Troika salad from eggplant, pepper and tomato for the winter

This salad with eggplants and peppers, in winter, looks good on the table as a cold appetizer. I post the recipe with step-by-step photos taken.

Products for procurement:

• eggplants – 3 pcs (800 g);

• tomatoes – 3 pcs (600 g);

• bell pepper – 3 pcs (400 g);

• garlic – 3 cloves;

• chili pepper – 1/3 pcs.;

• salt – 2 tbsp;

• sugar – 1 tbsp;

• vinegar – 2 tbsp;

• vegetable oil – 100 ml;

• allspice (peas) – 5 pcs.

How to prepare Troika eggplant salad for the winter

First you need to prepare the products. Wash the eggplants and cut them into circles, 1 cm thick.

Place the chopped blueberries in a container, add salt and let stand for 20 minutes.

At this time, you can start cooking other vegetables. Cut the tomatoes into large pieces.

Cut bell peppers in half (lengthwise), remove the insides. Wash it thoroughly inside and out, and then cut into long slices.

Peel and chop the onion as in the photo.

Place all prepared vegetables, including eggplants, in a cauldron with heated vegetable oil.

When it boils, reduce the heat, add salt, sugar, and allspice peas. Cook, stirring well, 30 minutes.

At this time, wash and sterilize jars and lids.

With the specified amount of vegetables, the yield of the finished snack is about one and a half liters, but it can be less or a little more, depending on the boiling.

After 30 minutes of boiling, add vinegar to the vegetables and mix well. Arrange the winter appetizer salad among sterilized jars, cover with lids and sterilize for 30-40 minutes.

Then, close the lids tightly (roll up) and turn the neck down.

When the Troika salad has cooled, remove the jars for storage.