Eggplants with beans, peppers and tomatoes

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Let's prepare the ingredients according to the list. You can use any beans for such salads: asparagus or legumes; the second option is more popular, but requires more cooking time.

2. STEP 2

   

   The beans should be washed and soaked in cold water until they swell, preferably left overnight.

3. STEP 3

   

   In the morning, rinse the beans again, put them in a saucepan so that they cook faster, fill them with hot water and cook until tender, but do not overcook so that the beans do not fall apart. Add salt to the water with beans at the very end, when the beans have become soft. Place the beans in a colander and let the water drain completely.

4. STEP 4

   

   It is better to use young eggplants for preparations, without strongly developed seeds. Wash the eggplants, first cut them into circles, then cut them into bars or cubes. Place in a bowl, add salt and knead a little with your hands, leave for 20 minutes. Then gently squeeze out the juice from the vegetables with your hands.

5. STEP 5

   

   large and overripe fruits. Wash the tomatoes, cut out the place where the stalk attaches, and cut the pulp into several pieces. Grind the tomatoes into a puree with a blender and put them in a saucepan. Peel the garlic and put a few cloves through a press and put it in a saucepan with tomato puree.

6. STEP 6

   

   Place the tomatoes and garlic on the fire, let the mixture boil, stirring constantly so that the mixture does not burn to the bottom of the pan.

7. STEP 7

   

   Wash the bell pepper, cut out the stalk with the seed pod, cut the pulp into strips. Wash the carrots, peel and grate or finely chop. Peel the onions and cut them into cubes.

8. STEP 8

   

   Place carrots, onions, bell peppers and eggplants in a saucepan with tomato mixture.

9. STEP 9

   

   Simmer the vegetables, stirring occasionally, for about 40 minutes over low heat.

10. STEP 10

    

    Then add the boiled beans to the pan with the vegetables, add sugar, salt, vegetable oil, bay leaf, peppercorns, for greater spiciness you can add a pinch of red pepper, stir and simmer for about 10 minutes. Add table vinegar, stir, let the vegetable mixture boil . Turn off the fire. Remove the bay leaf from the salad.

11. STEP 11

    

    Place the hot salad in jars that have been sterilized in advance using one of the convenient methods. Immediately roll the lids on the jars; there is no need to sterilize the salad additionally. Turn the jars upside down, wrap them in a warm blanket and leave them at room temperature until they cool completely. We store the workpiece in a cool place. Bon appetit!

Comments on the recipe

Ira

21.08.2023

4.5

What an interesting twist - with beans! And tasty and healthy and satisfying! Thank you very much for the recipe!

mariya

21.08.2023

5

Good recipe! I've been looking for something like this for a long time! And you can try and cook like this

Larisa

21.08.2023

4.9

I made it, it’s delicious, but I’ll add hot pepper in the second serving. Thanks to the author!

Polina Aristovskaya

21.08.2023

4.7

Everything is fine, but I know from experience that you have to put the garlic in later, otherwise there will be no aroma (it will turn out)