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Russian · Snacks
Eggplants and Peppers for the Winter
A juicy and fragrant vegetable appetizer in a thick tomato sauce that makes a wonderful addition to the winter table.
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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
Dilute the tomato paste with water to make 3 liters of juice, add the oil, sugar, salt, vinegar, and bring to a boil.
2
Cut the eggplants into half-rounds with the skin on, slice the bell peppers into strips, and finely chop the garlic and parsley.
3
Add all the vegetables to the boiling tomato sauce and simmer over very low heat for about 30 minutes until fully cooked.
4
Pack the hot salad into pre-sterilized jars and seal tightly using the standard method.
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