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Eggplant for the winter in tomato juice

0
1511
Kitchen Russian
Calorie content 67.4 kcal
Portions 4 p.
Cooking time 75 minutes
Proteins * 0.8 gr.
Fats * 3.6 gr.
Carbohydrates* 16.3 gr.
* per 100 gr. product
Eggplant for the winter in tomato juice
Content

With the onset of the harvesting season, each housewife begins to plan conservation for the winter. What is interesting and tasty to treat relatives in winter? Eggplant in tomato juice is not only an interesting, but also an exquisite dish. Even if such a preparation is an innovation for the hostess, it will still not leave anyone indifferent!

Ingredients

Cooking process

step 1 out of 7
Rinse the eggplants and, after cutting off the stalk, cut it in any convenient way - into bars or circles.
step 2 out of 7
Coarsely chop the washed bell pepper.
step 3 out of 7
Chop pure tomatoes. It is convenient to do this in two ways - with a blender or a meat grinder. First, remove the peel from the tomatoes and cut the fruits into several pieces.
step 4 out of 7
The garlic should be peeled and chopped with a knife.
step 5 out of 7
Put the prepared eggplants in a saucepan, add vegetable oil, vinegar, salt and granulated sugar to them. We mix everything.
step 6 out of 7
Next, pour in tomato juice from twisted tomatoes to the eggplants and set on fire. After boiling, we send the previously chopped bell pepper to the pan and simmer everything together for 10-15 minutes. Then add chopped garlic and cook the dish for another 20-25 minutes.
step 7 out of 7
Ready eggplants in tomato juice must be distributed in sterilized jars and rolled up with lids. After complete cooling, we move the workpiece to a dark and cool place.

Enjoy your meal!

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