Description
Eggplant is one of my favorite vegetables, so making it in different ways -all delicious in their own way. I propose a very simple but delicious option for Sauteed eggplant. Love it for the lack of vinegar and multiplicity of use. It can be eaten hot as a side dish, and can be as a cold sauce for rice, for example.
Ingredients
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Eggplant
1 kg
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Tomato
0.5 kg
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Carrots
3 piece
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Pepper
3 piece
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Parsley
1 coup
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Garlic
2 tooth
Cooking
Begin preparation with eggplant: wash, cut in large cubes and liberally covered with salt to soak up the bitterness. Leave for half an hour. Then wash, getting rid of excess salt.
Then and cut in large cubes, the tomatoes, fill them with salt and sugar.
Pepper clean from the core and also cut into large cubes.
Carrots three on a coarse grater. Parsley finely chop.
In a saucepan pour vegetable oil, add all vegetables and simmer about 40 minutes. For a few minutes until cooked squeeze the garlic. Hot saute decomposed into sterilized jars, tighten, turn and wrap to cool. Prepared sautéed, store in a cool place.
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