Eggplant layers for winter

Step-by-step cooking

1. Step 1:

   

   How to make eggplant layers for the winter? Prepare the products. Take medium-sized vegetables. Choose peppers with tomatoes of different colors, then they will look beautiful in jars. I took yellow tomatoes and red peppers.

2. Step 2:

   

   Wash the eggplants and cut off the tails on both sides. Cut them into mugs about 1 cm thick and add a little salt. To get the salt evenly on all the circles, sprinkle each layer during the slicing process or put it in a deep bowl and, after salting, mix them with your hand. Leave it on for about 10 minutes.

3. Step 3:

   

   While the eggplants are salting, take care of the pepper. Carefully cut off the stalk, remove the seeds and partitions. If the partitions are left, they can be bitter and spoil the taste of the finished dish. Rinse the pepper thoroughly and dry it by placing it on a towel or napkin. Cut into strips. Heat the oil in a frying pan and fry the pepper a little over low heat for 3-4 minutes.

4. Step 4:

   

   Fry the eggplants in a frying pan with oil on medium heat on both sides until browned. They should not become too soft.

5. Step 5:

   

   Wash the tomatoes, remove the stems and dry with a towel. Cut them into circles about a centimeter thick.

6. Step 6:

   

   Remove the flaccid leaves from the greens, rinse and dry. Peel the garlic. Chop the herbs and garlic with a knife, mix.

8. Step 7:

   

   Prepare cans with a total volume of 2 liters. Wash and sterilize them well. I do it the following way. Gently pour boiling water into the bottom of the jar with a thin trickle, about a quarter of the volume. To prevent the jar from bursting, you can not get water on its walls. Then cover with a lid and leave for 10 minutes. After I drain the water and the jar can be used. For other methods of sterilization, read the link at the end of the recipe.

9. Step 8:

   

   Put half a teaspoon of salt and sugar at the bottom of each half-liter jar.

10. Step 9:

    

    Lay out the vegetables in layers in any order. Tamp each layer lightly. It is not necessary to apply the lid to the lid itself, since during further sterilization, vegetables can push it out.

11. Step 10:

    

    Put half a teaspoon of sugar and salt on top again, add 2 teaspoons of vinegar.

12. Step 11:

    

    Cover the jars with lids. Put them in a saucepan, at the bottom of which put a towel folded in several layers. Pour cold water into the pan so that the jars are immersed in it up to the shoulders. Sterilize for 10-15 minutes after boiling. After that, roll up the jars, put them on the lids and wrap them with something warm. Leave to cool completely at room temperature, for about a day. Then store in a cellar or other cool room.