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➠ Eggplant and zucchini saute for the winter

Eggplant and zucchini saute for the winter

1511

Kitchen Georgian

Calorie content 59.2 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 2.5 gr.

Carbohydrates* 13.4 gr.

Eggplant and zucchini saute for the winter

Content

Usually sauté is made either from zucchini or eggplant. But why not combine these vegetables and stew them together? The end result is a mouth-watering snack with pieces of vegetables.

Ingredients

Cooking process

Peel, wash and rub the carrots on a coarse grater.

Peel the zucchini from pulp and seeds, remove the dense peel. Cut the courgettes into 2 cm thick slices.

Wash the eggplants and cut them into pieces of the same size as the courgettes. Do not cut off the skin.

Chop the onion finely.

Remove the legs from the bell pepper, cut out the seed boxes. Wash vegetables in running water and cut into thin strips.

Cut the chili into rings. It is better to take a green hot pepper, it is less spicy, but you may need 3 times less red pepper. Peel the garlic cloves.

Wash and core the tomatoes, cut into 2-4 pieces. Cut the celery stalks into cubes.

Heat the oven to 180 degrees. Put all the vegetables on a wide and deep baking sheet, sprinkle them with salt and sugar, pour over with butter. Sprinkle with sweet ground paprika on top. Stir the pieces with your hands and place the baking sheet in the oven.

Bake vegetables for about 1 hour, after 20 minutes. opening the door and stirring vegetables with a spatula.

Wash the jars and lids in a weak soda solution, rinse and dry the jars in the oven at 110 degrees, boil the lids for 3-5 minutes. Arrange the stew in jars, pour a little olive oil on top, a thin strip.

Put the cans with the workpiece in a saucepan with hot water, bring to a boil, sterilize for 15 minutes if the cans are 500 grams, and 25 minutes if the volume is 1 liter. Roll up the stew, cool in a warm place and store.

Bon Appetit!