Vegetable Sauté
Main Dishes • European
Description
Vegetable Sauté
Ingredients
- Eggplants 1 piece
- Courgette 1 piece
- Onion 1 piece
- Carrot 1 piece
- Potato 1 piece
- Garlic 5 cloves
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Passata Tomato Sauce 5 oz
- Cilantro 1 bunch
- Parsley 1 bunch
- Dill 1 bunch
- Ground Black Pepper a pinch
- Ocean salt to taste
- Olive Oil 0 fl oz
- Apple Cider Vinegar 2 tablespoons
Step-by-Step Guide
Step 1
Wash the vegetables, remove the stems, and peel the carrot, potato, onion, and garlic.
Step 2
Cut the carrot and onion into strips, sauté them in a pan with vegetable oil until golden brown, then place them at the bottom of a pot over low heat.
Step 3
Cut the potato into large slices, sauté them separately in vegetable oil until partially cooked, then add them to the pot with the onion and carrot and mix.
Step 4
Dice the tomatoes, sauté them in a pan, add to the pot, and mix.
Step 5
Chop the garlic with a knife and sauté it in a pan until it darkens, then add it to the pot as well.
Step 6
Dice the bell pepper, add it to the pot, and mix.
Step 7
Cut the eggplant into large cubes and the zucchini into half-moons, add them to the pot, season with salt and pepper, and mix.
Step 8
Add the vinegar and tomato paste, and mix.
Step 9
Leave on low heat for 5-7 minutes, then remove from the stove, add the chopped herbs, mix, and let it sit for 20-30 minutes before serving as a standalone dish or as a side.
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