Vegetable "sate" sauce

10 servings


Sate is an amazing vegetable dish that combines the taste and aroma of several vegetables. Sate is delicious both hot and cold. Sate can be prepared according to such a recipe. Eggplant is peeled, cut into 1cm-thick circles, folded into a bowl, salting them layer by layer. Then part of onions cut into cubes is fried till golden colour. Chopped carrots are fried. They blow over the tomatoes with boiling water and, when they cool, remove the skin, cut into circles. Stand the eggplant with salt for 40 - 60 minutes. When the juice is allowed, rinse and squeeze. A large cauldron or thick-walled saucepan is taken. Pour some sunflower oil into the bottom, then put the raw onion, spreading it over the bottom of the pan. Then lay a layer of layers of carrots, parsley, parsley greens, sweet peppers, aubergine circles (2 rows) and finish the first layer with a layer of tomatoes, salt and pour oil over a little. Start the second layer with fried onions and repeat everything. Close with cover and put on fire. When boiling, remove the lid and simmer until the juice boils and the vegetables are soft. Served in a salad bowl. This sauce can be preserved. The hot finished sauce is laid out into prepared jars, boiled for 70 minutes, after which the lids are rolled up. It is necessary to boil with covers. In winter - a ready-made side dish, hello from summer.