Share Link:
Ingredients
- eggplant 2 kg
- tomatoes 2 kg
- sweet pepper 0.5 kg
- garlic 3 heads
- chili pepper 2 pcs
- dill bunch
- salt 2 tbsp
- sugar 4 tbsp
- vegetable oil 200 ml
- vinegar 9% 100 ml
Cooking method
- Step 1 My tomatoes, cut into slices, pass through a meat grinder, add salt and sugar. Mix well and put on fire. Bring to a boil and cook for 2-3 minutes.
- Step 2 We cut the sweet pepper into cubes, pass the chili pepper along with the seeds through a meat grinder and add to the tomatoes. Mix well and cook for 10 minutes.
- Step 3 Wash eggplant, cut into cubes and add to vegetables. Mix well and cook for 30 minutes, stirring occasionally.
- Step 4 After 30 minutes, add finely chopped dill and garlic, passed through a press. Mix well, cook for 2-3 minutes. Add vegetable oil and vinegar. Mix and let boil. We take it off the fire.
- Step 5 We lay out the salad in sterile jars, roll up and put the lids down. Wrap the salad in a blanket and leave to cool completely.
Bon appetit!