How to deliciously close eggplant with pepper and garlic: perfectly stored all winter

Seasonal eggplants make a great independent appetizer that will last all winter. It can be used as a salad or as a sauce. Any dish with this addition will be very spicy and flavorful.

The idea of cooking spicy canned eggplants for the winter is published on the page of a food blogger with the nickname danilchenko 77 on Instgaram. Eggplants for such preservation need to be fried.

Ingredients:

• eggplants - 5 kg.
• oil - 1 liter +- (for frying)
• sweet pepper - 5 pcs.
• garlic - 100 g
• bitter pepper - 1 pc.
• vinegar - 250 ml.

Method of preparation:

1. Peel the eggplants and soak them in water at the rate of 1 cup of salt per 10 cups of water for 2 hours.

2. Then chop the eggplant and fry until golden brown.

3. For the dressing, grind pepper, garlic and hot pepper in a blender and add vinegar to the mixture.

4. Pour the dressing over the eggplant.

5. Stir and put into jars and sterilize for 7-10 minutes from the moment of boiling.

6. Turn the jars over and wrap them in a blanket until they cool.