How To Cook Canned Eggplant With Carrots, Peppers And Garlic - Recipe

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Learn how to cook "Canned eggplant with carrots, peppers and garlic". Delicious recipe.

Wash and peel the aubergines, cut them into cubes with a side length of about 1 cm, then pour into a suitable container and add salt.

Wash the peppers, clean the tails and seeds, cut into straws.

Grate the carrots coarsely, wash the parsley, dry it and chop it in bulk as well.

Peel the garlic and grind it not too finely with a blender.

Prepare a container with a capacity of about 10 liters and pour the oil, vinegar, sugar and place on the stove to boil the marinade.

When this happens, pour the vegetables into the bowl and mix them gently. Bring to a boil and close with a lid.

Reduce the heat and let the vegetables simmer for about 45-50 minutes, stirring occasionally.

If desired, add salt and tomato paste.

During cooking, the volume of the salad will decrease.

Distribute the mixture in sterilized jars while still hot, close and wrap in a blanket until cool.

Enjoy your meal!