White bean carrot eggplant salad for winter

Step-by-step cooking

1. Step 1:

   

   We start with the preparation of the beans: rinse and soak overnight (or for 6-8 hours). Water needs three times more to cover the fully swelling beans. Rinse again, fill with clean cold water and put to cook. The cooking time depends on the bean variety. The main thing is not to boil. My white beans were cooked for 40 minutes. There is no need to salt. Drain the water.

2. Step 2:

   

   While the beans are cooking, we cook other vegetables. Grate the carrots on a coarse grater.

3. Step 3:

   

   Cut eggplant into cubes. (If the eggplants are bitter, sprinkle with a tablespoon of salt, mix, stand for 20-30 minutes and rinse).

4. Step 4:

   

   Cut the bell pepper into cubes like eggplants, pre-cleaned from seeds.

5. Step 5:

   

   Cut tomatoes arbitrarily, chop them in a blender anyway.

7. Step 6:

   

   Peel the garlic.

8. Step 7:

   

   In a blender (or meat grinder), chop tomatoes and garlic. Put the finished mass in a saucepan, add vegetable oil, sugar and salt. Mix everything and put it to boil for 3 minutes (from the moment of boiling)on low heat.

9. Step 8:

   

   Add eggplant, pepper and carrot, mix. From the moment of boiling - simmer for 20 minutes. Then spread the beans and simmer for another 10 minutes. At the end, add the vinegar and bring it to readiness for another 5 minutes.

10. Step 9:

    

    We put our vegetable stew in jars and immediately close it, turn it over and wrap it up until it cools down. You can store it in a dark pantry.

11. Step 10:

    

    Everything that is not included in the jars, you can immediately, warm, with black bread and eat !!!