Eggplant in Tatar for winter

Step-by-step cooking

1. Step 1:

   

   To prepare eggplants in Tatar for the winter, take the following set of products: blue eggplants, tomatoes, sweet peppers, hot capsicum, garlic, odorless sunflower oil, salt, sugar, vinegar.

2. Step 2:

   

   Wash all the vegetables thoroughly beforehand and peel the sweet pepper from the seeds, garlic from the integumentary scales. Cut the dried eggplants into cubes or slices of medium size, varieties that contain solanine must first be covered with salt and held for a while, and then rinsed with water and squeezed out. Those varieties that are now on sale no longer require such processing.

3. Step 3:

   

   Cut into slices or strips of sweet pepper. The brighter the pepper fruits, the more colorful the whole snack will be.

4. Step 4:

   

   Chop the tomatoes coarsely and chop them in a combine, blender or meat grinder - no difference. The pieces can be left to read the texture of the tomato in the total mass. This is optional.

5. Step 5:

   

   It is convenient to make such blanks in a cauldron if you make a large volume of snacks at once. Pour the tomato mass into the bottom of the cauldron.

6. Step 6:

   

   Add salt to it.

8. Step 7:

   

   Add sugar and pour in sunflower oil, stir the mixture, bring to a boil.

9. Step 8:

   

   Immerse the prepared vegetables in this resulting sauce, first the eggplants,

10. Step 9:

    

    Then sweet pepper. Stir and cook over medium heat for 25-30 minutes.

11. Step 10:

    

    Prepare a spicy dressing: cut the hot pepper if desired with the seeds or taking them out, you can take the pepper both fresh and dried, just remember that it is more concentrated, try it when laying. The salad should be spicy, but as much as you like. Chop the garlic, adjust its amount to your taste, too. Add garlic and hot pepper to the boiling mass.

12. Step 11:

    

    Boil for another 10 minutes, add vinegar. You can decide with vinegar in your own way: I don't always put it in tomato salads, because the acid is already present and it is enough to ensure a good sterilization or pasteurization process of the product so that it is stored for a long time. Vinegar just makes this process more reliable, but the product turns out to be much more harmful.