Sauteed Eggplant for the Winter Recipe
Not a complicated recipe from the series “simple, fast, delicious”.
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Instructions
  1. 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.
  3. Cut eggplant into cubes.
  4. 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.
  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.
  7. Put the finished honeycomb in sterilized jars, roll it up and put it under a fur coat. Approximate output: 4 l.
  8. Bon Appetit!
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