A delicious eggplant stew for the winter
Eggplants are healthy and delicious vegetables. Opening a jar of this delicious and spicy eggplant stew in winter will not only give you a truly culinary experience that will make your fingers lick, but it will also transport you back to summer for a few minutes.
The delicate flavor of eggplant is complemented by the subtle aroma of garlic, while tomatoes and bell peppers make this dish rich yet delicate. Cooking eggplant stew is a joy, and even the most inexperienced and young cooks can handle it.
Ingredients:
- eggplants - 2-3 pcs.,
- tomatoes - 3 pcs.,
- bell pepper - 3 pcs.,
- salt - to taste,
- black pepper - to taste,
- garlic - 5-7 cloves,
- table vinegar - 3 tbsp,
- sunflower oil - 100 ml.
How to make eggplant stew for the winter
Let's start by choosing your vegetables: they should be ripe and fairly large. If you're using small ones, double the quantity. Wash the eggplants and cut them into large pieces.
Then fry in heated refined sunflower oil.
Fry the vegetables until they're a nice golden brown. Next, wash the tomatoes and bell peppers. Cut the peppers into bite-size pieces and add them to the pan with the chopped garlic.
Meanwhile, mince the tomatoes and add them to the other vegetables until cooked through.
A few minutes before the end of cooking, pour in three tablespoons of regular vinegar. Mix thoroughly.
Remove the vegetable stew from the burner and place it into sterile jars.
All that remains is to roll up the lids, turn them over and wrap our preparations until they cool completely.
This eggplant stew is best stored in a cool, dark place, such as a pantry or basement. It's recommended to refrigerate it briefly before serving.
