Salad "All 10" eggplant with tomatoes and peppers for the winter

To begin with, pour vegetable oil in a thick saucepan, boil over low heat. Now we wash the eggplant, cut the stem, cut the vegetable into cubes. Put the eggplant in a bowl, fill with ice water and salt, put marinated for 30 minutes. Marinating will remove the bitter taste of eggplant. After rinsing the vegetable pieces with running water, put it in a saucepan.

Sweet red pepper washed, cut in halves, cut the seeds, the stem. After rinsing again with water, cut into large pieces, put in a saucepan to the other ingredients.

The onion heads were peeled, washed, cut into half rings and laid out in a saucepan.

Tomatoes were washed, scalded with boiling water, skin was removed, cut into large pieces, put in a saucepan.

Peeled garlic cloves crushed, laid out to vegetables, poured sugar and salt, mixed. Add some spice for spice. Cook the vegetable mixture at minimum heat for 40 minutes, mix. A couple of minutes before readiness, finely chopped greens were added, table vinegar essence, and mixed. Put the vegetables into dry sterilized jars, pour hot boiled brine on top, cover with lids. Poured warm water into a saucepan, put the jars, turned on the medium heat, sterilize the containers for 20 minutes.

They closed the banks with a zakazatelny key. Turned upside down, checked for brine flow. Then they wrapped the seams in a warm cloth, left for 8-10 hours in the room to cool. Store rolled up assorted salad in a dark place for no more than a year.

Enjoy your meal!