Eggplant with beans
Hearty, tasty and healthy dinner for the whole family just one jar of preserves.
- Eggplants - 1 kg
- Beans - 250 g
- Carrots - 250g
- Sweet pepper - 250 g
- Garlic - 100 g
- Tomatoes - 750 g
- Salt - 1 tbsp
- Sugar - 2 tbsp
- Vinegar - 50 ml
- Vegetable oil - 175 ml
Preparation. Eggplant with beans
Pre-wash the beans, move, soak in cold water overnight. Boil until tender. Do not add salt during cooking, it will be hard.
Tomatoes with garlic in a blender perebeyte. Put on the fire, bring to a boil. The tomato-garlic mixture, add sugar, salt and vegetable oil. Pepper and carrots cut into thin strips. Add the mass and bring to the boil. Simmer over low heat for 30 minutes.
Eggplant peel and cut into cubes of 1 cm thick. Good eggplant salt and leave for 30 minutes. Wash the eggplant, squeeze excess moisture.
For vegetables, add the beans and eggplant. Simmer 15-20 minutes under the lid closed on low heat. At least add the vinegar. Put the blank into a sterilized jar, tightly roll up. Put under a warm blanket until cool, then in a cool place.
From jars conservation cook:
Vegetable soup. Boil the broth, add the eggplant salad and beans and boil for 15 minutes.
Stew of eggplant. Potatoes cut into slices, stew until soft, add the lettuce and cook for another 10 minutes under the lid closed.