Eggplant Salad with Tomatoes and Bell Peppers – "Everything for 10"
This "Everything for 10" eggplant salad with tomatoes and bell peppers for the winter is a unique preparation. It's the best way to prepare a canned salad for the winter. Tender vegetables in an oily dressing seem to melt in your mouth. This dish is sure to please everyone.
Preparation time: 1 hour 30 minutes. Servings: 5 0.5 l jars.
Ingredients for eggplant salad:
- eggplant – 10 pcs.;
- tomato – 10 pcs.;
- sweet bell peppers – 10 pcs.;
- onions – 10 pcs.;
- garlic – 10 cloves;
- refined sunflower oil – 350 ml;
- table vinegar essence 9% concentration – 1 tbsp.;
- sugar – 110 g;
- salt – 2 tbsp.
Steps to Prepare an Eggplant and Tomato Salad "Everything in 10"
First, pour refined vegetable oil into a heavy-bottomed saucepan and bring to a simmer over low heat. Meanwhile, thoroughly wash the eggplants, remove the stems, and dice them. Place the eggplants in a container, cover with cold water, add salt, and let them sit in the brine for 30 minutes. This will help remove the eggplant's distinctive bitterness. Then rinse the eggplants and place them in the saucepan.
Wash the bell pepper, cut it in half, and remove the stem and seeds. Rinse it again under water, cut into large pieces, and place it in a saucepan.
Peel the onion, wash it, cut it into half rings and add it to the pan with the other ingredients.
Wash the tomatoes, pour boiling water over them, peel them, cut them into large pieces, and place them in a saucepan.
Chop the peeled garlic, add it to the vegetable mixture, add salt and sugar, and stir. You can add your favorite spices to taste. Cook over low heat for 40 minutes, stirring occasionally. Just before it's ready, add finely chopped herbs and vinegar and stir.
Fill sterilized jars with vegetables and pour the hot marinade over them. Be sure to use a metal spoon and pour slowly to avoid cracking the glass. Perform additional sterilization: pour warm water into a saucepan and place the jars in the sterilizer for 20 minutes.
Immediately seal the jars with an airtight sealer. Turn the jars upside down, check for leaks, wrap the jars in a warm towel, and let them cool at room temperature for 24 hours. Store the snack for up to 1 year.
