Good snack or a quick hot vegetable dish is derived from eggplant with vegetables. If the eggplant cut into cubes and fry, and even add ripe tomatoes and onions, you get a wonderful stew. It perfectly helps any owner, but is particularly popular in kitchens in the summer. To keep the cooked eggplant with vegetables for a long time and enjoy them in the harsh winter days, you need the right to sterilize and prepare the right marinade.
Recipe eggplant ragout with vegetables for the winter
Ingredients:
- 1 kg eggplant
- 1 kg of tomatoes
- 0.5 kg of onion
- parsley root
- garlic to taste
- peppercorns 5 pieces.
- 5 pieces. Pepper sweet pea
- 1-1,5 st. l. salt
- 1 hr. l. Sahara
- 3-5 bay leaves
- 1 tbsp. vegetable oil
- 0,3 art. apple vinegar 6%
Cooking method:
1. Eggplant peel and cut into cubes.
2. Tomatoes Wash and cut into slices.
3. Onions chop into cubes.
4. Fry separately eggplant until golden brown and put in a large pot.
5. Also fry to brown the onions, and send to the eggplants.
6. Tomatoes in oil lightly fry the slices on both sides.
7. In a saucepan, combine vegetables, spices, seasonings and vinegar.
8. Banks sterilize and fill the stew.
9. Transfer the banks into the pan for sterilization, pour warm water and sterilizing fluid to stew boiling within cans.
10. Close banks boiled hot screw caps. After plugging flip cover and wrap down until cool.
Store in a cool place.
How to cook: Eggplant slices with the garlic for the winter