Eggplant with peppers in tomato sauce
These eggplants with peppers in tomato sauce, really great always cooked my mother. Every year, in early autumn, at first I brought for her the main ingredients of this preservation, and after a couple of days – took away the finished jars. The process has become a tradition and even a ritual, but this year mom was stubborn, and decided not to cook all tested for years and decades, and switched to all new.
Commendable, I thought, but what about eggplant with peppers in tomato sauce? Who will cook it? And because a clear answer has not followed, I went to the kitchen. Moreover, years of experience "journeyman" in this case, very useful.
So, to cook these eggplants with sweet peppers in tomato sauce, we need:
• two kilos of eggplant,
As an option – can add a clove of garlic, but I prefer not to. Yes, forgot to say, you will fill ten half-liter cans, so to multiply the number, or divide – you decide.
Eggplant all sides several times shallowly pierce (just perfect for that dinner fork), and at a temperature of 180 ... 190 degrees, bake them for an hour ... an hour ten, and then give the same amount to walk and cool down.
then fill jars and rolls up. That's all wisdom, our eggplant with peppers in tomato sauce ready. But you better not eat them immediately (really, then why were the jars sealed lids), and let stand for a couple of months.
But otherwise – enjoy your meal.