2 kg eggplant
800 g tomato paste
150 g garlic
2 glass sugar
1 glass vegetable oil
2 tbsp. salt
1,5 tbsp. vinegar
12-13 bell peppers
Tomato paste diluted with water to obtain a 3 liter of tomato juice, add the juice of sugar, salt, vinegar and vegetable oil.
Eggplant cut into with paring polukrugom, pepper cut into strips, garlic is finely chopped.
All the vegetables to put in the tomato juice and cook for about 20-30 minutes
Then it is canning the usual way.
The author of the recipe: Svetlana Petuhova
Look similar recipe
- Canned salad with eggplant View recipe
- Canned stuffed eggplant View recipe
- Canned eggplant "Spicy" View recipe
- Eggplant eggplant View recipe
- Stuffed with rice and vegetables eggplant View recipe
- Canned eggplant in tomato sauce View recipe
- Burrito with beef View recipe
- Cannelloni stuffed with meat and tomato sauce eggplant View recipe