Saute eggplant for the winter in circles

0
1713
Kitchen Georgian
Calorie content 63.7 kcal
Portions 1 l.
Cooking time 90 minutes
Proteins * 0.9 gr.
Fats * 3.5 gr.
Carbohydrates* 14.9 gr.
Saute eggplant for the winter in circles

Eggplant saute is unlikely to leave indifferent those who carefully monitor their figure. And all because it contains only useful ingredients that are low in calories and the presence of a large amount of vitamins and minerals. Eggplant saute can be served as an appetizer or as an independent complete meal.

Ingredients

Cooking process

step 1 out of 10
Peel the onion, cut it into small cubes. After that, we send the onion to a preheated frying pan, poured with a small amount of vegetable oil.
step 2 out of 10
In the meantime, peel the washed carrots, then cut them into small cubes and send them to the onion pan.
step 3 out of 10
We wash the eggplants and cut them in a way convenient for you: into rings or cubes. The main requirement is that the pieces of eggplant should be larger than pieces of onion and carrots. We send chopped eggplants to the rest of the vegetables.
step 4 out of 10
We make the same manipulations with the zucchini: mine, cut into pieces and send to the pan.
step 5 out of 10
Cover the pan with a lid. Meanwhile, cut the washed bell pepper into a medium-sized cube.
step 6 out of 10
We also add sugar, salt, and garlic passed through a press to the total vegetable mass. Mix everything thoroughly and cover the pan with a lid again.
step 7 out of 10
We wash the tomatoes, cut each fruit into slices, remove the core from each. For the preparation of this dish, you can use not quite fresh tomatoes.
step 8 out of 10
We send tomatoes to the rest of the vegetables. Mix everything, then simmer for another twenty minutes over low heat.
step 9 out of 10
It remains to put our honeycomb in sterilized jars and close the lids.
step 10 out of 10
If desired, this dish can not be prepared for a long time. In this case, send it to the refrigerator. This way it can be stored for several days.

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