Vegetable sauté with eggplant, Brussels sprouts and young beans
4 servings
90 minutes
Vegetable sauté with eggplant, Brussels sprouts, and young beans is a vibrant dish of European cuisine that combines the tenderness of seasonal vegetables with rich aromas. The origins of sauté trace back to Mediterranean gastronomy traditions where vegetables are stewed in their own juice with olive oil and spices. Eggplants add a slight bitterness, zucchini provides a delicate texture, Brussels sprouts offer a nutty note, and beans bring freshness and density. Tomatoes add a sweet-sour touch while garlic and herbs provide zest. This dish is versatile: it can be served as a side dish, main course, or accompaniment to meat and fish dishes. It pairs perfectly with dry white wines and fresh baked goods, creating a harmonious blend of flavors.
1
Chop the eggplants finely, salt them, and press for 30 minutes.
- Eggplants: 3 pieces
- Salt: to taste
2
Cut the zucchini and sauté in olive oil. Do the same with carrots, eggplants, Brussels sprouts, and young beans.
- Zucchini: 2 pieces
- Carrot: 2 pieces
- Eggplants: 3 pieces
- Brussels sprouts: 10 pieces
- Green beans: 300 g
- Olive oil: 3 tablespoons
3
Blanch the tomatoes in boiling water and peel them, grate them, sauté in olive oil and mix with vegetables, add salt, pepper, a bit of sugar, crushed garlic and mix everything.
- Tomatoes: 4 pieces
- Olive oil: 3 tablespoons
- Salt: to taste
- Sugar: to taste
- Garlic: 2 cloves
4
Sprinkle with greens.
- Parsley: 1 bunch