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Winter snack of eggplant with beans and bell pepper

Winter Eggplant Relish with Beans and Bell Pepper

A wonderful vegetable appetizer for any gathering! This is the best recipe I've found for a fragrant, hearty relish made with fresh vegetables — it's sure to win people over and surprise them with just how good it tastes!

Siberian cooks

Recipe author

Winter snack of eggplant with beans and bell pepper

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Composition / ingredients

Servings:

Tomatoes

1.5

Beans

800

Eggplant

Carrots

800

Sugar

150

Salt

Garlic

200

Bell pepper

500

Vegetable oil

500

Chili pepper

Vinegar

100

Allspice

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 4 g

Fats 32 % 8 g

Carbohydrates 52 % 13 g

137 kcal

GI: 85 / 0 / 15

Cooking method

Cooking time: 55 min

Step 1:

To make this delicious, hearty eggplant-and-bean relish for winter, gather the ingredients and spices you'll need.
Step 2:

Core 1.5 kg of tomatoes and cut them into large cubes, then run them through a meat grinder along with 200 g of garlic.
Step 3:

Transfer the ground tomatoes to a large, roomy pot.
Step 4:

Pour 500 ml of vegetable oil into the pot.
Step 5:

Add 150 g of sugar and 70 g of salt to the tomatoes, along with allspice and black peppercorns to taste for aroma.
Step 6:

Add 800 g of coarsely grated carrots to the pot and stir all the ingredients together very well.
Step 7:

Set the pot over medium heat, cover it, and bring it to a boil, stirring as it heats.
Step 8:

Cut 500 g of bell pepper into strips.
Step 9:

Cut 2 kg of eggplant into half-moons.
Step 10:

Finely mince one hot chili pepper.
Step 11:

Once the tomato mixture comes to a boil, add the minced chili pepper and the chopped eggplant.
Step 12:

Add the bell pepper to the pot, stir thoroughly, cover, and bring back to a boil.
Step 13:

Add the cooked beans to the boiling vegetables in batches, stir well, then cook for 20 minutes with the lid on, stirring now and then.
Step 14:

After 20 minutes, pour 100 ml of 9% vinegar into the pot, stir everything well, cover, and cook for about 7 minutes more.
Step 15:

Spoon the finished relish, still hot, into sterilized jars, seal them right away with sterile lids, and turn them upside down. Cover them with a warm blanket and leave them to cool for several hours.
Step 16:

Let's cook together — simple, homemade, and the most delicious dishes from everyday ingredients, all with our recipes! Happy canning, and enjoy!

A festive winter relish of eggplant and beans. How often do you eat legumes — beans in particular? Some people love them, while others avoid them entirely, blaming poor digestion or simply never having been taught to cook them. I promise that once you put up a batch of this for winter, your whole household will fall for it — paired with eggplant, this relish turns out absolutely delicious. Your body will thank you for the treat!