Salad of eggplants, sweet peppers and tomatoes with carrots for the winter

You don’t need any special culinary skills to prepare this most delicious winter salad. As a result, you end up with something so delicious that my family is ready to eat it every day. I will only note that it is prepared from available ingredients, and step-by-step photos taken will make the story about the preservation process more visual.

Products for procurement:

• eggplants – 1500 gr;

• carrots – 500 gr;

• tomatoes – 1.5 kg;

• salad sweet pepper – 800 g;

• hot pepper - 1 pc.;

• garlic – 3 heads;

• vegetable oil – 200 g;

• vinegar – 130 g;

• sugar – 250 gr;

• salt – 1 tbsp.

How to prepare eggplant salad for the winter

First we will prepare the eggplants. This is easy to do, first remove the stalk with a sharp knife and peel the skin. This is very easy to do with a potato peeler. Then cut the blue ones into large cubes as in the photo, put them in a deep bowl and sprinkle with table salt. Salt will help draw out the bitterness from the eggplant.

Next, let's prepare the remaining vegetables.

The carrots must first be thoroughly washed from the soil, peeled and grated on a coarse grater.

We need to cut out the stalks along with the seeds from the sweet peppers washed under running water using a sharp knife. Then chop the pepper into large cubes. The size can be seen in the photo.

Next, the tomatoes need to be washed and cut. If you selected large, fleshy tomatoes for harvesting, then it is better to cut them into four parts. Cut smaller tomatoes in half or leave whole. Then, you need to make tomato juice from the tomatoes using a blender or meat grinder.

After this, drain the released bitter liquid from the eggplants.

Add carrots, lettuce peppers, tomato juice, salt, granulated sugar and sunflower oil to the container with eggplants.

Mix all the assorted ingredients thoroughly and put on fire. When the tomato juice boils, turn the heat to low and simmer the vegetables in the tomato juice, stirring occasionally for half an hour.

All we have to do is prepare the garlic and hot peppers. Peel the garlic. For hot peppers, be sure to remove the stem and take out the seeds, because with seeds it will be too spicy. Then we grind the pepper and garlic using a blender.

Ten minutes before the end of stewing vegetables in tomato, add chopped pepper and garlic, bring the mixture to a boil again and reduce the heat.

Five minutes before the end of cooking, add vinegar to the pan and stir.

Pour the prepared salad of eggplants with peppers and tomatoes and carrots hot into sterilized jars and seal with lids.

In winter, we open our very tasty and aromatic, spicy-sweet eggplants in tomato sauce, and serve them as an addition to pasta, boiled potatoes or rice.

This preparation is appropriate on the table both for every day and for holidays.