The recipe for the original tomato and eggplant sauce

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Tomato and eggplant season is the perfect time to prepare homemade preparations for the winter. The sauce from these vegetables preserves their rich taste. It will be a real find in winter, as it can be used as a base for stew, pasta or even as a pizza topping.

Eggplants have a unique ability to absorb the aromas of spices and oils, which makes them an ideal ingredient for sauces. In combination with tomatoes, they give the dish a deep taste and a slight sourness.

To prepare, you will need:

• 1 kg of tomatoes
• 500 g of eggplants
• 1 onion
• 3 cloves of garlic
• 2 tablespoons of olive oil
• Salt, pepper, dried herbs to taste

Before adding the eggplants to the sauce, fry them in a pan. This will give them a rich taste and a light crispness that will remain even after long storage.

First, cut the tomatoes and stew them over low heat until soft. In a separate pan, fry eggplants with onions until golden. Add tomatoes, garlic and spices to the eggplants. Continue to simmer for another 15-20 minutes until the sauce becomes thick and fragrant.

Pour the hot sauce into sterilized jars and roll up the lids. Store in a cool place.

Such a sauce will become a real treasure in your kitchen in winter, when vegetables are not so available, and you really want to preserve the warm taste of summer!