Eggplant with garlic
41 40 минут -
Quick to prepare dish is very good in the winter during lent and porridge, and potatoes, and you can simply with some bread :). Simple, but delicious.
Ingredients for Eggplant with garlic
- Eggplant - 3 kg
- Pepper - 1 kg
- Tomato juice - 2 l
- Garlic - 7 tooth.
- Sugar - 0,5 stack.
- Sunflower oil - 5 tbsp
- Vinegar - 0,5 stack.
- Salt - 2 tbsp
Step by step instruction of cooking Eggplant with garlic
Eggplant peel from the skin and cut into 6-8 pieces.
Peppers cleaned of seeds and stems and cut into 4-6 pieces.
Garlic RUB on a small grater, or skip through chesnokodavku
Tomato juice bring to a boil, add sunflower oil, sugar, salt and garlic, boil for 2-3 minutes. To dissolve salt and sugar
Put the sauce and chopped the eggplant and cover with a lid. Simmer on low heat for 7-10 minutes. Sometimes it is necessary to interfere to prevent them from burning. In General, the eggplant and cook until soft.
Add the pepper and after 5 minutes pour in the vinegar. And boil for another 5 minutes. Try to taste the sauce. You will like it :)
Decomposed into sterilized jars, roll up. And you can put in kladovochku :). Of this amount of veggies makes 8 half-liter jars. Bon appetit :).