Composition / ingredients
Cooking method
1. Prepare the vegetables:
- my eggplant, cut into cubes of medium size;
- peel the onion, cut into large cubes;
- tomatoes are washed, cut in half, then into quarters and again in half;
- peel the bell pepper from the seeds, remove the stalks, wash and cut into large cubes.
2. We choose a suitable saucepan, put vegetables in it in layers: eggplants, peppers, onions, tomatoes. Pour sunflower oil, water and vinegar, pour sugar and salt (no need to mix!).
3. We send the pan to the fire, bring the mass to a boil, then cover with a lid and simmer on low heat for about 20 minutes. Only after that, we mix the vegetables with a spatula, continue cooking in the same mode (low heat, under the lid) another 25 minutes.
4. We transfer the hot honeycomb to dry sterile jars, twist them with sterile tin lids. Then wrap the jars with a warm towel and leave until completely cooled.
From the specified number of products, two jars of 700 ml each turned out.
We store the blanks in a cool dark place (cellar, basement).
Have a delicious honeycomb!
Calorie content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 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 vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
