Nutrition facts
Quick price-per-kg calculator
Eggplant Sauté for Winter Preserves
A fragrant and vibrant vegetable preserve that pairs beautifully with side dishes and toast.
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
Quick price-per-kg calculator
Method
Slice the eggplants into rounds about ½ inch thick, then cut into quarters. Salt them and let sit for 30 minutes—rinse and squeeze dry if you prefer.
In a sauté pan, cook the roughly chopped onion over medium heat until translucent.
Add the coarsely chopped carrot and cook for another couple of minutes.
Add the sweet peppers, hot peppers (sliced into rings), and eggplants. Cover and braise for 12–13 minutes, stirring occasionally.
Stir in the coarsely chopped tomatoes and braise for another 7 minutes.
Season with salt, sugar, and vinegar, then add the minced garlic. Mix well and let it bubble away for 2–3 minutes.
Ladle the hot sauté into sterilized jars.
Sterilize the jars in a pot of boiling water for 7–8 minutes after the water comes to a full boil. Seal the lids, invert the jars, and wrap them in a towel until completely cooled.
Comments
Log in to leave a comment.
No comments yet. Be the first!