Eggplant in tomato juice for winter

Step-by-step cooking

1. Step 1:

   

   Take 2 kilograms of tomatoes and eggplants, wash them well.

2. Step 2:

   

   Cut eggplant pieces lengthwise, do not cut the skin.

3. Step 3:

   

   Put the eggplant pieces in a bowl and sprinkle them with salt. We pour 2 teaspoons of salt.

4. Step 4:

   

   Mix chopped eggplants with salt and leave them for 20 minutes to get the bitterness out.

5. Step 5:

   

   Tomatoes are ground in a meat grinder with a fine grate.

6. Step 6:

   

   After the meat grinder, we pass the tomato mass through a sieve, filtering the juice from the skin and seeds.

7. Step 7:

   

   Add 3 tsp salt and 4 tsp sugar to the filtered tomato juice, mix.

9. Step 8:

   

   Squeeze the sliced eggplant.

10. Step 9:

    

    The pressed eggplant pieces are immersed in the prepared tomato juice.

11. Step 10:

    

    Mix eggplant with tomato juice.

12. Step 11:

    

    Put a bowl of eggplant in tomato on the stove. Bring eggplants in tomato juice to a boil and cook over medium heat for 10 minutes.

13. Step 12:

    

    We put hot eggplants in tomato juice in jars and immerse them in a pot of hot water, laying a cloth napkin on the bottom. The filled jars are covered with lids and sterilized over low heat for 10 minutes from the moment of boiling.

14. Step 13:

    

    We take the jars out of boiling water and tightly roll up the lids. Turn the rolled-up jars upside down and leave it so until it cools completely. Then we hide the jars of eggplant in tomato juice in the cabinet and store at room temperature.