Description
My preparations for the winter, very tasty, moderately spicy saute.
Ingredients
-
Eggplant
15 piece
-
Tomato
15 piece
-
Onion
15 piece
-
Garlic
2 piece
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Parsley
1 coup
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Peppers red hot chilli
2 piece
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Vinegar essence
1.5 Tbsp
-
Spices
-
Vegetable oil
1.5 cup
Cooking
Aubergines wash, remove the stalk and cut them in half. Put the eggplant in a deep dish with layers cut up, sprinkling with salt. Leave for an hour to highlight the bitter juice. You can also boil the eggplants in salted water for 3-4 minutes.
Onion peel and cut into half rings.
Tomatoes cut in half, large in 4 parts. Tomatoes is better to take not very ripe, because ripe fall apart when cooked.
Then wash the eggplant from the salt and juice each half cut into 2-3 parts, largest in 4 parts.
All the vegetables put into a large bowl, add vegetable oil, stir and put on fire. Cook for 40 minutes after boiling the mixture, stirring with a spatula.
After 40 minutes in the hot mass add the chopped parsley, grated garlic, chopped hot peppers, salt, sugar, stir and cook for another 15 minutes.
At the end of cooking, add acetic acid (or 11 tablespoons of 9% vinegar), mix well. Spread saute hot in sterilized jars, roll up and wrap until cool. Turns 4 litre cans, but can get a little more or less depending on size of vegetables. Bon appetit!
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