Eggplants in tomato juice for the winter

72 - 80 минут 20 порции

Very simply done and very tasty it turns out. Baked eggplant give a special taste. In the end you can add grated garlic. I made with garlic and without, and it turns out so and so very tasty.

Ingredients for Eggplants in tomato juice for the winter

Step by step instruction of cooking Eggplants in tomato juice for the winter

Шаг 1

6 half-liter bottles, plus or minus the jar, depends on the process of boiling, juicy tomato. The number of products you can take anything but the bulk of it is baked eggplant, tomato in 2 times less, i.e. tomato juice should not be much, and less onion than tomato.
Eggplant wash, peel the sides of the skin, and remove the tail, cut on a long plate, sprinkle with salt, and leave until you stand out juice.

Шаг 2

Squeeze the eggplant and lay out on a baking sheet, greased with vegetable oil, on top of the eggplant is also lubricated with oil (the pan can not be lubricated with oil, did so and so, the main thing is to water them from the top).

Шаг 3

Bake in a preheated 200-220 degree oven until Golden brown.

Шаг 4

Chop the onion and thrown in the cauldron with heated oil.

Шаг 5

Fry the onion until Golden brown and pour ground in a blender with tomatoes. Simmer for 10-15 minutes.

Шаг 6

Cut the baked eggplant and put it into the boiling tomato sauce.

Шаг 7

Add the hot pepper whole, salt, sugar and simmer eggplant in sauce 15-20 minutes. In sterilized jars put the eggplant and tightly close the lid.