Pickled Eggplants in tomato sauce
On 3 cans with a capacity of 1 liter:
- 2 kg of aubergines;
- 1½ kg of tomatoes;
- 125 ml of vegetable oil;
- 1 tablespoon of salt;
- 2 tablespoons of sugar;
- 1 medium head of garlic;
- ½ chili peppers;
- 75 ml of vinegar 9%.
Cut the eggplants in small pieces. Pass the tomatoes through the meat grinder to make the juice.
Pour the juice into a saucepan, add eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce the temperature and cook, stirring, 20 minutes.
Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce over the sterilized jars and roll them up.
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