Eggplant in Tomato for Winter
Description
Perfect for stocking up for winter. Lately I've been canning in tomato more and more often, because this brine works wonderfully with all vegetables: cucumbers, zucchini, tomatoes, and even my favorite eggplants. In my view, it gives them even more juiciness and a brighter flavor—exactly what we miss during the cold winter months. The recipe for winter eggplant in tomato that I want to tell you about is very simple; the ingredient amounts are calculated for a small 1.25-liter jar, so multiply everything depending on how many jars you plan to preserve. Otherwise, everything is the same as with regular canning, so read through this simple winter eggplant in tomato recipe carefully and get started with confidence. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
First, wash the eggplants, remove the stems, and cut the eggplants lengthwise into four pieces.
- 2
Step 2
Cut the tomatoes (you can leave the skin on) into pieces and place them in the blender bowl.
- 3
Step 3
Puree them until smooth. Tomatoes can also be run through a meat grinder, but in that case remove the skins.
- 4
Step 4
Next, add the sliced eggplants to the pot.
- 5
Step 5
Add tomato puree.
- 6
Step 6
Salt and sprinkle with sugar.
- 7
Step 7
Pour in the vinegar and vegetable oil.
- 8
Step 8
Put a pot on the heat and stew the eggplants for 15 minutes after the water comes to a boil.
- 9
Step 9
While the eggplants are boiling, finely chop the garlic.
- 10
Step 10
Add it to the remaining ingredients and cook for another 5 minutes.
- 11
Step 11
Sterilize the jars and lids in advance, pack the eggplant while the jars are still hot. Seal the jars with the lids, turn them upside down, wrap them in something warm, and leave them like that until they have completely cooled.