Description
This recipe I saw on "OK". Immediately realized-it's mine!!! And the eggplant, and pepper-leave the first of conserves. With the preparation of this procurement will have some trouble. But I assure you, and time spent, and the products are the final result! In the winter only will be glad, opening a jar of aromatic content!
Ingredients
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Pepper
2 kg
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Eggplant
10 piece
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Tomato
2 kg
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Garlic
40 tooth
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Vinegar
200 ml
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Sugar
250 g
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Honey
5 Tbsp
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Vegetable oil
100 ml
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Salt
70 g
Cooking
From peppers to cut the stalk as the cap. Remove seeds, rinse under running water. Pour boiling water for 30 minutes to soften. Pepper take not very meaty.
Eggplant cut into thin plates.
Fry them on the pan is almost dry (about 1 tbsp. of oil required). Or bake on the grill.
Garlic peel and pass through the press.
Each plate balika grease with garlic.
Fold rolls.
Rolls and stuffed peppers. I have one pepper left on two rolls.
Here such handsome men we have to "roll up"... not in the asphalt, and just simply in a jar for the winter!
Put peppers in jars. I took the banks at 0.7.
With tomatoes arrive at the well-known scheme-cut tomato crosswise. We scald with boiling water for 30 seconds, then into cold water. Peel them and grind in a meat grinder. We don't need the juice. We need tomato puree.
In the tomato puree add the sugar, honey, salt, vinegar and vegetable oil. Proverjaem 10 minutes and fill the pepper.
Cover the jars, put in a saucepan sterilisatie. Pour water "on the shoulders". Sterilizer 40 minutes from the moment of boiling water in a saucepan. Close the cover, turn it over, wrap it up.
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