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Russian · Main dishes
Spicy Eggplant in Tomato Sauce
A classic, savory canned preserve for the winter featuring tender eggplant in a rich, garlicky tomato sauce with a kick of chili.
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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
Pass the tomatoes and hot pepper through a meat grinder, add salt, and simmer for 15 minutes.
2
Cut the eggplants into medium batons. You can peel them if you prefer, but it's optional.
3
Add the sliced eggplants to the tomato mixture, pour in the vegetable oil, add the sugar, and pour in the vinegar.
4
Simmer everything together for 40 minutes.
5
Toward the end of cooking, stir in the pressed garlic.
6
Ladle the hot mixture into sterilized jars and seal tightly.
7
Turn the jars upside down and wrap them in a warm blanket for 24 to 48 hours. Store in a cool place.
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