Eggplants with peppers in tomatoes for the winter - delicious eggplant salad

You can cook blue ones either peeled or peeled. Using this simple recipe with step-by-step photos, I prepared a delicious winter salad of eggplants and sweet peppers stewed in tomato. It is very suitable for both every day and the weekend dinner table.

To prepare you will need:

2.5 liters of tomato;

1 pod of hot pepper;

2 heads of garlic or 2 onions;

0.25 liters of sunflower oil;

0.5 cups sugar;

0.5 cups vinegar 9%;

1.5 tsp. salt;

6 pcs. eggplant;

6 pcs. bell pepper.

How to cook eggplant in tomato for the winter

Pour the tomato into a wide-rimmed bowl and let it boil for 10 minutes. The tomato can be either fresh, made from red ripe tomatoes, or prepared from tomato paste diluted with water.

Add finely chopped hot pepper and garlic or onion to it. If desired, you can add both.

Then they go with: butter, sugar, salt and vinegar. Stir and, while the tomato sauce is boiling, cut the peppers into strips and eggplants into slices.

The thickness of the chopped vegetables should be approximately the same. This is necessary for even cooking. Look at these photos to see what size pieces I chose for myself.

Dip the vegetables into the tomato and simmer for 30 minutes, remembering to stir.

Check for doneness by checking the softness of the peppers and eggplants, place them hot in sterilized banks.

Before it cools completely, turn the workpiece over onto the lid and cover with a towel.

A very tasty canned salad of eggplants and sweet peppers with tomatoes in ready-made form is served with any type of meat, cutlets, fried or baked potatoes, pasta and even porridge.