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Russian · Snacks
Eggplant Salad for Winter Storage
A fragrant vegetable preserve with eggplants, tomatoes, and bell peppers—perfect for stocking your pantry.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Heat vegetable oil in a pan and sauté the onions until golden.
2
Add the tomatoes and cook over medium-high heat for 5-6 minutes.
3
Stir in the red bell pepper and cook for another 5-6 minutes.
4
Add the eggplants, reduce heat to medium, mix well, cover with a lid, and braise until tender in their own juices—no added water needed.
5
Season with salt and sugar.
6
Five minutes before it's done, add fresh cilantro and garlic.
7
Cook for 30-35 minutes total.
8
Turn off the heat, add vinegar, and stir through.
9
While still hot, transfer to jars, cover with a cloth, and set aside to cool.
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