Eggplant appetizer for winter
Description
A simple canning recipe with no unnecessary fuss. I recommend this preservation recipe to everyone. The appetizer is somewhat reminiscent of eggplant caviar, but in this recipe the flavor is more balanced. I recommend following the proportions in the recipe exactly. Store in a cool, dark place.
Instructions
- 1
Step 1
1. Wash the tomatoes, remove the stems, and cut into wedges.
- 2
Step 2
2. Process in a blender or meat grinder.
- 3
Step 3
3. Peel the carrots and grate them.
- 4
Step 4
4. In a pot, heat the vegetable oil, add the chopped tomatoes and carrots. Simmer over low heat for about 30 minutes.
- 5
Step 5
5. Remove the seeds from the peppers and cut into thin strips. Cut the eggplants into cubes.
- 6
Step 6
6. Peel the onion and slice it into half-moons; press the garlic through a garlic press.
- 7
Step 7
7. Add the peppers and eggplant to the pot. Simmer for 20 minutes. Then add the onion and garlic, season with salt and pepper, add the vinegar, and simmer for another 10 minutes.
- 8
Step 8
8. Pack into sterilized jars and seal with sterilized lids. No further sterilization of the appetizer in the jars is required.
- 9
Step 9
9.