Sauteed eggplant in a frying pan - step-by-step recipe

A classic recipe for sautéing eggplant for the winter

Sauté is a dish made from vegetables, so it is often confused with stew. But you must understand the difference - the sauté is prepared differently. Kitchen utensils with a thick bottom and a non-stick coating are used, all vegetables are chopped equally and fried by tossing, and the word “toss” or “jump” translated from French sounds like sauté. This is where the name of this dish comes from.

First, we will introduce you to the classic recipe for eggplant sauté for the winter:

1. You will need 9 eggplants (this is an approximate amount, you can use fewer vegetables), immediately cut them into cubes (although the cutting method is not important) and salt them. Let them stand in salted water for 40 minutes.
2. While the blue ones are cooking, you will need to dice 3 bell peppers.
3. You will also have time to grate 3 carrots into strips and cut 12 medium-sized tomatoes into rings.
4. Squeeze the blue ones out of the water and put the frying pan on the fire (it will need to be immediately greased with vegetable oil).
5. Chop 3 onions into half rings and place them in a frying pan.
6. After the onion turns a beautiful golden color, add the carrots to it, after another 3 minutes. - tomatoes with peppers. Simmer the vegetables for 40 minutes. (don't forget to immediately add salt and pepper to the sauté to your liking).
7. After the specified time, add eggplant to the vegetables. They will need to simmer for 5-7 minutes. During this time, squeeze out the garlic pulp from 1 head of garlic and finely chop the hot pepper.
8. Place the finished sauté into sterilized jars, and add garlic and a little hot pepper to each of them.

Top 3 successful eggplant sauté recipes

It is clear that the popular dish has acquired many variations in execution. Experienced housewives have their own proprietary recipes. For those who are encountering this dish for the first time, let’s say that there is nothing complicated. Let us present the three most famous versions and remind you: a good dish is one that is prepared with love. A little patience, good products, a few minutes to familiarize yourself with the publication - and you can go to the kitchen to perform a masterpiece.

Number one – eggplant and tomato sauté

Eggplants (3 pcs.) Wash, cut into 5-8 mm circles (do not peel!), fill with cold water, add 2 tsp. salt. A press is installed on top. So that the circles are completely submerged in water. After half an hour, drain the liquid and place the vegetables in a colander. In this way they get rid of possible bitterness.

Vegetable oil is poured into the frying pan. Place the eggplants and fry for 30 seconds on each side. The process is long, but the end result is worth it. Sauteed eggplants are often prepared only in a frying pan or in the oven, less often in a slow cooker.

Tomatoes (5 pcs.) are scalded and peeled. They cut randomly.

Carrots (1 piece), onion (2 pieces) are chopped to your taste. It’s more convenient to use a grater and half rings.

Fry everything together in hot oil: tomatoes, onions, carrots. Salt and season with spices after 5 minutes. Then fry for another 5 minutes and turn off the heat.

Place eggplants in a thick-bottomed saucepan or thick-walled frying pan and salt them. Season with spices. On top are vegetables. Cover with a lid and simmer on low heat. After ten minutes, place into portioned plates and serve, sprinkled with chopped herbs.

“Homemade” sauté of eggplants and zucchini for the winter

This recipe is very similar to the classic eggplant saute. However, it has a peculiarity - the eggplants are fried separately and only at the very end are combined with other vegetables (all the same ingredients are used, in the same quantities as in the previous recipe - the technology for preparing “homemade” sauté is slightly different).

We present to you a short but step-by-step recipe for eggplant sauté for the winter:

1. First, the eggplants are prepared. They also need to be cut into cubes, salted, squeezed out after 40 minutes, and then fried in a frying pan.
2. Onions, carrots, tomatoes and peppers are fried separately. In this recipe, we recommend adding a little sugar to the vegetable pan to help caramelize them. The vegetables will acquire a pleasant sweetish taste.
3. After combining the eggplants with vegetables (this should happen approximately 30 minutes after the vegetables have been thoroughly stewed), add spices to the saute to taste and place it in jars, which are recommended to be sterilized in advance. You can even cool this snack option and serve it for lunch. It’s very tasty to spread this sauté on bread. It makes a filling and healthy snack.

Subtleties of preparing eggplant sauté

But before you start cooking, you should know all the intricacies of such a dish. After all, the question of how to properly prepare eggplant sauté worries more than one housewife.

For cooking, we need a saucepan with a thick bottom so that the vegetables do not burn in it, and a frying pan with deep sides for frying the ingredients. In principle, the pan can be replaced with a small cast iron cauldron. And the frying pan should have a long handle so that it is convenient to shake the vegetables.

