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Vegetable satay

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This simple but very tasty dish I cook all the time, while there is ground vegetables for sale at him. And if some components, such as bell peppers or zucchini in the fridge was not - not at all upset, and even more so do not run them in the vegetable shop or on the market. There is no way, the taste of this vegetable satay if and suffer very slightly and insignificantly. Moreover, the exact number or weight, as a vegetable laying not all strictly on the eye.



Therefore, to prepare this vegetable satay, we need:
• Three medium-sized eggplant;
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• Two large zucchini;
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• A couple of big Bulgarian perchin;
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• Two medium carrots (can be three, I just do not find);
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• One large onions;
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• Five ... six ripe tomatoes;
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• And one medium-sized head of garlic.
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In addition, you will need one teaspoon of salt with a slide, as much sugar,
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and 50 ml of vegetable oil. Here it is poured into a deep frying pan, for which there is a cap and put on the fire to warm up.
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In the meantime, finely cut onions, and when the oil is warmed up strongly,
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Put the onions to brown. Just checking if it loud zashkvorchit and bubbled, the oil warmed up to the desired temperature. - If not premature. Therefore, if you do not know this pan "inside out", then it is better to put a little bit and see the reaction. After all, the thickness of pans and burner power at all different, so there is no exact time and can not be. And in such a simple way, we immediately browning onions, preventing him to let the juice.
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And further still simpler: cut - put - mixed - started the following ingredients. Therefore, carrots cut into small cubes,
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and spread.
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Eggplant cut has larger
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and also spread. All vegetable oil, which seemed odd to you, immediately absorbed in them, because the eggplant - a kind of "culinary sponge."
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With peppers are doing well
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also spread, stir, and take over zucchini.
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Without variation: cut,
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posted mix. And all this time, fry the ingredients of our satay vegetables without covering the pan with a lid and does not reduce the fire under it.
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After a couple of minutes add salt, sugar, crushed garlic cloves special press, and on top of all three tomato halves so that the outer skin is left in our hands, and in the pan just got a thick tomato puree.
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Mix the last time, cover with a lid, reduce to a minimum the heat and simmer for another 10 so ... 12 minutes.

That's all the wisdom. And you've just seen, what to cook this tasty vegetable satay, which is unmatched regardless of temperature, very, very simple.
Enjoy your appetite.

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