Salad of tomatoes, eggplants, onions and peppers for the winter

In order to have a good meal or treat your friends with frosties on a frosty winter evening, prove yourself a real gourmet and show off your skills, you need to work hard in the summer. The keen culinary specialist or just an amateur will like the exclusive recipe for a salad of tomatoes, eggplants, onions and peppers.

Ingredients

• eggplants - 1.2 kg
• tomatoes - 300 g
• onion - 300 g
• sweet pepper - 300 g
• dill - 100 g
• salt - 25 g
• sugar - 35 g
• ground black pepper - 1 g
• vegetable oil - 50 ml.

Cooking

1. Tomatoes for this type of conservation fit any varieties, as long as they are fully ripe. Wash the tomatoes, remove the green flesh completely on the stalk, cut them into small slices and pour them into a saucepan in which the salad will boil. To extinguish this salad, it is best to use stainless steel or enamelware.

2. Wash eggplants, remove traces of contamination and remove the stem. Peel the blue peels and cut into 1 cm thick slices. If the blue ones are old, you should remove the seeds from them. It should be remembered that in the recipe indicated the weight is pure, that is, the weight of already peeled and cut vegetables. To get rid of bitterness in eggplants, the fruit must be mixed with salt and allowed to stand for at least half an hour or put them in a saline solution (250 grams of salt per 1 liter of water), then rinse them with cold running water, pour into a colander and set aside for a while. all the water will not drain. Send the detailed eggplants to the pan to the tomatoes.

3. From the onion remove the husk, rinse, cut into half rings with a thickness of not more than 3 mm and send to the already chopped vegetables.

4. Pepper, washed and cleaned from seeds and peduncles, cut into two parts, cut into strips, and also poured into a saucepan.

5. Wash greens and chop finely. Mix the tomato paste, eggplants, onions, sweet peppers and bring all the ingredients to a boil, stirring constantly. Then reduce the heat and simmer on low heat for 1 hour and 20 minutes. 20 minutes before the readiness add salt, sugar, vegetable oil, herbs, ground black pepper and mix everything.

6. Prepare jars - wash them in a soap and soda solution, sterilize for a couple of 5 minutes. Cover for preservation is better to take varnished, let them boil in water for 2 minutes. Spread the hot vegetable mass in hot sterilized jars, cover with lids, and then cover with a key for preservation.

7. Turn over the cans and, preferably, wrap up the ready salad for a day.

Eggplant, tomato, pepper, onion salad for the winter is a delicious and easy recipe. This preparation impresses with its ease of preparation, as it is prepared even without sterilization. Preparation of ingredients takes a minimum of time. Eggplants are not fried, but are simply stewed with vegetables in tomato sauce, laid out in cans and closed. Thus, this eggplant harvesting is an excellent solution to the diversity of the winter diet. So, step by step recipe with a photo:

  Recipe Ingredients: Eggplant, Tomato, Pepper, Onion Salad for Winter

Eggplant, tomato, pepper, onion salad for the winter from the presented number of ingredients you get five eight hundred gram cans:

Eggplant 2 kg

Bulgarian sweet pepper 0.5 kg

Tomatoes 0.5kg (preferably dense)

Onions 0.5 kg

Vinegar of table 9% 80-85 ml

Sunflower oil 100 ml

Salt 0.5 tsp

Granulated sugar 2 tbsp.

Water 210 ml

Step-by-step recipe: eggplant salad with tomatoes, peppers and onions for the winter

1. Prepare jars and lids for preservation in a convenient way.

2. Wash all the vegetables. Peel the onions, remove the stalks from the eggplant, clean the seeds from the peppers. Eggplant cut into rings, tomatoes and onions into four parts, pepper slices.

  3. Cooking marinade. Pour water, vinegar, sunflower oil, put salt and sugar in a saucepan where the salad will be stewed. Bring marinade to a boil.


  4. In the boiling marinade lay the prepared vegetables. Close the saucepan with the lid and stew the salad, after boiling for 10-12 minutes. At the end of the quenching, it is important to check that the eggplants are ready.






5. Hot salad lay out in jars, close, turn over and wrap something warm. We leave for the night, in the morning we remove stored in a cold place.




  So simply and quickly you can make a delicious winter harvest: eggplant salad, tomato, pepper, onion for the winter. I hope you enjoy it. And also I invite you to look at conservation recipes: "

Prepare in advance all the vegetables and spices that are needed to make this recipe. Fruits should not be ripened without cracks and damage and preferably medium in size. Especially eggplants. In large overripe eggplants are very hard seeds, for salad it is not desirable.

Peel the onions, cut into not very thin half rings.

Rinse the tomatoes well and cut into not very thin slices, removing the place where the stem and the hard core moving away from it are located.

Rinse the eggplants, cut the stalk, cut into not very thin sticks and hold them for 20 minutes in salted water or in water with lemon juice, so that the pulp of the vegetable does not darken.

Rinse the chilli peppers and clean the seed pod cavity. Crumble a knife into very small pieces. Take 2-3 pods of sweet red pepper, also rinse, remove the seeds and cut into large pieces approximately 3 x 4, 3 x 5 cm.

Take a cauldron, pour in it a little vegetable oil, sufficient for roasting vegetables, but not much. Excess oil in the salad to anything. Rinse the slices of eggplants and squeeze them well into the cauldron. As soon as the eggplants begin to roast, add the onion and red pepper to them. Fry another 5-10 minutes.

Then add cooked tomatoes and chili peppers to eggplants and onions and stew them regularly for about 15 minutes. And just before the end of the dish is ready, add salt to taste, add apple cider vinegar, chopped garlic, add sugar and stew for 5 more minutes.

Our salad is ready! Very pleasant and tasty dish. Put it in a salad bowl and serve it to your family and boldly treat your friends. Like all vegetable salads - very vitamin and nutritious. Excellent appetite. Cook and surprise your guests with this dish with a unique aroma!

This salad is great for preservation for the winter. Sterilize the jars and lids in advance, and when the salad is already ready, put it straight from the fire on the jars and seal the lids. Salad should be turned on the lid and wrap until cool. Perfectly worth the whole winter.

Enjoy your meal!