Eggplant sauté has long been one of the most favorite dishes; it begins to be prepared as soon as the first vegetables appear at the market, and is cooked all summer until late autumn. Sauté goes well as a side dish with any meat, and even without meat, just one sauté or with boiled potatoes also works - you'll lick your fingers. So, I’m sharing a recipe on how to make a delicious sauteed eggplant with tomatoes, bell peppers, carrots and onions.

Ingredients:

(4-6 servings)

  • 4 things. eggplant
  • 3 ripe tomatoes
  • 2 pcs. red salad pepper
  • 3-4 cloves of garlic
  • 2 pcs. onions
  • 2 pcs. carrots
  • salt pepper
  • vegetable oil for frying
  • parsley, basil
  • We buy four medium-sized eggplants at the market or collect them from our own garden bed, which is about 1 kg. Wash the eggplants, cut off the tails, and then cut them into slices. Slice quite thick.
  • Be sure to soak the chopped eggplants in salted water to remove the bitterness. It is enough to soak young eggplants for 15-20 minutes.
  • Squeeze the circles out of water and then fry them in vegetable oil. There is no need to fry until done; lightly fry on one side, then on the other, and remove from the pan.
  • The frying process goes quite quickly, 10-15 minutes and you get such a mountain of fried eggplants.
  • Since eggplants, like fried zucchini, absorb quite a lot of oil: they will absorb everything, no matter how much you pour, add oil little by little.
  • Wash the salad peppers thoroughly, cut them in half, remove the stems and cores, and cut them coarsely. By the way, salad peppers are often called bell peppers; you can also find the name Italian peppers - green salad peppers with a thin skin, very aromatic.
  • Lightly fry the lettuce peppers in a small amount of vegetable oil. It turns out a very beautiful sauté if you use different colored peppers (red, yellow, green).
  • Peel the onion, cut into half rings or cubes.
  • We clean the carrots, cut them into slices or strips, or simply grate them on a coarse grater.
  • Finely chop the garlic or pass it through a garlic press. If you like garlic, you can use more cloves than indicated in the recipe.
  • We cut one large tomato into thin slices, the other two into three slices.
  • This completes the preparatory process, and you can proceed directly to preparing the eggplant sauté.
  • Take a saucepan or a wide pan with a thick bottom.
  • First sauté the onion in a small amount of vegetable oil.
  • As soon as the onion becomes soft and transparent, add the carrots. Simmer everything together until the carrots are half cooked, add a little salt, remove the pan from the heat.
  • Place fried eggplants on the carrot and onion layer and sprinkle with garlic.
  • Even though we soaked the eggplants for the sauté in salted water, they should still be salted. Salt.
  • Place a layer of fried peppers.
  • Again a layer of eggplant, garlic, a little salt. Place a thin slice of tomato on each eggplant.
  • We continue to alternate layers of fried eggplants and vegetables.
  • When the very last layer is laid, pour in grated tomatoes. Instead of grated tomatoes, you can take 100-150 ml. home

Sauté, both a cooking method and a dish, belongs to French cuisine. This is a very quick frying of pre-prepared foods in a small amount of oil. The main rule is not to mix them, but to shake the frying pan. Then the vegetables are transferred to a pan and stewed in their own sauce.
You can prepare a sauté from any vegetables - eggplant, zucchini, potatoes, carrots, as well as from absolutely any meat. All products are pre-cut into equal pieces and, if necessary, boiled or pickled. This dish, thanks to its quick frying, is considered low-calorie. In addition, a delicious vegetable sauté with eggplants will pleasantly diversify the Lenten table. We offer you several recipes for this dish.

A simple eggplant sauté recipe

For cooking you need to choose the “right” eggplants. A good ripe vegetable has a smooth, shiny dark skin, and inside it has slightly dark grains. Sauté can be prepared from both peeled and unpeeled vegetables. If you fry without peeling them, the pieces retain their shape and the dish does not turn into puree.

TIME: 45 min.

Easy

Servings: 4

Ingredients

  • Eggplants – 2 pcs. (medium size);
  • Orange carrots – 1 pc. (large);
  • Garlic – 2 cloves;
  • White turnip onion – 1 pc.;
  • Dill and parsley - one small bunch each;
  • Refined vegetable oil – 50 ml;
  • Small sea salt – 0.5 tbsp. l.;
  • Mix of peppers to taste.

