Eggplant pepper tomato salad for winter

Step-by-step cooking

1. Step 1:

   

   How to make eggplant, pepper and tomato salad for winter? Prepare the products. Pre-wash and dry the vegetables. Cut the tomatoes into pieces and pass through a meat grinder. You can remove the skin from them before that, but this is not necessary, since tomatoes will turn almost into mashed potatoes.

2. Step 2:

   

   Peel the eggplants, cut them in half lengthwise and cover with salt for 15-20 minutes to remove the bitterness. Then wash off the salt with the protruding juice from them, dry and cut into large cubes. Remove the core and seeds from the pepper, and cut the pulp into strips. Garlic and hot pepper - arbitrarily. Garlic can be passed through the press.

3. Step 3:

   

   Put all the vegetables with the rolled tomatoes in a large saucepan suitable for cooking. It is better not to use aluminum cookware for these purposes, since the metal reacts with acid. Take an enameled pan or basin. Add sugar, salt, pepper, put on fire. Bring the mass to a boil and cook it for 15 minutes over low heat, stirring from time to time.

5. Step 4:

   

   At this time, chop clean and dry greens.

6. Step 5:

   

   After 15 minutes of stewing, pour oil, vinegar essence into the vegetables, put the greens. Boil everything together for another 5 minutes.

7. Step 6:

   

   Pour the salad into sterilized jars and roll up with sterile lids. About how to sterilize cans and many other important tips about the blanks, read the link at the end of the recipe. Turn the jars upside down, wrap them with something warm and leave them so until they cool down completely. Store the finished salad in a cool place. The yield of salad from this amount of products is about 5 liters.