Canned stuffed eggplant

5 l:

5 kg eggplant

3 carrots

1 cabbage

4 green bell pepper

5 parsley roots

7 stalks of celery

2 garlic cloves

2 glass salt

Remove from cabbage 10 leaves, to postpone, to clear the roots of parsley, cut the cabbage into 4 parts.

Bring to boil water in a saucepan, put the eggplant, cabbage, carrot, parsley, pepper, celery, cook for 5 min on low heat, then drain the water and let the vegetables cool.

Remove core the peppers, peel the garlic and carrots, set aside 1 stalk celery, remaining shred thin strips together with cabbage, carrots, parsley roots and pepper. Grind the garlic, mix it with vegetables, salted.

Cut along (not until the end of each eggplant, stuffing vegetable mixture. Chop deferred celery petiole thin ribbons, to tie up the eggplant.

Rinse deferred cabbage leaves, half to put in a wooden barrel or ceramic form, top, put the stuffed eggplant, top them with the remaining cabbage leaves.

Next canning is done in 5 l of water is dissolved 1.5 cups of salt, pour brine eggplant, they must be completely covered with water, cover the barrel or form, the remaining brine refill through the day, then leave the eggplant in a month in a cool place.

The author of the recipe: Tatiana TOGLIATTI