To prepare such preservation, it is better to use homemade vegetables. The recipe is for a 0.5 liter can. If you want to roll up more eggplants, then increase the proportions as needed. Store jars in a cool and dark place. The shelf life is 1-2 years.
Prepare your ingredients.
Wash, peel and slice the eggplant.
Place them in a saucepan.
Wash the tomatoes and cut them in half.
Twist them in a meat grinder, pour in the tomato to the eggplant.
Simmer them for 7-10 minutes.
Place the eggplants in a clean 0.5 liter glass jar.
Pour water into a saucepan, put a rag. Place a jar of eggplant, cover it with a lid on top. Sterilize it for 10-15 minutes.
Roll up the lid. Eggplants in tomato sauce are ready for the winter!
Categories: Diet recipes