10 cans 0,5 l:
5,5 kg fresh eggplant
3,7 kg tomatoes
750 g vegetable oil
160 g onions
120 g salt
120 g sugar
20 g dill
20 g parsley
0,4 g bitter pepper
0,4 g sweet pepper
This recipe canning eggplant, cut into circles and fry in hot oil.
Chop onion rings and fry.
The tomato sauce: tomatoes chop, mince, heat mass in an enamel pan, RUB through a sieve, boil down to volume decreased by one third.
Add the tomatoes, sauteed onions and sugar, both pepper, chopped parsley, salt mixture at the end of boiling.
Next canning is done as follows: clean jars heat, pour in some hot tomato sauce, place the eggplant, top, pour the tomato sauce, cover the jars with boiled lids, place in a saucepan with water temperature of 75-80 degrees. To sterilize jars with a volume of 0.5 l - 50 min from the moment of boiling water, 1 l - 90 minutes
Then banks sealed cork, turn down the necks, cool that way.
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