Eggplant with Bell Pepper and Garlic for Winter

Cooking method

1. Step 1:

   

   How do you make eggplant with pepper and garlic for winter? Gather your ingredients. You can scale the vegetables up or down proportionally, and adjust the spices and seasonings to taste to make the preserve milder or hotter. Wash the vegetables thoroughly. Cut the eggplant into cubes.

2. Step 2:

   

   Put them in a bowl, sprinkle with salt, toss, and let sit for half an hour.

3. Step 3:

   

   Cut the bell peppers in half and remove the stem and seed core. Cut the pepper flesh into small cubes or strips. Using peppers of different colors makes the dish bright and colorful.

4. Step 4:

   

   Pour the oil into a skillet and heat it. Fry the eggplant, stirring now and then with a spatula, for 15 minutes.

5. Step 5:

   

   The tomatoes don't have to be small, pretty ones suited for whole canning. Large, overripe tomatoes work fine — just make sure they aren't spoiled or rotten. Blanch the tomatoes in boiling water, peel off the skins, cut out the stem core, then cut the flesh into chunks and purée it with a blender or run it through a meat grinder.

6. Step 6:

   

   Transfer the eggplant to an enameled pot. Add the prepared bell pepper and tomato purée. Set over low heat and simmer the vegetables, stirring constantly, for about 15 minutes. The vegetables should release their juices — keep an eye on them so they don't stick to the bottom.

7. Step 7:

   

   For a spicy kick, add the finely chopped garlic and hot pepper — you can use less to taste. Add the salt and sugar. Cook over low heat for another 5–7 minutes. Pour in the vinegar, let the mixture come to a boil, and turn off the heat.

8. Step 8:

   Pack the vegetable mixture into clean, sterilized jars. Seal the jars right away, then turn them upside down and let them cool under a blanket. Your winter preserve is ready. Enjoy!