If you love eggplant and want to enjoy harvesting this vegetable in winter, then this recipe is for you. Eggplants with tomatoes are delicious, and the preparation is very simple.
It is necessary
- - 1 kg of eggplant;
- - 1.5 kg of tomatoes;
- - 3 tbsp. Sahara;
- - 1 tbsp. salt;
- - half of hot pepper;
- - head of garlic;
- - 4 tablespoons vegetable oil;
- - 1 tbsp. 9% vinegar.
Instructions
Step 1
Remove the skin from the tomatoes; this can be done with a knife or boiling water. See for yourself which method is more convenient for you.
Step 2
Put the peeled tomatoes (1 kg) in a blender and chop. We transfer the tomato mass to a saucepan, put on a small fire and cook for 15 minutes, while cooking, remove the resulting foam.
Step 3
Wash the eggplants, then cut into 0.5 cm thick circles. Finely chop hot pepper. Coarsely chop the remaining tomatoes.
Step 4
Put large pieces of tomatoes, eggplant slices in a saucepan, salt, add sugar and butter. Cooking under the lid for 20 minutes, then stir. After that, cook for another 20 minutes.
Step 5
Grind the garlic in any convenient way and put it in a saucepan with vegetables. Add vinegar and simmer for five minutes.
Step 6
Put the finished workpiece in jars and close the lids. We wrap the jars in a warm blanket and leave overnight. We store the blanks in the cellar, if there is no cellar, then it can be stored in the apartment.