The classic eggplant sauté recipe includes the following ingredients:

• eggplant;
• bell pepper;
• tomatoes;
• onion.

But nowadays, experienced chefs offer a large number of interesting recipes for sauté, which is prepared with other vegetables and spices.

Canned eggplant sauté for the winter with vinegar

Housewives often preserve sautéed eggplants with vinegar. The dish takes on a very unusual taste. For variety, we recommend that you preserve at least one jar according to the recipe below.

We tell you how to seal an eggplant saute for the winter with vinegar:

1. Take 15 blue ones, make deep longitudinal cuts on each vegetable and place them in salted water. This will relieve the eggplants of their inherent bitterness.
2. While the eggplants are soaking, chop 15 tomatoes and 15 onions. It is advisable to make the same cuts.
3. After the eggplants are ready, cut them in exactly the same way as the onions and tomatoes, mix everything into one mixture and fry in vegetable oil (frying duration should be 40 minutes).
4. During this time, you need to chop a bunch of parsley and a pod of hot pepper to add them to the sauté after 40 minutes.
5. Together with herbs and hot peppers, we recommend immediately adding 1 tbsp. sugar and salt. After 15 min. after the vegetables have simmered with spices, add 1.5 tbsp. vinegar. Mix everything and put the sauté into jars.

Recipe for sautéed eggplant with vegetables

If you are fasting, then the recipe for eggplant saute should definitely be in your piggy bank.
To prepare 4 servings of the dish you will need:

• 0.5 kg each of sweet pepper and medium eggplant;
• not very large carrots;
• 4 things. ripe tomatoes;
• onions – 2 pcs;
• greens, pepper and salt to taste;
• 30 ml vegetable oil.

You can add zucchini to the vegetable sauté if desired.

Step-by-step preparation:

1. Wash all vegetables thoroughly and dry.

2. Cut the pepper, remove the stem and seeds. Cut into equal pieces.
3. Peel the eggplant and cut into slices. To remove the bitterness from the vegetable, you need to add salt and mix well, leaving it aside for a quarter of an hour.
4. Cut the peeled carrots into not too large strips.
5. Chop the onion into cubes.
6. Scald ripe tomatoes, remove the skin and grate.
7. Pour oil into a deep frying pan and heat. At the same time, add the prepared carrots and onions. Set heat to medium and fry for 3 minutes
8. Rinse the eggplant slices to remove salt and squeeze well. Add eggplant and pepper to the fried vegetables.
9. Season the sauté with salt and pepper to taste. Mix everything well.
10. Add mashed tomatoes, stir and cover with a lid. Cook the sauté for 20 minutes over medium heat.
11. When serving, sprinkle the sauté with chopped herbs.

Spicy sauté of eggplant and pepper for the winter

Fans of savory snacks will appreciate the following recipe for eggplant sauté. It should use a lot of spicy ingredients and bell peppers. If you often cook stuffed dishes in winter, then this preparation will help you out a lot.

We present you with detailed instructions on how to close an eggplant sauté for the winter without sterilization so that it is spicy:

1. Take 2 kg of eggplants. Process them in a familiar way so that they do not become bitter in the preparation.
2. 2 hours after the eggplants have been thoroughly soaked in salted water, squeeze them out and fry them in a hot frying pan greased with vegetable oil.
3. Pass 1.5 kg of bell pepper, 2 heads of garlic, 4 hot peppers through a meat grinder.
4. Add 2 tbsp to the resulting slurry. salt and 6 tbsp. vinegar. This will be a sauce that you just need to dip the eggplants in and press them into the jars.

Recipe for sautéed eggplant in a frying pan

We will need (for 5 servings):

• eggplants – 1 kg
• onions – 3 pcs (medium)
• carrots – 2 pcs (medium)
• bell pepper – 3-4 pcs
• tomatoes – 5-6 pcs.
• garlic – 3 cloves
• salt to taste
• ground black pepper to taste
• red capsicum to taste and desire
• Provençal herbs, coriander – 2 teaspoons
• vegetable oil for frying
• olive oil – 0.5 tbsp. spoons

Preparation:

1. Vegetables for cooking must be ripe. They can be peeled if they are large and their skin has become rough. But it is better to use mature, not very large specimens, and leave the skin. The skin guarantees that, during preliminary frying and subsequent stewing, they will not fall apart, will not turn into puree, but will remain beautiful, which will allow the dish to look more aesthetically pleasing.

