Salad with eggplant and mushrooms

Description

This salad spin in the winter for the second year. Has anyone tried, always asked the recipe and I remain grateful:) everyone likes! Salad is not ashamed to put on a festive table, well updatesa all:))

Ingredients

Eggplant

1.5 kg
Mushrooms

1 kg
Tomato

2 kg
Carrots

0.5 kg
Pepper

0.5 kg
Apple

0.5 kg
Garlic

2 tooth
Chili

1 piece
Vinegar

100 g
Sunflower oil

1 cup
Sugar

1 cup
Salt

3 Tbsp

Cooking

The vegetables that we need. Wash them, let them drain well. Carrots and garlic peel, pepper and apples, remove seeds.

Tomatoes, peppers, apples, carrots - chopped, to prepare and to process on a meat grinder.

Mince (this will be our sauce). In this process, I had a wonderful assistant:))

The resulting mixture pour into a large bowl, add 2-3 tbsp of salt and 1 Cup sugar. Cook for 1 hour.

At that time, prepare the other vegetables: Cut eggplant with the skin on, small bars.

Cut the mushrooms in quarters that are smaller in half.

To mushrooms, add hot peppers, finely sliced (I cut underwire, we love it hot. Who doesn't love clean from the bones), squeezing on the press garlic, and prepared in cups, oil and vinegar.

After one hour, add in our sauce sliced eggplant. Cook for another 30 min.

At this time, engaged in the sterilization of jars, we will need 10 pieces of 0.5 liters.

After the boil for 30 minutes. eggplant, add to them: Mushrooms with garlic and pepper 100 gr. vinegar and 1 tbsp. of sunflower oil. (which we prepared earlier), mix Everything thoroughly and cook for more 10-15 minutes stirring occasionally.