-shaped cuts at the base of the tomatoes. Place the tomatoes in boiling water for a couple of seconds and remove from hot water to cold. Remove the skin and cut the pulp into large cubes.
4. Fry the prepared blueberries in a frying pan. Oils - minimum. Turn over using the shaking method. It is advisable to spend no more than two minutes on frying.
5. Fry the remaining vegetable preparations separately, except tomatoes. Remember to stick to the classic technique - don't mix in the traditional way.
6. Squeeze the garlic, mix with salt and ground pepper.
7. Pour some oil into a saucepan. At the bottom are eggplants. You need to sprinkle them with spices and sprinkle them with a little sugar - for a delicate taste.
8. Layer the remaining vegetables - fried and tomatoes. The order can be any. If the depth of the container allows, the layers can be repeated.
9. Cover the saucepan with a lid. Bring to readiness over low heat. The last stage of cooking will take approximately 20 minutes.
10. Serve generously sprinkled with herbs.

Following the classic recipe, you can prepare a spicy eggplant sauté. Just add more garlic and chili pepper - you get a snack for those who like “spicy things”.

... and 3 culinary fantasies

There are many recipes for sauteed blueberries. The technology remains the same, but the ingredients change. Housewives add other vegetables to the traditional set: zucchini, cauliflower, potatoes. They “sound” harmoniously in dishes with blue mushrooms. It is better to take champignons, since the wild ones have a bright taste: they can “overwhelm” the taste and aroma of other vegetables. If you want to prepare a full-fledged second course, you can add meat - it will turn out tasty and satisfying.

You can experiment not only with ingredients, but also with seasoning. Bay leaf, saffron, suneli hops, nutmeg - thanks to the spices, a familiar dish will acquire a completely new taste.

With Chiken

Description. A hearty dish that can be served for lunch. Chicken can be replaced with any meat, then the cooking time will increase. The main condition is that the meat must be lean. The recipe allows you to experiment: you can add any vegetables, champignons and get a new dish each time. Serve the sauté with meat hot.

Ingredients:

• blue ones - three medium fruits;
• sweet pepper - two pieces;
• carrot - one large root vegetable;
• onion - large head;
• tomatoes - two pieces;
• chicken - one fillet;
• garlic - to taste;
• vegetable oil - by eye;
• spices, herbs - to choose from.

Stages

1. Cut the blue ones into circles. Add salt. Leave for 20 minutes, then rinse.
2. Cut the fillet into large cubes, carrots and tomatoes into slices. Chop the onion and pepper into half rings.
3. Fry the ingredients in a saucepan one by one, not forgetting the cooking technique: without a spatula, stir by shaking.
4. Place fried vegetables and meat in layers in a deep container. The order is at your discretion, but the tomatoes must be on top. Add garlic and seasonings.
5. Simmer covered over low heat for about 30 minutes.
6. At the end, generously sprinkle with herbs.

Try sautéing with minced meat. Chop vegetables fairly large. The combination of different textures is unusual.

With potatoes

Description. To prepare the dish, potatoes are boiled until half cooked, other vegetables are fried separately. According to the recipe, tomato juice is added, but you can use fresh tomatoes. To get a brighter flavor, use more spices. If you add oregano, coriander, cumin to the traditional set of spices (salt and pepper), the dish will “sound” in a new way.

Ingredients:

• eggplants - two young vegetables;
• potatoes - 0.5 kg;
• onion - one or two onions;
• carrots - two root vegetables;
• tomato juice - a glass;
• garlic - to taste;
• spices - to choose from;
• any greens;
• vegetable oil - for frying.

Stages

1. Cut the blue ones into large cubes. Add salt, wait 20 minutes, rinse under running water. Fry using the “shaking” method for a couple of minutes.
2. Cut the potatoes into cubes. Boil until half cooked. You can add bay leaves to the pan with potatoes for flavor.
3. Cut the carrots into large strips, the onion into half rings. Fry together, shaking the pan.
4. Place all the vegetables in layers in a deep container with a thick bottom. Add spices, garlic. Pour in tomato juice. Simmer for 20 minutes.
5. Remove from heat, add chopped herbs and let simmer for ten minutes.

