Pickled Eggplants in tomato sauce

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Ingredients

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%.
  
  

Preparation

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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