Delicious eggplants in tomato sauce for the winter
Years of home cooking experience show that the combination of eggplant and tomatoes is considered the most delicious, which is why there are so many recipes featuring them. Today, we'll look at the simplest, long-standing recipe for eggplant in tomato sauce for the winter.
Sometimes the simpler a dish, the more delicious it is. This is true of today's recipe with step-by-step photos—it tastes amazing. We'll be using regular eggplants with dark skin for preserving. If you have other eggplants (light purple or even white), don't worry—use them. They taste virtually identical.
Even though the recipe uses a minimal set of ingredients and spices, the final product is simply perfect, and you'll never want to add anything. No one can resist these delicious eggplant slices in tomato sauce.
Ingredients:
- eggplants – 1 kg;
- tomatoes – 1 kg;
- salt – 2 teaspoons;
- granulated sugar – 1.5 teaspoons;
- table vinegar 9% – 2 teaspoons
How to preserve eggplant in tomato sauce for the winter
We wash the eggplants and prepare them for our preparation. Since our eggplants are large, we cut them into half-circles. If the vegetables are not very large, we cut them into whole circles. There is no need to peel the eggplants, otherwise they will turn into mush after cooking. For today's recipe, we skip the peeling.
Wash the tomatoes and juice them. You can puree them in a blender or run them through a juicer. If you don't have a juicer, use a hand-held meat grinder and puree the tomatoes. If you want to remove the seeds, strain the puree through a sieve to obtain pure tomato juice. Place the juice on the stove to simmer and immediately add salt and sugar, as tomato juice has a slight tartness. Add vinegar as well.
When the juice has boiled for 5-7 minutes, add the eggplants and begin to simmer everything together.
Simmer the eggplants for 25-30 minutes, stirring occasionally. Don't overcook them, or they'll become too soft and lose their shape.
While still hot, fill the jars with the eggplants, always scooping out the tomato juice. Lightly pack the eggplants down, and the jars are now full.
Screw the lids on and store in the pantry until winter. Thanks to the vinegar, the preserves will last until spring, but you'll likely be hard-pressed to eat them before then.
You can serve these eggplants plain, straight from the jar, or you can make a side dish. Boiled potatoes pair perfectly with the vegetables. It's both filling and delicious. Bon Appetite!
