Eggplants in tomato sauce with herbs and vegetables

Category: Blanks

Ingredients
Eggplant	5 Kg
Tomatoes	5 Kg
Pepper	5 Kg
Onion	5 Kg
Dill greens (without it)	5 bundles
Parsley greens	5 bundles
Hot bitter pepper	1 pod
Vegetable oil	500ml (can be reduced)
Table vinegar or apple cider vinegar	800ml
Sugar	800 g
Salt 8 matchboxes	165 g
Water	1 l
Garlic (peeled)	0.5KG

Cooking method

Now is the harvest season. I would venture to lay out the recipe without a photo.
I was looking for the lost recipe for a very long time, I found it yesterday. And in order not to get lost again, I will put it here.
The recipe indicates the weight before cleaning the vegetables!
First, prepare the fill in a large saucepan.
Wash the tomatoes and mince.
If the tomatoes are fleshy, then add water according to the recipe. If watery, then you can reduce.
We put on a small fire.
Add sugar, stir salt. You can also try. Delicious.
Pour oil and vinegar there. Stir. We leave it on low heat. Stir occasionally.
And we start cooking vegetables. The vegetables are washed and dried beforehand.
Peel the eggplants
Pepper to remove seeds and stalks
Cut vegetables coarsely, do not grind. Otherwise, you get porridge.
Cut the eggplants into circles with a thickness of at least 0.7 mm
Pepper also in circles of 0.5 - 0.7 mm
Onions, if small, can be whole, or also cut into thick circles (it is difficult to catch it when finely chopped)
during this time, our filling has warmed up and is ready to boil.
Only now we are throwing finely chopped hot peppers there. He will be out of the count. If you do not like spicy, then you can neglect
Jars and lids for preservation are already ready for us and stand next to each other.
Now we begin to collect a delicious dish.
We will cook vegetables in portions! And on time!
Cook in a boiling pot
onions and peppers - 5 minutes
eggplant 3-4 minutes
You can cook in two jars at once. But act quickly.
It is more convenient for me to cook one portion at a time.
First, put onion and pepper, then eggplant.
We put greens on the bottom of the jar, one by one, two twigs and garlic. We catch vegetables with a slotted spoon and put them in jars up to their hangers, top up with pouring, close the jar.
And so on until the vegetables run out.
Sometimes I have a fill. I preserve it separately. I use it in borsch.
We put the closed cans in a blanket until they cool completely.
p. from. If you do not like green dill in canning, and there are doubts whether to put it, then it is better to refuse dill.
But just don't use inflorescences. They will give up all their aroma, and you will eat dill.
p. 1. And I no longer remember the exit of the finished product.

The dish is designed for

about 10 jars of 0.65 each

Time for preparing:

two hours

Cooking program:

meat grinder, stove, handles

Note

Unfortunately I can not take a picture. The last jar was finished a few years ago. And I lost the recipe. I was looking for. There is no one to ask, but fortunately, I found it. I am submitting a prescription for your judgment.
It turns out an independent vegetable dish. You can eat with pasta. Or a snack.

Try it, I hope you enjoy it. Bon Appetit!