Fresh summer vegetables can be used to prepare a wide variety of dishes. For example, pickled eggplant with tomatoes and peppers. This dish can be used as a snack or instead of a salad.
It is necessary
- eggplant - 2 pcs.
- pepper - 2 pcs.
- tomatoes - 2 pcs.
- onion - 1 pc.
- garlic - 5 cloves
- sunflower oil - 100 ml
- vinegar - 1 tbsp. the spoon
- salt - 1 tbsp. spoon without top
Instructions
Step 1
Prepare your vegetables. Rinse them first. Cut the eggplant into 1 cm thick circles. If the eggplant is thick, cut the circles in half. Peel the stalks and seeds from the pepper, cut into slices of about 3x4 cm. Peel the tomato from the core, cut into 8 pieces into slices. Peel the onion, cut into rings.
Step 2
Pass the garlic through a garlic press. Pour oil, vinegar, salt and garlic into the bottom of the pan. Stir and put on fire.
Step 3
As soon as the marinade comes to a boil, lay the tomato, onion, pepper, eggplant on top of it. Cover the pot with a lid. Wait for the juice to come out of the vegetables and begin to boil. Reduce heat to low and simmer for 40-45 minutes. During the cooking process, vegetables need to be carefully moved 1 time so that they are all saturated with juice and marinade.
Step 4
Remove the pan from heat, let the pickled vegetables cool to room temperature. Then refrigerate for 1-2 hours. After that, the dish is ready to eat.
Step 5
Pickled vegetables can be refrigerated in regular containers for up to 2 weeks.
