Delicious eggplant in tomato for the winter

9.11.2018 Winter blanks

Long-term experience of housewives shows that it is the combination of eggplant with tomatoes that is considered the most delicious, and therefore there are a lot of recipes with them. Today we consider the simplest, long-known recipe for eggplant in tomato for the winter.

Sometimes the simpler the dish, the tastier it is. This applies to today's recipe with step by step photos - it tastes awesome. For canning, we will use ordinary eggplant with a dark skin. If you have other eggplants (light purple or even white), it does not matter, use them. On the palate, they are practically no different.

Despite the fact that the recipe uses a minimal set of products and spices, the workpiece is just perfect, and you don’t want to add anything else. No one can resist such delicious slices of eggplant in tomato.

Ingredients:

eggplant - 1 kg;
tomatoes - 1 kg;
salt - 2 tea l .;
granulated sugar - 1.5 teaspoon. l .;
table vinegar 9% - 2 teaspoon

How to prepare eggplant in tomato for the winter

We wash the eggplants and prepare for our harvesting. Since we have large eggplants, we cut them into half circles. If the vegetables are not very large, cut them in whole circles. It is not necessary to peel the eggplants, otherwise they will become like porridge after cooking. For today's recipe, we skip cleaning.

Wash the tomatoes and twist them into juice. You can beat the vegetables in a blender bowl or pass through a juicer. If you don’t have such equipment, take a manual meat grinder and twist the mashed tomatoes. If you want to get rid of the seeds, wipe the mashed potatoes through a sieve, you get pure tomato juice. Put the finished juice on the stove to boil and immediately salt, add sugar there too, since tomato juice has its own acidity. Also pour in table vinegar.

When the juice boils for 5-7 minutes, add the eggplant and begin to simmer everything together.

Stew eggplant for 25-30 minutes, stirring occasionally. Do not get carried away, otherwise the eggplant will become very soft and lose their shape.

In hot form, fill the jars with eggplant, scooping up tomato juice. Tamp lightly and the jar is already full.

Screw the lids and put in the pantry until winter. Thanks to vinegar, the workpiece will last until spring, but you are unlikely to hold on and not eat it before.

You can serve such eggplants in their pure form, right in the bank, or you can additionally prepare a side dish. Boiled potatoes go well with vegetables. It will turn out both hearty and tasty. Bon Appetite!