Eggplant for the winter in tomato sauce

Only five ingredients will make a very fragrant, moderately spicy vegetable preparation. Be sure to cook such eggplants in tomato sauce for the winter.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 720 minutes

Ingredients

• Eggplant 2 kg
• Salt 2-3 tbsp. spoons
• Tomatoes 3 kg
• Garlic 2 heads
• Vegetable oil 700 ml

Cooking method

• Cut the eggplants into not too thin slices.

• Sprinkle with 1-2 tablespoons of salt, stir with your hands and leave in a colander for 10-15 minutes.

• Meanwhile, grind the tomatoes with a blender or meat grinder. Chop the garlic.

• Squeeze the eggplants to remove any liquid that has come out. You can additionally rinse them.

• Heat oil in a thick-walled saucepan or cauldron. Fry the eggplant, stirring occasionally, until light golden brown.

• Place the eggplant on a plate.

• Leave some oil in a saucepan or cauldron. Pour in the tomato paste and add 1 tablespoon of salt.

  You may need a little less or more salt, depending on your taste. You can add salt to the mass at the end, so as not to be mistaken with the amount.

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• Bring to a boil and simmer, stirring occasionally, over medium heat. The mass should be reduced by almost half.

• Add the garlic and boil for a couple of minutes.

• In sterilized 500 ml jars, lay the eggplant and tomato filling in layers. You do not need to fill up to the very top.

  How to sterilize jars: 6 simple and proven ways

• Do not screw the lids on too tightly. Place on a baking sheet lined with parchment.

• Place in an oven preheated to 150 ° C. When the pouring boils, keep the jars inside for about 10 minutes.

• Then close them with lids, turn them over and wrap them up. Store cool when completely cooled.

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