Preparing Georgian eggplants for the winter

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They still sell the blue ones, or maybe you grew them yourself. In any case, hurry up and make delicious preparations for the winter. Eggplants are ideal for various preservations, so don't miss the chance to make delicious stocks.

Products for cooking

• eggplants — 3 kg;
• bell pepper — 600 g;
• salt — 1.5 tbsp.;
• garlic — 300 g;
• hot pepper — 2 pcs.;
• vinegar (70%) — 1 dl.;
• vegetable oil — ½ tbsp.

How to cook

Wash the eggplants thoroughly, cut into medium-sized cubes. Add salt, pour vinegar, mix well and leave to marinate for 5-6 hours. The bowl should be covered and in a warm place.

Chop the garlic and hot pepper. Cut the bell pepper into thin strips. Then pour the mixture of peppers and garlic with vegetable oil and mix.

Drain the juice from the eggplants. It will also bring out the bitterness. Now you need to pour the mixture of peppers and oil over them.

Pick up the container and sterilize it. Arrange it in jars, place in a saucepan with water and sterilize for 40 minutes. The time is counted from the moment the water boils. After that, the jars can be rolled up. Turn them upside down. When the jars have cooled, store them in a cool place. Enjoy!