Eggplants with peppers for the winter - you'll bite your tongue off
You can make a wonderful vegetable salad with eggplant and peppers for the winter. It's so delicious, you'll just bite your tongue off. This is an old grandmother's recipe that remains just as relevant today.
It's all about the combination of vegetables - take roughly equal amounts of the main ingredients (eggplant, pepper, and tomatoes), add a little carrot and garlic, season with vinegar and sunflower oil, simmer until done, and place in clean jars.
It's best to sterilize the jars—for 15 minutes per half-liter jar. However, if you maintain cleanliness and sterility during preparation, you can simply wrap the hot jars of vegetables in a warm blanket and leave them overnight.
Cooking time: 65 minutes. The ingredients listed make 4 jars of 450g each.
Ingredients:
- eggplant – 1 kg;
- bell pepper (red, green) – 1 kg;
- carrots – 500 g;
- tomatoes – 1 kg;
- garlic – 8 cloves;
- sunflower oil – 150 ml;
- apple cider vinegar – 100 ml;
- table salt – 25 g;
- sugar to taste.
How to prepare eggplants with peppers for the winter
Wash the tomatoes, remove the stems and peel the garlic cloves. Grind the garlic and tomatoes using a fine-grained attachment in a meat grinder.
Grate the carrots on a coarse grater or cut into thin strips.
Ripe eggplants with firm, dense skin without damage or spots are cut into thick slices.
Cut the red and green bell peppers into pieces, remove the seeds, and rinse under running water. Then cut the peppers into narrow strips.
In a saucepan, combine sunflower oil, apple cider vinegar, and salt. Add the minced tomatoes and garlic, and add granulated sugar to taste.
Bring the mixture to a boil over medium heat. Stir until the sugar and salt dissolve.
Next, add the bell pepper cut into strips and grated carrots.
Add the eggplant slices, stir, and cover tightly with a lid.
Cook on the lowest heat for about 40-50 minutes after boiling.
Place hot vegetables into clean, dry jars and screw on tightly with boiled lids.
Turn the jars upside down and wrap them in a thick blanket. Leave the jars under the blanket overnight—the warmth will allow the pasteurization process to occur.
The next day, store the jars in a cool, dry place. Store the preserves at a temperature between 3 and 10 degrees Celsius.