2. Peel the onion and cut into thin half rings

3. It is better to take bell peppers in different colors to make the dish more beautiful. You should also give preference to fleshy fruits with ripened seeds. Peel the seeds and cut the pepper into small strips

4. Take bright orange carrots. It's tasty and bright. Grate it to prepare Korean carrots

5. Tomatoes also need to be ripe, juicy and brightly colored. They need to be poured with boiling water for 5 minutes. You can first make cross-shaped cuts. Then rinse them with cold water and peel the skin. Cut the tomatoes into cubes.

6. Chop the garlic.

Now that the ingredients are ready, let's start cooking.

Preparation:

1. Cut the eggplants into slices 0.8 cm thick. To remove unnecessary bitterness from them, salt them on both sides and leave for 15-20 minutes. Then put it in a colander and rinse under running water.

Leave in a colander to drain excess water. Then lightly squeeze each piece, or dry it with a paper towel.

2. Fry the eggplants in a small amount of oil. Due to the fact that we pre-soaked them in salt and then washed them, significantly less oil will be needed for frying. Usually they use quite a lot of oil when frying, and it is advisable to remove the excess. But here you won’t have to remove anything; the workpieces will turn out not at all greasy.

3. While the eggplants are frying, let's start with the garlic. Fill it with three tablespoons of boiled water, add 1 teaspoon of spices and half a tablespoon of olive oil, and let it brew.

4. Place the slightly cooled pieces on a plate, salt them and coat each with the resulting mixture. Let it marinate.

5. Meanwhile, we begin to fry all other vegetables. Pour a little oil into a frying pan or saucepan, heat it and add the onion. Fry it over a fairly high heat, but such that it does not burn.

And just to prevent the onions from burning, periodically shake the frying pan or saucepan.

If you use a frying pan to prepare a dish, it must be thick-walled. Nothing will burn on this one, and all the vegetables will fry quickly enough. And we remember that sauté is a dish where vegetables should not be subjected to prolonged heat treatment.

6. As soon as the onion is fried until slightly golden, add grated carrots to it. Fry, remembering to shake, for 5 minutes.

7. Add bell pepper and fry everything together for another 5 minutes.

8. Then add the tomatoes to the frying pan, add salt and pepper to taste and continue shaking slightly, also for 5 minutes.

It’s already hard for me to shake. So I take a silicone spatula and gently mix the contents. A silicone spatula helps me stir the vegetables gently without damaging them. All the juice remains inside.

9. After the time has passed, again using a silicone spatula, place 2/3 of the vegetables in another bowl. Place half of the eggplants on top of the remaining fried vegetables, garlic-coated side down.

10. Cover them with half of the remaining vegetables.

11. Place the remaining circles on top, “garlic side” down. Pour “garlic water” over them.

12. Place the remaining vegetables on top. We do not compact them or press them. Everything should be located freely.

13. Cover with a lid, let it boil, and reduce the heat. After 20 minutes of boiling, turn off the gas and let stand for 10 minutes under the lid.

14. Place the finished dish in layers on portion plates. We decorate the dish to your taste and eat with pleasure.

The prepared dish turns out to be very appetizing, with a rich and rich vegetable taste, where eggplants play the role of the first violin. All other vegetables play a secondary but very important role. Without them, the taste of the “little blue” ones would not have been able to open up with such force.

The bell pepper gave a simply divine aroma. As soon as you open the pan, the smell of it just blows your mind, it’s so aromatic! Carrots give a wonderful golden color and sweetness, including to eggplants. The tomatoes added a slight sourness, rich texture to the whole dish and, most importantly, a beautiful bright color. Onions and garlic add flavor, as do spices.

Sauteed vegetables can be eaten both hot and cold. Just like eggplants baked in the oven. You can cook it as a side dish for main courses, or as an independent dish. It is very good to serve it on the table and as a snack. In any form it will be tasty and in demand.

This dish is also prepared using zucchini. And it also turns out to be the most delicious.

Sauté of vegetables with eggplants for the winter in Abkhazian style

You can prepare a very tasty eggplant sauté for the winter if you use the Abkhaz recipe. It has a peculiarity - after cooking, the sauté should sit in the refrigerator for almost a day, only after that it can be cooled and moved into jars and rolled up for the winter.

