The combination of eggplant and tomato sauce is perfect in any form. Including in the form of a billet for the winter. Today I will tell you how best to prepare a really delicious snack that will delight throughout the cold season.
Ingredients
- Eggplant - 800 g
- Onion - 2 pieces
- Carrots - 2 pieces
- Salt - 1 tbsp.l .
- Sugar - 2 art.l.
- Spices and seasonings - 1 tbsp.l.
- Vinegar - 2 art.l.
- Vegetable oil - 3 art.l.
- Tomato sauce - 500 ml
Step-by-step cooking recipe
Cut eggplants into cubes and fry in oil until browned.
Chop the onion and carrot. Fry a little too.
Bring the tomato sauce to a boil, add salt, sugar and spices to taste.
Put the vegetables in it and simmer for half an hour on low heat.
5 minutes before the end, pour in the vinegar.
Roll the eggplants into sterilized jars.
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