Sauteed Eggplant in the winter

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Bars of eggplants have become part of the annual plan of many housewives. From the little blue can make a lot of salads and snacks, and in the winter enjoy the result.

One of the hits of conservation with eggplants that year is considered - cell.

Simple ingredients, no tricky set of spices and seasonings, and a great result. This recipe has long enjoyed in our family and he successfully disperses the familiar.

So, how to cook.

Recipe Sauteed Eggplant in the winter

Ingredients:

- 1 kg eggplant
- 1 kg of tomatoes
- 350 gr. carrots
- 350 gr. bell pepper
- 3 tbsp. l. 9% vinegar
- 200 ml of vegetable oil
- 1 tbsp. l. salt
- 1 tbsp. l. Sahara
- 1 pod bitter or hot peppers
- 1 head of garlic

Cooking method:

1. Carrots washed and cleaned. Cournot cut slices or cubes.

2. Bulgarian pepper to clean from the seeds and cut into pieces the same as carrots.

3. Tomatoes are washed, cut into slices and passed through a meat grinder or blender used to convert them into pulp.

4. Eggplant wash, but clean. Chop into cubes or slices. Not shallow.

5. In a large saucepan extinguish pepper with carrot in vegetable oil for at least 15 minutes.

6. Now turn the eggplant and tomato puree. All to send to the pan for vegetables.

7. Bring the contents of the pan to boil, reduce heat and simmer with regular stirring the cell for about 25 minutes.

8. Garlic peel and grate or pass through the press.

9. Bitter or pungent pepper cleaned from the seeds and finely chopped.

10. Add in a cell salt, sugar, vinegar, garlic and hot peppers.

11. All mix, bring to a boil and immediately expanded in sterilized jars.

12. Roll banks boiled lids, turned upside down and left to cool down completely. Sterilization or wrapping is not required.

Cooled jars sauteed eggplant storing it in a cool place.
Serving cell can be both in cold as a snack or lettuce and a second hot dishes. Enough to put a cell from the jar and heat in a microwave oven.

Bon Appetit!

How to make: Cucumber delicious as from the barrel

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