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➠ Eggplant saute for the winter

Eggplant saute for the winter

762

Kitchen Georgian

Calorie content 75.8 kcal

Portions 3 l.

Cooking time 1 d.

Proteins * 0.9 gr.

Fats * 4.3 gr.

Carbohydrates* 18.2 g

Content

If you have nowhere to put your eggplants and you want to put on some delicious seaming, it is best to choose a sautéed eggplant with other vegetables. These fruits are combined to taste with almost all vegetables, and in the form of a saute, both children and adults eat such a roll.

Ingredients

Eggplant 2 Kg Fresh tomatoes 2 Kg Vegetable oil 0.5 tbsp. Bell pepper 1.5KG Onion 1 kg Garlic 2 pcs. Table vinegar 9% 5 tbsp Salt 4 tablespoons Granulated sugar 4 tablespoons

Cooking process

Sort the vegetables and wash.

Cut the eggplants into cubes with the skin.

Remove the stems from the pepper along with the seed boxes, cut the fruits into pieces. Cut the tomatoes into slices.

Peel the onions and cut into wedges.

Put the chopped vegetables in a large cauldron, pour in the vegetable oil and stir gently. The vegetables should be covered with an oily film. Cover and place over medium heat.