Eggplant in tomato sauce for winter

Step-by-step cooking

1. Step 1:

   

   8 half-liter or 4-liter jars will be obtained from the proposed amount of products. My eggplant, cut off their stems and cut into cubes of medium size. I cut the eggplant first into circles, and then cut each of them into cubes.

2. Step 2:

   

   Fresh tomatoes are washed, cut off the bottom and puree in a blender. If all the tomatoes do not fit in the bowl at once, then grind them in several steps. They can also be twisted in a meat grinder. It turns out tomato puree with seeds.

3. Step 3:

   

   For cooking, it is better to use an enameled saucepan of a suitable size. We pour the prepared eggplants into it, pour them with tomato puree, add salt, sugar and vegetable oil. Stir and put on medium heat. Bring to a boil, reduce the heat and cook for 20 minutes. During this time, the contents of the pan should be stirred so that the tomato does not burn to the bottom. I used a wooden spatula for this, but you can also take a large wooden spoon.

5. Step 4:

   

   While the eggplants are being boiled, prepare garlic and pepper. Garlic is cleaned and passed through a press. From the red hot capsicum, cut off the fourth part and finely chop it, do not throw away the seeds, they will also go into the dish.

6. Step 5:

   

   After twenty minutes from the beginning of boiling eggplant in tomato, add garlic and pepper to the pan. Stir and cook on low heat for another 20 minutes. The mass will gradually boil out, I did not cover the pan with a lid. 5 minutes before the end of cooking, pour in the vinegar, mix. Turn off the fire and pour the eggplants into sterilized jars, which we roll up with sterilized lids. Turn the jars over, cover with a towel and leave to cool.