Eggplant saute "Lick your fingers" is an amazing dish in its taste and aroma, which can be prepared not only for the winter, but also just for dinner. In any case, it turns out to be very sophisticated.
It is necessary
- - Medium-sized eggplants - 4 pcs.;
- - Sweet peppers - 4 pcs.;
- - Tomatoes - 4 pcs.;
- - Onions - 4 pcs.;
- - Salt and sugar - 1, 5 tbsp. l.;
- - 9% vinegar - 50 ml;
- - Vegetable oil - 50 ml.
Instructions
Step 1
Wash the eggplants, peel, put in a deep bowl. Fill with water and salt a little. Leave it on for 30 minutes to dissipate the bitterness. Rinse again.
Step 2
Peel the onions, cut into rings using a sharp knife with a thin blade.
Step 3
Remove the stalk and seeds from peppers, from tomatoes - rotten or affected areas. Rinse these vegetables thoroughly under running water and cut into wedges.
Step 4
Mix all vegetables, add salt, sugar, oil, vinegar to them. Put in a cauldron and boil for half an hour.
Step 5
Then you can go in 2 ways - either eat eggplant sauté for dinner, or put it in sterilized jars, close it with boiled lids, put it upside down on some warm material and wrap it up. In the second case, after cooling, the jars will need to be taken out in the cold for storage.
Step 6
As you can see, eggplant sauté cooks quickly, and you can judge the taste yourself when you put it on a plate. It remains only to add that from the specified amount, 2 half-liter jars are obtained. Well, or about 4 servings.
