Fried eggplant with garlic and tomatoes for the winter

Kitchen appliances and utensils: kitchen scale, measuring cup, tablespoon, cutting board, knife, bowls, meat grinder, pan, spatula, stove, frying pan, 4 0.5-liter jars with sealed lids

Ingredients

Step cooking

1. We cut the eggplants weighing 1.2 kg in circles 0.5 cm wide. If the diameter of the circles is large, you can cut in half.
   
2. We lay the eggplant in a bowl and generously sprinkle with salt, mix, let stand to stand out juice.
   
3. We clear 0.3 kg of sweet pepper from seeds and cut into small pieces.
   
4. Cut 1 hot pepper. Peel 5 cloves of garlic. Cut into arbitrary pieces 0.2 kg of onion.
   
5. Through a meat grinder, we pass 1.5 kg of tomatoes.
   
6. We also twist sweet and hot peppers.
   
7. Twist the onion and garlic into the total mass.
   
8. We spread the vegetable mass into the pan, put on the fire, bring to a boil and boil for half an hour. After 15 minutes from the start of boiling add 1 tbsp. l salt. Also pour 5 tbsp. l Sahara.
   
9. Pour into a pan 10 peas of black pepper and 6 peas of allspice. Do not forget to stir.
   
10. At this time, we wash the eggplants under running water, gently squeeze the circles with our hands.
    
11. In a pan, heat a little vegetable oil and fry the eggplant until golden on both sides. We do this quickly so that the circles do not become soft.
    
12. We spread the fried eggplant in a tomato mass and cook, stirring gently, for 15 minutes.
    
13. 5 minutes before readiness, pour 1 tbsp. l vinegar 70% (or 100 ml 9%).
    
14. We spread the eggplant in pre-sterilized jars. The sauce should completely cover the eggplant. Roll up. You can store at room temperature.
    

Video recipe

You can watch how to cook fried eggplant with tomatoes, garlic and sweet pepper for the winter in a video.