Ten salad of eggplant for the winter

1 hour 30 min.
6 servings
Ten salad of eggplant for the winter

Today I will share the recipe for the eggplant of eggplants beloved by many housewives for the winter. We will prepare the “ten” - a winter workpiece, where all vegetables are taken in equal quantities, namely 10 pieces. Thanks to such twists, vegetables on the table will be all year round!

Ingredients

  • Eggplants 10 pcs.
  • Tomatoes 10 pcs.
  • Bulgarian pepper 10 pcs.
  • Onion 10 pcs.
  • Garlic 10 cloves
  • Vegetable oil 500 ml
  • Vinegar (9%) – 200 ml
  • Sugar 100 g
  • Salt 2 tbsp.

A step -by -step recipe for cooking

1
Rinse the eggplants, cut into the middle pieces, sprinkle with a pinch of salt and leave for 30 minutes to leave bitterness.
2
Clean the bell pepper from seeds and stalks, cut into pieces.
3
Cut the tomatoes with slices, onions with half rings, garlic - thin plates.
4
Combine all the prepared vegetables in a large pan, add salt, sugar and vegetable oil. Mix the salad, bring to a boil on a high heat under the lid, then reduce the fire and stir the workpiece, stirring periodically, for 50 minutes.
5
5 minutes before the end of cooking, enter vinegar, mix.
6
Submake hot salad in pre -sterilized banks, tightly close, turn upside down and cool. Store the cooled blank in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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