Eggplant troika salad for winter

1. Eggplants are washed under running water. Cut off the ends on both sides. Cut the eggplant into circles one centimeter thick.

2. We put the eggplants in a deep bowl. Salt generously. Mix it up. Leave for 20 minutes. Salt will draw out excess moisture from the eggplant, and also help to remove bitterness.

3. After the specified time, the eggplants are washed under running water to wash off the salt. Pour vegetable oil into a large saucepan. We put eggplants in the same pan.

4. Tomatoes are washed, we cut out the attachment point of the stalks. Cut tomatoes into slices depending on their size, you can cut them into 4-6 pieces.

5. Cut the bell pepper in half, clean the seeds. My pepper, then cut it into strips. Cut the hot pepper finely into cubes. By the way, the amount of hot pepper can be adjusted to taste.

6. Peel the onion from the husk. Cut it into half rings or quarter rings. Again, it depends on the size.

7. Garlic is cleaned, crushed in any convenient way. The fastest is a garlic press.

8. We send chopped tomatoes, onions, sweet bell peppers and chili peppers to the eggplant pan. We put the pan on the fire.

9. Bring the mass to a boil. Add garlic, add salt and sugar, pour vinegar. Gently mix the vegetables with a wooden spatula.

10. Cover the pan with a lid, cook over low heat for 30 minutes. Meanwhile, we are preparing the banks.

11. We put the salad in jars, roll it up hermetically. Turn the jars with the lid down. We wrap it in a warm blanket, leave it until it cools down completely, for about a day.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.

After the specified time, we transfer the blanks to a permanent storage location.

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.

Have a pleasant tasting!