Add parsley, basil and cilantro to the sauteed blueberries and potatoes. This combination of greens will provide a dizzying aroma and spicy taste.

With apples

Description. The dish is prepared without frying or onions. The sauté with apples turns out tender. Take sweet and sour fruits: they will give a “sourness” that will harmoniously complement the vegetable taste.

Ingredients:

• blue ones - four young vegetables;
• bell pepper - three (different colors);
• carrots - two large root vegetables;
• apples - three medium sweet and sour fruits;
• tomatoes - four large;
• spices - to taste;
• vegetable oil (refined) - for frying.

Stages

1. Cut the blue ones into cubes, add salt, wait 20 minutes for the bitterness to go away. Rinse under running water.
2. Fry the dried eggplant cubes for three minutes using the saute technique: shaking without stirring with a spatula.
3. Cut carrots and peppers into cubes. Fry alternately.
4. Place the fried vegetables in a saucepan. Add any spices. Place coarsely chopped tomatoes on top. The skin is first removed from them.
5. Let the sauté simmer for 15 minutes.
6. Add large apple cubes. Simmer for three minutes. Remove the saucepan from the stove and let the dish sit for ten minutes.

If you like unusual tastes, then add garlic squeezed through a press and a little cinnamon (literally on the tip of a knife) to the sauté with apples and blueberries: this unusual combination will conquer real gourmets. You can sprinkle the top of the dish with sesame seeds.

Changing technology

The secret of making sauteed eggplants and tomatoes lies in a special technology. But who said that by changing it a little you can’t get a tasty dish? Of course you can! The main rule is that vegetables in a sauté should not fall apart like in a stew. It is important to fry them first and not stir them with a spatula in order to maintain their shape, but where they “reach” is not important. Cook the saute in the oven or in a slow cooker, and make sure that it turns out no worse than in a sauté pan.

Housewives often put all the vegetables from the classic sauté set together and stew them in a slow cooker or bake them in the oven. But this will turn out to be a stew, not a sauté.

We make it in a slow cooker...

Description. To prepare eggplant sauté in a slow cooker, the vegetables must first be fried. You can do this directly in the “helper” bowl, but be sure to fry the components separately, and then combine and simmer.

Ingredients:

• blue ones - three young fruits;
• zucchini - two small;
• tomatoes - two large;
• carrots - two medium-sized root vegetables;
• onion - one large onion;
• sweet pepper - two pieces;
• basil, mint, cilantro - a couple of sprigs each;
• garlic, spices - to taste;
• Sunflower oil (refined) - for frying.

Stages

1. Cut the blue ones into slices. Remove bitterness by soaking in salted water (hold for 30 minutes).
2. Cut the zucchini in the same way as blue zucchini. Chop the carrots into strips, cut the peppers and onions into half rings.
3. Fry the vegetables separately in a slow cooker. It is enough for them to “grab”, no need to wait for readiness.
4. Pour boiling water over the tomatoes. Remove the skin and cut into slices.
5. Place all the vegetables in the multicooker bowl. Add spices, but do not mix the layers. Select the “Extinguishing” mode and set the timer to 20 minutes.
6. Chop garlic and herbs. Add everything to the bowl after the signal indicating the end of cooking. Turn off the appliance and leave the sauté in the closed multicooker for ten minutes: this way the dish will be saturated with the aromas of herbs.

Sauteed vegetables are made with low-calorie ingredients, but the roasting process adds calories to the vegetables. You can make a dietary option: steam the ingredients separately, and then put everything in a multicooker bowl and bring to readiness in the “Stew” mode. To prevent vegetables from turning into “porridge”, do not stir them and watch the time: it is enough to steam the vegetables for ten minutes so that their tastes and aromas combine into a single “ensemble”.

...and in the oven

Description. The recipe for sauteed eggplant in the oven assumes that all the ingredients will first be fried. You need to fry separately, without stirring with a spatula, with a minimum amount of oil and literally for a couple of minutes - this way the juice will be “sealed” in the vegetables and the shape of the pieces will be preserved.

