Eggplants in combination with other vegetables in winter come “with a bang”. Today I will share a recipe for canned eggplant in tomato. A great snack, something in between the well-known light and lecho. For the festive table - great! Try it, I recommend it.
Ingredients
- Eggplant - 1,5 kg
- Tomatoes - 1,5 kg
- Bell pepper - 3 pcs.
- Hot red pepper - 1 pcs.
- Garlic - 1 head
- Bay leaf - 2 pcs.
- Black Pepper (peas) – to taste
- Vegetable oil - 0,5 glasses
- Vinegar (9%) – 50 ml
- Sugar - 1 glass
- Salt - 50 g
Step-by-step cooking recipe
Wash the eggplants, cut into circles 7-8 mm thick, cover with salt for 30 minutes to remove the bitterness.
Cut tomatoes into slices. Peel the Bulgarian and hot pepper from the seeds, cut into strips. Chop the garlic.
Tomatoes, both types of pepper and garlic pass through a meat grinder.
Put the resulting mass on the fire and boil with a little heat, stirring, for 20 minutes after boiling.
Add sugar, peppercorns, bay leaf and vegetable oil. Stir and boil for another 5-7 minutes.
Add eggplants to the sauce, simmer the billet for 25 minutes on low heat. Don't digest it! Eggplants should become soft, but keep the integrity of the pieces.
A couple of minutes before cooking, enter the vinegar. Stir and remove the workpiece from the heat.
Place the hot eggplants in pre-sterilized jars, pour the remaining boiling tomato to the top, seal tightly, turn upside down, wrap and cool. Store the cooled workpiece in a cool, dark place.