Preparation

To prevent blue vegetables from becoming bitter, cut them into cubes (2cm by 2cm) and not just sprinkle them, but rub them with plenty of salt (0.5 tbsp). Eggplants rubbed with salt should stand for 15 - 20 minutes so that the bitter juice is released.


Meanwhile, prepare the remaining vegetables for frying. Coarsely grate the carrots, dice the onion, chop the herbs, grate the garlic. The size of the pieces should be approximately as in the photo.


After 15 minutes, the eggplants will release juice and darken a little. Place them in a colander and rinse with boiling water; along with the hot water, the bitter juice that has separated from the surface of the eggplants will be washed off.


Heat vegetable oil in a saucepan and place eggplants there for frying. Fry them for 5 minutes.


Then add onions and carrots to the eggplants, fry the vegetables for another 10 minutes.


When the onions, carrots and eggplants become soft, add grated garlic to the saucepan and stir the vegetables.


At the last moment, add the chopped greens, stir the sauté and serve immediately; at this moment, when the greens have not yet changed their color, the eggplant sauté is especially tasty.


Serve black Borodino bread and pepper with the sauté; those who wish can pepper the eggplant saute directly on the plate.


Sauteed eggplant and zucchini

Saute can be prepared from almost any type of vegetables and meat. It will be very tasty if you combine zucchini and eggplant in one dish. The result is a light, dietary dish. You can serve it with soy sauce and boiled seafood.


Ingredients:

  • Eggplants – 400 g;
  • Zucchini or zucchini - 0.8 kg;
  • White onion – 1 pc.;
  • Sea salt – 0.3 g;
  • Fresh garlic – 1 clove;
  • White pepper - to taste;
  • Refined vegetable oil.

Preparation:

  1. Wash and cut the eggplants. The pieces should not be large, about 0.8-1 cm. Sprinkle them with salt and leave to stand until the bitter juice is released. Then wash it off with boiling water.
  2. Wash the zucchini. If the skin is thin, then you don’t have to remove it. Cut them into the same pieces as the eggplants.
  3. Peel and chop the onions.
  4. Heat vegetable oil in a saucepan. Fry the eggplants in it, shaking the pan occasionally to prevent them from burning. Then transfer them to the pan.
  5. Fry the zucchini, shaking the pan as well. Heat treatment time is approximately 7-10 minutes. Place the prepared vegetables in a saucepan.
  6. Fry the onion until golden brown and place it in the pan as well.
  7. Pour the remaining oil from the saucepan over the vegetables, add salt and pepper. Peel the garlic and finely chop it or put it through a press. Stir in the eggplant and zucchini sauté and serve it as a side dish or as an independent dish.

Sauteed eggplant in a slow cooker

Vegetable dishes are not only healthy, but also very appetizing to look at. Cooking them in a slow cooker will not cause any trouble and will preserve the vitamins as much as possible. Sauté can also be prepared in this way - the main thing is to cut the vegetables correctly. Add them according to your taste and season.


Ingredients:

  • Salt;
  • Red tomatoes – 0.5 kg;
  • White onion – 1 pc.;
  • Eggplants – 2 large;
  • Large red carrots – 1 pc.;
  • Refined vegetable oil – 30 g;
  • Ground pepper mixture.

Preparation:

  1. Wash and cut the eggplants into small cubes. Cover them with salt and leave to stand for 20-15 minutes. After this, rinse first with hot and then with cold boiled water.
  2. Peel the carrots and onions and cut them into small equal pieces.
  3. Place the tomatoes in boiling water for a minute, then remove the skins. Cut them into fairly large pieces.
  4. Pour oil into the bottom of the multicooker bowl. Layer the vegetables. First onions, then carrots, then eggplants, tomatoes on top. Salt and pepper each layer.
  5. Cook in the “Stew” mode for 50 minutes.
  6. You can add colored bell peppers, zucchini, zucchini, potatoes, cauliflower, and garlic to this dish.

Vegetable sauté from eggplant in the oven

Baked vegetables are much healthier than those cooked in a frying pan in oil. However, they have a drawback - when heated from all sides, the liquid from the food evaporates and the dish turns out dry. This can be prevented by pre-frying. Prepare a sauté in the oven according to this recipe and you will get juicy vegetables on the inside with a fragrant crust on the outside.


