Sauteed eggplant

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make eggplant sauté for the winter without sterilizing in a frying pan? Prepare all the necessary ingredients. You can learn all the intricacies of preparing winter preparations by reading an article on this topic. There is a link to it at the end of the recipe.

2. STEP 2

   

   Wash the eggplants in running water, remove the stems and peel. If desired, you can leave the peel, but without it the finished dish will be more tender. Cut the eggplants into cubes about 1 cm on a side.

3. STEP 3

   

   Peel the onion, rinse and cut into cubes.

4. STEP 4

   

   Pour some oil into a frying pan, heat it and add the chopped eggplants. Fry for about 5 minutes over medium heat, stirring occasionally. During cooking, vegetable oil will need to be added as needed. How to choose a frying pan and oil for frying, read the separate articles at the end of this recipe.

5. STEP 5

   

   Add chopped onion to the pan and simmer for another 5-7 minutes. At the same time, do not forget to stir so that the vegetables do not burn.

6. STEP 6

   

   Wash the tomatoes in running water and grind in a blender bowl. I did not peel the tomatoes, but you can do this if you wish. To do this, cut the tomatoes with a cross, pour boiling water over them for a few minutes and easily remove the skin. You can also chop tomatoes using a meat grinder or a coarse grater.

7. STEP 7

   

   Add chopped tomatoes to the frying pan with the vegetables, add salt and sugar. Sugar is used here to balance the flavor. Stir and simmer over moderate heat for 35-40 minutes.

8. STEP 8

   

   Wash the jars with soda and sterilize. Wash the lids and boil. You can sterilize jars in the microwave, steam or oven. You can easily choose the appropriate sterilization method by reading an article on this topic. There is a link to it at the end of the recipe.

9. STEP 9

   

   Taste the sauté, add salt if necessary, stir. I added another half spoon of salt. Pour vinegar into the pan, mix well and simmer for 2 minutes. Remove from heat. Place the hot sauté into sterile jars and cover with lids. Turn the jars over and wrap them in a blanket. Leave it like this until it cools completely. Store the finished eggplant sauté in a cool place. Bon appetit!