Eggplant with bell pepper and tomatoes for winter
Today I want to share with you a recipe for a wonderful eggplant snack with tomatoes and bell pepper. Such a billet quickly disappears from the pantry shelves in winter. It is prepared quickly and simply, from available ingredients, and the result will pleasantly surprise you.
Ingredients
- Eggplant - 750 g
- Tomatoes - 1,5 kg
- Bell pepper - 750 g
- Chili pepper - 1 pcs.
- Garlic - 1 head
- Vegetable oil - 100 ml
- Citric acid - 1 tsp.
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the tomatoes, remove the stalks, cut them arbitrarily, then pass them through a meat grinder.
Peel garlic and chili pepper and also pass through a meat grinder, add to the tomato mass.
Put a bowl of tomato mass on the fire, add salt, sugar and vegetable oil, mix well. Bring the workpiece to a boil over high heat, then reduce the heat and boil for another 10 minutes.
Peel the bell pepper from the seeds and stalks, cut into medium pieces. Cut the eggplant in about the same way.
Put the chopped peppers and eggplants in the boiling tomato sauce, mix gently and bring the billet to a boil again. Then simmer the vegetables under the lid for 15 minutes, stirring occasionally.
5 minutes before cooking, add citric acid to the boiling vegetables and mix well.
Pack the snack in pre-sterilized jars and immediately seal tightly. Turn the jars upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