Ingredients:

  • Coarse sea salt;
  • Garlic – 2 cloves;
  • Tomatoes – 300 g;
  • Orange carrots – 200 g;
  • Eggplants – 400-450 g;
  • Bell pepper – 300-400 g;
  • White onion – 150 g;
  • Refined vegetable oil for frying and greasing the pan;
  • Ground black pepper.

Preparation:

  1. Cut the eggplants into small cubes, wash them thoroughly first.
  2. Prepare a concentrated saline solution - 1 tsp. salt per 100 ml of water. Soak the chopped eggplants in it for half an hour or a little more. Then drain the solution and rinse the vegetables under running water.
  3. It is better to take bell peppers of different colors, so the dish will be brighter. Peel them from stalks and seeds, then cut them into small pieces.
  4. Peel the carrots and chop them into circles.
  5. Cut the tomatoes into 6-8 pieces each. If desired, pour boiling water over them and remove the skin.
  6. Peel and chop the onion.
  7. When all the vegetables are chopped, heat the oil in a saucepan and fry them there one by one. First eggplants, then carrots, onions, peppers. Shake the pan while frying.
  8. The tomatoes are cooked last and only for a short time. When the tomatoes are almost ready, peel the garlic and squeeze it through a press.
  9. As you fry, place all the vegetables on a baking sheet greased with vegetable oil. Tomatoes with garlic should be on top. Season with salt and pepper. Bake in the oven on medium heat for about 30-40 minutes. At the end of cooking, if available, you can turn on the grill.

Sautéed eggplant with bell pepper

Vegetable sauté from eggplant is delicious, both served hot and chilled.

Ingredients to make 1.5 kg sauté:

  • vegetable oil,
  • tomatoes - 250 g,
  • carrots - 150 g,
  • eggplants – 1 kg,
  • sweet fleshy bell pepper - 700 g,
  • onion - 150 g,
  • garlic - 50 g,
  • salt pepper.


Preparing the stew will take no more than an hour.

Recipe steps

Peel the eggplants.


Cut the eggplants into large cubes and immediately sprinkle them with salt.


Chop carrots and peppers in the same way.


Coarsely chop the onion and finely chop the tomatoes.


Squeeze out any moisture released from the eggplants and fry them in oil.




In the frying pan vacated after the eggplant, start frying the onions and carrots. As soon as the onion becomes somewhat translucent, add bell pepper to the pan. Fry everything.


After a couple of minutes, add the tomato pieces to the vegetables in the pan.


Combine all the fried vegetables in a large salad bowl. Add chopped garlic and carefully, trying not to deform the pieces of vegetables, mix everything.


A wonderful vegetable sauté with eggplant is ready. Moreover, the taste of hot and cold dishes will be noticeably different, but in both cases it will be excellent. This eggplant saute can simply be placed on bread or served with fresh herbs for the main course.
You can prepare a sauté from any product, but in order to get an authentic dish, you must follow the technology:
  • Salt the sauté after frying. The fact is that salt draws liquid from foods, and the dish should be as juicy as possible;
  • Try not to stir the frying pieces with a spatula, this may cause them to lose their shape;
  • There should be very little oil;
  • Meat and potatoes must be prepared in advance, marinated or boiled;
  • All products are pre-cut into relatively equal pieces;
  • Pieces of food are fried in a special frying pan - a saucepan, it has a thick bottom and high sides. You can also use a cauldron or any thick-bottomed utensil;
    • 12-04-16

Greetings, dear friends! If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s blueberry sauté recipe. We will prepare a delicious preparation without tedious sterilization, “fur coat” and lengthy preparation of ingredients. The sauté portion is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers!

How does it taste?

This recipe has spread to all my relatives and friends. The proportions of salt, sugar and vinegar, in my opinion, are ideal. You can store this eggplant sauté at room temperature, in a nightstand or closet.

Therefore, if you want to prepare a delicious eggplant sauté for the winter, but still have not chosen a recipe, I strongly recommend preparing it according to the recipe below.

Ingredients and proportions

  • 1 kg. eggplant
  • 1 kg. tomatoes
  • 350 gr. carrots
  • 350 gr. bell pepper
  • 200 ml. vegetable oil
  • 3 tbsp. vinegar 9%
  • 1 tbsp. salt
  • 1 tbsp. Sahara
  • 1 head of garlic
  • 1 pod hot pepper

Yield: 2.5 liters of finished preserves

Cooking step by step

To prepare this delicious preserve, we start by preparing the vegetables: we peel the bell peppers and carrots and cut them into large pieces, approximately like in my photo.