What you need to make this amazing winter appetizer:

1. Take 4 eggplants. Immediately cut them so that they look like cubes. Soak them in salted water.
2. In exactly the same way as the blue ones, 4 green peppers should be cut (here it is fundamentally important that the peppers be green), 4 tomatoes and 4 onions.
3. All vegetables should be immersed in one container with a thick bottom. Their extinguishing time is 40 minutes. Only you will immediately need to pour the marinade over them. To prepare the marinade you need 12 tbsp. Dissolve 2 tablespoons of vegetable oil. salt with sugar, as well as 10 tbsp. vinegar.
4. Once the sauté is ready, place it in the refrigerator. In a day (at most, after 12 hours) you will be able to transfer the workpiece into jars and preserve it.

Step-by-step recipe for eggplant and zucchini sauté

Sauteed eggplants and zucchini turn out to be very tasty. It's easy to prepare. The main thing is to follow all the recommendations and you will definitely succeed.

Ingredients:

• 4 pieces of carrots;
• 3 large eggplants;
• 2 medium zucchini;
• 1 onion;
• 3 medium tomatoes;
• 2 large bell peppers;
• 1 large bunch of greens;
• 1 clove of garlic;
• 60 ml sunflower oil;
• salt, sugar and spices to taste.

Cooking steps:

1. Wash all vegetables under running water several times. Then dry them on a paper towel. Peel the onions and carrots, and remove the center of the bell pepper.
2. First of all, cut the eggplants into half circles. Then salt them and let them stand for 15-20 minutes. This is necessary in order to get rid of bitterness. After time has passed, rinse them with water.
3. Next, you need to cut the remaining vegetables: carrots into circles, zucchini into strips, finely chop onions and peppers.
4. Now you should put the frying pan on the fire, pour vegetable oil into it and heat it up. Then fry the carrots for 2 minutes. Then carefully transfer the carrots to a plate so that the vegetable oil remains in the pan.
5. Fry the remaining prepared ingredients separately in the same way. At the end, fry the tomatoes cut into rings along with the garlic.
6. Next, in a thick-bottomed pan, you need to combine all the fried vegetables, add salt, and add sugar and spices if desired.
7. Place the container with vegetables in the oven and set the temperature to 160 degrees. Cook for 30 minutes.
8. Then sprinkle finely chopped herbs on top and bake for another two minutes.

If you run out of vegetable oil while frying vegetables, you can add it little by little, especially onions. If there is not enough oil, the onions can burn and spoil the taste of the dish with bitterness.

Before serving, the eggplant sauté should “infuse” for 30 minutes. During this time, all the ingredients will absorb the juice that was released during baking in the oven. This dish can be served as a side dish for meat.

By the way, according to this recipe, sautéed eggplant can be prepared in a slow cooker. The only difference is that you need to fry vegetables in the “Frying” mode, and bake in the “Baking” mode for 40 minutes.

How to prepare eggplant sauté for the winter with prunes?

Prunes are one of those foods that are not for everyone. It has a rather sugary taste, which does not always combine well with other ingredients. But if you add prunes in a honeycomb, they will only complement it.

If you want to surprise your household with a delicious eggplant sauté this year, use this recipe:

1. Take 2 kg of eggplants, chop them into cubes, soak in salted water for literally 15 minutes, then fry the blue ones in a frying pan.
2. After this, sliced ​​4 onions, 10 bell peppers, 4 carrots are added to the eggplants (by the way, you don’t have to chop the carrots, but grate them).
3. In 20 minutes. After all these vegetables have been stewed, add prunes chopped into strips (12 pcs.) and 10 medium-sized tomatoes. Don't forget to add salt and pepper to the sauté at this stage.
4. In 3 min. until the dish is fully cooked, add chopped garlic (1 head) and 2 tbsp. vinegar.
5. Mix the mixture, place it in jars and roll them up.

Sauteed eggplant for the winter (6 recipes with photos)

