Cooking description:
To make your workpiece look appetizing and bright, take peppers of different colors. For a spicier snack, add hot peppers to it. Open such a jar in winter for hot potatoes, meat or fish. Delicate mugs of eggplant in a spicy, aromatic pepper sauce. From the specified amount of ingredients, 3 cans of 500 ml each are obtained.
Purpose: Summer
Main Ingredient: Vegetables / Eggplant
Dish: Blanks / Preservation
Geography of cuisine: Russian cuisine
Ingredients:
- Eggplant - 1.5 Kilograms
- Bulgarian pepper - 5-6 pieces
- Garlic - 5-6 Cloves
- Tomato - 3 Pieces
- Sunflower oil - 200 Milliliters
- Sugar - 1 Tbsp. the spoon
- Salt - 1 tbsp. the spoon
- Vinegar 9% - 2 Tbsp. spoons
Number of Servings: 15
How to cook "Eggplant with pepper for the winter"
Wash the eggplants and cut into circles 8-10 mm thick.
Pour sunflower oil into a frying pan, heat it and add the chopped eggplant.
Fry on both sides until light golden brown.
Wash the pepper, peel and chop. Peel the garlic as well.
Pass the pepper and garlic through a meat grinder.
Also mince the tomatoes.
Add salt.
Add sugar.
Pour in vinegar.
Stir. Be sure to try it, and if you don't have enough salt or sugar, add.
Sterilize the banks. Place a layer of fried eggplant in a jar.
For eggplant - two tablespoons of a mixture of peppers, garlic, tomato, salt, sugar and vinegar.
In this way, lay the layers up to the top of the can.
Cover the jars with sterilized lids. Then put in a saucepan, the bottom of which you covered with a napkin and pour water so that it reaches the hangers of the jars. Sterilize the jars for 15-20 minutes.
After the can, roll up the lids, turn the top upside down and wrap it in a blanket. Keep in a blanket for 24 hours until it cools completely.