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Russian · Salads
Triple Vegetable Eggplant Salad
A fragrant vegetable preserve for winter made with eggplants, bell peppers, tomatoes, and onions, braised in oil with vinegar.
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Ingredients
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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 the tomatoes into large wedges, slice the eggplants into rounds about ½ inch thick, deseed the bell pepper and cut into strips or rings, and slice the onion thickly.
4
Transfer all the chopped vegetables to the pot, toss with spices and oil, bring to high heat until it starts to heat through, then lower the heat and braise for 40 minutes, stirring frequently.
5
Spoon the hot salad into sterilized jars, seal, flip the lids down, wrap in a towel, and let cool slowly.
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