Eggplant and cucumber salad for winter

Step-by-step cooking

1. Step 1:

   

   To prepare a salad of eggplants and cucumbers for the winter, take fresh green cucumbers, blue eggplants, ripe tomatoes, sweet bell peppers, onions, coarse salt, granulated sugar, vinegar, sunflower oil. The proportions of the ingredients can be slightly varied, just remember that the taste of the final dish will not change much from this.

2. Step 2:

   

   I've been doing everything by eye and to my taste for a long time, so I advise everyone to follow the same principle - after all, why would you make sour or hot sauce if you like sweet ones? Wash all the vegetables beforehand, drain. Cut the cucumbers into slices. It is better to take juicy, not overripe fruits, but if you need to use overripe overgrowths, then I advise you to peel them from the upper skin and remove the seed part.

3. Step 3:

   

   Peel and dice the onion.

4. Step 4:

   

   Release the sweet pepper from the seed capsule and partitions, cut into cubes or strips.

5. Step 5:

   

   Cut the eggplant into a medium-sized cube.

6. Step 6:

   

   Chop the washed tomatoes using a food processor or blender.

8. Step 7:

   

   Pour the tomato mass into the cauldron and bring to a boil.

9. Step 8:

   

   Lower the chopped onion and sweet pepper into the boiling mass.

10. Step 9:

    

    Now it's the cucumbers' turn - send them there too.

11. Step 10:

    

    And add eggplant cubes. Mix the mass and cook on low heat for half an hour.

12. Step 11:

    

    Add odorless sunflower oil, salt and sugar, pour in vinegar. Stir and boil everything together for 10 minutes. That's all! Eggplant and cucumber salad is ready for winter! Spread it hot in sterile jars, twist it with boiled lids and send it under a fur coat until it cools completely.