How to cook sautéed vegetables with eggplants and zucchini: the best recipes for a slow cooker, oven, saucepan

The word sauté comes from the French language and means a quick way to process vegetables by frying them in a special container - a sauté pan. When sautéing eggplant and zucchini, the cook tosses the contents of the pan to ensure even frying.

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

What dishes does it go with?

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

Can be used as an independent 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. Can be supplemented with sauce. Serve cold or warm.

Preparing Ingredients

Before preparing a dish, you need to 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 need to be peeled. Remove the peel with a special vegetable knife. Cut into pieces, remove seeds and chop.

When preparing blue ones, 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 add salt. Leave for an hour. During this time, the vegetables will release juice, and the salt will draw out all the corned beef. After this, rinse the vegetables and proceed to preparing the dish.

The structure of vegetables is different, so they are stored at different times.

Multicooker Recipes

Today, 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 the dishes and how to prepare them are further in the article.

With tomatoes

Sauteed eggplants and zucchini are best prepared in the summer, and therefore it is advisable to add fresh tomatoes. They will add sourness to the dish. Using a multicooker involves adding a small amount of fat, and therefore the dish is low in calories.

For cooking, select firm, 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:

1. Choose young vegetables. If necessary, remove skin and seeds.
2. Cut the carrots into thin half rings, so they will cook faster. Sprinkle the eggplant pieces thoroughly with salt and leave for a while. This will take the bitterness out of them.
3. Pour oil into the multicooker bowl and add onions. Turn on the “Frying” or “Baking” function. Stir the onion so it doesn't burn.
4. Next, lay out the vegetables in layers: carrots, peppers, zucchini, washed eggplants and tomatoes.
5. Add salt. To obtain a sweetish taste, add a quarter teaspoon of sugar.
6. Select the “Extinguishing” mode for 40 minutes. After the beep, check the readiness of the vegetables. If they are hard, increase the cooking time.
7. After turning off the program, sprinkle with chopped garlic and herbs. The quantity depends on personal preference.
8. Cool or serve hot.

Vegetable sauté without tomatoes

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

Ingredients:

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

Cooking method:

1. Cut the pre-prepared blue ones into large cubes.
2. Place vegetables in the multicooker bowl. They will absorb the released juice.
3. Next add coarsely chopped bell pepper.
4. Then add a layer of onions.
5. The last layer is made from 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, this will help improve the taste.
8. Leave in simmer mode for 50 minutes.
9. Serve chilled.

Cooking sauté in the oven

Vegetables cooked in the oven retain a maximum of beneficial vitamins and microelements.

Zucchini sauté without frying

Choose young vegetables, they are tastier and contain many vitamins.

Ingredients:

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

Cooking method:

1. Cut the pre-prepared vegetables into circles of equal size.
2. Sprinkle the blue ones with salt to remove bitterness. Drain the juice and squeeze.
3. Take a napkin and thoroughly grease the baking container with oil.
4. Arrange the vegetables in columns, alternating eggplant, zucchini, and tomato.
5. Place the columns in a snail-shaped mold.
6. Mix salt and pepper and sprinkle this mixture over the top of the future dish.
7. Drizzle with oil.
8. If cooked for a long time, vegetables may burn on top and remain raw in the middle. To prevent this, the mold must be covered with a layer of foil.
9. Preheat the oven to 200 degrees and place a baking sheet there. After the mass has warmed up, reduce the temperature to 180.
10. Bake for one hour. After this, remove the foil and let the dish brown a little.
11. Sprinkle finely grated cheese on top and place in the oven for another three minutes.
12. When the cheese has melted, remove and cool.

With tomato juice

A delicious assortment of vegetables is made 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 the vegetables and chop them.
2. To prepare the tomato sauce, first fry the finely chopped onion. Add pepper and simmer until soft. Pour in juice. Simmer over low heat.
3. Pour the sauce over the vegetables and stir. Add salt.
4. Pour the mixture onto a baking sheet and smooth it out. If the vegetables were pre-cooked, bake for 30 minutes. If raw, bake for 1 hour.
5. Sprinkle with hard cheese.

Features of cooking in a frying pan

For utensils, take a cast-iron deep frying pan or a special saucepan. Professional chefs use a sauté pan in which they toss vegetables and stir.

After cooking the stew, the zucchini turns out juicy and soft. You can achieve a similar effect from eggplants by soaking them.

Five Minute Recipe

Ingredients:

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

Preparation:

1. Chop pre-washed and peeled vegetables.
2. Saute the chopped onion.
3. Add the remaining vegetables and fry over high heat, stirring frequently. Frying time depends on the size of the vegetables.
4. To enhance the taste, add salt.
5. Sprinkle the cooled sauté with garlic.
6. Pour over sour cream and stir.

Hungarian grilled recipe

Grilled vegetables are a healthy and tasty dish. Ideal with grilled meat.

Ingredients:

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

Preparation:

1. Pre-prepare vegetables. Wash and cut into slices.
2. Grill on both sides until done.
3. Remove to a plate, add 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 sauté for the winter. Popular recipes

Sautéed zucchini is an ideal dish for both summer and winter. During the abundance of zucchini and blue eggplants it is necessary to take care of preparations for the winter. The easiest way is to wrap it in jars.

Without vinegar

Today, preparations for the winter without vinegar are somewhat forgotten. This method of canning is very useful. Garlic and tomatoes act as preservatives.

Ingredients for 2.5 liters:

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

Cooking method:

1. Pre-prepare the eggplants.
2. Sauté the onion until translucent.
3. Add pepper and continue to simmer.
4. When the peppers become soft, add the carrots.
5. Add eggplant.
6. If there is not enough juice, add water.
7. Keep on low heat with a lid.
8. To prepare tomato sauce, place tomatoes, garlic, salt and spices to taste in a blender bowl. Beat until smooth.
9. Add the sauce to the vegetables and keep on fire until done.
10. In 10-15 minutes the sauté will be ready.
11. Place in jars, cover with lids and sterilize. It is important that the temperature of the water and sauté in the jars is the same. Otherwise, the jar may burst.
12. Roll up.
13. Cover 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;
• onion - 500 g;
• sugar - 40 g;
• olia - 50 ml;
• vinegar - 50 ml.

Preparation:

1. Wash and prepare vegetables.
2. Cut the tomatoes crosswise, put them in boiling water and remove the peels. Grind.
3. Chop the ingredients and place in a bowl with a thick bottom.
4. Pour in vinegar, sugar and salt.
5. Cover with a lid and heat over low heat for at least 50 minutes.
6. Sterilize jars and lids.
7. Place the mixture into jars and roll up.
8. Place upside down and cover with a blanket.

Sauté does not require sterilization and can be easily stored at home.

With cucumbers

Ingredients for 3 liters:

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

Cooking method:

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

Cooking method:

1. Rinse the eggplants under running water, pat dry with a towel and cut into half rings. Remove bitterness.
2. Sauté the onion until transparent.
3. Add the remaining ingredients and simmer over low heat.
4. Add chopped sweet bell pepper to the mixture.
5. Salt and pepper.
6. Wash the plums, remove the pits 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.

To prepare you need:

1. Cut onions, peppers and carrots into cubes.
2. Heat oil in a saucepan and add onion. Simmer for 12 minutes.
3. Add chopped tomatoes.
4. Once the tomatoes release their juice, add the remaining vegetables.
5. Simmer, covered, for half an hour.
6. Cool.
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.