Eggplant Salad with Tomatoes and Bell Peppers - “All 10”

29.08.2018 Winter blanks

Eggplant salad with tomatoes and bell pepper for the winter "All 10" - a unique harvest. This is the best way to make canned salad for the winter. Delicate vegetables in an oil dressing seem to dissolve in the mouth. This dish is sure to appeal to everyone.

Cooking time: 1 hour 30 minutes. Servings Per Container: 5 cans of 0.5 L each.

Ingredients for Eggplant Salad:

eggplant - 10 pcs.;
tomato - 10 pcs.;
bell peppers - 10 pcs.;
onions - 10 pcs.;
garlic - 10 cloves;
refined sunflower oil - 350 ml;
table vinegar essence of 9% concentration - 1 tbsp .;
sugar - 110 g;
salt - 2 tbsp.

Stages of cooking eggplant and tomato salad “All by 10”

Initially, we pour refined vegetable oil into a pan with a thick bottom, bring it to a boil over low heat. At this time, thoroughly wash the eggplant, cut the stalks, cut the vegetable into cubes. Put the vegetable in a container, pour cold water and add salt, leave in brine for 30 minutes. This method will help get rid of the specific bitterness of eggplant. After that, rinse the eggplants and put in a saucepan.

Bulgarian sweet pepper, swill, cut into 2 parts, cut the stem and seed box. Rinse again under water, cut into large pieces and put in a pan.

Peel the onions, wash them, cut them into half rings and add to the pan to the rest of the ingredients.

We wash the tomatoes, doused with steep boiling water, remove the skin, cut into large pieces, put in a pan.

Grind the peeled garlic, put it in the vegetable mixture, add salt and sugar, mix. You can add your favorite spices to your taste. We will cook over low heat for 40 minutes, stirring. Before the readiness we add finely chopped greens and table vinegar, mix.

In sterilized jars, we put vegetables to the top, pour hot marinade on top. Be sure to put a metal spoon in the jar and pour it slowly so that the glass does not crack. We carry out additional sterilization: pour warm water into the pan and put in cans, sterilize the containers for 20 minutes.

Immediately close the jars with a sealed key. We turn the cans up, check for leakage, wrap the seals in a warm towel and leave to cool for a day at room temperature. Keep the snack for no more than 1 year.