Eggplant with pepper in tomato sauce for the winter
We prepare delicious preservation of peppers and eggplants in tomato sauce for the winter.
Kvitkainfo.com offers to cook homemade preservation for the winter from eggplant and pepper in a thick tomato sauce. This sauce has a sweet and sour taste, an amazing aroma and a slight spiciness that can be enhanced by adding more garlic.
Ingredients for eggplant with pepper in tomato sauce for the winter
- Eggplant – 3 kg;
- bell pepper – 2 kg;
- tomatoes – 3 kg;
- large carrots – 6 pcs;
- garlic – 4 heads;
- refined oil – 1 stack;
- vinegar 9% – 1 stack;
- sugar – 1 glass
- salt – 2 tbsp
Watch the video recipe: Cherries in their own juice.
Cooking eggplant with peppers in tomato sauce for the winter
Wash vegetables, remove seeds and stalks in pepper, peel eggplants, peel carrots.
Cut the pepper and eggplant into coarse pieces (pepper into 4, eggplant into 8 particles along).
Grind the tomatoes into mashed potatoes. Pour into a large enamel saucepan and add the chopped garlic, oil, vinegar, salt and sugar.
Grate the carrots on a coarse grater and add to the tomato puree. Put on fire, bring to a boil.
As soon as the tomato paste boils, you need to reduce the heat and put the vegetables, first the eggplant and then the peppers. If the tomato puree does not cover all the vegetables, don’t worry, the vegetables will release juice during cooking and immerse themselves in it.
After boiling, cook for 40 minutes over low heat with the lid closed. Stirring occasionally so that the vegetables are evenly stewed.
Put hot vegetables in hot sterilized jars and pour marinade, and roll up the lids.
The finished preservation must be wrapped and kept until completely cooled.
Eggplant and pepper in tomato sauce for the winter are ready. Tasty!!!
