Vegetable sauté from eggplants for the winter

This salad has become a favorite for my entire family. I suggest you try my proven blueberry sauté recipe with step-by-step photos.

To prepare, take:

• 10 pieces. medium sweet pepper;
• 10 medium onions;
• 10 small blue ones;
• 30 pcs. tomato;
• 10 cloves of garlic;
• 0.5 cups sunflower oil;
• 1 tablespoon vinegar;
• 2 tablespoons sugar;
• 1 tablespoon salt.

How to prepare eggplant sauté for the winter

Wash the sweet bell pepper, remove the seeds and chop. Wash the eggplants, you can peel the skin (I don’t peel them) and cut into pieces 1x1 cm in size. Peel the onion, wash and cut into cubes. Wash the tomato; if desired, you can blanch and peel the skin, but you can simply cut it into squares along with the skin. Peel, rinse and chop the garlic with a knife.

Place the processed and ready-to-cook vegetables in layers in a large saucepan. It is advisable to place the tomatoes in the first layer, as they will release the juice and prevent your vegetable sauté from burning. The next layers are eggplant, onion and pepper.When you have laid all the layers, pour 0.5 cups of sunflower oil into the vegetables, then 1 tablespoon of vinegar, 2 tablespoons of sugar, add a little salt and simmer over medium heat for about 15 minutes.

After this time, bring the salad to taste by adding more salt and simmer for another 20 minutes. Place the finished eggplant saute in hot sterilized jars and immediately roll up.

Let the jars cool completely and lower them into the cellar. One portion of the products produces 7 half-liter jars of the product.

A delicious vegetable saute from eggplant will be a wonderful addition to your main courses, and will also delight you and your loved ones on the holiday table. Cook with joy for the health and satiety of your family!