Prepare healthy vegetable sauces from the summer season. In the fall, many vegetables lose half of their vitamins and minerals and become less useful. Also, it is not worth making preparations from purchased vegetables, since they are grown in greenhouses in very questionable conditions. It
is better to make preparations from home vegetation
.
Including combining several useful vegetables. For example, combine zucchini and eggplant. One vegetable contains an accumulation of vitamin C, and the second contains a lot of potassium.
Let’s tell you how to prepare a preparation from eggplant and zucchini
.
Ingredients for the preparation of eggplant and zucchini:
- Eggplants – 1 kg;
- Zucchini – 1 kg;
- Sweet pepper – 500 g;
- Carrots – 500 g;
- Onions – 500 g;
- Tomatoes – 500 g;
- Garlic – 6 cloves;
- Sugar – 20 g;
- Salt – 30 g;
- Vinegar 9% – 40 g;
- Ground black pepper – a pinch.
Preparation of the preparation of eggplant and zucchini:
Peel zucchini from the skin and cut into small cubes. Peel the eggplants and cut into small cubes. Remove sweet pepper from the insides, cut finely, as well as peeled carrots and onions.
Pour vegetable oil into the cauldron, put onions and carrots, fry on medium heat for 5 minutes. Add zucchini to the mixture of onions and carrots, cook for 10 minutes until reduced in volume.
Add chopped pepper to the zucchini, stew for 5 minutes, remember to stir constantly. Add eggplants to the mixture and stew for 10 minutes.
At this time, cut tomatoes into small cubes, put them to the general mass. Stew vegetables for 30 minutes, stirring occasionally.
Pass garlic through a press, after stewing add to the vegetable mixture. Pour salt, granulated sugar and ground black pepper into the mixture. Add vinegar to the mixture, mix thoroughly.
Put the resulting preparation in jars, tightly cover with a lid, turn and cover with a towel until completely cooled.
Instead of tomatoes, you can add tomato paste of high quality to the mixture. Then the dish will turn out no less juicy and delicious.
