Eggplants "Ogonyok" for the winter - an old recipe
Today we'll be preserving "Ogonyok" eggplants for the winter. This old, no-sterilization recipe is sure to please many.
The base of the recipe is eggplant, but we'll also add sweet pepper and a small amount of hot pepper. In our recipe, we'll use tomato, but you can use tomatoes instead, minced in a meat grinder.
This spicy appetizer is a perfect complement to any dish: porridge, meat or poultry, potatoes, etc. This appetizer will add a wonderful touch of variety to your holiday or everyday table, and it won't sit idle for long. So, let's get started.
Ingredients:
- tomato – 0.5 l;
- eggplants – 2 pcs.;
- sweet pepper – 2-3 pcs.;
- hot pepper – 0.5 tsp;
- vegetable oil – 5 tbsp;
- salt – 1 tsp;
- sugar – 3 tsp;
- vinegar 9% - 2 tbsp.
How to prepare Ogonyok eggplants for the winter
Prepare all ingredients according to the list. Wash and dry the eggplants, then cut into small cubes.
Remove seeds from the sweet pepper, then rinse and cut into strips or cubes.
Heat a frying pan and pour in vegetable oil. Fry the eggplant and pepper for 3-4 minutes, until lightly golden brown.
Add the tomato sauce, salt, sugar, and half a teaspoon of hot pepper. Simmer for 30 minutes over low heat, adding vinegar at the end of cooking.
Place the salad in sterilized jars, immediately put on the lids and seal tightly.
Turn the jars upside down, cover with a blanket, and leave for 24 hours. After a while, transfer the jars to the pantry.
Bon appetit!
