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Russian · Main dishes
Eggplants in Tomato Sauce
A fragrant and savory vegetable preserve for the winter made with eggplants, tomato sauce, garlic, and peppers.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Run the tomatoes and peppers through a meat grinder, add salt, and simmer for 15 minutes.
2
Cut the eggplants into medium-sized batons. Not wedges like for 'Ogonyok', not julienne strips, but precisely batons. If you like, you can peel the eggplants, but I prefer to leave them as they are.
3
Add the chopped eggplants to the tomato and pepper mixture, along with the sunflower oil, sugar, and vinegar.
4
Simmer everything for 40 minutes, and at the very end of cooking, stir in the pressed garlic.
5
Ladle the hot mixture into sterilized jars and seal them up. Turn the jars upside down and wrap them in a warm blanket for 1–2 days.
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