Eggplant and zucchini sauce for winter

Step-by-step cooking

1. Step 1:

   

   How to make a saute of eggplant and zucchini for the winter? Prepare all the necessary ingredients. Wash the zucchini and eggplant, cut off the stalks. Peel the onion and carrot, rinse. Rinse the bell pepper, cut off the stalks, remove the seeds and streaks.

2. Step 2:

   

   Tomato sauce can be used ready-made, or you can cook it yourself. To do this, take tomatoes (I took four medium-sized ones), make a cross-shaped shallow incision on them, pour boiling water for a couple of minutes. Then transfer the tomatoes to cold water. The skin will be easily removed from the temperature difference. Chop the peeled tomatoes using a blender or meat grinder. The sauce is ready.

3. Step 3:

   

   Cut the onion into half rings, chop the carrots into large strips.

4. Step 4:

   

   Cut the zucchini in half lengthwise and crumble in semicircles. Which zucchini will work best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.

5. Step 5:

   

   Similarly chop the eggplant. How to remove the bitterness from eggplant? Add salt to the chopped eggplants, leave for about 10 minutes until they let the juice out. Drain the resulting liquid, rinse the eggplants and start cooking. Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.

7. Step 6:

   

   Cut the bell pepper into half rings.

8. Step 7:

   

   Pour vegetable oil into a frying pan, heat it, send all the vegetables into it, mix and fry over medium heat for fifteen minutes.

9. Step 8:

   

   Then add the sauce, chopped garlic, salt and sugar, mix. Cover the pan with a honeycomb lid and simmer it for half an hour, stirring occasionally. At the end, add the vinegar, mix.

10. Step 9:

    

    Wash the jars well and sterilize them in a way that is convenient for you. I usually do it in the oven. Place the jars and lids in a cold oven, set the heat to 180 degrees and set the timer for 20 minutes. Fill sterile jars with hot honeycomb, roll up with sterile lids. From this amount of ingredients, I got one jar with a volume of one liter and a small jar with a volume of 0.3 ml.

11. Step 10:

    

    Turn the jars over, cover with a warm towel and leave to cool completely. In this way, you will check the cans for tightness and additionally sterilize the lids. Then place the jars for storage in a cool place — a cellar or refrigerator. A honeycomb of eggplants and zucchini is ready for the winter, bon appetit and delicious preparations!