Sauteed eggplant.

Sauteed eggplant.

Saute – one of the three courses, which can act as a separate dish, and as a garnish and as an appetizer. Excellent eaten hot or cold. And, most importantly, it contains all your favorite vegetables: eggplant, tomatoes and peppers. What a charm!

2 pieces of eggplant;
1 onion;
one large carrot;
a pair of bright sweet pepper,
a few tomatoes;
sunflower oil for frying;
of condiments: salt, hot pepper,
green basil and dill,
a couple of cloves of garlic
1. Eggplant cut into large cubes with the skin. Sprinkle with salt and set aside.
2. Pepper and carrots too, not smaller, cut into sticks, cubes, rings, and how you want onion rings quarter. A little hot pepper.
3. Tomato juice with a shoot on the abundance of flesh simply by rubbing them on a grater.
4. Fry eggplant in sunflower oil. Fry the remaining vegetables.
5. All the mix and pour tomato juice. Languish on low heat for 20 minutes and then struck on the salt and pepper and finally, just before removing the dish from the fire, dressed finely chopped herbs and garlic
6. Remove from the heat and infuse for about 10 minutes and then everything else: there, cooled, packed into the tray to take with them, well, everything.
Well, eat vegetables and you will be happy!

соте из бакл1
Bon Appetit!

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