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Hot appetizer - eggplant sauce with tomatoes and peppers

Hot Appetizer: Eggplant Sauté with Tomatoes and Peppers

A fragrant hot appetizer worthy of any menu! This sauté is delicious and filling, and you won't be embarrassed to set it on a holiday table. I like these eggplants because they're made without vinegar or garlic. Since here in Israel we have eggplant year-round, I usually make half a batch and keep it in the fridge — though eggplant sauté doesn't last long, because it gets eaten fast.

matanya

Recipe author

Hot appetizer - eggplant sauce with tomatoes and peppers

Composition / ingredients

Servings:

Onion

0.5

Vegetable oil

200

Parsley

200

Ground black pepper

Eggplant (or 6, large)

Carrots

0.5

Tomatoes

400

Bell pepper

Salt

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

74 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients
Step 2:

Preparing the eggplant
Step 3:

Sautéing the carrot
Step 4:

Draining the oil from the carrot
Step 5:

Sautéing the bell pepper
Step 6:

Sautéing the onion
Step 7:

Vegetables ready for the marinade
Step 8:

Sautéed onion, carrot, and pepper in the pan
Step 9:

Simmering the marinade (sauce)
Step 10:

Fried eggplant layered in the pot
Step 11:

The finished sauté

Cut the EGGPLANT into rounds (1–1.5 cm), salt them, toss, and let stand about 2 hours. Once they're salted and have released their juice, squeeze them out and fry until lightly golden. While the eggplant salts, work on the other vegetables. Grate the CARROT on a coarse grater and fry until soft. Transfer it to a plate, letting the oil drain back into the pan, since you'll fry the rest of the vegetables in that same oil (add a little more oil if there isn't enough for the next batch). Cut the BELL PEPPER into strips, fry, and set aside on a plate like the carrot. Cut the ONION into half-rings, fry, and set aside. Grate the TOMATOES (skins removed). Then return all the fried vegetables to the hot pan, stir, pour in the grated tomatoes, stir again, bring to a boil, salt, add the chopped parsley and ground black pepper, and simmer over low heat until the liquid reduces. Then take the pot you'll cook the eggplant in, spoon a few tablespoons of the sauce (marinade) onto the bottom, spread it out, and lay down the first layer of eggplant; brush it with marinade and continue layering all the eggplant the same way. The top layer should be covered with marinade; pour the leftover oil from the frying pan over it, set the pot over low heat, bring the eggplant to a boil, turn off the heat, and pack the finished sauté into sterilized half-liter jars. Sterilize the jars of eggplant for 10 minutes, then seal. If you're not putting it up for winter, you can keep the sauté in the fridge in an enameled or glass container. Enjoy!