Eggplant with potatoes in tomato sauce
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Very tasty harvesting of eggplants and potatoes. Indispensable in the post and for a quick snack. Put in the microwave and ready. In short, a piece of summer on a cold winter day.
Ingredients for Eggplant with potatoes in tomato sauce
- Eggplant - 2.300 kg
- Potatoes - 1.300 kg
- Onion - 200 g
- Tomato juice - 1.750 ml
- Vegetable oil - 500 ml
- Flour - 200 g
- Salt - 75 g
- Sugar - 110 g
Step by step instruction of cooking Eggplant with potatoes in tomato sauce
Eggplant wash and cut into circles of thickness 2 cm. To remove the bitterness, sprinkle with salt. About 1 tablespoon. Let stand 15 minutes.
Fry eggplant in a frying pan on both sides until Golden brown, panira them in flour and placing a heated with oil pan.
Peel the onion, cut into thin half-rings.
Fry in a pan until Golden brown.
To prepare tomato sauce for pouring. In a pan pour the tomato juice, put salt, sugar, fried onion. Let the tomato sauce boil.
Peel the potatoes and cut into cubes approximately 2x2 cm Potatoes to peel and slice before and keep in the water, but not more than 1 hour.
Start drafting cans. Take 5 sterilized liter jars, pour two ladle of tomato sauce. Put the fried eggplant, row three. On top of diced potatoes.
Repeat. Fried eggplant, potatoes and the final number of eggplants. On top of a ladle of tomato sauce. Here the Bank and composed.
Sent banks to sterilize. From the moment of boiling, let them boil on low heat 1 hour, 40 minutes. Long, but good.
Banks roll up, wrap in a blanket. Let stand until the next day. And for storage until winter.