How to cook a sauté of vegetables with eggplant and zucchini: the best recipes for a multicooker, oven, stewpan

The word saute comes from the French language and means a quick way to process vegetables by frying them in a special container - a saucepan. When making a sauté of eggplant and zucchini, the chef tosses the contents of the pan for an even frying.

The dish contains a large amount of vitamins and minerals. By changing the amount of ingredients, you can satisfy the taste of any gourmet.

What dishes is combined with

Saute is a favorite dish of many housewives. In the summer-autumn period, it is especially important, since the vegetable gardens are overflowing with various vegetables.

Can be used as a standalone dish and as an addition to various side dishes and snacks.

The ideal option is to serve with meat and fish products, as well as side dishes: porridge, potatoes, pasta. May be added with sauce. Consume cold and warm.

Preparation of ingredients

Before preparing a dish, you must select and prepare vegetables. Rinse young zucchini thoroughly with running water. Cut off the tails and cut into pieces of the required size.

If the zucchini has thick skin and seeds, they must be peeled. Remove the peel with a special vegetable knife. Cut into pieces, remove seeds and chop.

When preparing blue ones, a different preparation is required. Vegetables contain a large amount of corned beef, so they taste bitter. A large amount of the substance is contained in the peel, it must be peeled. You can get rid of the bitter taste in the following way: cut the eggplants into pieces and salt them. Leave for an hour. During this time, the vegetables will start up the juice, and the salt will draw out all the corned beef. After that, rinse the vegetables and proceed to cooking.

The structure of vegetables is different, therefore, the bookmark is made at different times.

Multicooker recipes

To date, the multicooker has taken pride of place in the kitchen of every housewife. You can cook almost anything in it, and saute is no exception. Features of dishes and how to cook them further in the article.

With tomatoes

Eggplant and zucchini sauté is best cooked in summer, and therefore it is advisable to add fresh tomatoes. They will add sourness to the dish. Using a slow cooker involves adding a small amount of fat, and therefore the dish turns out to be low in calories.

For cooking, pick up elastic, ripe tomatoes.

Grocery list:

• eggplant - 3 pcs.;
• tomato - 4 pcs.;
• onions - 1 pc .;
• pepper - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 2 tbsp. l .;
• tomato paste - 2 tbsp l .;
• garlic - 2 cloves;
• salt, spices.

Cooking a dish:

1. Choose young vegetables. If necessary, peel and remove seeds.
2. Cut the carrots into thin half rings, so they cook faster. Sprinkle the eggplant slices well with salt and leave for a while. This will take the bitterness out of them.
3. Pour oil into the multicooker bowl and add onion. Switch on the “Roast” or “Bake” function. Stir the onion so that it does not burn.
4. Then lay out the vegetables in layers: carrots, peppers, zucchini, washed eggplants and tomatoes.
5. Salt. Add a quarter teaspoon of sugar for a sweet taste.
6. Select the "Extinguishing" mode for 40 minutes. After the beep, check that the vegetables are cooked. If they are hard, increase the cooking time.
7. After turning off the program, sprinkle with chopped garlic and herbs. The amount depends on personal preference.
8. Cool or serve hot.

Vegetable sauté without tomatoes

A dietary dish that can be prepared in any multicooker model.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• pepper - 2 pcs.;
• onion - 2 pcs.;
• salt and spices.

Cooking method:

1. Cut the prepared blue ones into large cubes.
2. Put vegetables in a multicooker bowl. They will absorb the juice that comes out.
3. Next, lay out the coarsely chopped bell pepper.
4. Then lay a layer of onions.
5. The last layer of zucchini, as they have a large amount of their own moisture.
6. Add salt and seasoning to taste.
7. You can add a little vegetable oil to improve the taste.
8. Leave in simmering mode for 50 minutes.
9. Serve chilled.

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Sautéing in the oven

Oven-baked vegetables retain the maximum of useful vitamins and minerals.