Eggplant sauté for the winter - deliciousness in a jar

Sauté is a dish that has long been a favorite of many. To prepare it, a special technology is used, which consists of preliminary short-term frying of the vegetables included in the recipe. Thus, they are fried in a saucepan or in a deep frying pan with sharp periodic shaking, as a result of which they are turned over and mixed. To prevent food from burning, the contents of the pan must be shaken frequently. Just shake it, not turn it over with a spatula or fork. It is believed that this way the surface of the vegetables will remain intact and they will retain all the juice. By the way, “saute” translated from French means “jump” (or “leap”), i.e. vegetables seem to jump or jump in the pan when you shake it. It is in this way of cooking that sauté differs from vegetable stew . Therefore, the names of these basically similar dishes are often confused. In its original understanding, sauté is a type of stew that was prepared from quickly cooked varieties of meat, poultry or fish and served with sauce. Today, the concept of “sauté” has changed somewhat, and now this name is understood primarily as a vegetable dish. Unlike stews, vegetables for sauté are fried rather than stewed. The most popular recipes among housewives are vegetable sauté recipes made from eggplant and zucchini, but there are also sautés made from a wide variety of other vegetables. But we will talk specifically about eggplant honeycomb for the winter. To prepare it, you will need a thick-bottomed saucepan or a cast-iron casserole to prevent the vegetables from burning, as well as a frying pan for frying the vegetables. It’s even better if there is a special utensil that was called a “sauce pan” in honor of this dish. This is a kind of saucepan (kozan) in the form of a frying pan with a flat, thick bottom and high sides. The main ingredients for eggplant sauté for the winter are the eggplants themselves, sweet bell peppers, tomatoes and onions. Alternatively, carrots can be added. Spices and herbs include garlic and parsley. Some recipes add black pepper (corns or ground), granulated sugar and bay leaf. Of course, eggplant sauté for the winter is slightly different in the method of preparation from the classic eggplant sauté for dinner, but in taste, believe me, it is not inferior to it in any way, and therefore the name “saute” is firmly attached to it. Even a novice housewife can easily cope with this very simple preparation for the winter, and the result will greatly please not only you, but also your household and friends who come to visit.

Useful tips

● For sauteing, eggplants are cut into large pieces or circles; other vegetables are most often finely chopped into strips or half rings. ● Eggplants and tomatoes do not need to be peeled. ● To remove bitterness from eggplants, it is advisable to soak them in salted water or simply add salt and leave for 30-40 minutes. ● Carrots can be cut into thin strips, so they will look more beautiful in a dish. But if you don’t have the time or special desire, you can simply grate it on a regular coarse grater or on a Korean salad grater - the taste won’t get any worse. ● To calculate the weight of a particular product, the Comparative Table of Weights and Measures will help you.

Let your delicious preparations delight your household and welcome guests!

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Recipe 1. Classic eggplant sauté for the winter (without sterilization)

Perhaps everyone loves aromatic winter appetizers made from eggplant, but not all housewives know how to cook them correctly. For those who have not yet decided on their traditional eggplant sauté recipe for the winter, we offer this classic option.

Ingredients:

✵ eggplants - 4 pcs. (medium size); ✵ sweet bell pepper - 4 pcs.; ✵ tomatoes - 4 pcs.; ✵ onions - 4 pcs.; ✵ vegetable oil - 50 g; ✵ vinegar (table 9%) - 50 ml; ✵ granulated sugar ‒ 1.5 tbsp. spoons; ✵ salt ‒ 1.5 tbsp. spoons.

Preparation

1. Rinse the vegetables thoroughly and remove everything unnecessary: ​​tails, seeds, stalks, etc. 2. Cut the eggplants into medium cubes (slices), place in a bowl, sprinkle with salt and leave for 40 minutes to allow the bitter juice to drain. 3. Cut the onion into rings (half rings), sweet peppers into strips, tomatoes into slices. 4. After 40 minutes, combine the washed and squeezed eggplants with tomatoes, onions and sweet peppers, place in a container with vegetable oil and put on fire. 5. After the vegetables boil, add salt, sugar and simmer for 40 minutes, periodically stirring gently with a wooden spatula (preferably shaking) to avoid burning. 6. At the very end of cooking, pour in vinegar and mix (shake) the vegetables thoroughly again. 7. Immediately place the finished sauté into hot sterilized jars, seal with tin lids and wrap in a blanket until it cools completely. It is recommended to prepare eggplant sauté for the winter strictly according to the recipe (in exactly the same proportions and quantities) - only then will the best taste be achieved.

Happy preparations!

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Recipe 2. Sauteed eggplant with carrots in garlic-tomato sauce (without vinegar and without sterilization)

A very popular preparation among housewives is winter eggplant sauté according to time-tested recipes. Almost everything can be found on store shelves all year round, but in industrial preparations there are a large number of preservatives and food colorings. Therefore, we suggest you prepare a delicious sauté of eggplants with vegetables for the winter without adding vinegar. The success of canning without vinegar lies in the presence of garlic and tomatoes, which will be sufficient (provided that the jars are properly sterilized).

Ingredients:

✵ eggplants - 2 kg; ✵ sweet bell pepper - 500 g; ✵ tomatoes ‒ 700 g; ✵ carrots ‒ 400 g; ✵ onions - 300 g; ✵ garlic ‒ 1 head; ✵ parsley (fresh herbs) - 1 bunch; ✵ vegetable oil - 100 ml; ✵ pepper (spices) - to taste; ✵ salt - to taste.

