An eggplant and zucchini snack for the winter, as a rule, has a varied vegetable composition and a lot of options. Try this recipe I suggested. It is affordable and easy to implement.
Cooking description:
To speed up the process, it is better to prepare cutting vegetables in advance. The rest of the preparation is not difficult. The recipe is convenient in that additional sterilization of the salad after placing in the jars is not required.
Purpose: Inexpensive
Main ingredient: Vegetables / Eggplant / Zucchini
Dish: Blanks / Preservation
Ingredients:
- Zucchini - 400 Grams
- Eggplant - 400 Grams
- Bulgarian pepper - 150 Gram
- Carrots - 200 Grams
- Bulb onion - 120 Grams
- Celery - 1 Piece (petiolate, optional)
- Hot pepper - To taste
- Vegetable oil - 130 Milliliters
- Tomato Paste - 70 Grams
- Garlic - 1-2 Cloves
- Vinegar 9% - 1.5 Tbsp. spoons
- Salt - 0.5-0.75 Art. spoons
- Sugar - 1-1.25 Art. spoons
Servings: 3-4
How to cook "Zucchini with eggplant for the winter"
Prepare the required ingredients. Wash and peel vegetables. Cut the onion into feathers, grate the carrots on a coarse grater. Pour half the amount of oil into a wide, heavy-bottomed saucepan. Transfer the carrots and onions there. Fry until half cooked over medium heat. Cut the eggplant and pepper into strips, add to the carrots and onions. Add the remaining oil, half the specified amount of salt and sugar to the vegetables. Stir and place over medium heat. Cook the eggplants until half cooked, about 15 to 20 minutes. Grate the zucchini on a coarse grater, chop hot peppers and celery. Add to pot.