Sautéed Vegetables with Tomato Sauce
In a large skillet over low to medium heat, start by adding enough vegetable oil to cover the bottom and let it heat up.Add the tomatoes and fry them for 5 minutes.After this time has passed, cut the tomatoes into cubes and set them aside.Next, cut the eggplant into cubes and transfer to a medium bowl.Add the wheat flour, the cornstarch, the salt and mix all the ingredients very well to combine.In another medium bowl, add the potatoes cut into cubes.Add the wheat flour, the cornstarch, the salt and mix to combine.In a large skillet over low to medium heat, add the vegetable oil and let it heat up.Add the eggplants we prepared and fry until golden brown.Remove from the oil and set aside on a plate lined with paper towels.Now, in the same skillet, add the potatoes we prepared and fry until golden brown.In another large skillet over low to medium heat, add a drizzle of olive oil.Add the green bell pepper chopped into cubes, the crushed garlic cloves and sauté until lightly golden brown.Next, add the tomatoes we prepared.Season with the salt, the black pepper, the sweet paprika, the chimichurri, the tomato paste and mix well to combine.Add the eggplants we prepared, the potatoes and mix everything one more time.Serve.
Ingredientes
- Vegetable Oil
- 5 Tomatoes
- 1 Eggplant
- 1 Tablespoon of Wheat Flour
- 1 Tablespoon of Cornstarch
- 1 Teaspoon of Salt
Potatoes
- 2 Potatoes
- 1 Tablespoon of Wheat Flour
- 1 Tablespoon of Cornstarch
- 1 Teaspoon of Salt
- 1L of Vegetable Oil
Bell Pepper
- 1 Green Pepper
- 3 Garlic Cloves
- 1 Teaspoon of Salt
- ½ Teaspoon of Black Pepper
- 1 Teaspoon of Sweet Paprika
- 1 Teaspoon of Chimichurri
- 1 Tablespoon of Tomato Paste
Modo de Fazer
In a large skillet over low to medium heat, start by adding enough vegetable oil to cover the bottom and let it heat up.
Add the tomatoes and fry them for 5 minutes.
After this time has passed, cut the tomatoes into cubes and set them aside.
Next, cut the eggplant into cubes and transfer to a medium bowl.
Add the wheat flour, the cornstarch, the salt and mix all the ingredients very well to combine.
In another medium bowl, add the potatoes cut into cubes.
Add the wheat flour, the cornstarch, the salt and mix to combine.
In a large skillet over low to medium heat, add the vegetable oil and let it heat up.
Add the eggplants we prepared and fry until golden brown.
Remove from the oil and set aside on a plate lined with paper towels.
Now, in the same skillet, add the potatoes we prepared and fry until golden brown.
In another large skillet over low to medium heat, add a drizzle of olive oil.
Add the green bell pepper chopped into cubes, the crushed garlic cloves and sauté until lightly golden brown.
Next, add the tomatoes we prepared.
Season with the salt, the black pepper, the sweet paprika, the chimichurri, the tomato paste and mix well to combine.
Add the eggplants we prepared, the potatoes and mix everything one more time.
Serve.
