How to deliciously cover eggplants with peppers for the winter: spicy marinade with mustard and honey

Canned eggplants are delicious when combined with peppers. A garlic and honey marinade is ideal for these vegetables. The appetizer is quite spicy and can be eaten instead of salad.

The idea of cooking peppers with eggplant for the winter was published on the Instagram page of food blogger Alena Nerovnya. The dish is perfectly preserved for the winter.

Ingredients:

• pepper - 1 kg.
• eggplant - 3 pcs.
• garlic - 3-4 cloves

• oil - 150 ml.
• salt - 1 tsp.
• Dijon mustard - 2 tbsp.
• honey - 2 tbsp
• rosemary
• bay leaves
• peppercorns

Method of preparation:

1. Bake the eggplant in slices. Bake the bell peppers, put them in a bag to steam them.

2. Peel the eggplant, remove the skin.

3. For the marinade, combine: grated garlic, oil, salt, mustard, honey, rosemary, bay leaf and peppercorns.

4. Warm up, do not boil.

5. Cook the vegetables in the marinade for 15 minutes.

6. Put into sterilized jars, roll up and wrap until cool.