Vegetable sauté with apples
4 servings
45 minutes
Vegetable sauté with apples is a refined dish of French cuisine filled with aromas and textures. Its origin is linked to the traditions of provincial France, where fresh seasonal products harmoniously combine in simple yet elegant recipes. Tender eggplants, sweet tomatoes, and crunchy carrots create a rich flavor, while apples add a light tang and delicate fruity note. The sauté is cooked slowly to allow the vegetables to reveal their taste, and a light addition of sugar enhances the natural sweetness. The dish is perfect as a side for meat or fish but can also be served on its own, especially in summer. Adding garlic, parsley, and paprika gives it spicy notes, making it versatile for various culinary preferences.
1
Slice onions, tomatoes, eggplants, green apples, and peppers.
- Onion: 2 heads
- Tomatoes: 5 piece
- Eggplants: 1 piece
- Green apples: 2 pieces
- Sweet pepper: 2 pieces
2
Place the cast iron skillet on the lowest heat. Pour in vegetable oil. Layer: onion, tomatoes (sprinkle with a pinch of sugar), eggplant, carrot, apple, leek, and pepper.
- Onion: 2 heads
- Tomatoes: 5 piece
- Eggplants: 1 piece
- Carrot: 2 pieces
- Green apples: 2 pieces
- Leek: 1 head
- Sweet pepper: 2 pieces
3
All layers can be sprinkled with garlic and parsley, all layers can be salted to taste, optionally — one of the layers can be sprinkled with paprika.
- Onion: 2 heads
- Tomatoes: 5 piece
- Eggplants: 1 piece
- Carrot: 2 pieces
- Green apples: 2 pieces
- Leek: 1 head
- Sweet pepper: 2 pieces