Description
The usual aubergine paste, but an interesting add beans. The recipe is from the magazine "Love to cook" from Elena Fedotova from the city of Nizhny Novgorod. The salad very much, many thanks to the author.
Ingredients
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Beans
0.5 kg
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Eggplant
2 kg
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Tomato
1.5 kg
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Sweet pepper
0.5 kg
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Carrots
0.5 kg
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Garlic
1 piece
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Vinegar
100 ml
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Salt
2 Tbsp
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Sugar
0.5 cup
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Vegetable oil
0.5 l
Cooking
Soak the beans for a few hours. Boil.
Eggplant cut into cubes, fry in vegetable oil.
Pepper peel and cut into small squares and fry.
Carrots to grate and fry.
Tomatoes cut into big pieces, add to the pot, add a little water and cook until soft.
Cooked tomatoes directly in the pan grind immersion blender.
In the resulting juice to load fried foods and boil for 40 minutes.
Add the chopped garlic, salt, sugar, vinegar. Boil for another 5 minutes. Put in sterilized jars, roll covers, wrap until cool. Good work immediately.
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