Ingredients for cooking eggplant, peppers and tomatoes for the winter
- Eggplant 3 pieces (medium size)
- Tomatoes 3 pieces
- Sweet pepper 2 pieces
- 2 cloves of garlic
- Parsley (fresh) 1 bunch
- Salt 2.5 teaspoons + for eggplant
- Sugar 2.5 teaspoons
- Vinegar 9% 5 teaspoons
- Vegetable oil 4 tablespoons
- Main ingredients: Eggplant, Pepper, Tomato, Greens
Cans, lids, pan, pan, kitchen knife, spatula, cutting board, paper towels.
Step 1: prepare the eggplant.
Wash the eggplants, cut into thick slices, sprinkle with salt and let stand. 15 minutes. Then you need to drain the liquid from the eggplant, rinse the slices of vegetables and dry them with paper towels.
Fry the eggplant in a pan in hot vegetable oil until golden brown on both sides. Fry over high heat.
Step 2: prepare the peppers.
Peel, rinse, cut into strips and lightly simmer in the same pan in which you fried eggplant. It’s not necessary to hold for a long time, literally during 2 minutes.
Step 3: prepare the tomatoes.
Rinse the tomatoes, dry and cut into circles.
Step 4: we prepare a salad of eggplant, peppers and tomatoes for the winter.
Rinse and sterilize jars with lids together.
Pour salt and sugar into the bottom of each prepared can (half a teaspoon is enough for 0.5 liter, a little more for 0.7 liter).
Lay salad in cans in layers in the following order: eggplant, tomato, bell pepper, parsley. Repeat the layers until you fill the jars to the top.
At the end, add chopped garlic cloves and the remaining salt with sugar.
Pour vinegar and boiling water into the salad, cover the jars with lids and place them in a saucepan with hot water for sterilization. Boil them for 15 minutes, then firmly close the lids and set to cool upside down.
Step 5: serve eggplant, peppers and tomatoes salad.
Eggplant, pepper and tomato salad is a delicious appetizer! Always very handy on the table. Especially in the winter, when we all miss the vegetables incredibly.
Enjoy your meal!
- The output is about 1.2 liters of the finished salad.