Vegetable Sauté with Eggplant, Brussels Sprouts, and Young Green Beans
0
0
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Vegetable sauté with eggplant, Brussels sprouts, and young green beans
Ingredients
- Eggplants - 3 pieces
- Zucchini - 2 pieces
- Carrots - 2 pieces
- Brussels Sprouts - 10 pieces
- Tomatoes - 4 pieces
- Green Beans - 10.6 oz
- Garlic - 2 cloves
- Olive Oil - 3 tablespoons
- Sugar - to taste
- Salt - to taste
- Parsley - 1 bunch
Step by Step guide
Step 1
Finely chop the eggplants, salt them, and place under a press for 30 minutes.
Step 2
Cut the zucchini and sauté in olive oil. Do the same with the carrots, eggplants, Brussels sprouts, and young green beans.
Step 3
Blanch the tomatoes in boiling water and remove the skins, grate them, sauté in olive oil, and mix with the vegetables. Season with salt, pepper, add a little sugar, crushed garlic, and mix everything together.
Step 4
Garnish with parsley.
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