Hot appetizer - eggplant saute with tomatoes and pepper

A fragrant hot snack that will fit into any menu with dignity! Saute is very tasty, satisfying and it's not a shame to put it on the festive table. I like these eggplants because they are cooked without vinegar and garlic. Since we have eggplants in Israel all year round, I usually cook half the norm and store them in the refrigerator, although the eggplant honeycomb is not stored for a long time, because it is eaten quickly.

matanya

Recipe author

Hot appetizer - eggplant sauce with tomatoes and peppers

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Composition / ingredients

servings:

Onion

0.5

Vegetable oil

200

Parsley

200

Ground black pepper

to taste

Eggplant (or 6, large)

Carrots

0.5

Tomatoes

400

Bell pepper

Salt

to taste

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

Step-by-step cooking

Cooking time: 2 h 20 min

Step 1:
Ingredients
Step 2:
Eggplant Preparation
Step 3:
Carrot Roasting
Step 4:
Straining oil from carrots
Step 5:
Roasting bell pepper
Step 6:
Onion Roasting
Step 7:
Prepared vegetables for marinade stewing
Step 8:
Fried onions, carrots, peppers in a frying pan
Step 9:
Stew marinade (sauce)
Step 10:
Fried eggplants stacked in layers in a saucepan
Step 11:
Finished HONEYCOMB

Cut EGGPLANTS into circles (1-1.5 cm), add salt, mix and leave for 2 hours to stand. After they are salted and the juice is released, they must be squeezed out and fried until pink.

While the eggplants are salting, let's take care of other vegetables.

Grate carrots on a coarse grater and fry until soft. After the carrots are fried, they should be put on a plate, while it should be laid out so that the oil from it flows back into the pan, because we will fry the rest of the vegetables in the same oil (if there is not enough oil for frying the next portion of vegetables, then it should be added a little).

BULGARIAN PEPPER cut into strips, fry and put in a plate as well as carrots.

Cut ONION into half rings, fry, put in a plate.

grate TOMATOES (without skin).

Then put all the fried vegetables on a preheated frying pan, stir and pour grated tomatoes, stir, bring to a boil, add salt, add chopped parsley and ground black pepper, simmer until less liquid remains.

Then take the pan in which the eggplants will be cooked, put a few spoonfuls of sauce (marinade) on the bottom of the pan, level and lay out the 1st layer of eggplant, grease it with marinade and also lay out all the eggplants in layers.

The last layer should be covered with marinade, pour the remaining oil from the frying pan on which the vegetables were fried, put the pan on low heat, bring the eggplants to a boil, turn off the heat and

spread the finished honeycomb into 0.5 liters of sterilized jars. Sterilize the eggplant jars for 10 minutes, then roll up. If you do not cook the honeycomb for the winter, then it can be stored in the refrigerator in enameled or glassware.

Bon appetit!