Today I will share the recipe of many housewives' favorite eggplant salad for the winter. We will prepare a “Ten” - a winter preparation, where all vegetables are taken in equal quantities, namely 10 pieces. Thanks to such twists, vegetables will be on the table all year round!
Ingredients
- Eggplant - 10 pcs.
- Tomatoes - 10 pcs.
- Bell pepper - 10 pcs.
- Onion - 10 pcs.
- Garlic - 10 teeth
- Vegetable oil - 500 ml
- Vinegar (9%) – 200 ml
- Sugar - 100 g
- Salt - 2 tbsp.l.
Step-by-step cooking recipe
Wash the eggplants, cut into medium pieces, sprinkle with a pinch of salt and leave for 30 minutes to remove the bitterness.
Peel the Bulgarian pepper from the seeds and stalks, cut into pieces.
Cut tomatoes into slices, onion into half rings, garlic into thin plates.
Combine all the prepared vegetables in a large saucepan, add salt, sugar and vegetable oil. Stir the salad, bring to a boil over high heat under the lid, then reduce the heat and press the workpiece, stirring occasionally, for 50 minutes.
5 minutes before the end of cooking, add vinegar, mix.
Pack the hot salad in pre-sterilized jars, seal tightly, turn upside down and cool. Store the cooled workpiece in a cool, dark place.
