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Eggplant pepper tomato salad for winter

Eggplant, Pepper, and Tomato Relish for Winter

Quick, easy, made from everyday ingredients, and absolutely delicious! This eggplant, pepper, and tomato relish is canned without a processing bath, which cuts the prep time considerably. Made from fragrant fall vegetables, it's a wonderful addition to any meal on cold winter evenings.

Galina

Recipe author

Composition / ingredients

Servings:

Eggplant (medium)

Tomatoes

3.5

Bell peppers (medium)

Garlic (4 heads)

Hot chili pepper (optional)

Parsley (1 bunch)

Fresh cilantro

Sunflower oil

Vinegar essence (70%)

Ground black pepper

0.5

Sugar

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 25 % 3 g

Carbohydrates 67 % 8 g

59 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

How do you make eggplant, pepper, and tomato relish for the winter? Gather your ingredients. Wash and dry the vegetables first. Cut the tomatoes into pieces and run them through a meat grinder. You can peel them first, but it's not necessary, since they break down into a near-purée anyway.
Step 2:

Peel the eggplant, cut it in half lengthwise, and sprinkle it with salt for 15–20 minutes to draw out the bitterness. Then rinse off the salt along with the released juices, pat dry, and cut into large cubes. Remove the cores and seeds from the peppers and cut the flesh into strips. Chop the garlic and hot pepper however you like—you can push the garlic through a press.
Step 3:

Put all the vegetables, along with the ground tomatoes, in a large pot suitable for cooking. Avoid aluminum cookware here, since the metal reacts with acid—use an enamel pot or basin. Add the sugar, salt, and pepper, and set it over the heat. Bring it to a boil and cook for 15 minutes over low heat, stirring from time to time.
Step 4:

Meanwhile, chop the clean, dry herbs.
Step 5:

After 15 minutes of cooking, pour in the oil and vinegar essence and add the herbs. Boil everything together for another 5 minutes.
Step 6:

Pack the relish into sterilized jars and seal them with sterile lids. (For how to sterilize jars and lots of other canning tips, see the link at the end of the recipe.) Turn the jars upside down, wrap them in something warm, and leave them until completely cool. Store the finished relish in a cool place. This amount yields about 5 quarts (5 L).

To make sure your summer harvest keeps you happy all season long, brush up on the basic rules, secrets, and handy tricks of canning for the winter.
An easy way to peel tomatoes: wash them, score a cross in the top with a sharp knife, and dip them in boiling water for 1–2 minutes. Take them out, cool them slightly, and slip off the skins.
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always add seasonings and spices to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially important not to overdo (chili pepper, for one).