Delicious, full-bodied flavor of vegetables salad for the winter. For those, who like spicy.
|Cooking time 120 minutes||Number of servings 10|
Wash vegetables and clean.
Eggplant cut into small pieces.
Pour salted boiling water and leave it for 15 minutes
Drain eggplant in a colander.
Pepper remove seeds and cut into strips.
Onions cut into half rings.
Carrots grate on a grater for Korean carrot, I just shredded on a mandoline.
All of the prepared vegetables to mix in the pot.
Add the eggplant and pour the vegetable oil. Heat the vegetables and saute them, stirring occasionally, 20 minutes.
Cut the peeled hot peppers and peel the garlic.
Add pepper, squeezed garlic press, vinegar, salt, pepper and vegetable podzharit a lot on and off, let it sit a little to mixed up all the spices and smells.
Hot salad spread into the prepared jars and sterilized for 30 minutes, then seal the cans.