Canned eggplant for spicy lovers

Canned eggplant according to this recipe is simply unique and unusual! The recipe is taken from the magazine "Tablecloth self-assembly" it was published there by Tatyana Shmalko. For that I am very grateful to her. Canned eggplants turn out to be oily, so tender and with such a twinkle that they take your breath away!

Ingredients:

• Eggplant - 5 kilograms;
• vinegar 9% - 250 grams;
• garlic - 100 grams;
• bitter capsicum - 100 grams;
• sweet pepper - 250 grams;
• vegetable oil - 250 grams;
• coarse salt - 0.5 cups;
• allspice peas - 5 pieces;
• bay leaf - 5 pieces;
• a large bunch of parsley ..

Step by step recipe for canned eggplant

1. Boil the eggplant in salted water (1/4 cup of salt will go) until the eggplant is soft.
2. Then cool a little and cut them lengthwise, lay them under oppression for 5 hours, then cut each half another 4 parts across.
3. Then fry in vegetable oil on both sides.
4. Put the fried eggplant in a large bowl and let it cool.
5. During this time, prepare the sauce: sweet and bitter pepper, parsley, garlic, pass through a meat grinder, add salt, which remains, vinegar. mix oil and spices remaining after frying.
6. Lay the eggplants in layers in a jar, pouring each layer with sauce, and pour them on top.
7. And we put sterilized in a pot of water, and be sure to put something on the bottom to install the jars.
8. We sterilize 0.5 liter jars for 15 minutes.
9. Then roll up and cool immediately.

Despite the fact that canned eggplants are very sharp, but they are so tasty that I can not convey in words. Be sure to try to cook them, you will not regret it!

Delicious to you preparations, and bon appetit!