Eggplants fried in circles for the winter in an oriental style

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They resemble the famous “light” or “bakat ”, only less acute. Tasty and original!

Ingredients:

• 2 kg of medium eggplants
• 150 gr. garlic
• 1 kg of red bell pepper
• 1 pod of bitter or spicy pepper
• 0.5 l of tomato paste
• 1 kg of onion ( large)
• 1.5 cups of vegetable oil
• 9% vinegar (1 teaspoon for each 0.5 liter jar)
• 1-1 , 5th century l. salt
• 1 tbsp. l. sugar
• allspice peas
• bay leaf
• black pepper peas

How to cook:

1. Wash the eggplants and cut them into 0.5 cm thick slices. Place in a bowl, sprinkle with salt and cover with cold water to float. Leave for 30 minutes.

2. Clean bell pepper from seeds and cut into thin strips. You can use small cubes.

3. Peel the onion and cut it into rings.

4. Sterilize the cans for preparation, boil the lids.

5. Pour 3 peas of black pepper, 1 bay leaf and 1-2 peas of allspice at the bottom of each jar. Put one clove of garlic.

6. Lightly fry eggplant circles in vegetable oil.

7. In a separate pan, fry the onion until golden.

8. Layer eggplant circles, onion rings and bell pepper strips in a jar. Seal under the very neck.

9. Cut a hot pepper pod into rings and add one to each jar.

10. Boil 1 liter of water. Dissolve salt and sugar in it. Boil. Then cool slightly and mix with tomato paste.

If the pasta is thick and of high quality, it will almost turn out to be tomato sauce. Only a little thinner.

11. Carefully pour the resulting sauce one tablespoon at a time, without adding 0.5 cm to the edge of the jar.

12. Sterilize jars of eggplant. About 15 minutes after boiling will be enough for a 0.5 liter can.

13. After the specified time, pour 1 tsp. vinegar and immediately twist with a boiled lid. Turn the cans with the preparation upside down and cover with a towel. It is not necessary to wrap. After a day, store in a cool, dark place.

It turns out a very nice and aromatic snack, which is eaten first, even before the new year.

Because it is very tasty!