Eggplant in tomato juice

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Take 2 kilograms of tomatoes and eggplants and wash them well.

2. STEP 2

   

   Cut the eggplants into pieces lengthwise, without cutting off the skin.

3. STEP 3

   

   Place the eggplant pieces in a bowl and sprinkle them with salt. Sprinkle 2 teaspoons of salt.

4. STEP 4

   

   Mix the chopped eggplants with salt and leave them for 20 minutes to remove the bitterness.

5. STEP 5

   

   Grind the tomatoes in a meat grinder with a fine grid.

6. STEP 6

   

   After the meat grinder, pass the tomato mass through a sieve, filtering the juice from the skin and seeds.

7. STEP 7

   

   Add 3 tsp to filtered tomato juice. salt and 4 tsp. sugar, mix.

8. STEP 8

   

   Squeeze out the chopped eggplants.

9. STEP 9

   

   Dip the squeezed eggplant pieces into the prepared tomato juice.

10. STEP 10

    

    Mix eggplants with tomato juice.

11. STEP 11

    

    Place the bowl of eggplants in tomato on the stove. Bring the eggplants in tomato juice to a boil and cook over medium heat for 10 minutes.

12. STEP 12

    

    Place the hot eggplants in tomato juice into jars and immerse them in a pan of hot water, placing a cloth napkin on the bottom. Cover the filled jars with lids and sterilize over low heat for 10 minutes from the moment of boiling.

13. STEP 13

    

    We take the jars out of the boiling water and tightly roll up the lids. Turn the rolled jars upside down and leave them like that until they cool completely. Then we hide the jars of eggplant in tomato juice in a closet and store them at room temperature.