Delicious eggplant stew for the winter

5.08.2018 Winter blanks

Eggplant - healthy and tasty vegetables. Opening a jar of delicious and spicy eggplant stew in the winter, you will not only get a real gastronomic pleasure that you will lick your fingers, but also plunge into the summer for a few minutes.

The pleasant taste of eggplant is complemented by the light aroma of garlic, and tomatoes and bell peppers make this dish rich and at the same time tender. It is a pleasure to cook eggplant stew even for the most inexperienced and young hostesses.

Ingredients:

eggplant fruits - 2-3 pcs.,
tomatoes - 3 pcs.,
bell pepper - 3 pcs.,
salt to taste
black pepper to taste
garlic - 5-7 cloves,
table vinegar - 3 tablespoons,
sunflower oil - 100 ml.

How to cook eggplant stew for the winter

Let's start with the choice of vegetables: they must be ripe and large enough. If you take small fruits, then double their number. We wash the blue ones and cut into large pieces.

And then fry in warmed refined sunflower oil.

We fry vegetables until we achieve a pleasant golden color. Next, wash the tomatoes and bell pepper. We cut the pepper in arbitrary pieces and pour it with the chopped garlic to the eggplant, in the pan.

At this time, we pass the tomatoes through a meat grinder and add to the rest of the vegetables so that they are cooked until ready.

A few minutes before the end of cooking, pour three tablespoons of ordinary vinegar. Mix well.

Remove the vegetable stew from the burner and put it in sterile jars.

It remains to roll up the lids, turn over and wrap our blanks until they cool completely.

This eggplant stew is best kept in a cool, dark place, such as a pantry or basement. Before serving, it is recommended to hold it in the refrigerator for a bit.