Zucchini with eggplant are perfectly combined in a wide variety of dishes. Including in conservation. I have a favorite salad for the winter, which I will gladly share with you. I advise you to roll it in not too large jars, for one time.
Ingredients
- Zucchini - 3 jokes
- Eggplant - 2 pieces
- Carrots - 2 pieces
- Bell pepper - 1 piece
- Onion - 1 piece
- Tomato sauce - 300 ml
- Tomatoes - 3 pieces
- Sugar - 1 art.l.
- Salt - 1 tbsp.l.
- Vegetable oil - 40 ml
- Vinegar - 30 ml
- Water - 60 ml
Step-by-step cooking recipe
Randomly chop all the vegetables.
Add water and oil, and simmer for half an hour on low heat.
Add tomato sauce, sugar and salt, and simmer for another 15 minutes.
5 minutes before the end, pour in the vinegar.
Roll the salad into sterilized jars.
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