Wash the tomatoes and grate them or puree them in a blender. You can also use a meat grinder.

We also wash the eggplants and cut them into large pieces, as in my photo. If you come across a bitter eggplant variety, you can pre-soak it in salted water.

Pour all the vegetable oil into a large saucepan and add the bell peppers and carrots.

Place the pan with the vegetables on the stove, bring the contents to a boil, and simmer, stirring occasionally, until the vegetables are soft, about 10-15 minutes.

While I was preparing blue sauté for the winter, my British cat Marsik happily posed for the camera

Next, add the prepared eggplants and tomatoes to the pan. Stir, cover with a lid, bring to a boil, and cook until the eggplants are ready over low heat. Cooking time depends on the size of the portion; for my portion, 20-25 minutes is enough.

Meanwhile, peel and press the garlic and finely chop the hot pepper.

When the eggplants are almost ready, add salt, sugar and vinegar.

Stir, do not forget about garlic and hot pepper. Stir and remove the sauté from the stove.

Sautéed eggplant is a savory dish for a homemade lunch or holiday feast. Juicy eggplants, paprika, onions, carrots are fried separately, seasoned with garlic and served. Vitamin food attracts attention with its richness and rich taste.

Technology for preparing vegetable sauté with eggplants

The mystery of the name

The dish was born in France. Translated from French. "sote" means bouncing. What connection? No, the hostess does not need to jump around the kitchen while cooking. But the products simply need to be shaken during short frying. And no forks/spoons for stirring/turning. The French are convinced that in this way the structure and juiciness of vegetables will be preserved as much as possible.

What is it made from?

Includes:

  • eggplant;
  • bell pepper;
  • carrot;
  • onion;
  • tomatoes;
  • garlic.

What is seasoned with?

Spices vary depending on the preferences of the hostesses. Ground black pepper, mixture of peppers, bay leaf, granulated sugar, fried sesame seeds; saffron; Utskho Suneli and others.

Many people make it with zucchini. There are recipes for rolling for the winter.

How to make sautéed vegetables with eggplants

  1. Eggplants are cut into slices or large cubes/straws. Then soak in cold salted water for about half an hour. The water is drained and the pieces are fried in vegetable oil for a short time. And most importantly: shake the pan to turn it over. Forks and spoons are not used.
  2. The remaining ingredients are crushed and fried separately for 10 minutes.
  3. Then everything is mixed with eggplants, seasoned with garlic and spices, salted and left to brew.
  4. A day later, serve sprinkled with herbs. As a rule, they take cilantro or parsley.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Let us present the three most famous versions and remind you: a good dish is one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

Number two - delicious eggplant sauté recipe

Circles of two or three eggplants (with skin) are soaked for 30 minutes in very salty water (3 tsp per liter) under pressure. After a while, place in a colander. When the water has drained, fry in hot oil in a cast iron frying pan until golden brown on both sides.

Onions (2 pcs.) are cleaned, cut into rings/half rings, fried for 3 minutes - and place the saucepan on the bottom.

Carrots cut into circles (2 pieces) are also fried, salted, seasoned with spices - and onion.

To get a delicious sautéed eggplant, add paprika. Bell peppers (two to four different colors) are cut into half rings - and without frying, they are laid out in a third layer over the carrots.

You can add a little chili. Sprinkle with chopped garlic.

Cover with blanched tomatoes (two pieces), cut into circles, and cover with the remaining garlic and herbs.

Pour a glass of cold water. Wait for it to boil and simmer for 30-50 minutes. The finished dish is laid out on portioned plates and sprinkled with herbs. Eaten cold or hot.

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Sauté is a French dish. It is somewhat reminiscent of stew, but has differences in cooking technology. You can prepare eggplant sauté for the winter using different recipes. The appetizer can be made hot or spicy, everything will depend on the set of seasonings and spices. Here are several options for proven sauté recipes.

When preparing a sauté, the most important point is to pre-fry the vegetables. According to the technology, the components of the dish need to be fried, shaking the pan periodically. At the same time, the vegetables are turned over and fried evenly. It is very important to shake the pan frequently to prevent the food from burning.

The main difference from stew is that the ingredients in sauté are fried rather than stewed.

