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Vegetable Stew with Eggplant for Winter

Put up a bright, delicious appetizer for the winter! This vegetable stew is a real gem — it's just right alongside potatoes or rice. We often eat it simply with a slice of bread. Honestly, I don't think you can ever have too many preserves put up — winter is long! Come make some with me!

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Vegetable stew with eggplant for winter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 41 % 7 g
Carbohydrates 53 % 9 g
101 kcal
GI: 67 / 0 / 33
    1. Peel the eggplants and cut them into small cubes about 3/4 inch (2 cm). Salt them, and after 20–25 minutes rinse them with water (this draws out any bitterness). 2. Wash the zucchini, peel it, and cut it into cubes. 3. Wash the carrots as well and cut them into thin sticks. 4. Peel the onion, rinse it, and cut it into strips. 5. Rinse the peppers, remove the seed cores, then cut them into squares. 6. Wash the tomatoes and cut them into medium wedges. 7. Transfer all the vegetables to a large pot, add the sugar and salt, pour in the vegetable oil, and stir. 8. Set the pot over the heat, bring it to a boil, then simmer over very low heat for half an hour. If the vegetables haven't given off enough juice, add 2 cups (about half a liter) of water, pour in the vinegar, and continue to simmer for another 10 minutes. 9. While the vegetables cook, prepare your jars (half-pint / 0.5 L size): wash them with baking soda, rinse under running water, and sterilize. Boil the metal lids for 5 minutes. 10. Pour the boiling stew into the hot jars (don't forget to save a little to taste ;)) and seal them right away with the prepared lids. 11. Turn the jars upside down, wrap them in a blanket, and leave them until completely cool. Store the jars in a cool place. Cook with pleasure!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Young zucchini - 24  kcal/100g

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