this recipe, in the winter help the landlady to cook dinner after
busy working for. They will be a great addition to boiled
pasta, any cereal. And tomato filling as a sauce, too
to use for both the first and second courses.
- Tomato 1600 g
- Eggplant 1200 g
- Chili 6 cm
- Garlic 12 cloves
- Salt 1 tbsp
- Sugar 3,5 tbsp
- Refined sunflower oil 5 tbsp
- Vinegar 9% 1,5 tbsp
How do we cook tomatoes with eggplant in tomato sauce? Tomatoes wash. Leave 5 pieces. The others poured the boiling water, remove the crust, remove the stem. Cut and grind any way.
Crushed tomatoes poured into a stainless pan and put on fire. Cook on medium heat for 10 minutes, removing the foam. Before the end of the time add the sugar, salt, oil. Lay out the sliced eggplant, sliced tomato and chopped without seeds chili pepper.
After boiling, the contents of the pans all cook under a lid for 50 minutes, stirring every 15 minutes.
4-5 minutes before the expiry time of cooking, spread chopped with a knife the garlic and vinegar. Stir.
Boiling put vegetables in sterilized jars, pour the juice and immediately tighten sterilized lids. Turn upside down and wrap well with a warm towel. Let it stand until cool.
Enjoy and all the creature comforts!