"Saut" eggplant

10 kg eggplant

7 kg sweet red pepper

300 g garlic

100 g salt

100 g bitter red pepper

1 l vegetable oil

0,5 l vinegar 5%

Wash and slice the eggplant circles on 2-1,5 cm thick, sprinkle with salt, leave for 2 hours, rinse, squeeze.

Grind in a meat grinder bitter and sweet peppers and garlic, add the vinegar.

Eggplant fry until cooked in butter, each circle dipped in a spicy sauce and tightly put in a jar, add the remaining oil.

Canning eggplant: pasteurized cans 1 l of 20 minutes at a temperature of 95 degrees.

How to choose a meat grinder. We'll show you.