I suggest you a snack of eggplant and string beans. This dish can be used as a side dish or cold appetizer. Now, in the season of preparations for the winter, I recommend that you prepare it as a preservation. Although, of course, you can eat right away.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 1000 gram Eggplant
- 500 gram String beans
- 250 gram Carrot
- 700 gram Tomato
- 300 gram Red sweet pepper
- 150 ml Vegetable oil
- 8 cloves Garlic
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Vinegar (9%)
- 1/2 teaspoon Black pepper (peas)
- Peppers red hot chilli to taste
Ingredients
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Instructions
- If the string beans are frozen, then let them thaw. If fresh from the garden, then wash, cut off the tips, cut into pieces 2-4 cm.
- Vegetables are washed, cleaned, and cut. Eggplant cut into cubes or half rings. Pepper cut into strips. Hot pepper rings. Garlic is also crushed. Three carrots on a grater.
- Pour vegetable oil on the bottom of the pan. Put all the vegetables, peppers, salt and sugar. Stir.
- On tomatoes, make an incision crosswise, pour boiling water. Peel and grind in a blender. Add to the vegetables in the pan. I have tomatoes prepared in advance, slightly boiled.
- Cover with a lid, bring to a boil and simmer for 35-40 minutes. Before finishing, add the vinegar and mix.
- We put the hot appetizer in clean, pre-sterilized jars. Turn the top upside down, cover with a warm blanket (or jacket) and leave for the day. Then remove to a cool place. From the full norm, 4 cans of 0.7 l are obtained.
- Bon Appetit!!!
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