Eggplants with Tomatoes for Winter
Description
A homemade winter preserve. As you can see, you no longer need to worry about how to make eggplants for winter with tomatoes — your favorite vegetable will keep all its nutritional and flavor qualities, and in winter you can enjoy a wonderful appetizer! Personally, I especially love using this eggplant-for-winter-with-tomatoes recipe so I can later use the preserve as a sauce. A worthy substitute for “chemical” tomato paste, isn’t it? So give it a try — it’s worth it. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Prepare the vegetables. Cut the tomatoes into wedges, trim the eggplants and pierce them in several places. Slice the onion into half-moons and the pepper into thin strips.
- 2
Step 2
2. Now place the vegetables you have prepared in a large pot, with the tomatoes at the bottom. Pour in water, oil, and vinegar. Add sugar and salt.
- 3
Step 3
3. Wait until the vegetables release their juice, then stew them under a lid over low heat until done.
- 4
Step 4
4. Stir occasionally so the juice is evenly distributed over all the vegetables.
- 5
Step 5
5. Keep over the heat until the vegetables are tender, but watch that the marinade liquid doesn’t evaporate too much—you’ll still need it!
- 6
Step 6
6. Pack into sterile jars, seal with sterile lids, wrap in a blanket, and store upside down until cooled. Done!