Fresh summer vegetables can be prepared with many dishes. For example, pickled eggplant with tomatoes and peppers. This dish can be used as a snack or as a salad.
Pick your recipe
You will need
- eggplant - 2 pcs.
- pepper - 2 pcs.
- tomatoes - 2 pcs.
- onions - 1 pc.
- garlic - 5 cloves
- sunflower oil - 100 ml
- vinegar - 1 tbsp. a spoon
- salt - 1 tbsp. spoonless top
Instruction manual
1
Prepare the vegetables. Rinse them first. Cut the eggplant in circles 1 cm thick. If the eggplant is thick, cut the circles in half. Pepper clear of the stalk and seeds, cut into slices about 3x4 cm. Peel the tomato from the core, cut into 8 slices. Peel the onion, cut into rings.
2
Pass the garlic through a garlic squeezer. At the bottom of the pan, pour oil, vinegar, put salt and garlic. Stir and put on fire.
3
As soon as the marinade begins to boil, lay on it layers of tomato, onion, pepper, eggplant. Close the pan with a lid. Wait for the juice to stand out from the vegetables and begin to boil. Reduce heat to small and continue cooking for 40-45 minutes. In the process of cooking, vegetables need to be carefully moved 1 time so that they are all saturated with juice and marinade.
4
Remove the pan from the heat, let the pickled vegetables cool to room temperature. Then refrigerate for 1-2 hours. After that, the dish is ready to eat.
5
Pickled vegetables can be stored in the refrigerator in ordinary dishes for up to 2 weeks.