Eggplant sauté

Let's start with the eggplants, wash them and cut them into thin slices.

Sprinkle the eggplants generously with salt and leave them in the salt for 20 minutes.

While the eggplants are getting rid of their bitterness, we will fry the remaining vegetables for the sauté.

Peel the onion and cut into half rings.

Pour 1 tbsp of vegetable oil into a frying pan and fry the onion over medium heat for 4 minutes, until soft and translucent.

Cut the carrots into thin strips and the bell pepper into half-circles.

Add the carrots and peppers to the onions and simmer for another 10 minutes. Be sure to stir the vegetables frequently to prevent them from burning.

Squeeze out all the liquid from the eggplants and fry them in vegetable oil (2 tablespoons) in a frying pan over high heat, placing them in a single layer.

Place the fried eggplants in the pan with the other vegetables.

Finely dice the tomato and add it to the remaining vegetables, seasoning the sauté with salt and pepper to taste. Cover the pan with the sautéed eggplant and simmer for 10 minutes.

Then add finely chopped garlic and parsley. Mix all the ingredients again, sauté for 7 minutes, and remove from heat.

The finished eggplant sauté can be served as a hot appetizer or as a side dish to a main course. I really like that the sauté remains delicious even when cold.

Eggplant sauté is delicious, healthy, and beautiful! Enjoy!