Cut the eggplants into large cubes together with the peel and sprinkle with salt.
Chop pepper and onion.
Cut the onion into half rings. Hot pepper cut into circles.
Grate the tomatoes.
Fry the eggplant in vegetable oil until soft, then put it on a plate.
Fry all other vegetables in the same pan.
Then add the eggplants to the pan, pour the juice from the tomatoes and simmer for 20 minutes over low heat. Salt and pepper to taste, add chopped garlic and herbs. Then remove from heat do not tightly cover and let stand for 10 minutes.
Eggplant saute turns out to be very tender, juicy and bright in taste and color. Cooking such a dish is quite simple and fast; sauté can be served in warm or cold form. It is great as an appetizer to any side dish or as a separate dish just with bread. Sauté is quite light and low-calorie, add your favorite spices and herbs for taste. Be sure to let the dish stand for a while after cooking so that the aroma of all vegetables is fully revealed.