Eggplant Sauté for Winter
Description
Homemade winter preserve. I'll share more details below. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash all vegetables in advance.
- 2
Step 2
Cut the onion into quarter rings. Cut the eggplants, carrots, and bell pepper into small slices.
- 3
Step 3
Score the tomatoes with a cross cut, dip them in boiling water for a couple of minutes. Then rinse with cold water. Peel the tomatoes and remove the cores.
- 4
Step 4
Purée the tomatoes in a blender until smooth, or pass them through a meat grinder.
- 5
Step 5
Heat a sauté pan or deep skillet over medium heat with vegetable oil. Sauté the onion until translucent and lightly golden.
- 6
Step 6
Add the carrots and cook for another 5–7 minutes.
- 7
Step 7
Then add the bell pepper and fry for another 7-10 minutes.
- 8
Step 8
Then add the eggplants and braise them for 15 minutes until tender. Stir very gently as you go to keep the eggplants intact.
- 9
Step 9
Pour in the crushed tomatoes, cover with a lid, and simmer over low heat for 10 minutes.
- 10
Step 10
Add salt, sugar, and finely chopped garlic. Simmer covered for another 5 minutes.
- 11
Step 11
Try the sauté and taste — add more sugar or salt if needed. Then pour in the apple cider vinegar and stir everything together. Bring to a boil and remove from the heat.
- 12
Step 12
Place the hot sauté in a clean sterilized jar. Cover with the lid, but do not screw it on all the way.
- 13
Step 13
Line the bottom of a pot with a cloth or towel, place the jar in it, and pour in water up to the shoulders of the jar. Sterilize in boiling water for 6 minutes.
- 14
Step 14
Then screw the lid on tightly. Turn the jar upside down, wrap it in a towel, and leave it that way until completely cooled.
- 15
Step 15
Eggplant sauté for winter is ready!