Eggplant in tomato for winter without sterilization
In the autumn, thrifty housewives try to process the harvest as much as possible in order to prepare more various vegetable twists for the winter. All sorts of interesting recipes come into play. One of these - fast and successful - I want to share with you today.
Ingredients
Step-by-step cooking recipe
Wash the eggplants, cut into slices and place in salted cold water for 1 hour. Then rinse and dry with paper towels.
Wash the tomatoes, cut them arbitrarily and pass them through a meat grinder.
Put the resulting tomato mass on the fire, bring to a boil, add salt, sugar, pepper, chopped garlic, vinegar and vegetable oil. Mix everything and boil over low heat for 5 minutes, stirring and removing the foam.
Put the eggplants in the boiling tomato mass, stir and bring to a boil. Then reduce the heat and boil the workpiece under the lid for 15-20 minutes, stirring occasionally.
Pack hot eggplants in tomato in pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
