| Cook Time | 90 minutes |
| Servings |
Ingredients
- 2 kg Eggplant
- 2 kg Tomato
- 600 gram Bulgarian pepper
- 500 gram Carrot
- 400 gram Onion
- 5 cloves Garlic
- 2 tablespoons Salt
- 1/2 glass Sugar 100-125 ml
- 200 ml Vegetable oil
- 1 teaspoon Vinegar Vinegar essence, optional
Ingredients
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Instructions
- Cut tomatoes into slices, cover with sugar and let them stand for a while so that they give juice.
- Cut the onion into small cubes.
- Cut eggplant into cubes.
- Carrots – straws (I RUB with bars), sweet pepper – half rings.
- In a saucepan, pour the oil, put the prepared vegetables (except garlic) – layers or mixed, add salt.Put on fire, bring to a boil and simmer for 40 minutes, stirring occasionally.
- A couple of minutes before cooking, add the crushed garlic.My blanks are stored at room temperature, so after removing the honeycomb from the fire, I also add vinegar essence – 1 tsp., and mix well.
- Put the finished honeycomb in sterilized jars, roll it up and put it under a fur coat. Approximate output: 4 l.
- Bon Appetit!
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