Eggplant appetizer for winter with bell pepper and garlic

Step-by-step cooking

1. Step 1:

   

   How to make a snack of fried eggplant for the winter with bell pepper and garlic? Prepare everything you need. Rinse all vegetables well under running water and dry with paper napkins. Which pepper is better to use? The fruits of red color are ideal, the salad looks elegant if you use colorful peppers.

2. Step 2:

   

   In each pod, make punctures with a fork in several places.

3. Step 3:

   

   Cut the "tails" from the eggplant on both sides. Cut the blue ones into medium-thick circles (about 0.7-0.8 mm).

4. Step 4:

   

   Heat the vegetable oil in a frying pan, fry the peppers on each side until a pleasant golden hue. It is better to use a frying pan with high edges, since a lot of splashes are formed when frying. If necessary, cover the peppers periodically with a lid so as not to get burned with hot oil.

5. Step 5:

   

   After the peppers, fry the eggplants until tender on both sides as well.

6. Step 6:

   

   Peel the garlic and rinse it together with hot pepper in clean water. Send garlic and chili pepper to the blender bowl, chop everything. Transfer to a small plate, add vinegar, sugar and salt. Mix it up. Leave for five minutes, during which time the salt and sugar should dissolve, mix again. The amount of pepper, garlic, salt, sugar and vinegar can be slightly adjusted to your taste.

7. Step 7:

   

   Dip each pepper into the marinade.

9. Step 8:

   

   Put one layer in a sterile jar.

10. Step 9:

    

    Also immerse the eggplant circles in the spicy-sweet-sour mixture.

11. Step 10:

    

    Lay out the next layer after the pepper. Repeat layer by layer until the jars are filled.

12. Step 11:

    

    Put a kitchen towel on the bottom of a large saucepan, set the jars, pour warm water "on the hangers". Put on a high heat, after boiling, make the flame moderate and sterilize the workpiece for about 15 minutes. I put the lids in a saucepan in boiling water for two or three minutes, then I take them out with a fork and cover the jars.

13. Step 12:

    

    Close the jars with lids, turn the top upside down, wrap with a warm blanket and leave to cool completely at room temperature. Next, remove the eggplants with peppers in a cool enough place for long-term storage. I have jars in the refrigerator on the bottom shelf.

14. Step 13:

    

    A week later we shot the first sample of fried eggplant snacks. Incredibly delicious!