Canned Eggplants in Tomato Sauce
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
10
Description
Very delicious, reminiscent of mushrooms! I recommend making it for the winter.
Ingredients
- Tomatoes - 6 lbs
- Garlic - 3 heads
- Salt - to taste
- Vegetable Oil - 17 fl oz
- Spanish onions - 10.6 oz
- Orange Bell Peppers - 2 lbs
- Eggplants - 6 lbs
- Carrot - 10.6 oz
Step by Step guide
Step 1
Slice the eggplants into rounds and generously salt them, leaving for 20 minutes.
Step 2
Then fry the eggplants in vegetable oil until golden brown.
Step 3
Separately prepare the sauce. For this, pass the tomatoes through a meat grinder and add oil. Place over heat in a saucepan, add the chopped bell pepper, grated carrot, chopped onion, and simmer until the pepper is soft.
Step 4
Meanwhile, finely chop the garlic.
Step 5
Then, in sterilized jars, layer the eggplants, sprinkle with garlic, and pour over the sauce. Repeat the layers several times.
Step 6
Tightly close and place for sterilization.
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