Most often, sautéed eggplants are prepared. In addition, other vegetables are added - carrots,... Garlic and spicy herbs are almost always added. Eggplants for sautéing are cut into fairly thick circles or thick cubes, but the rest of the vegetables are finely chopped. There is no need to peel the eggplants; the presence of the skin allows the pieces to retain their shape.

Preparing sauté for the winter is somewhat different from the technology of preparing a dish for immediate consumption. To preserve vegetables, you need to simmer them together a little. The finished product is packaged in pre-washed and sterilized jars. If the sauté contains vinegar, then additional sterilization is not necessary. If vinegar is not used, then the jars should either be sterilized in boiling water or stored in the refrigerator after sealing.

Interesting facts: the word “saute” can be translated from French as “leap” or “jump”. Thus, the name of the dish describes the technology of its preparation, when vegetables are mixed and turned over by shaking the dishes. The most suitable utensil for preparing the dish is a saucepan with a thick bottom and one long handle, which is called a stewpan.

Eggplant sauté for the winter “You’ll lick your fingers” (without sterilization)

The classic sauté recipe for the winter is quite simple, but the preparation is finger-licking good. We will prepare the appetizer with vinegar, so we can do without sterilization. From the specified amount of products you will get approximately 5 liters of sauté.

  • 2 kg of eggplants;
  • 2 kg of bell pepper (preferably red, but this is not important);
  • 1 kg of tomatoes;
  • 1 kg of onion;
  • 3 tablespoons sugar;
  • 100 ml refined vegetable oil;
  • 100 ml table vinegar (9%).

Wash the eggplants, cut off the green stems, and cut them in half. Sprinkle with salt and let sit until the juice is released. Then we wash the eggplants from excess salt, squeeze them lightly and cut them into large cubes.

We put water to boil to clean the tomatoes. We wash the tomatoes and make a shallow cut crosswise on each one. Place the tomatoes in boiling water and keep for 1 minute. Then drain the boiling water and fill the tomatoes with cold water. When the fruits have cooled, peel them completely. After this, cut the tomatoes into small cubes.

  • 1 kg of eggplants;
  • 800 gr. bell pepper;
  • 800 gr. tomatoes;
  • 400 gr. carrots;
  • 200 gr. onions;
  • 4 cloves of garlic;
  • 30 gr. salt;
  • 20 black peppercorns;
  • 100 gr. parsley;
  • 100 ml vegetable oil;
  • 50 ml vinegar (9%).

Wash the eggplants and cut into large cubes. Place in a bowl and fill with cold salted water and leave for half an hour. Then wash the vegetables, lightly squeeze and dry. Fry in vegetable oil in batches.

Cut the tomatoes into four parts, put them in a saucepan, add a few tablespoons of water and simmer over medium heat until soft. Then cool and rub through a sieve. Grate the carrots with a coarse grater, finely chop the onion, and cut the pepper into thin strips.

Fry all the vegetables separately. Place eggplants, fried carrots, peppers and onions in a saucepan, pour in the tomato mixture. Place on the fire, add peppercorns and finely chopped herbs, simmer over low heat for 45 minutes. 10 minutes before readiness, add chopped garlic and vinegar. Place the hot saute in sterilized jars and cover with tin lids. Cool under a fur coat.

Sauteed eggplant with vegetables and apples

Another option for sautéing eggplant with vegetables and apples.

  • 1 kg of eggplants;
  • 1 kg of onions;
  • 750 carrots;
  • 1 kg bell pepper;
  • 5 apples with sour taste;
  • 5 kg of tomatoes;
  • 1 head of garlic;
  • 1 teaspoon ground black pepper;
  • 1-1.5 tablespoons of salt (to taste);
  • 1-1.5 tablespoons of sugar (to taste);
  • 300-400 ml refined vegetable oil;
  • 2 tablespoons vinegar (9%).

Wash the tomatoes, cut out the places where the stalks attach and cut into quarters. Grind the tomatoes and pass through a meat grinder or blender. Then rub through a sieve. Wash the eggplants and cut off the green stems. Cut the eggplants into circles about 1 cm thick. Peel the carrots and grate them. Chop the onion and pepper into thin strips.

Peel the apples, cut out the cores with seeds, and grate them. Pour some oil into a frying pan and fry the onion in it. Place the tomato mass in a large saucepan, place the dishes on the stove, and bring to a boil. Place fried onions in tomatoes. Then fry the carrots in a frying pan, add the carrots to the tomatoes and onions.