Preparation

1. Wash the vegetables thoroughly, peel, remove seeds and stalks. 2. Cut the eggplants into medium cubes. 3. Cut sweet peppers and onions into small cubes. 4. Grate the carrots on a coarse grater. If you grate it like you would for a Korean salad, then the look of the sauté will be much more attractive. 5. Heat vegetable oil in a deep frying pan or saucepan and fry the onion until lightly browned. 6. Then add the sweet pepper to the onion and simmer for about 3 minutes. 7. After this, you can add eggplants, salt and pepper to your taste and fry (stew) the vegetables over low heat until half cooked. If the vegetable mass is dry and burns strongly, you can add a couple of tablespoons of water. 8. After 10 minutes of frying (stewing), place the carrots in the frying pan, cover with a lid and simmer the vegetables in their own juice over low heat for 3 minutes. 9. In the meantime, you need to prepare a tomato-garlic sauce, which will add piquancy, aroma and juiciness to the sauté, and most importantly, it will allow you to close the eggplant saute without vinegar and other preservatives. To do this, place the tomatoes in a blender or meat grinder, add garlic, parsley, salt and pepper (spices) to your taste. When you get a homogeneous puree-like mass, the sauce is ready. 10. Place the tomato-garlic sauce in a frying pan with the vegetables and simmer until fully cooked under the lid for about 8-10 minutes. 11. Immediately place the finished sauté into hot sterilized jars, seal with tin lids and wrap in a blanket until it cools completely, and then send it to the cellar until the winter holidays.

Cook with pleasure and enjoy the taste!

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Recipe 3. Sauteed eggplant with carrots and garlic (without vinegar and without sterilization)

Quite quick and simple vegetable preparation without sterilization. This eggplant sauté can be stored all winter, pampering yourself, your household and guests with an aromatic, juicy and very tasty addition to vegetable and meat dishes.

Ingredients for 2.5 liters of finished product:

✵ eggplants - 4 pcs. (medium size); ✵ sweet bell pepper (red) - 4 pcs.; ✵ tomatoes (ripe) - 1 kg; ✵ carrots ‒ 2 pcs. (small size); ✵ onions - 2 pcs.; ✵ garlic - 4-5 cloves; ✵ parsley (fresh herbs) - 1 bunch (small); ✵ vegetable oil - 100 ml; ✵ granulated sugar ‒ 2 tbsp. spoons (without a slide); ✵ black pepper (peas) - 20 pcs.; ✵ salt ‒ 1 tbsp. spoon (with a slide).

Preparation

1. Wash the eggplants well, remove the stems, cut into slices about 2 cm thick. 2. To remove bitterness, soak the eggplants for 30 minutes in salted water, pressing them down with a plate or lid so that the slices are completely submerged. 3. Then squeeze out the eggplants and lightly fry the circles on both sides in vegetable oil until browned. 4. Peel the onion, rinse with cold water and cut into rings. 5. Wash the sweet peppers, remove the stems, seeds and chop coarsely. 6. Peel the carrots, wash and cut into thin slices or grate on a coarse grater. 7. Peel and chop the garlic cloves. 8. Grate the tomatoes on a coarse grater to obtain tomato juice with pulp. You can also use a blender or juicer. 9. Bring tomato juice to a boil, add vegetable oil, salt, sugar and black peppercorns. The tomato sauce should taste quite rich, since eggplants and other vegetables will release quite a lot of juice during heat treatment. 10. In a wide saucepan with a thick bottom, first simmer the onion and then add the carrots. When the onions and carrots become soft, turn off the heat temporarily. 11. Place sweet peppers and fried eggplant slices quite tightly on top of the onions and carrots, pour hot tomato sauce over everything and simmer for 40 minutes over low heat. 12. 5-10 minutes before readiness, add chopped parsley and garlic to the sauté. You don’t need to add vinegar, the acidity of the tomatoes is enough, and the sauté will last well all winter. 13. Place the boiling saute one by one into hot sterile jars and seal with sterile tin lids. Turn off the heat only when the pan is empty. 14. Turn the rolled cans upside down, wrap them in a blanket and leave until completely cool.

Bon appetit and a healthy winter diet!

