Georgian Eggplants 0 58

Ingredients:

3 kg of eggplants;
1.5 tbsp of salt;
300 g of garlic;
2 pods of hot pepper;
1 dessert spoon of 70% vinegar;
600 g of sweet bell pepper;
½ cup of vegetable oil.

Preparation:

Clean eggplants are cut into medium-sized cubes, sprinkled with salt, soaked in vinegar, mixed, and left to marinate for 5-6 hours in a warm place under a lid.

The garlic is minced, the bell pepper is cut into thin strips, and the hot pepper is finely chopped.

The mixture of peppers and garlic is poured with vegetable oil and mixed.

The excess juice from the marinated eggplants is drained, and they are covered with the pepper and oil mixture.

The preparation is mixed and placed into clean sterilized jars. Then the jars are placed in a pot of water and left for 40 minutes after boiling.

After pasteurization, the jars are sealed, turned upside down, and after cooling, the preparations are stored in a cool place.

Enjoy your meal!