Eggplant with beans step by step recipe with photo

Cookware: cutting board, kitchen knife, grater / shredder, bowl, measuring container, tablespoon, several cups, a spacious pan, meat grinder, hob, jars with lids, can opener.

Ingredients

Name	amount
Eggplant	2 kg
Tomatoes	1,5 kg
Dry beans	500 g
Bulgarian pepper color	500 g
Onion	500 g
Carrot	500 g
Refined vegetable oil	350 ml
Table vinegar, 9%	150 ml
Granulated sugar	250 g
Salt	2 tbsp. l

Step cooking

Important!For preservation, beans are prepared in advance. First, it is soaked for 6-8 hours, after which it is boiled for 1-1.5 hours until tender. You can speed up the process of cooking beans, if you use a pressure cooker.

Wash and peel all vegetables. Remove green ponytails from 2 kg of eggplant and 1.5 kg of tomatoes, half a kilogram of onions, peel 500 grams of sweet bell pepper from stalks and seeds, peel 500 g of carrots.
Grate the peeled carrots on a coarse grater, or dissolve it on a special shredder, and lay on the bottom of a spacious pan.
Chop the onion heads with not quite thin half rings. If the onions are large, then quarters, and lay it in an even layer on top of the carrots.
Cut the bell pepper into large cubes, and pour it into the pan with the next layer.
The next layer on the contents of the pan put a pound of boiled beans until fully cooked.
Cut the eggplants freed from the tails, but not peeled from the purple skin, into large cubes, and put them in a separate bowl.
Sprinkle the chopped eggplant with a little salt, mix, and set the bowl aside for 10 minutes to the side until the eggplant gives juice. After 10-15 minutes, drain the juice from the eggplant cubes and squeeze them slightly. Bitterness will go away with the juice. Put squeezed eggplant cubes in a dense layer on beans.
Skip the randomly chopped tomatoes through a finely chopped meat grinder into a separate cup.
Pour 250 g of granulated sugar into the contents of the pan. Pour 350 g of refined vegetable oil into a pan with vegetables. Next to the vegetables, send the tomatoes chopped in a meat grinder, and put the pan on a large fire, without mixing anything. After the contents of the pan boil well and evenly, mix the vegetables, reduce the burner flame to medium and note the boiling start time.
Cook for 30 minutes after boiling, periodically (gently and not intensively) stirring the vegetables. Five minutes before being ready, add to the contents of the pan 150 ml of table 9% vinegar and 2 tbsp. l salt.
Five minutes after adding vinegar, reduce the flame of the burner to a minimum, arrange the boiling salad in cans one at a time, and then roll it into pre-sterilized jars. Turn canned cans onto lids, and wrap until completely cooled. Then return to its original state and store like ordinary home canned food.

Did you know?The readiness of the dish is determined by the state of the eggplant slices. As soon as the blue streaks disappear and they become transparent, the salad is cooked and can be preserved.

Video recipe

The video tutorial offered for viewing demonstrates the basic principles and stages of preparing a vegetable salad with beans for the winter. Here you will see one of the options for processing vegetables, in particular eggplant, so that the finished salad does not give a bitter taste. Enjoy watching.

Thank you for taking the time to familiarize yourself with the recipe for making and preserving bean salad with eggplant and other vegetables. How useful was the proposed information? What new could you learn from the recipe for yourself? How do you harvest beans? Please share your methodology and methods for preserving bean blanks for the winter. Comment on the recipe, and do not forget to leave a review about it by posting it at the bottom of the page. Visit the portal for new and delicious recipes.