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Recipe 4. Sauteed eggplant with prunes, carrots and garlic (without sterilization)

Sauteed eggplant prepared according to this recipe has a spicy sweet and sour taste. Lovers of unusual snacks will love it. A delicious, aromatic sauté can be served as a cold appetizer, or as a side dish for meat and vegetable dishes.

Ingredients:

✵ eggplants - 2 kg; ✵ sweet bell pepper - 2 kg (8-10 pcs.); ✵ tomatoes - 1 kg (10 pcs.); ✵ prunes (fresh) - 0.5 kg (10-12 pcs.); ✵ carrots - 0.5 kg (4 pcs.); ✵ onions - 0.5 kg (4 pcs.); ✵ garlic ‒ 1 head; ✵ vegetable oil - 100 ml (for frying); ✵ vinegar (table 9%) - 50 ml (2 tbsp. spoons); ✵ granulated sugar - to taste; ✵ spices - to taste; ✵ salt - to taste.

Preparation

1. Cut the eggplants into medium pieces, sprinkle with salt and leave for 30-40 minutes. 2. Finely chop the onion. 3. Grate the carrots on a coarse grater. 4. Cut sweet peppers into half rings or strips. 5. Cut the tomatoes into small slices or cubes. 6. Cut the prunes into slices (about 8 pieces each). 7. Pass the garlic through a press.

8. After the specified time, squeeze out the eggplant pieces and fry in vegetable oil. 9. Add onion to the fried eggplants and fry for 5 minutes, then add carrots, sweet peppers and fry for the same amount. 10. Add prunes to the fried vegetables and simmer for a couple more minutes. 11. Then add tomatoes, salt and add sugar and spices to taste. 12. Cover and simmer, stirring (shaking) occasionally, until the tomatoes are soft and pureed.

13. At the end, add garlic and vinegar, stir and keep on low heat for another 10 minutes. 14. Immediately place the finished snack into hot sterilized jars and seal hermetically with sterilized tin lids. 15. Turn the jars upside down and cover with a warm blanket. After complete cooling, remove the workpieces for winter storage.

Live deliciously and cook with pleasure!

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Recipe 5. Sauteed eggplant with carrots and garlic (without sterilization)

Ingredients:

✵ eggplants - 500 g; ✵ sweet bell pepper - 500 g; ✵ tomatoes - 1 kg; ✵ carrots - 800 g; ✵ onions - 300 g; ✵ garlic ‒ 1 head; ✵ fresh greens (any) - 1 bunch; ✵ vegetable oil ‒ ½ cup; ✵ vinegar (apple 6%) - 50 ml (2 tablespoons); ✵ black pepper (ground) - to taste; ✵ salt - to taste.

Preparation

1. Cut all vegetables (eggplant, bell peppers, tomatoes, carrots, onions) into small cubes. 2. Place the onion in a heated frying pan with a small amount of vegetable oil and lightly fry until transparent (without browning). 3. Add tomatoes and carrots to the onions, cover and simmer for 10 minutes until the carrots are slightly soft. 4. Then put the eggplants and bell peppers into the frying pan, pour in the rest of the vegetable oil, stir and simmer under the lid for another 15-20 minutes. 5. Turn off the heat, add salt and leave to cool. 6. After 2 hours, turn on the heat again, add salt if necessary, simmer for 30 minutes and add vinegar, chopped scalded herbs, finely chopped garlic and ground black pepper. Stir, bring to a boil and keep on low heat for another 8-10 minutes. 7. Immediately place the finished sauté into hot sterilized jars to the very top, seal with sterile lids and wrap in a blanket until it cools completely.

Tip for the recipe

You can add squash, zucchini, and also add more different greens to the recipe for this sauté.

Good luck and delicious preparations!

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Recipe 6. Sauté eggplant with garlic for the winter (without sterilization)

Very tasty and aromatic vegetable preparation for the winter. You can only be glad if there are not enough prepared jars or the last jar is not filled completely. Then there is an opportunity with a clear conscience to “gobble up” this deliciousness without waiting for winter!

Ingredients:

✵ eggplants - 2 kg; ✵ sweet bell pepper - 1.5 kg; ✵ tomatoes - 2 kg; ✵ onions - 1 kg; ✵ garlic - 2 heads (large); ✵ vegetable oil ‒ ½ cup; ✵ vinegar (table 9%) - 5 tbsp. spoon; ✵ granulated sugar ‒ 100 g (4 tablespoons); ✵ salt - 120 g (4 tablespoons).

