Eggplant for the winter

Delicious eggplants for the winter, this is a great appetizer for any festive table, which is easy and simple to prepare.

Cooking time 40 minutes

Ingredients

Eggplant 1 kg

Tomato 500 g

Bulgarian pepper 300 g

Carrots 200 g

Bulb onions 200 g

Vegetable oil 50 ml

Vinegar 9% 50 ml

Salt 1 tbsp l.

Sugar 1 tbsp. l.

Provencal herbs 1/2 tsp

Ground black pepper to taste

Preparation

Rinse and dry the eggplants.

Peel the onions and carrots, cut the bell peppers in half and remove the seeds.

Heat vegetable oil in a saucepan and fry finely chopped onions for 1-2 minutes.

Add grated carrots, cook for 3-4 minutes.

Add chopped peppers, cook for 2-3 minutes.

Add the diced eggplant.

Grate the tomatoes without the skin.

Add the tomatoes to the saucepan, stir and cook for 10-15 minutes.

Add dry herbs, salt, ground pepper and sugar.

Pour in 50 ml of 9% vinegar and stir, cook for 3-5 minutes.

Divide into clean and dry jars.

Tighten with lids and put in heat until it cools completely.

Eggplants are ready for the winter. Store in a cellar.

Bon appetit! Have a delicious winter!