Eggplants with peppers and tomatoes
Description
Simple and delicious eggplant salad will surely delight all eggplant lovers! This preserve doesn't need to be stored in the cold—it keeps perfectly in a cupboard, in a dark and cool place. I use a multicooker for cooking, but you can also prepare the salad on the stove in any thick-bottomed cookware, such as a cauldron. This amount of ingredients yields about three 700-gram jars; if desired, you can increase the ingredient quantities two or three times.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour vinegar and oil into the multicooker bowl.
- 3
Step 3
Place the sliced bell pepper in feathers as the first layer.
- 4
Step 4
Then place a layer of tomatoes cut into large slices.
- 5
Step 5
Place the eggplants on top and sprinkle them with salt to taste. Cut the eggplants in half first, then each half into 2-4 pieces.
- 6
Step 6
Simmer the vegetables under a closed lid until the eggplants become tender. The salad is ready as soon as the vegetables can be easily pierced with a fork.
- 7
Step 7
Transfer the salad into sterilized jars and seal with lids. By winter, the salad will have marinated, all the vegetables will have "mingled" together, and you'll get a very tasty appetizer!