I love canned vegetable salads for the winter – this is a great way to get the necessary portion of vitamins and trace elements in the cold season. And it's just very diverse, because you can use any vegetables at all. For example, catch a wonderful recipe from fried eggplant.
Ingredients
- Eggplant - 1 kg
- Carrots - 500 g
- Bell pepper - 500 g
- Tomatoes - 500 g
- Onion - 300 g
- Garlic - 1 head
- Vegetable oil - 100 ml
- Vinegar - 100 ml
- Salt - 1 tbsp.l.
- Sugar - 1 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut the eggplant into cubes and fry in portions from all sides until browned.
Randomly chop the remaining vegetables.
Mix vegetables and all other ingredients except garlic.
Simmer together for 40 minutes on low heat.
Add garlic and simmer for another 5 minutes.
Roll the salad into sterilized jars.
Did you like the recipe?
0 comments