Saute of zucchini and eggplant with vegetables in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make a saute of zucchini and eggplant with vegetables in a frying pan? Prepare the products. You will need a simple set of vegetables that will be found in the garden bed. You can add or remove something to your liking or availability. Wash and dry all vegetables and herbs well.

2. Step 2:

   

   Peel the carrots and onions. Cut the bell peppers in half, remove the stalk and the seeds with the core.

3. Step 3:

   

   Cut the eggplant into circles about 1 cm thick, then chop each circle into quarters. Sprinkle the eggplant with salt and leave for 10-15 minutes, and in the meantime prepare the rest of the vegetables. Why sprinkle the blue with salt? This is necessary in order to get rid of bitterness, if it is present in the fruits.

4. Step 4:

   

   Also cut the squash into circles first, and then each circle in half. If you are using an elderly vegetable, it is better to first peel it from the rough skin, and then remove the seeds that are usually present in mature fruits. The recipe used young zucchini.

5. Step 5:

   

   Cut the onion in half, and then cut each part into half rings or smaller fragments. Chop the carrot arbitrarily, this time I cut it into circles and semicircles.

6. Step 6:

   

   It is better to cut Bulgarian peppers into small cubes, so they will preserve the taste in the finished dish as much as possible. For contrast and brightness of the finished dish, if possible, use fruits of different colors.

7. Step 7:

   

   Slice the tomato arbitrarily. If desired, you can remove the peel from the tomato beforehand. You can also make tomato puree from the fruit by crushing the tomato in a blender or grating it on a coarse grater.

8. Step 8:

   

   Heat vegetable oil in a frying pan with high edges over medium heat. Send the onion and carrot to fry until golden. Do not forget to stir the vegetables periodically so that they do not burn.

10. Step 9:

    

    Next, add the bell pepper to the pan, stirring, cook for about two more minutes.

11. Step 10:

    

    Rinse the eggplant and lightly squeeze it with your hands. Send the blue one to the frying pan.

12. Step 11:

    

    Then add the tomato, salt to taste, mix everything thoroughly, reduce the heat to moderate and cover the stew with a lid. Simmer the saute for about 20-30 minutes. The tomato should give juice, this will allow the vegetables to be stewed, not fried. Check after 2 minutes if there is enough liquid in the pan, if not, then add just a little water.

13. Step 12:

    

    Chop the greens. If you use garlic, then cut it into small pieces, or pass it through a press. Garlic can not be used.

14. Step 13:

    

    Add the zucchini to the pan, stir the stew, cover and simmer for about 10 minutes until all the ingredients are ready. If you use a mature vegetable, then you need to add it together with eggplants, as it will take a little longer for the zucchini to cook.

15. Step 14:

    

    Send garlic and a pinch of your favorite spices to the finished honeycomb, mix everything carefully (you can skip this step).

16. Step 15:

    

    Sprinkle the finished dish with herbs, remove the dishes from the heat and let the vegetables brew for a while. Try again for salt and, if necessary, add salt.

17. Step 16:

    

    The honeycomb is ready, you can serve it to the table. Bon appetit!