Sauteed eggplant

We wash the vegetables, cut the eggplant into small pieces. We take salted water and soak our eggplants in it to get rid of excess bitterness. If you are soaking eggplants, they do not need to be peeled.

Dip the tomatoes in boiling water for 2 minutes and remove the skin from them. Cut the tomatoes into slices.

Cut the zucchini into half rings.

Peel the pepper and cut into strips.

Onion cut into half rings.

Pass the carrots through a large grater.

We begin to prepare the frying, for this we saute the onions in vegetable oil, after which we add carrots and bell peppers, cook over medium heat, stirring, for 10 minutes. Now add flour and tomatoes, mix everything again and cook for another 3 minutes.

We transfer the zucchini to the pan and add 1 tbsp there. water, put the pan on the stove and cook for 10 minutes over medium heat, stirring occasionally. As soon as the first juice appears, add eggplant to the zucchini. We wait 5 minutes and add tomatoes and chopped greens along with frying.

Add spices, salt, sugar to taste, mix everything and simmer for another 5 minutes or until tender. At the very end of cooking eggplant saute, add chopped garlic and serve the dish to the table.