Ingredients:

• blue ones - three pieces;
• champignons - 300 g;
• carrots - one large;
• bell pepper - two different colors;
• shallots - four pieces;
• tomatoes - three large;
• greens - optional;
• garlic, spices - optional;
• refined oil - by eye.

Stages

1. Cut the blue ones into slices. Pour water and salt for 30 minutes.
2. Cut the mushrooms into slices, carrots into slices, peppers into strips, onions into rings.
3. Fry the pieces one at a time, shaking the pan. Place each fried ingredient on a separate plate, covered with a paper towel. It will remove excess oil and the sauté will not be greasy.
4. Pour boiling water over the tomatoes. Remove the skin, chop coarsely, and simmer in a frying pan. You can add garlic.
5. Place vegetables in a baking dish in layers. There should be tomatoes on top. Place in the oven, preheated to 180°C, for about 25-35 minutes.
6. If the oven has a “grill” function, at the end of cooking, turn it on for literally three to four minutes so that the excess liquid “goes away” and the vegetables “set” into a pleasant crust.

Sauté is always salted at the “assembly” stage (before baking/stewing) or at the very end. If you salt the ingredients when frying, the dish will turn out dry: the salt “pulls” the liquid out of the food. This way, the main feature of the sauté is lost - the maximum juiciness of the vegetables.

Sauteed eggplant is a seasonal dish. Of course, blue ones can be found in the supermarket in winter, but they don’t have the same taste, and the benefits of such vegetables are questionable. If you want to enjoy a delicious sauté in the winter, freeze the blue ones. It's simple: cut the eggplants into cubes or rounds, fry them, place them on a cutting board in one row and freeze. Store in Zip-lock bags, but be sure to check that no air has gotten into the bag before storing.

Another option to enjoy a fragrant snack in winter is to roll up a vegetable sauté with eggplant in jars. Prepare the dish according to the classic recipe (just increase the amount of ingredients) and roll it up. Although the sauté is prepared without vinegar, it is stored for a long time: garlic and acid from the tomatoes ensure the preservation of the preservation. The only condition is that the jars and lids must be sterilized.

Reviews: “I have never eaten anything tastier”

I really like sauté. In winter I bought frozen Hortex, now we’ll eat our own))) Only the tomatoes I took were not very ripe, I didn’t want them to turn sour when cooked. It turned out beautiful and delicious!

Krasilnikova, https://gotovim-doma. ru/forum/viewtopic. php? t=23575

At this time of year, my family's favorite dish (besides meat, of course) is sauteed eggplant with tomatoes. Try it, you might like it. The dish tastes better cold, you can make a sandwich - bread with butter and sauté on top.

Olga B, https://www. petal kharkov. ua/forum/viewtopic. php? t=1469

Everything is cut into cubes and the only spices are bay leaf and black pepper (well, plus salt).. I just haven’t eaten anything tastier!! - and so many times I tried to find a replacement out of spite, and indeed - it’s much tastier cold (do not cut the skin off the blue ones under any circumstances - it adds a very piquant bitterness), well, for tastiness you need to add a little sweetener, it’s definitely needed there! Don’t add any herbs - it takes away all that balance, but this is just my opinion, but I insist on it.

Matryoshka, https://forumonti.com/threads/4323

There are a huge number of dishes that cannot be prepared without the mentioned product. This ingredient makes appetizers, salads, side dishes and goulash more tender and satisfying.

It should also be noted that eggplants processed in a special way are often confused with mushrooms.

Chemical composition of the product

What substances do eggplants contain? The benefits and harms of this vegetable are determined by its composition. According to experts, this product contains about 7-11% dry matter, 2.8-4% sugar, 0.2-0.4% fat and 0.8-1.4% protein.

Eggplants also contain salts of iron, potassium, calcium and phosphorus. In addition, they are very rich in fiber and carotene and include a huge amount of B vitamins.