Sauteed squash without roasting

Pick up young vegetables, they are tastier and contain a lot of vitamins.

Ingredients:

• eggplant - 3 pcs.;
• zucchini - 3 pcs.;
• tomato - 3 pcs.;
• sunflower oil - 60 ml;
• cheese - 60 g;
• salt.

Cooking method:

1. Cut the prepared vegetables into equal-sized circles.
2. Sprinkle the blue ones with salt to remove the bitterness. Drain and squeeze.
3. Take a napkin and grease a baking dish with oil.
4. Fold vegetables in columns, alternating between eggplant, zucchini, tomato.
5. Place the posts in a snail shape.
6. Mix salt with pepper and sprinkle the top of the future dish with this mixture.
7. Sprinkle with oil.
8. When cooked for a long time, vegetables can burn on top and remain moist in the middle. To prevent this, the form must be covered with a layer of foil.
9. Preheat the oven to 200 degrees and put a baking sheet there. After the mass heats up, reduce the temperature to 180.
10. Bake for one hour. After that, remove the foil and let the dish brown a little.
11. Sprinkle with finely grated cheese on top and send to the oven for another three minutes.
12. When the cheese has melted, take out and cool.

With tomato juice

Delicious vegetable platter is obtained with the addition of tomato juice.

Required products:

• zucchini - 1 pc.;
• pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 1 clove;
• tomato juice - 500 ml;
• eggplant - 1 pc.;
• cheese - 100 g;
• salt, spices.

Preparation:

1. Pre-prepare vegetables and chop.
2. For the tomato sauce, fry the finely chopped onion first. Add pepper and simmer until soft. Pour in juice. Simmer over low heat.
3. Pour the sauce over the vegetables and stir. Salt.
4. Pour the mixture onto a baking sheet and smooth. If the vegetables were amenable to preliminary heat treatment, then bake for 30 minutes. If raw, bake for 1 hour.
5. Sprinkle with hard cheese.

Features of cooking in a pan

Take a cast-iron deep frying pan or a special stewpan as dishes. Professional chefs use a stewpan in which they toss vegetables and stir.

The zucchini after cooking the stew is juicy and soft.You can achieve a similar effect from eggplant by soaking.

The recipe "Five minutes"

Ingredients:

• young zucchini - 1 pc.;
• eggplant - 1 pc.;
• parsley - 1 bunch;
• sour cream - 100 ml;
• garlic - 1 clove;
• sour cream - 2 tablespoons;
• pepper, salt.

Preparation:

1. Chop pre-washed and peeled vegetables.
2. Spread the chopped onion.
3. Add remaining vegetables and sauté over high heat, stirring frequently. The cooking time depends on the size of the vegetables.
4. Salt to enhance the taste.
5. Sprinkle the cooled sauté with garlic.
6. Drizzle with sour cream and stir.

Grilled Hungarian Recipe

Grilled vegetables are a healthy and tasty dish. It goes well with grilled meat.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 1 pc.;
• salt pepper;
• greenery;
• olive oil;
• lemon juice.

Preparation:

1. Prepare vegetables in advance. Rinse and cut into slices.
2. Grill on both sides until tender.
3. Remove to a plate, season with salt and pepper. Drizzle with lemon juice and olive oil.
4. Sprinkle with herbs.
5. You can add sour cream and garlic.

How to prepare a sauté for the winter. Popular recipes

Zucchini saute is an ideal dish both in summer and winter seasons. During the abundance of zucchini and blue eggplant you need to take care of the preparations for the winter. The easiest way is to twist into jars.

No vinegar

To date, preparations for the winter without vinegar are somewhat forgotten. This canning method is very useful. Garlic and tomatoes are used as preservatives.

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Ingredients for a volume of 2.5 liters:

• eggplant - 1 kg;
• zucchini - 1 kg;
• tomato - 0.5 kg;
• onions - 300 g;
• carrots - 400 g;
• pepper - 500 g;
• sunflower oil - 100 ml;
• garlic - 1 head;
• salt, seasoning.

