The slices of eggplant in a delicate tomato sauce - the perfect appetizer for a winter lunch or dinner.
|Cooking time 60 minutes||Number of servings -|
Eggplant wash and cut in big pieces and generously sprinkle them with salt and set aside.
Tomatoes skip through Mincer, add water (if the tomatoes are very juicy, the water can not be added) and put on medium heat. Simmer after boiling for 20 min.
Meanwhile, coarsely chop the onion.
On a hot frying pan, pour vegetable oil and pour the onion. fry it until Golden brown.
Eggplant under running water to wash off the salt.
Tomatoes have simmered 20 min. add tomatoes to the fried onions and the washed eggplant. Simmer for another 20-30min (until the eggplant will not be free to chop the plug).
Meanwhile, squeeze the head of garlic (or finely chop), chop greens and prepare the design for sterilized jars (I boil water in a pot, on top of the iron sieve-banks sterilized the top cover right in the pot in the water).
5 minutes before end of cooking, the tomatoes with the eggplant add the greens, garlic, salt and pepper to taste and you can add your favorite spices.
Poured into the banks to the brim and seal them tightly with lids (I closed samosogrevaetsya caps for the first time - already a month are, ugh-ugh...)of the number of products I got a 2 liter jar.
Overturn the jars lids down, wrap it up with a blanket and forget about them for 1-3 hours (until the banks completely cool).
Put in the nightstand for conservation. open in winter and enjoy a snack! Bon appetit!