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➠ Eggplant saute for the winter with tomato paste

Eggplant saute for the winter with tomato paste

1935

Kitchen Georgian

Calorie content 70.1 kcal

Portions 2.5 l.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 3.5 gr.

Carbohydrates* 16.5 g

Eggplant saute for the winter with tomato paste

Content

The sauté does not use vinegar, so the eggplant is rolled up in tomato paste. Tomatoes are rich in natural acid, which will keep the workpieces from growing bacteria in them.

Ingredients

Cooking process

Wash the peppers, cut the seed boxes. Cut the bell peppers into cubes.

Peel the eggplants, cut into plates. Soak the strips in salted water for half an hour to release the bitterness. Chop the peeled onion finely. Wipe the soaked eggplants with paper towels and cut into cubes.

Remove the peel from the tomatoes, rub them on a grater or pass through a meat grinder. The best way to remove the peel is to pour boiling water over the tomatoes and leave them in it for a few minutes. Grate the carrots on a fine grater. Put tomatoes, eggplants, onions, carrots, bell peppers on the bottom of the pan. Sprinkle with sugar and salt. Simmer sauté for 40 minutes, stirring occasionally. If the workpiece boils heavily, reduce the heat. It is imperative to stir the saute, otherwise it will quickly burn. In 5 min. until the end of cooking, squeeze the garlic through a press.