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Sauteed Eggplant for the Winter Recipe
Not a complicated recipe from the series "simple, fast, delicious".
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut tomatoes into slices, cover with sugar and let them stand for a while so that they give juice.
    Cut tomatoes into slices, cover with sugar and let them stand for a while so that they give juice.
  2. Cut the onion into small cubes.
    Cut the onion into small cubes.
  3. Cut eggplant into cubes.
    Cut eggplant into cubes.
  4. Carrots – straws (I RUB with bars), sweet pepper – half rings.
    Carrots – straws (I RUB with bars), sweet pepper – half rings.
  5. 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.
    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.
  6. 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.
    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.
  7. Put the finished honeycomb in sterilized jars, roll it up and put it under a fur coat. Approximate output: 4 l.
    Put the finished honeycomb in sterilized jars, roll it up and put it under a fur coat.
Approximate output: 4 l.
  8. Bon Appetit!
    Bon Appetit!
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