Canned eggplant in the winter is just a godsend for any occasion. The basil in the recipe gives an amazing aroma and taste.
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You will need
- - eggplant - 1 kg;
- - red tomatoes - 0.5 kg;
- - garlic - 4 cloves;
- - fresh basil - 4 branches;
- for marinade:
- - table vinegar 9% - 4 tbsp;
- - honey - 2 tbsp;
- - sunflower oil - 0.5 cups;
- - salt - to taste.
Instruction manual
1
Prepare the necessary equipment for the preservation of eggplant. It will take 3 half-liter cans, lids, a convenient saucepan, cutting board, knife.
2
Prepare cans, rinse and sterilize. Prepare can lids in the same way.
3
Rinse vegetables thoroughly in running water. Using a kitchen towel, remove excess moisture from tomatoes and eggplant.
4
Place the cutting board conveniently on your desktop. Using a sharp knife, cut each eggplant into circles 1 cm thick.
5
In a large pot, boil drinking water. Salt water, for every 2 liters you need to use 1.5 tablespoons of salt.
6
Dip the eggplant stew in salted boiling water. After 3 minutes, fold the rings into a colander, let the water drain. Then wash the semi-finished products with cold water and sprinkle with salt in the amount of 2 tablespoons. After 20 minutes, rinse the eggplants again.
7
Ripe, clean tomatoes cut on a board in the form of circles. Fold the cut to the bottom of the enamel pan. Lay out blanched eggplants from above, cover the container with a lid.
8
Set the food pan on low heat, warm the contents of the pan for 5 minutes. Next, add honey and 1 teaspoon of salt to the pan. Pour in vegetable oil and table vinegar, mix everything, simmer for 15-17 minutes.
9
Prepare the garlic and basil. Remove the garlic cloves from the husk, crush each clove with the flat side of the knife, then chop finely. Wash basil twigs with warm water, dry and chop finely. 5 minutes before the end of the stew, put the cooked garlic and basil in a pan, mix.
10
Arrange the hot mass in sterile jars, roll each with a sterile lid. Cover the prepared food cans with a large towel, leave to cool.