Now that summer is approaching, we leave behind the heaviest dishes and eat more than ever salads, cold soups and, of course, vegetable dishes. Today's recipe for sautéed vegetables is accompanied by a homemade sweet and sour sauce that will serve as your wild card from now on. A light dish but with a lot of flavor.
- 2 eggplants
- 1 red bell pepper
- 3 green bell peppers or 1 large green bell pepper
- 2 leeks
- 2 tablespoons of oil
For the sauce:
- 2 tablespoons tomato sauce
- 4 tablespoons brown sugar
- 4 tablespoons white wine vinegar
- 4 tablespoons of rice vinegar
- 4 tablespoons of pineapple juice
- 1 teaspoon garam masala
- 1 teaspoon cornstarch
- Wash the vegetables.
- Cut the red pepper into thin strips, taking care to remove the seeds well. Repeat with the green peppers. Reserve.
- Finely chop the leeks. Peel the aubergines and cut them into strips.
- In a Efficient low saucepan with a little oil, sauté the vegetables until golden brown. Do it in batches so that they brown well: first the leeks. When they are ready, put them on a plate and add the red pepper. Repeat the same operation with the green peppers and the aubergines.
- Once all the vegetables are browned, we will return them to the saucepan.
- Meanwhile, in a saucepan Efficient, put all the ingredients of the sauce except the cornstarch. Cook over low heat until the sugar has dissolved. Mix the cornstarch with a tablespoon of cold water and dissolve well. Then add to the saucepan and stir continuously until the sauce has thickened.
- Add the sauce to the vegetables. Move and serve sprinkled with sesame seeds and a little basmati rice or jasmine rice.
Photography and recipe by Loleta .