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
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
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!