Eggplant salad with beans for the winter

Homework is the most demanded, seasonally necessary and also very exciting business. In summer and autumn, housewives spend their time and energy on cooking pickles, marinades, preserves, but in winter, the whole family can enjoy cooked delicious and a wide variety of dishes. Today's salad is delicious eggplants with beans in thick tomato juice, and it is not at all difficult to prepare such a dish as well as eggplant caviar, homemade ketchup and other similar snacks, sauces and dressings.

With a little of your time and desire, you can start, because it's worth it, because the finished snack turns out to be so tasty and everyone will like it.

Eggplant salad with beans and vegetables

For the preparation of this salad, you can use fresh beans or dry ones. Fresh can be boiled immediately, but dry will need to be soaked for 5-6 hours, preferably overnight. And after that, the swollen beans need to be poured with water and boiled over low heat halfway through.

Peel the onion heads and cut into large cubes.

Pour vegetable oil into a thick-walled saucepan or cast-iron cauldron, heat it and fry the chopped onion for 1-2 minutes.

Peel the carrots, rinse and cut into large strips.

Put the carrots in a cauldron and fry with the onions over low heat until the vegetables are almost soft.

Rinse the eggplants first, let the water drain, peel and cut into small pieces.

Also send the sliced ​​pieces of eggplant to the cauldron.

Rinse the tomatoes and cover with boiling water to make it easier to peel them off. Then, separate the skin and cut into moderately large pieces.

Add the tomatoes to the rest of the vegetables, stir and continue cooking over low heat until the tomatoes are juicing.

Sprinkle 4-5 tablespoons of sugar, one spoonful of salt and stir.

10 minutes before the end of cooking, add the boiled beans to the vegetables and continue to simmer for another 10 minutes. Then turn off the heat, pour 1 spoonful of vinegar essence and thoroughly mix the entire contents of the cauldron.

Pour eggplant salad with beans in the jars that must have been rinsed and sterilized. Tighten the jars with lids that need to be scalded with boiling water, turn over, wrap them in a blanket and wait until they cool.

The output is about 3 liters. lettuce for the winter.

You can sterilize the jars by heating them in the oven, another option is to hold the jars over steam or simply scald them with boiling water.