Eggplant with beans for winter without sterilization
Eggplant salad can be bought at any store. But how nice it is to open a jar of homemade blanks in winter! The salad turns out to be hearty and delicious. You can cook a delicious soup from it, serve it to the table as a snack, hot or cold side dish.
Ingredients
Step-by-step cooking recipe
Pre-soak the beans in cold water overnight. Then rinse and boil until tender.
Wash the eggplant and cut into pieces. Place the eggplants in salted water and leave for 25-30 minutes. Then rinse and squeeze.
Peel the bell pepper from the seeds and stalks, cut into strips.
Peel the carrots and grate them on a coarse grater. Cut the onion into half rings, chop the garlic.
Fry onions and carrots alternately in preheated vegetable oil until soft. Combine the fried vegetables in a bowl.
Place tomatoes in boiling water for 5-7 minutes, then pour cold water over them and remove the skin. Pass the fruits through a meat grinder.
Put the resulting tomato mass in a saucepan, add salt and sugar, mix and bring to a boil.
Add Bulgarian pepper to the boiling tomato sauce and bring the billet to a boil. Add the eggplants and, stirring occasionally, boil over medium heat for 20 minutes from the moment of boiling.
Add beans, fried onions and carrots, vinegar. Mix everything carefully and cook over low heat for another 30 minutes. 15 minutes before cooking, add the chopped garlic.
Pack the boiling salad in pre-sterilized jars, seal tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool, dark place.
