These eggplants just fly away! Spicy, spicy, in tomato sauce - in winter we eat everything that I have prepared, because it is very tasty. I think that the whole trick of this recipe is in the secret ingredient, which at first glance does not go well with eggplant. Write down the recipe!
Ingredients:
eggplant
tomato
garlic
bulb onions
Bulgarian pepper
apples
hot peppers
salt
sugar
vegetable oil
vinegar
Cut 2 kg of eggplants into large cubes or semicircles. Cut 1 kg of bell pepper into medium pieces, chop 700 g of onions.
We pass the tomatoes through a meat grinder (it is possible together with the skin) to make 2 liters of tomato mass.
Transfer the tomato mass to a large saucepan and cook for 5-7 minutes. Then pour 150 ml of vegetable oil, put eggplants, bell peppers and onions. Add 2 tablespoons of salt, 6 tablespoons of sugar and cook everything together for 15 minutes over medium heat. Do not forget to stir periodically.
Then put one small pod of hot pepper. We cut it finely, remove the seeds. And then we send the secret ingredient into the pan - 2 sour apples. We cut them into small cubes. Please note: apples must be exactly sour varieties, otherwise the taste will turn out to be completely different.
Add 5-6 medium heads of garlic, finely chop the cloves with a knife. Put 8 teaspoons of vinegar 9%, mix well and cook for another 10 minutes.
We put the hot salad in sterilized jars and roll up. Then we turn it upside down, cover it with a blanket or a fur coat and leave it until it cools completely.
From the specified amount of ingredients, approximately 5 liters of finished salad are obtained at the exit. Bon appetit, my dear readers!
Read also: Cucumbers with garlic in tomato sauce for the winter. My favorite recipe
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