Cooking description:
Despite the simplicity of making sauté, there are a few rules to keep in mind. It is important to keep enough water so that the vegetables are in a sufficient amount of the sauce. It is incredibly tasty. But you shouldn't pour a lot of water either, as vegetables will emit a lot of juice. You can skip the tomato paste and just use the tomatoes. Tomato paste will make the sauce richer and more delicious. Add salt and sugar only to taste.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Eggplant / Potatoes
Dish: Hot dishes / Saute
Diet: Lean meals / Vegetarian food
Ingredients:
- Eggplant - 1 Piece (large)
- Carrots - 1 Piece
- Onion - 1 Piece
- Tomato - 2 Pieces
- Zucchini - 1 Piece
- Potatoes - 2-3 Pieces
- Tomato paste - 1 tbsp. the spoon
- Salt - To taste
- Sugar - To taste
- Garlic - 2 Cloves
- Flour - 1 tbsp. the spoon
- Sunflower oil - 30 Milliliters
Servings: 4-5
How to make Eggplant and Potato Saute
Prepare the ingredients for sautéing.
Peel, wash and chop the carrots and onions. Place in a heavy-bottomed saucepan.
Pour in sunflower oil and lightly sauté these vegetables for 7-8 minutes.
Peel, wash and chop the potatoes, but not very finely. Add to saucepan.
Wash the zucchini and cut into circles. Add to saucepan.
Wash the eggplant, peel and cut into the same circles. Dip half of the zucchini and eggplant in flour on one side. Place in a saucepan.
Chop the tomatoes on a grater or in a meat grinder. A blender will work too. Add to vegetables.
Salt vegetables, add sugar, tomato paste and 300-350 ml. water, stir. You don't need to pour too much water.
Cover the pot with a lid and simmer vegetables over medium heat until cooked for 30-35 minutes. Add chopped garlic at the end.
Saute with potatoes and eggplant is ready. Delicious hot and cold.