Eggplant with preserved vegetables
Aubergine is a great vegetable, it is possible to prepare a variety of fine dishes. I want to offer one of them. Our family is very fond of eggplant, so I canned them for the winter.


  • Eggplant

  • Pepper

  • Tomato

  • Greens

  • Garlic

  • Vegetable oil

  • Salt

    2 tsp

  • Sugar

    2 tsp

  • Vinegar essence

    1 tsp


Eggplant cut into circles, salt and leave for 1-2 hours. Then fry in vegetable oil.
Bulgarian pepper cut into strips. Fry in vegetable oil until soft.
Finely chop the garlic.
Finely chop the greens.
Cut tomatoes into circles.
At the bottom of the jar should be 1H.l. of salt, 1ch.l. sugar and put the vegetables in layers. Layer of eggplant, layer of tomatoes, Bulgarian pepper, a little garlic, and a layer of greenery. Saponite banks to the top. Much stuff is not necessary.Pour on top of another 1H.l. of salt, 1ch.l. sugar and 1H.l. of vinegar. Pour boiling water from heat.
To sterilize Banks 15-20 min. flip over and wrap in heat.
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