This salad flies away in an instant! Before you can open the can, you have already eaten everything. Spicy eggplants with mushrooms will not leave anyone indifferent, try to cook it for the winter, I am 100% sure that you will like it.
Ingredients:
eggplant
mushrooms (I have champignons)
Bulgarian pepper
tomato
garlic
hot pepper
salt
sugar
vinegar
vegetable oil
We need 3 kg of tomato. We pass them through a meat grinder, and add 2 tablespoons of salt, 2 glasses of sugar (incomplete), 200 ml of vegetable oil to the resulting tomato puree. We put on the stove and cook after boiling for 20 minutes. If your tomatoes are fleshy, and it seems to you that there is not enough liquid, then add a little water.
While the tomatoes are stewing, prepare the eggplants. You will need 3 kg. Cut the eggplants into medium cubes and soak in salted water for 20 minutes so that they do not taste bitter. Then they need to be washed and squeezed out.
Shred 1 kg of bell pepper, chop hot chili pepper finely. I take 1-2 pods without seeds, but you yourself adjust the pungency. If you want, then you can not add hot pepper at all.
Also grind 8 heads of garlic and chop 400 g of mushrooms. I take mushrooms, cut them into plates.
As soon as the tomatoes have boiled for 20 minutes, add eggplants, bell peppers and hot peppers, garlic and mushrooms to them. Simmer everything together for another 30 minutes, stirring occasionally.
2 minutes before cooking, pour in 100 ml of vinegar 9%. Put the hot salad in jars and roll up. Banks and lids must first be sterilized. Bon appetit, friends!
Read also: Eggplant with onions and garlic for the winter. I roll up every year
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