Eggplants in tomato sauce are one of my favorite types of preservation for the winter. Fragrant pieces of eggplant in sweet and sour sauce. Well, very tasty!
Cooking description:
Eggplants in tomato sauce are an excellent appetizer that is prepared very simply and quickly. In winter, it goes well with hot, boiled potatoes, meat, fish and poultry dishes. Such preservation does not require sterilization and is perfectly stored in a home pantry, where there is no heating. Add salt and sugar to taste. From these ingredients, two 500 ml jars are obtained.
Main ingredient: Vegetables / Eggplant
Dish: Blanks / Preservation
Ingredients:
- Eggplant - 1 Kilogram
- Tomato - 700 Grams
- Garlic - 3-4 Cloves
- Salt - 3 Teaspoons
- Sugar - 2 Tbsp. spoons
- Vinegar 9% - 2 Tbsp. spoons
Servings: 6-7
How to cook "Eggplant in tomato sauce"
Prepare your ingredients. Wash the tomatoes, remove the place where the stalk is attached. Cut at random. Pass the tomatoes through a meat grinder. Add 2 teaspoons of salt and sugar. Place on the stove and cook for 10-15 minutes. Wash and peel the eggplants. Cut the eggplants into cubes. Add 1 teaspoon of salt and stir. Let stand for 15-20 minutes and drain the resulting liquid.
