Description
In the autumn, when the harvest pleases abundance of vegetables and I often prepare such eggs. Juicy, moderately spicy, great as a side dish to meat and fish, and just on a slice of bread -wonderful! To cook very simply and quickly. Easy, low-calorie snack.
Ingredients
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Carrots
200 g
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Pepper
2 piece
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Peppers red hot chilli
2 piece
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Onion
3 piece
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Tomato
700 g
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Eggplant
5 piece
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Squash
2 piece
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Dill
1 coup
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Parsley
1 coup
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Garlic
1 piece
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Spices
-
Salt
-
Sugar
3 Tbsp
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Vegetable oil
100 ml
Cooking
To prepare the vegetables. All to wash. Carrots, garlic and onions to clean, with squash and eggplant to cut the skin (if young, then you can leave, I have a white eggplant, they have a tender crust, I left it), pepper to release the seeds.
All the vegetables except the garlic mince.
Chopped vegetables, pour in a saucepan with a thick bottom, add the vegetable oil, mix well and simmer on medium heat for 40 minutes.
Add to vegetables, salt, sugar and spices to taste, chopped herbs, and pressed garlic. Saute 5 minutes and you're done!
If the ROE is decomposed into sterilized jars, you can prepare for the winter.
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