Eggplant and cucumber salad for the winter

Cooking method

1. Step 1:

   

   To make eggplant and cucumber salad for the winter, take fresh green cucumbers, eggplant, ripe tomatoes, sweet bell peppers, onions, coarse salt, granulated sugar, vinegar, and sunflower oil. You can vary the proportions a little — just remember that it'll noticeably change the flavor of the finished dish.

2. Step 2:

   

   I've long done everything by eye and to my own taste, and I'd advise you to do the same — after all, why make a sour or spicy sauce if your family prefers it sweet? Wash all the vegetables first and pat them dry. Cut the cucumbers into rounds. It's better to use juicy, not overripe ones, but if you have to use big, overgrown ones, I'd peel off the outer skin and scoop out the seedy part.

3. Step 3:

   

   Peel and dice the onion.

4. Step 4:

   

   Core and seed the bell pepper, removing the membranes, and cut it into batons or strips.

5. Step 5:

   

   Cut the eggplant into medium cubes.

6. Step 6:

   

   Purée the washed tomatoes in a food processor or blender.

7. Step 7:

   

   Pour the tomato purée into a cauldron and bring it to a boil.

8. Step 8:

   

   Drop the chopped onion and bell pepper into the boiling purée.

9. Step 9:

   

   Now it's the cucumbers' turn — add them in too.

10. Step 10:

    

    And add the eggplant cubes. Stir the mixture and simmer it over low heat for half an hour.

11. Step 11:

    

    Add the odorless sunflower oil, salt, and sugar, and pour in the vinegar. Stir and cook everything together for 10 minutes. And that's it! The eggplant and cucumber salad for winter is ready! Spoon it hot into sterile jars, seal with boiled lids, and tuck them under a blanket until completely cool.