Eggplant with beans - a delicious preparation for the winter

11.10.2018 Winter blanks

The recipe for eggplant with beans can be safely called one of the best options for vegetable stew. This blank is made for the winter from simple and affordable ingredients, but it turns out so tasty that you just lick your fingers. This dish is suitable for lean and vegetarian menus. It is very nutritious, because beans contain a lot of vegetable protein.

On the eve of cooking, soak dry beans in cold water, change the water a couple of times. 2-3 hours are enough to soak the beans; however, it is more convenient to pour the beans over the night and boil until ready in the morning. It takes about 1 hour to cook.

It will take 120 minutes to cook, taking into account the cooking time of the beans. From the ingredients listed in this recipe, you get 3 banks of 500 ml.

Ingredients:

dry beans - 200 g;
eggplant - 1 kg;
tomatoes - 1 kg;
Bulgarian pepper - 400 g;
carrots - 300 g;
garlic - 1 head;
apple vinegar - 50 ml;
salt - 25 g;
vegetable oil - 50 ml;
sugar and black pepper to taste.

How to cook eggplant with beans

We prepare vegetables - thoroughly wash, clean, grind.

If desired, peel the tomatoes, cut the stem. We clean the cloves of garlic from the husk.

Peel the carrots from the skin with a vegetable scraper, rub on a large vegetable grater, as in the photo.

Cut eggplant into circles or cubes, depending on the size of the vegetables. Thick and short are better chopped into cubes, narrow and long - in circles.

Sweet bell peppers cleanse from seeds, cut into strips.

Pour vegetable oil into the roasting pan, then drop the eggplant, pepper and grated carrot. Turn the tomatoes with garlic into mashed potatoes, pour the mass onto the vegetables.

Salt, close the roasting pan, cook over medium heat for 35 minutes.

After 35 minutes, put the cooked beans in a roasting pan, pour in apple cider vinegar, pour sugar to taste, and pepper with black pepper.

Stew all together for 15 minutes.

We sterilize cans for preparation over steam or dry in an oven. We pack the vegetables in jars, close and put the jars in a pan with hot water. Bring the water to a boil, sterilize half-liter jars for 15-20 minutes.