Sweet eggplant for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. All vegetables are thoroughly washed and dried. I used eggplant varieties without bitterness, so I just cut the vegetable into small cubes. If the eggplant is bitter, then it should be soaked in salted water for half an hour after slicing. Then drain the water, rinse the eggplants again.

2. Step 2:

   

   Tomatoes for such a preparation are large and overripe, which are not suitable for preservation as a whole. Tomatoes are cut into pieces, cut out the attachment point of the peduncle, if the skin of the fruit is dense and hard, remove it by pouring boiling water over the tomatoes. Put the tomato pulp in a deep container and punch it with a blender.

3. Step 3:

   

   Peel and grate the carrots.Bulgarian pepper is cut into two parts, cut out the seed box with seeds, cut the pulp into strips.

4. Step 4:

   

   Peel the onion from the husk and cut into small cubes. Garlic cloves are cleaned from the husk and cut into cubes.

5. Step 5:

   

   Pour vegetable oil into a frying pan, heat it up, fry the vegetables until the carrots are soft and the onions are transparent, stirring with a spatula.

7. Step 6:

   

   Put the tomato puree into an enameled saucepan, put it on fire, bring to a boil, stirring with a spatula.

8. Step 7:

   

   Add to tomato mass vegetable roast.

9. Step 8:

   

   Then we send the eggplant and bell pepper, garlic, mix, let the vegetable mixture boil, add sugar, salt, vegetable oil, turn down the heat and simmer for about 30 minutes under a covered lid, do not forget to stir the vegetables periodically so that they do not burn to the bottom of the pan.

10. Step 9:

    

    At the end of extinguishing, pour in table vinegar, let the mixture boil, turn off the fire.

11. Step 10:

    

    We lay out the vegetable mixture in sterile jars (pre-washed with soda and sterilized), roll up the jars with sterile lids and let them cool upside down under a warm blanket at room temperature. The blank is ready. We put it away for storage in a cool place. Bon appetit!