Eggplant light for winter

Step-by-step cooking

1. Step 1:

   

   How to make eggplant light for the winter? Prepare all the necessary products for the preparation of a delicious snack. Rinse eggplants, tomatoes, bell peppers and chili in clean water, remove the stems from the eggplants.

2. Step 2:

   

   Cut the blue circles about one centimeter thick. Why shouldn't eggplants be made thinner? Because there is a possibility that the eggplants will lose their shape or the circles may break at all when laid out of the jar. Cover the blue ones with one tablespoon of salt.

3. Step 3:

   

   Pour cold water into a container with eggplants so that it covers the blue ones, gently mix everything so that the salt dissolves. Cover the eggplants with a flat plate and place a small weight so that the circles are completely immersed in salt water. This procedure will get rid of the bitterness in eggplants and with further frying, the blue ones will absorb less oil.

4. Step 4:

   

   At this time, prepare the rest of the vegetables for harvesting. In Bulgarian pepper and chili pepper, cut off the stalk and remove the seeds, peel the garlic.

5. Step 5:

   

   Drain the eggplants and squeeze them lightly with your hands.

6. Step 6:

   

   Heat a small amount of vegetable oil in a frying pan and fry the eggplants on both sides until an appetizing golden crust appears. Put the finished circles on paper napkins to get rid of excess oil.

7. Step 7:

   

   Put tomatoes and bell peppers through a meat grinder.

8. Step 8:

   

   Grate garlic and chili pepper on a fine grater. You can also skip these two ingredients through a meat grinder, but in this case, small pieces of garlic and chili will be felt in the finished dish.

10. Step 9:

    

    Put the twisted vegetables in a saucepan, add salt, sugar, vinegar and vegetable oil (80ml). Mix and taste, if you lack any component, add it as desired.

11. Step 10:

    

    Put the container with vegetables on high heat, reduce the stove to a minimum after boiling and cook the sauce for about five minutes (stir occasionally so that nothing burns).

12. Step 11:

    

    Remove the dishes from the heat. Send part of the eggplant into a saucepan, mix lightly with a spoon so that all the circles are immersed in the fragrant sauce.

13. Step 12:

    

    Arrange the circles with a tablespoon in sterile jars (cans can be sterilized in the oven, in the microwave or in a water bath). Take one eggplant circle at a time, scooping up quite a bit of tomato and pepper filling, and send it in layers to the jar. When the eggplants are finished in the pan, send the other half of the circles to the tomato sauce, mix and tamp again into the jars.

14. Step 13:

    

    Top each jar with the remains of the sauce almost to the top.

15. Step 14:

    

    Put the filled jars in a saucepan or a large cup, pour water so that it practically covers the entire jar and send it to a high heat. After boiling, reduce the stove to medium and sterilize the workpiece for 15 minutes.

16. Step 15:

    

    Roll up the jars with sterile lids and leave at room temperature until completely cooled. Then the workpiece can be put in the refrigerator, or a cellar for long-term storage.

17. Step 16:

    

    The sample can be taken in a week. Fragrant and incredibly delicious eggplants are ready!