Eggplant with bell pepper and tomatoes for the winter

1 hour 10 min.
4 banks
Eggplant with bell pepper and tomatoes for the winter

Today I want to share with you a recipe for a wonderful snack from eggplant with tomatoes and bell pepper. Such a workpiece in winter quickly disappears from the shelves of the pantry. It is prepared quickly and simply, from available ingredients, and the result will pleasantly surprise you.

A step -by -step recipe for cooking

1
Rinse the tomatoes, remove the stalks, cut it arbitrarily, then pass through the meat grinder.
2
Peel the garlic and chili pepper and also pass through the meat grinder, add to the tomato mass.
3
Put a bowl with tomato mass on fire, add salt, sugar and vegetable oil, mix well. On heavy heat, bring the workpiece to a boil, then reduce the fire and boil another 10 minutes.
4
Clean the bell pepper from seeds and stalks, cut in medium pieces. Cut the eggplant about the same way.
5
In the boiling tomato sauce, place chopped pepper and eggplant, gently mix and again bring the workpiece to a boil. Then, over low heat under the lid, boil the vegetables for 15 minutes, stirring periodically.
6
5 minutes before cooking, add citric acid to boiling vegetables and mix well.
7
Put the snack in pre -sterilized jars and immediately tightly close. Turn the cans upside down, wrap it up and leave until completely cooled. Store the cooled blank in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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