Homemade: How I Made Canned Bell Pepper and Eggplant Salad

Transfer the hot canned bell pepper and eggplant salad to the jars and close with sterilized lids, turn over and cover with a warm blanket, leave for a day at room temperature, then send to a cool place for storage. Eggplants, fleshy tomatoes and bell peppers can be used to prepare an appetizing, unusually tasty, spicy and effective canned salad for the winter.

Such a bright and beautiful homemade preparation can, if desired, be used as a New Year's snack, as well as an addition to baked beef or boiled potatoes.

Ingredients:

- garlic cloves (three pieces);
- young eggplants (380 g);
- small fleshy tomatoes (260 g);
- table vinegar (17 ml);
- coarse rock salt (7 g);
- Bulgarian yellow or red (260 g);
- granulated cane sugar (6 g);
- refined sunflower oil (34 ml);
- juicy carrots (140 g).

Cooking sequence:

Spread out a towel, put all the washed vegetables on it, then carefully remove the stalks from the tomatoes, then cut the fruits into not very large slices, transfer to a bowl, then you need to peel the garlic cloves, add to the same dishes. Beat these vegetables with a blender until a homogeneous gruel is formed, pour the tomato-garlic mixture into a thick-walled saucepan, add granulated sugar and stir.

Add salt to the same saucepan and pour in sunflower oil and continue the process of cooking tomato-garlic mixture for another five minutes from the moment of boiling, at the same time you need to peel and coarsely grate juicy carrots.

Transfer the grated carrots to the same saucepan, then divide the bell pepper into halves, remove the seed box, then cut the fruit into strips, transfer to the rest of the ingredients, add a sufficient amount of salt.

Cut the young eggplants into not too thin semicircles and transfer to a saucepan, cook vegetables over low heat under a lid for about fifty minutes, add table vinegar.