Canned Eggplant with Bell Pepper for Winter

Cooking method

1. Step 1:

   

   To make this eggplant for winter, you'll need: eggplant, bell peppers, garlic, salt, sugar, vinegar, and vegetable (sunflower) oil.

2. Step 2:

   

   Wash the bell peppers, core them, and cut them into rough pieces.

3. Step 3:

   

   Peel the garlic and rinse it.

4. Step 4:

   

   Run the bell peppers and garlic through a meat grinder (or pulse them in a food processor).

5. Step 5:

   

   Add the salt.

6. Step 6:

   

   Add the sugar.

7. Step 7:

   

   Pour in the vinegar. Stir together the ground pepper, garlic, salt, sugar, and vinegar. Be sure to taste it and add more of anything it needs.

8. Step 8:

   

   Wash the eggplants and trim off the stems. Cut them into rounds about ⅜ inch (1 cm) thick.

9. Step 9:

   

   Fry the eggplant rounds in the hot oil until golden on both sides—no need to brown them too heavily.

10. Step 10:

    

    Place a few eggplant rounds in the bottom of sterilized jars.

11. Step 11:

    

    Spoon some of the pepper-garlic mixture over the eggplant.

12. Step 12:

    

    Keep alternating layers of eggplant and pepper mixture until each jar is full.

13. Step 13:

    

    Cover the filled jars with sterilized lids. Set them in a large pot lined with a small cloth on the bottom. Add water up to the shoulders of the jars and process for 15 minutes from the moment the water comes to a boil.

14. Step 14:

    

    After processing, seal the jars tightly, turn them upside down, and wrap them in a towel. Leave them like that until they've cooled completely.

15. Step 15:

    

    Your eggplant with peppers is ready for winter. Store the jars in a cool place.