Product benefits

Why are eggplants so popular in our country? The benefits and harms of this product are known to many residents of our state. Experts say that this vegetable is very effective in preventing atherosclerosis, as well as other vascular and heart diseases. That is why this product is recommended for use by older people.

Due to the fact that eggplants are low in calories (approximately 24 kcal per 100 g), they are quite easy to digest. It should also be noted that this vegetable is often included in weight loss diets and therapeutic diets.

Not long ago, experts found that vitamin C, which is contained in eggplants, is quite enough to prevent colds, and B vitamins have a beneficial effect on the entire human nervous system.

It should also be noted that the zinc and manganese found in these fruits help to improve the patient’s condition after a stroke quite well.

Eggplants are often prescribed to patients with diabetes. It should also be said that, due to the presence of iron, such a vegetable effectively combats low hemoglobin. That is why it is often prescribed to patients with anemia and pregnant women.

In addition to all of the above, the regenerating properties of this product are also noted. It is known to help get rid of skin wounds in the shortest possible time.

Harm to the product

All housewives should know simple eggplant recipes. After all, with the use of such a product, any dish becomes much tastier and healthier. However, it should be noted that the vegetable we are considering can not only improve the health of the human body, but also cause harm to it. What is it? We will tell you about this right now.

Fried, baked, boiled or pickled eggplants can negatively affect human health only if such a product is used in an unripe form. What is this connected with? The fact is that green vegetables contain a toxic substance called solanine. It can quite easily provoke poisoning, the symptoms of which are diarrhea, colic, vomiting, shortness of breath, confusion, nausea and convulsions.

If you prepared eggplants simply and tasty, but did not know that they should not be consumed unripe, then drinking plenty of clean water or milk, as well as eating raw egg whites, will help eliminate all signs of poisoning.

It must also be said that the vegetable in question is highly discouraged for consumption by people with pathologies of the gastrointestinal tract (gastritis, ulcers and digestive disorders), especially if it has been fried.

How to choose?

Before you make sautéed eggplant or any other dish, you need to choose the right vegetables.

Overripe fruits are distinguished by stale-looking stalks, as well as a huge number of seeds inside. If you do not want such a vegetable to cause harm to your body, we recommend buying young oblong-shaped eggplants that have an elastic and shiny surface without spots. In this case, it is necessary to ensure that the product has a dark purple color without green inclusions.

Vegetable processing

It doesn't matter whether you cook fried, baked, boiled or pickled eggplants, the main thing is to process them correctly. To begin with, wash the vegetables thoroughly, and then cut off the navels and stalks. After this, they are chopped (according to the recipe) and placed in a deep bowl.

It is no secret that the vegetable we are considering tends to taste bitter. To get rid of this unpleasant taste from eggplants, season them generously with salt and leave them aside for 30-37 minutes. After time, the vegetables are thoroughly washed and used for their intended purpose.

Making a delicious sautéed eggplant

To prepare this dish we will need the following ingredients:

• ripe elastic eggplants - 4 pcs.;
• ripe fleshy tomatoes - 3 pcs.;
• sweet salad pepper - 2 red pcs.;
• garlic cloves - 4 pcs.;
• onions - 2 pcs.;
• large juicy carrots - 2 pcs.;
• vegetable oil without aroma - use for frying;
• fresh parsley, dried basil - use according to your taste.

Processing components

Eggplants, the benefits and harms of which were described above, for such a dish should be purchased young and elastic. They are washed thoroughly, the navels and stalks are cut off, and then chopped into slices 10 mm thick.

As for other vegetables, they are also processed. Carrots are grated, onions are chopped into cubes, sweet peppers are sliced, and tomatoes are sliced ​​(1 tomato is chopped in a blender). As for the garlic cloves, they are cut into slices.

Heat treatment

Eggplants, like mushrooms, will only work if they are fried correctly. To do this, pour a little vegetable oil into a deep saucepan, and then lay out the slices of vegetables and cook them on both sides until browned.

