Eggplant with beans, peppers and tomatoes for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Beans for such salads can be used any: asparagus or legume, the second option is more popular, but requires more time to prepare.

2. Step 2:

   

   Beans should be washed and soaked in cold water until swelling, it is better to leave overnight.

3. Step 3:

   

   In the morning, wash the beans again, put them in a saucepan so that it cooks faster, fill it with hot water and cook it until ready, but do not digest it so that the beans do not fall apart. Add salt to the water with beans at the very end, when the beans have already become soft. We throw the beans into a colander, let the water drain completely.

4. Step 4:

   

   It is better to use eggplants for blanks young, without highly developed seeds. My eggplant, cut first into circles, then cut them into cubes or cubes. We put it in a bowl, salt it and knead it a little with our hands, leave it for 20 minutes. Then squeeze the juice from the vegetables gently with your hands.

5. Step 5:

   

   Large and overripe fruits. Tomatoes are washed, cut out the attachment point of the peduncle, cut the pulp into several pieces. Chop the tomatoes with a blender into puree and transfer to a saucepan. Garlic is cleaned and a few cloves are passed through a press and sent to a saucepan with tomato puree.

6. Step 6:

   

   Put tomatoes with garlic on the fire, let the mixture boil, stirring constantly so that the mass does not burn to the bottom of the pan.

8. Step 7:

   

   Bulgarian pepper is washed, cut out the peduncle with the seed capsule, cut the pulp into strips. Carrots are washed, cleaned and grated or finely chopped. Onions are cleaned and cut into cubes.

9. Step 8:

   

   Carrots, onions, bell peppers and eggplants are sent to a saucepan with tomato mass.

10. Step 9:

    

    Stew vegetables, stirring occasionally, for about 40 minutes on low heat.

11. Step 10:

    

    Then we send boiled beans to a saucepan with vegetables, add sugar, salt, vegetable oil, bay leaf, peppers, for greater sharpness, you can add a pinch of red pepper, mix and simmer for about 10 minutes more. Pour in table vinegar, mix, let the vegetable mixture boil. Turn off the fire. Remove the bay leaf from the salad.

12. Step 11:

    

    We lay out the hot salad according to the jars sterilized in advance in one of the convenient ways. Immediately roll up the jars with lids, it is not necessary to sterilize the salad additionally. Turn the jars upside down, wrap them with a warm blanket and leave them at room temperature until completely cooled. We remove the workpiece for storage in a cool place. Bon appetit!