Eggplant in Tomato Juice for Winter

Cooking method

1. Step 1:

   

   Take 2 kg (about 4 1/2 lbs) each of tomatoes and eggplant and wash them well.

2. Step 2:

   

   Cut the eggplant into lengthwise pieces, leaving the skin on.

3. Step 3:

   

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

4. Step 4:

   

   Toss the eggplant with the salt and let it sit for 20 minutes to draw out the bitterness.

5. Step 5:

   

   Run the tomatoes through a meat grinder fitted with a fine plate.

6. Step 6:

   

   Pass the ground tomato through a sieve to strain the juice from the skins and seeds.

7. Step 7:

   

   Stir 3 teaspoons of salt and 4 teaspoons of sugar into the strained tomato juice.

8. Step 8:

   

   Squeeze the liquid out of the salted eggplant.

9. Step 9:

   

   Drop the squeezed eggplant pieces into the prepared tomato juice.

10. Step 10:

    

    Stir the eggplant into the tomato juice.

11. Step 11:

    

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

12. Step 12:

    

    Spoon the hot eggplant in tomato juice into jars and set them in a pot of hot water lined with a cloth on the bottom. Cover the filled jars with lids and process over low heat for 10 minutes from the time the water boils.

13. Step 13:

    

    Lift the jars out of the water and seal the lids tightly. Turn the sealed jars upside down and leave them until completely cool. Then store the jars of eggplant in tomato juice in a cabinet at room temperature.