After frying all the eggplants and leaving them aside, begin processing the other components. Place pepper slices in a frying pan and fry them a little. Next, they are taken out, and onions and carrots are added to the dishes. Having achieved softness of the ingredients, begin to form the sauté. To do this, place ½ of the sautéed onions and carrots in a deep saucepan, and then cover them with eggplant slices, pepper slices and fresh tomatoes. After this, all layers are repeated.

Having formed the dish, it is flavored with spices, herbs and garlic, and then poured with tomato pulp, covered with a lid and simmered over low heat for about half an hour.

How to serve for lunch?

Now you know how to make eggplants like mushrooms. After the sauté is cooked, it is laid out on plates and served as a full second course or a side dish for meat. By the way, some housewives prefer to eat this lunch chilled. In this case, you will get a very tasty and nutritious snack.

How to pickle eggplants?

Marinated eggplants with carrots are very tasty and aromatic. These vegetables are good served as a spicy snack. To prepare them we will need the following components:

• ripe elastic eggplants - 6 pcs.;
• large juicy carrots - 3 pcs.;
• garlic cloves - 5 pcs.;
• sea ​​salt, crushed pepper - use to taste;
• table vinegar - 3 large spoons per 1 liter of water;
• vegetable oil without aroma - 2 large spoons per 1 liter jar;
• light sugar - 1 dessert spoon.

Cooking process

To prepare pickled eggplants, wash them thoroughly and cut off the navels and stalks. Next, the vegetables are chopped into long thin strips. Do exactly the same with fresh carrots. After this, both ingredients are combined, mixed well and blanched.

After keeping the vegetables in boiling water for about ¼ hour, they are placed in a sterilized jar, where peeled garlic cloves are placed in advance.

Having prepared the vegetables, start preparing the marinade. To do this, boil ordinary drinking water, and then add sea salt, light sugar and ground pepper to it. Having achieved the dissolution of all the ingredients, remove them from the stove and immediately add table vinegar. After this, the hot marinade is poured into jars with vegetables. Next, add a few tablespoons of hot vegetable oil to each container and immediately roll them up with tin lids.

Having formed the snack, it is left at room temperature for several days, and then put away in the cellar or underground. It is advisable to consume this product after 2-4 weeks. During this time, the vegetables will marinate well, become spicy and very tasty. It should be noted that such a preparation can not only be used as a snack, but also added to various meat goulash.

Now you know simple eggplant recipes. Using them at home, you are sure to get very tasty and nutritious dishes that will be appreciated by all your household and invited guests.

Vegetable sauté has a minimum of calories and contains healthy fiber that promotes normal intestinal function. Vegetables are absorbed by the body much better than meat or milk. Contains vitamins and microelements.

You shouldn’t ignore such a healthy product, so include vegetable sauté in your diet. It is perfect as a dietary dish.

Stew can serve as an independent dish, or be an excellent side dish for meat. This is a wonderful culinary invention that is delicious both warm and cold.

How to make a sauté

To prepare the saute you will need:

Two eggplants;
One onion;
One medium carrot;
A pair of multi-colored sweet peppers;
Two juicy tomatoes;
Sunflower oil;
Salt;
Hot pepper - to taste;
Greenery;
Garlic.

Step-by-step recipe for sauteed eggplant

1. Cut off the tails from washed eggplants. Cut the vegetable into large cubes along with the skin. Add salt.

2. Cut the pepper into large strips. Peel the carrots and cut them into cubes or circles, as you like.

3. Peel the onion and chop thinly. Add some hot pepper.

4. Grate the tomatoes, so they will give more juice.

5. Heat a frying pan, add vegetable oil and fry the eggplants. Also fry the remaining vegetables for the sauté.

6. Mix all the main ingredients, pour in the grated tomatoes. Simmer over low heat for 20 minutes. Taste for salt and spiciness. If something is missing, add it to your liking. When the sauté is almost ready, add chopped garlic and herbs.

7. Remove the pan with vegetables from the stove and cover loosely with the lid. Leave the saute to stand for a few minutes.

8. The dish is ready. It can be eaten immediately warm or completely cooled.