Description
Simple, but no less tasty salad for the winter. The pieces hold their shape well, but the taste is very gentle.
Ingredients
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Eggplant
3 piece
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Pepper
3 piece
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Tomato
3 piece
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Garlic
5 tooth
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Vegetable oil
70 g
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Vinegar
30 ml
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Salt
Cooking
Prepare your ingredients. Of this amount, it turns out Bank 1 to 0.7.
Eggplant peel, cut and soak in salt water for 15 minutes. Chop the tomatoes and pepper. Crush the garlic.
All folded up in a roaster layers, add few salt. Salt corrects after an hour of simmering in the oven. Add oil and vinegar.
Put in the oven at t=180 for 2 hours. After an hour, take out, stir and sprinkle with salt to your taste. If necessary, add sugar. And again for 1 hour in the oven.
Take out and place in sterilized jars. Roll.
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