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Zucchini and Eggplant Sauté for Winter

A canned vegetable sauté for winter — a snack and a side for potatoes and meat all in one! Just make it! A sauté like this, with zucchini and eggplant, is a welcome treat on cold winter days. It rounds out pan-fried meat or fish, a steamed cutlet, mashed potatoes, or oven-baked potatoes with a bit of bacon... there's no end to the quick, thrifty, wholesome things you can dream up on long winter evenings.

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Saute zucchini eggplant on winter
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Saute zucchini eggplant on winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 42 % 5 g
Carbohydrates 50 % 6 g
69 kcal
GI: 100 / 0 / 0
  • This amount of ingredients makes about 2.5 liters (roughly 2 1/2 quarts) of sauté. 1. First, wash your jars with baking soda and sterilize them over steam. Boil the lids. Set everything on a towel and let it dry. 2. Prep the vegetables. Peel them. Cut the zucchini, eggplant, onion, and both kinds of pepper into cubes. Blanch the tomatoes, slip off the skins, and grate the flesh. Grate the carrots too. 3. Set three skillets over medium heat (or do the steps one at a time), with 5 tablespoons of sunflower oil in each. In the first skillet, cook the zucchini uncovered, stirring occasionally, for 15 minutes. In the second, cook the eggplant uncovered, stirring occasionally, for 15 minutes. In the third, fry the onion uncovered, stirring occasionally, until golden (5 minutes). Then add the carrots to the onion and cook uncovered, stirring now and then, for 10 minutes. Add both peppers (bell and hot) to the onion and carrot, stir, cover, and cook for 5 minutes. 4. Combine all the sautéed ingredients in one large pan, add the tomatoes, mix well, and simmer covered for 10 minutes. 5. Add 3 tablespoons of sunflower oil, the salt, black pepper, dried basil, and bay leaves; stir and simmer covered for 20 minutes. After 15 minutes, add the vinegar and the garlic put through a press. 6. Ladle the hot sauté into the jars, seal them, turn upside down, and wrap them up for a day. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Chili pepper - 40  kcal/100g

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