Delicious eggplants with beans for the winter - a simple winter salad

A simple step-by-step recipe for preparation, illustrated with a photo, I suggest closing it for the winter.

Before you start canning, let's prepare all the necessary products:

1 kg eggplant;

750 g tomato;

250 g carrots;

250 grams of sweet pepper;

100 g garlic;

1 cup beans;

125 g sugar;

35 grams of salt;

50 g 9% vinegar;

250 grams of sunflower oil.

How to prepare a winter salad with beans and eggplants

We start cooking by boiling the beans, previously soaked overnight in water, for an hour. For preparation, choose beans that are not soggy so that they retain their shape after cooking.

Let's wash and peel all the vegetables. Grind the carrots in a blender. Cut the sweet fleshy pepper into strips. Cut the eggplants into cubes. The resulting vegetables can be seen in the photo.

Grind the garlic and tomatoes in a meat grinder.

Add vegetables to the tomato mass.

Mix salt, sugar, sunflower oil in a container, combine with the ground mass, bring to a boil and boil for 20 minutes.

Next, add the boiled beans, mix gently and simmer for another 10 minutes.

Lastly, pour in 50 grams of 9% vinegar and simmer for another 5 minutes.

We taste it to see if there are enough spices, put it in sterilized jars and roll up the boiled lids.

Now you need to cover the canned salad with a blanket and let it cool. After cooling, transfer the workpiece to the cellar or pantry for storage.

Serve delicious eggplants with beans as a side dish for fried or baked meat. And if guests unexpectedly drop by for a quick get-together, then this winter salad can be served as an appetizer. No matter how you serve this eggplant and bean preparation, it will be delicious for everyone!