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➠ Eggplant and pepper in tomato sauce for the winter

Eggplant and pepper in tomato sauce for the winter

1977

Kitchen Russian

Calorie content 67 kcal

Portions 5 l.

Cooking time 80 minutes

Proteins * 0.6 g

Fats * 4.7 gr.

Carbohydrates* 16.4 gr.

Eggplant and pepper in tomato sauce for the winter

Content

Eggplant is a delicious and healthy annual vegetable that can be used to make a variety of snacks, salads, and homemade preparations. We want to offer you a recipe for making eggplants in tomato sauce with the addition of bell peppers and hot peppers. The salad turns out to be moderately spicy and slightly sweet. A small amount of vegetable oil, for the specified amount of vegetables, leaves the salad light. You can adjust the amount of hot pepper, salt and sugar to your taste and in accordance with your preferences.

Ingredients

Cooking process

For the preparation of preservation, we will use homemade tomato juice from homemade tomatoes. For this we have selected slightly soft tomatoes. We wash them under running water, scald with boiling water and remove the peel. Then grind the tomatoes in mashed potatoes in a blender. Put the tomato puree in a deep saucepan, add garlic passed through a press and hot pepper chopped into small cubes.

Then add salt and sugar to the puree, mix and bring the mass to a boil over medium heat.

After boiling, add black peppercorns to the tomato puree (you can tie it in cheesecloth, boil it and remove it from preservation at the end of cooking) and vegetable oil.

We wash the bell pepper, put it on a kitchen towel and let it dry for 10-15 minutes from the water. Then cut the pepper in half, remove the stalks and seeds and cut it into cubes. We send the pepper to the tomato sauce, mix and continue to cook over low heat.

We wash the eggplants under running water, put them on a towel and let them dry a little. Then we remove the stalks and cut the eggplants into rings about 1.5-2 cm thick. Put the eggplants in a saucepan with vegetables, stir, bring the mass to a boil over medium heat. Then we reduce the heat and cook the vegetables for 50-60 minutes.

5 minutes before the end of cooking, add vinegar to the vegetables, mix well, boil and remove the salad from heat.

We put the finished hot appetizer in sterilized jars, tighten it with boiled lids and leave it at room temperature until it cools completely, after which we put it in a cool, dark place for storage.