Eggplant with Basil for the winter

Description

Offer the option of harvesting eggplant for the winter. Minimum time and excellent results.

Ingredients

Eggplant

1.1 kg
Tomato

0.5 kg
Basil

1 coup
Vegetable oil

0.5 cup
Sugar

4 Tbsp
Vinegar

4 Tbsp
Salt

1 tsp
Garlic

4 piece

Cooking

Prepare the necessary ingredients. Eggplant, Basil and tomatoes wash, peel a garlic.

I clean the eggplant, but not necessarily. Slice the eggplant slices with a thickness of 1 cm.

Water bring to a boil, heavily salt (about 2 liters of water 2 spoonfuls of salt) and blanchere eggplant 3-4 minutes. We put them in a colander, allow to drain water.

Tomatoes are not cut into thin slices and lay them in a pan.

Add to them blanched eggplant. Warmed up for about 10 minutes. Then add oil, vinegar, salt, sugar. Bring to a boil and proverjaem on low heat for 20 minutes.

Meanwhile, not very coarsely cut Basil, garlic passed through the press. Pour it into the bowl with the eggplant and proverjaem all together for 5-10 minutes.

Sterilize jars and lids, put our salad in warm jars and close with lids. The winter is very good to use as a garnish or as a separate dish during lent.

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