Eggplant salad

Eggplant salad - a delicious twist for the winter with a spicy taste. It will perfectly complement the main dish and add flavor.

Ingredients

• 4 large eggplants
• 10 bell peppers
• 10 tomatoes
• 5 heads of garlic
• 4 hot peppers
• 1 cup of sugar
• 2 tablespoons of salt for eggplant
• 2 tablespoons of salt for the marinade
• 1 cup of vegetable oil
• 150 ml of vinegar

Directions

1. First, cut the eggplant into rings, cutting off the beginning and end.
2. Add salt, stir and set aside for 30 minutes. Then rinse in water.
3. Peel bell peppers and hot peppers. Cut into small pieces.
4. Peel the garlic.
5. Wash the tomatoes and boil them for 1 minute. Then drain the boiling water and fill it with cold water for 3 minutes. Peel them.
6. Pass all these ingredients (except eggplant) through a meat grinder until smooth.
7. Add sugar, salt, vinegar, and oil. Stir.
8. Add the marinade to the eggplant and simmer over medium heat for 25-30 minutes.
9. Prepare jars and sterilize them with lids in any way convenient for you.
10. Carefully pour the salad over the jars and close them.