Winter salad of eggplant with onions and peppers without sterilization
Today I’m preparing a very simple winter eggplant salad with a pronounced sweet and sour taste. The preparation of such a preparation is not replete with ingredients. Besides eggplants, these are only onions and bell peppers. I must say that this delicious eggplant salad was accepted in my family as a savory snack even by those who don’t really like eggplants.
Time to bookmark: Summer, Autumn
The harmony of its constituent ingredients gives the product an excellent taste. I photographed the cooking process and provided a step-by-step description. You can bring my simple eggplant salad recipe to life quickly and easily.
Ingredients:
- eggplants – 1 kg;
- onion – 500 gr;
- bell pepper – 500 gr;
- sugar – 1 tbsp;
- vegetable oil – 1 tbsp.;
- salt – 1 tbsp. l.;
- tomato paste – 500 g;
- vinegar 9% - 70 gr.
How to make eggplant salad for the winter without sterilization
We start cooking by preparing the products. Wash the vegetables well. We remove the stems from the eggplants. Peel the onion and cut off the root system. Remove the seeds from the bell pepper and cut off the stems.
Cut the onion into slices and sweet pepper into half rings.
Place in a cooking container, add tomato paste (half of the paste can be replaced with tomato juice), sugar, vegetable oil, salt and vinegar, mix. We will simmer the vegetables for 30 minutes.
While the mixture is stewing, cut the eggplants into cubes and add them to the pan.
Gently mix the vegetables and simmer for another 20 minutes until cooked.
Pour the prepared salad over sterilized jars and seal tightly with lids. Turn over and wrap in a warm blanket for a day.
This eggplant salad should be stored in a cool, dry place, out of direct sunlight. You can simply eat it with bread, but it goes well with any side dish, meat or fish.
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