Preparation

1. Wash all vegetables and cut into large cubes or cubes. Note. Some recipes recommend peeling (peel) vegetables. It is not clear why this is done, but we suggest it is better not to do this. First, the skins of the vegetables help the pieces maintain their integrity, resulting in a brighter sauté. Secondly, vegetable peels are the very fiber that some of us pay money for, specifically adding it to our diet. Thirdly, the skins of vegetables in a sauté according to this recipe become soft and do not seem superfluous at all.

2. Place the chopped vegetables in a large cauldron or deep frying pan, pour vegetable oil on top and mix gently so that all components are covered with an oil film.

3. Cover with a lid and place over medium heat. After 15 minutes, the vegetables will shrink and decrease in volume by about 1/3. 4. Add salt, sugar, vinegar, mix lightly and bring to a boil. 5. After 5 minutes, the boiling sauté can be placed in pre-sterilized hot jars and hermetically sealed with sterile lids. This must be done as quickly as possible, before the boiling vegetable juice has time to evaporate. Sauteed eggplant preparations can be perfectly stored at room temperature all winter. Oh, how wonderful it will be to fry some potatoes on a cold winter evening, open a jar of sauté - and enjoy the taste of summer! Sautéed eggplant can also be used as a vegetable side dish for meat or fish. Source

Enjoy the taste and remember the sunny summer!

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Eggplant sauté in a slow cooker for the winter with zucchini

In this recipe, in addition to eggplants, you also need to use zucchini - mature, large ones, which in early autumn are more used as food for the household. But there are a few additional ingredients that we recommend that you definitely use.

We present a step-by-step recipe for this winter preparation:

1. First, take 3 eggplants, cut them into slices and fry in vegetable oil (after frying, place the blue ones on a napkin so that the oil drains from them).
2. Do the same with 2 zucchini and 2 carrots.
3. Chop the following list of products into strips or cubes:

• 3 onions
• 3 tomatoes
• 1 apple
• 5 plums
• a bunch of parsley, dill and cilantro

1. Place all ingredients in a multicooker container and turn on the “Stew” mode for 40 minutes. In 2 min. until fully cooked, add 2 tbsp. vinegar.
2. Stir the mixture several times and then place it in jars.

A unique feature of all eggplant sauté recipes is that you can use them not only for making winter preparations. They make an excellent side dish for meat or a sauce for potatoes or pasta. You can feed your household tasty and satisfying at any time of the year if you have jars of this amazing eggplant preparation in your cellar.

Cooking sautéed eggplant in a slow cooker

Set of ingredients for sauté:

• medium-sized ripe eggplants – 2 pcs.;
• two small tomatoes;
• 1 piece each onions and sweet peppers;
• several cloves of garlic;
• butter 50 g;
• salt and black pepper to taste.

Step by step recipe:

1. Cut pre-washed and dried eggplants into equal-sized pieces. Sprinkle with salt, stir and let stand for at least 1 hour. Drain off the juice and rinse. Place in a colander to drain excess liquid.
2. First put the butter into the multicooker bowl, and then the prepared eggplant pieces.
3. Wash the bell pepper, remove the seeds and cut into strips. Place in a bowl on top of the eggplants.
4. Cut the peeled onion into cubes or half rings.
5. Set the multicooker to “Stew” mode and set the time to 30 minutes. When frying vegetables, carefully lift them with a spatula, but do not stir them.
6. Cut the washed tomatoes into cubes and finely chop the garlic. Place in a slow cooker.
7. Immediately after turning off the timer, transfer the sauté to another container.

When serving, sprinkle the sauté with fresh chopped parsley.

Video on how to cook sauté in a frying pan

I would like to share my favorite recipe in another format. It is so tasty that during the vegetable season we often cook using it and eat it with pleasure. Try it too, I think you will not remain indifferent to this dish.

Today we cooked it on gas, but you can cook it in a slow cooker or in the oven. Of course, you won’t shake it everywhere, but if you follow all the other principles, you will still get a sauté, not a stew.

It can also be prepared in a sauté as a preparation for the winter. I will try to give two delicious recipes for this preparation very soon. Of course, the “little blue” ones are also sold in winter, and you can prepare your favorite dish in winter too. But still, it can only be made so tasty in early autumn, when all the vegetables have ripened on the vine, under the bright summer sun. When they are delicious on their own, each individually.

And when each is delicious individually, then the dish will certainly turn out tasty, aromatic and appetizing. And of course useful. Due to the short heat treatment, the vegetables retained most of their beneficial properties and qualities.

Therefore, prepare eggplant sauté, enjoy the aroma and taste, and reap the benefits!

Bon appetit!

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