Eggplant and Beans for Winter
Description
Perfect for stocking up for winter. Preserving is an extremely useful endeavor: in summer you spend time and effort canning all kinds of vegetables and fruits, but then you can enjoy the most delicious dishes all winter long. And today I want to tell you about my favorite recipe for eggplants with beans for winter—they always sit on a shelf in our pantry. Believe me, this version is much tastier than plain eggplants, because with the addition of beans this salad becomes quite hearty and satisfying, so it can be used as a standalone dish. You can also confidently treat your friends to this preserve, because on a holiday table it makes an excellent appetizer that reminds you of summer. So if you want to learn how to make eggplants with beans for winter, I will tell you about it with the greatest pleasure.
Instructions
- 1
Step 1
Since we will be adding beans to the preserves, soak them overnight in cold water, then boil them until fully cooked the next morning (20–25 minutes).
- 2
Step 2
Blanch the tomatoes and remove their skins, then run them through a meat grinder.
- 3
Step 3
Transfer the tomato puree to a saucepan and place over heat to cook.
- 4
Step 4
Meanwhile, clean the bell pepper and cut it into thin strips.
- 5
Step 5
Cut the eggplants into strips in the same way.
- 6
Step 6
Slice the onion into half-moons.
- 7
Step 7
Place the chopped vegetables in a pot with the tomatoes, mix everything together, and simmer for half an hour.
- 8
Step 8
After 30 minutes, add the beans, sugar, salt, and vegetable oil. Cook everything for 10 minutes, then pour in the vinegar.
- 9
Step 9
Next, divide the salad among sterilized jars and seal them. Place upside down, wrap the jars in a blanket, and leave until completely cooled, then move to a cool place.