Eggplant appetizer with tomatoes

Step-by-step cooking

1. Step 1:

   

   We take vegetables and other products necessary for the recipe, which describes step by step how to prepare an eggplant appetizer with tomatoes.

2. Step 2:

   

   Peel the carrots and cut them into medium-sized cubes. Onions are peeled from the husk and cut not too finely. Sweet pepper is washed, cut off the top, remove the core and cut into medium-sized cubes. All prepared vegetables after slicing should be approximately the same size.

3. Step 3:

   

   My eggplant, cut off the top with a tail and cut into cubes of the same size as carrots, onions and peppers. We put the chopped eggplants in a bowl, sprinkle them with salt, mix and let them stand for 30 minutes so that they let the juice. The bitterness should come out with the juice. Then we put the eggplants in a colander, rinse and let drain.

4. Step 4:

   

   Pour vegetable oil in the right amount into the pan, let it warm up and spread the prepared onions, carrots and sweet peppers. Fry over medium heat, stirring for 15 minutes.

6. Step 5:

   

   Put the eggplants in the pan, stir and simmer for another 20 minutes.

7. Step 6:

   

   After the eggplant, add the chopped ripe tomatoes, salt, pepper, mix well again and simmer until the vegetables are ready over moderate heat, not forgetting to stir. The approximate extinguishing time is 25 minutes.

8. Step 7:

   

   We put the finished eggplant snack in jars, close with ordinary lids and put it in a warm place (or just wrap it in a blanket).

9. Step 8:

   

   In a warm place, the snack should stand for a day, after which it can be put in the refrigerator and, of course, served on the table.