Delicious eggplant salad for the winter, which can act both as an independent dish and can be used as an addition to pasta, potatoes, rice.
Cooking time 1 hour
Tomato juice 200 ml
Eggplant 4-5 pcs
Carrots 2-3 pcs
Bell pepper 2 pcs
Onion 2 pcs
Vinegar 6% 3 tbsp. l.
Sugar 1 tbsp. l.
Salt 1 tbsp l.
Ground black pepper 1/4 tsp.
Rinse the eggplants.
Cut into slices and place in a large saucepan.
Peel the vegetables.
Add chopped onions and peppers, grated carrots to eggplants. Add vegetable oil.
Simmer, stirring occasionally, for 10-12 minutes. Add tomato juice, cook covered for 20 minutes over medium heat.
Add salt, sugar, ground pepper and vinegar. Mix well.
Arrange in clean jars and twist. Cool warm.
Eggplant salad for the winter is ready. Store in a cellar.
Bon appetit! Have a delicious winter!