There are so many recipes for vegetable salads and preparations for the winter, but I still want something new. Therefore, today I propose to cook a wonderful hearty eggplant saute. Such a salad is not just an appetizer, but a full–fledged side dish or even a main dish.
Ingredients
- Eggplant - 1 kg
- Tomatoes - 1 kg
- Bell pepper - 500 g
- Onion - 500 g
- Carrots - 400 g
- Garlic - 1 head
- Vegetable oil - 100 ml
- Vinegar - 2 art.l.
- Sugar - 1 tbsp.l.
- Salt - 1.5 tbsp.l.
Step-by-step cooking recipe
Chop the onion and carrot, and fry in oil until soft.
Add the chopped pepper and fry for another 10 minutes.
Add diced eggplant and simmer for 15 minutes over medium heat.
Peel the tomatoes, chop them in a blender and pour over the vegetables. Simmer for another 10 minutes.
Add the crushed garlic, sugar and salt, and after another 5 minutes pour in the vinegar.
Roll up the honeycomb in sterilized jars for the winter.
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