Salad turns out very tasty, hearty and spicy at the same time. And what is fragrant!
Ingredients 1 jar capacity of 700 ml:
250 gr. eggplant
100 gr. tomato paste
2 peppers
3 garlic cloves
Article 1.5. l. vegetable oil
1/4 cup sugar
Article 0.5. l. salt
1 h. l. 9% vinegar
a bunch of parsley
Preparation:
Wash peppers, eggplant and greens, dry.
Eggplant cut polukruzhkami. They do not need to be soaked in salt water. Just cut and immediately prepare the next, so they do not have time to darken.
Pepper remove the core and seeds, then cut into strips.
Grind the herbs and garlic. Garlic can chop the knife or put through a press.
The pot put tomato paste, salt and sugar, add vinegar and vegetable oil.
Add 250 ml of hot water and mix.
Pour into the pot all the prepared vegetables, garlic and fresh herbs. Put the dishes on low heat.
After boiling turn down to the lowest heat and cook with constant salad but quiet reflux for 25-30 minutes, stirring occasionally.
Banks are a good wash, sterilize and dry.
Cover, make sure to boil.
Hot ready to decompose salad jars, roll or screw the lids.
The sealed jars flip the lid and wrap.
Leave until cool I am, and then remove it in a cool and dark place.
The result is a very simple dish of acute eggplant in tomato gravy with garlic and pepper in the winter.
This canned product is used as a separate dish, as well as garnish - e.g., a mashed potatoes or boiled rice.
You can be submitted as a filling for meat and fish dishes.
Or add to vegetable stew or thick soup.
This delicious salad is perfect for everyday and festive table.
Good luck with your preparations!
Video bonus:
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