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Russian · Salads
Trinity Salad with Eggplant
A fragrant and tangy vegetable preserve for winter made with eggplants, peppers, tomatoes, and onions.
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Ingredients
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- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash all the vegetables.
2
Pour oil and vinegar into a pot, add sugar and salt.
3
Cut tomatoes into large wedges, slice eggplants into rounds about ½ inch thick, remove seeds from bell peppers and cut them into strips or rings, and slice onions thickly.
4
Add all the vegetables to the pot, mix with spices and oil, bring to a boil over high heat, then reduce heat and simmer for 40 minutes, stirring frequently.
5
Transfer the hot salad into sterilized jars, seal tightly, flip upside down, wrap in towels, and let cool slowly.
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