Sauteed eggplant
455 90 минут 4 порции
My preparations for the winter, very tasty, moderately spicy saute.
Ingredients for Sauteed eggplant
- Eggplant - 15 PCs
- Tomato - 15 PCs
- Onion - 15 PCs
- Garlic - 2 PCs
- Parsley - 1 Puig.
- Peppers red hot chilli - 2 PCs
- Vinegar essence - 1.5 tbsp
- Spices
- Vegetable oil - 1.5 stack.
Step by step instruction of cooking Sauteed eggplant
Шаг 1
Aubergines wash, remove the stalk and cut them in half.
Put the eggplant in a deep dish with layers cut up, sprinkling with salt. Leave for an hour to highlight the bitter juice.
You can also boil the eggplants in salted water for 3-4 minutes.
Шаг 2
Onion peel and cut into half rings.
Шаг 3
Tomatoes cut in half, large in 4 parts. Tomatoes is better to take not very ripe, because ripe fall apart when cooked.
Шаг 4
Then wash the eggplant from the salt and juice each half cut into 2-3 parts, largest in 4 parts.
Шаг 5
All the vegetables put into a large bowl, add vegetable oil, stir and put on fire. Cook for 40 minutes after boiling the mixture, stirring with a spatula.
Шаг 6
After 40 minutes in the hot mass add the chopped parsley, grated garlic, chopped hot peppers, salt, sugar, stir and cook for another 15 minutes.
Шаг 7
At the end of cooking, add acetic acid (or 11 tablespoons of 9% vinegar), mix well. Spread saute hot in sterilized jars, roll up and wrap until cool.
Turns 4 litre cans, but can get a little more or less depending on size of vegetables.
Bon appetit!