Cooking method:

1. Pre-prepare the eggplant.
2. Saute the onion until translucent.
3. Add pepper and continue simmering.
4. When the pepper is tender, add the carrots.
5. Pour in eggplants.
6. If there is not enough juice, add water.
7. Keep on low heat, covered.
8. To prepare the tomato sauce, put tomatoes, garlic, salt and spices to taste in the blender bowl. Beat until smooth.
9. Add sauce to vegetables and keep on fire until tender.
10. Saute will be ready in 10-15 minutes.
11. Arrange in jars, cover and sterilize. It is important that the temperature of the water and sauté in the jars is the same. Otherwise, the bank may burst.
12. Roll up.
13. Wrap with a blanket and let cool.
14. Store in a cellar or basement.

Without sterilization

Ingredients:

• eggplant - 500 g;
• zucchini - 500 g;
• pepper - 1 kg;
• tomatoes - 500 g;
• onions - 500 g;
• sugar - 40 g;
• olia - 50 ml;
• vinegar - 50 ml.

Preparation:

1. Rinse and prepare vegetables.
2. Cut the tomatoes crosswise, put them in boiling water and peel them off. Grind.
3. Chop the ingredients and put them in a thick-bottomed bowl.
4. Pour in vinegar, sugar and salt.
5. Close the lid and heat over low heat for at least 50 minutes.
6. Sterilize jars and lids.
7. Put the mass in jars and roll up.
8. Place upside down and cover with a blanket.

Saute does not require sterilization and can be stored well at home.

With cucumbers

Ingredients for 3 liters:

• eggplant - 1.5 kg;
• tomato juice - 1 l;
• cucumbers - 700 g;
• sugar - 120 g;
• pepper - 700 g;
• onions - 300 g;
• salt - 0.5 tbsp;
• sunflower oil - 200 ml;
• vinegar - 70 ml.

Cooking method:

1. Prepare the eggplant.
2. Cut the peppers and cucumbers into pieces.
3. Pour the juice into a large saucepan and place on the stove.
4. When the juice boils, add the onion in half rings.
5. After 10 minutes, add all the remaining vegetables.
6. Cook for 30 minutes under the lid, stirring constantly.
7. Add salt, sugar, vinegar, oil and boil again.
8. Pre-sterilize half-liter cans and lids.
9. Pour the salad into containers and roll up.
10. Place on lids and wrap with a blanket.

With plums

Ingredients:

• eggplant - 1 pc.;
• zucchini - 1 pc.;
• pepper - 1 pc.;
• plums - 200 g;
• onion - 1 pc.;
• olive oil;
• cilantro;
• salt;
• spice.

Cooking method:

1. Rinse the eggplants under running water, pat dry with a towel and cut into half rings. Remove bitterness.
2. Saute the onion until transparent.
3. Add remaining ingredients and simmer over low heat.
4. Add chopped bell peppers to the mass.
5. Season with salt and pepper.
6. Wash the plums, remove the seeds and cut into slices.
7. When the vegetables are ready, add the plums and stir. Cook for 5 minutes.
8. Pour into sterilized jars and roll up.

Quick recipe

Ingredients:

• eggplant - 1 pc.;
• pepper - 1 pc.;
• carrots - 1 pc.;
• onion - 1 pc.;
• zucchini - 1 pc.;
• sunflower oil - 150 ml;
• vinegar - 2 tbsp. l.

For cooking you need:

1. Cut the onion, pepper and carrot into cubes.
2. Heat oil in a saucepan and add onion. Simmer for 12 minutes.
3. Add chopped tomatoes.
4. Once the tomatoes have juiced, add the remaining vegetables.
5. Simmer, covered, for half an hour.
6. Cool down.
7. Reheat and simmer for 15 minutes. Add spices and salt.
8. Pour vinegar and pour into sterilized jars.
9. Roll up.

This method is the simplest and is often used.