Canned salad with eggplant

10 Eggplant

10 heads of onions

10 tomatoes

10 bell peppers

10 carrots

3 Art. l. sugar

2 Art. l. salt

1 h. l. 70% vinegar

vegetable fat

This recipe canning eggplant allows to cook a delicious salad that is simply irreplaceable as on the holiday table, and on any other day.

Eggplants should be cut into large strips.

Prepare a brine of 1/2 cup water and 1 tsp salt, pour the brine, eggplant, leave for a few minutes, then drain.

Vegetable oil to fry separately: eggplant, sliced onions, carrots (thin strips), peppers (semicircles).

Pour boiling water over the tomatoes, peel, remove the stalk, put in an enamel saucepan, bring to medium heat until tomatoes of cooking, mash them tolkushkoy, add vegetables, sugar and 1.5 tablespoons salt, boiled for 5 min, add vinegar.

Then canning is done as follows: salad with eggplant expanded in sterilized jars, rolled up.

Wrap banks and leave them to cool down so.