Mother-in-law tongue for the winter

An open jar of such eggplants simply won't stay on the table. Eats up in minutes!

Cooking time 1 hour


Eggplant 1 kg

Tomatoes 1 kg

Carrots 200 g

Bulb 200 g

Bulgarian pepper 200 g

Head of garlic 1 pc

Hot pepper 2 pcs

Parsley (greens) 1 bunch

Vinegar 9% 3 tbsp. l.

Sugar 2 tbsp. l.

Salt 1 tbsp l.


Wash the eggplants well.

Cut into strips and fold into a saucepan.

Pour boiling water over and cook for 2-3 minutes. Catch the eggplants with a slotted spoon and cool slightly.

In a frying pan with vegetable oil, fry finely chopped onions, grated carrots and chopped bell peppers.

Pass the tomatoes through a meat grinder.

Add eggplants to vegetables, mix and cook over medium heat for another 5-7 minutes.

Add tomatoes.

Add twisted garlic, hot peppers and chopped parsley. Add salt, sugar and a bite. Stir and cook for 2-3 minutes.

Arrange in clean jars.

Cork and put in a warm place until it cools completely.

Mother-in-law's tongue is ready for the winter. Store in a cool place.

Bon appetit! Have a delicious winter!