If you like vegetables, then, of course, you will like sautéed aubergines. This simple dish can be both an independent dish, and an excellent snack or garnish. And having prepared it for the winter, you can enjoy delicious taste all year round.
From the recipes below you will learn how to cook a sauté from aubergine in a multivariate. The kitchen assistant will greatly simplify the task and make the dish more rich and juicy.
Sauté from courgettes and aubergines in a multivark for the winter
Ingredients:
- eggplant - 610 g;
- zucchini - 420 g;
- tomatoes - 820 g;
- Bulgarian pepper - 420 g;
- onion - 220 g;
- carrots - 450 g;
- garlic - 4-5 denticles;
- vegetable refined oil - 100 ml;
- fresh herbs of parsley and dill - 1 bunch;
- apple vinegar 6% - 35 ml;
- ground black pepper;
- salt.
Preparation
Bulbs and carrots are cleaned, cut into small cubes and determined into the capacity of the multivark, pre-pouring vegetable oil into it. Set the device to the "Bake" or "Frying" mode and set the time for fifteen minutes.
In the meantime, the Bulgarian peppers relieve the stems and seeds and shredded medium-sized straws. Pre-washed and dried aubergines, zucchini, and tomatoes are cut into large cubes.
To fried carrots and onions, we throw tomatoes, and after five minutes we put the rest of the vegetables. We translate the multivark into the "Quenching" mode and prepare one hour.
Fifteen minutes before the end of the cooking process, we add salt, ground black pepper to taste, throw chopped garlic and greens, pour vinegar. After the signal device, we spread the saute on sterile jars, sealed with boiled lids and thoroughly wrapped until completely cooled, turning the jars upside down.
Sautéed cabbage, aubergines and zucchini in a multivariate
Ingredients:
- eggplant medium size - 2 pcs .;
- small courgettes - 2 pcs .;
- cabbage - 1/3 of a small fork;
- medium-sized fresh tomatoes - 3-4 pcs .;
- Bulgarian pepper - 1-2 pieces;
- onions - 1 pc .;
- carrots - 1 piece;
- garlic - 2 cloves;
- olive oil - 15 ml;
- parsley greens - to taste;
- greens of celery - to taste;
- ground black pepper;
- salt.
Preparation
If necessary, wash all vegetables, dry and clean. Then cut the onions and carrots into small cubes, and eggplant, zucchini and bell pepper larger. Cabbage shred petals or straws, greens and garlic finely chop, tomatoes cut into circles.
In the capacity of the multivarka pour a little olive oil and lay out all the prepared vegetables. We season them with salt, ground pepper and spices and set up the "Quenching" mode on the device. After one hour the dish is ready.
If desired, you can pre-alternately fry the vegetables in the "Bake" or "Frying" mode, and then fade for forty minutes.