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➠ Eggplant in tomato for the winter

Eggplant in tomato for the winter

1579

Kitchen Russian

Calorie content 115.5 kcal

Portions 1.5 l.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 27.8 g

Content

A simple preparation will come in handy when you don't want to roll up multi-component salads. Eggplants in the preparation remain a little hard, they are later suitable for use in sauces or vegetable soups.

Ingredients

Eggplant 1 kg Fresh tomatoes 1 kg Salt 2 tbsp Granulated sugar 3 tbsp Garlic 3 pcs. Table vinegar 9% 1 tbsp

Cooking process

Wash the eggplants and cut into thick slices, add half of the salt and stir.

Disassemble the garlic into cloves and peel, rinse.

Wash the tomatoes, remove the white dense part, cut into slices. Twist the tomatoes and garlic cloves through a meat grinder, put in a saucepan and put on medium heat.

Cook the workpiece, stirring occasionally, for 10 minutes.

Put pieces of eggplant in the tomato mass, mix. Cover the pan with a lid and cook for about 25 minutes, remembering to stir occasionally. Eggplants should not soften to a mushy state.

When the vegetables are stewed, add vinegar, granulated sugar and salt, cook for another 5 minutes.

Pour the hot mass into sterilized glass jars, screw up or roll up. Turn the blanks upside down, wrap them in a warm blanket and leave to cool until the evening.