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Eggplant in tomato for the winter without sterilization

0
3929
Kitchen Russian
Calorie content 22.5 kcal
Portions 2 p.
Cooking time 45 minutes
Proteins * 1.1 gr.
Fats * 0.1 g
Carbohydrates* 4.2 gr.
* per 100 gr. product
Eggplant in tomato for the winter without sterilization
Content

Eggplant is not rich in vitamins, but it contains many minerals that the body needs very much. The taste of this vegetable is revealed to the maximum in combination with other vegetables. In this recipe, you are invited to stew an eggplant in a seasoned tomato. Cooking without sterilization.

Ingredients

Cooking process

step 1 out of 5
Rinse the eggplants well with running water and pat dry with a paper towel. Then cut the eggplants into slices up to 7-8 mm thick.
step 2 out of 5
Place the sliced ​​eggplants in a colander, sprinkle with the amount of salt indicated in the recipe and stir by hand. Leave the eggplant and salt for 30 minutes. During this time, they will acquire a good texture and the bitterness will go away.
step 3 out of 5
Peel the head of the garlic. For hot and sweet peppers, remove the seeds and cut them into pieces. Wash the tomatoes and also cut into pieces. Twist all these vegetables in a meat grinder with a medium wire rack.
step 4 out of 5
Pour the resulting tomato-pepper mass into a stewing pan and put it on medium heat. Cook the sauce for 20 minutes from the start of the boil and over low heat. Then put peppercorns, laurel leaves in the sauce, add sugar and vegetable oil. Simmer the sauce with spices for another 7 minutes.
step 5 out of 5
After this time, transfer the sliced ​​eggplants to the sauce and simmer them over low heat for 25 minutes. The eggplants should be soft and keep their shape well. At the end of the stewing, add vinegar to the eggplant. Transfer the finished eggplants to pre-sterilized jars and seal them tightly. Then cool the workpiece under a warm blanket and transfer it to a storage location.

Eat to your health!

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