There are a large number of different preparations for the winter of eggplant and pepper, just one thought of which raises and excites the appetite. These vegetables can be pickled, cooked from them delicious lecho, adjika,. Undoubtedly, every housewife tries to stock up for the winter with a large amount of such conservation, and some of these vegetables are even frozen so that in winter you can remember summer.
I offer you a very tasty recipe for one of the vegetable -. This preparation will especially appeal to those who love pickled vegetables. As a marinade, we will use freshly prepared tomato juice from ripe tomatoes. If you cut the eggplant and bell pepper into smaller pieces, then you will get an excellent salad for the winter.
Having opened a jar of bell pepper with eggplant in tomato juice in winter, you will have a delicious snack on your table that will complement any main dishes, and thus help you quickly prepare a full lunch or dinner. And, of course, on the festive table for alcoholic drinks, this spicy snack will disappear one of the first.
To accomplish this task, we need to prepare the following ingredients.
Ingredients:
- – 3-3.5 kg
- Tomatoes - 1.5-2 kg
- Bulgarian pepper - 1.5-2 kg
- Garlic - 80-100 grams
- Sunflower oil - 150 grams
- Sugar - 50-100 grams (depending on acid tomato)
- Salt (not extra) - 1 tablespoon (or to taste)
And we will also need: liter or half-liter cans, metal lids and, of course, a key for rolling cans.
Bulgarian pepper with eggplant in tomato juice - recipe
The set for the workpiece is prepared, and you can proceed directly to the actions. Let's get to the vegetables. First in line is the eggplant. We wash them under running water. We cut off the end in the region of the stalk. Next, cut lengthwise into three plates and cut into strips, which in turn are divided in half.
We take a deep container, pour the chopped eggplants into it and sprinkle them generously with salt. Mix with your hands and leave for about an hour.
Now let's prepare the container. Thoroughly wash jars and lids with baking soda. We need about 4-5 of them. In order to be able to hide our winter harvest in them, they will have to go through the sterilization process. But more on that later.
Let's get to the tomatoes. Of these, we must make tomato juice. Be sure to remove the part near the stem, and then everyone acts based on their capabilities and the availability of auxiliary kitchen appliances. In any case, we get juice.
Preparing the bell pepper. We note one nuance: when choosing pepper for harvesting - eggplant with bell pepper, give preference to large fleshy varieties. First, cut the vegetable in half, remove the seeds and then cut into longitudinal strips.
Put the tomato juice (with pulp) on the fire and let it boil for five minutes. Then add salt and sugar to it. We try - the taste should be delicious sweet and sour. If something is missing for you, you can add it.
We also load bell pepper there.
Add vegetable oil.
Let it boil for 5-7 minutes (be careful not to overcook) and add a piquant zest to the preparation - garlic passed through a press. Boil for another 1-2 minutes and the eggplant with bell pepper is ready.
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