Canned aubergines in tomato sauce
Like the vast majority of men, in the sunsets for the winter I love the scale. After all, two or three small jars of something indistinct taste and incomprehensible appearance with a proud name, which is difficult to pronounce, not mine. Not me at all. And to all the new recipes, "fruits" which then will then gather dust in the far corner of the wardrobe, and then simply discarded, treated with a significant degree of distrust and skepticism. Therefore, I share only proven recipes that I cook from year to year. Like this one.
Five large Bulgarian peppers, about 1.5 kilograms, cut into halves and clean the core and seeds. Generally, to save time and effort (still, I know what happens), all the ingredients I was multiplied by two. But you, making a test batch of these eggplants in tomato sauce, can do exactly recipe.
1.5 pounds ripe, juicy tomatoes (take any, even not very fresh, they still will go entirely to the juice) wash, cut,
and pass through the juicer. Through it we pass and all the sweet peppers.
In a large cauldron (I have such, marching), we put to boil our dense tomato-pepper mass.
Aubergines well press. With juice gone, and all unnecessary bitterness.
Fill the eggplants with tomato mixture and after boiling, on a small fire, under a lid, boil them for another 15 ... 20 minutes.
Then put the eggplant to the cans, fill them with tomato,
and put to sterilize for 15 minutes after boiling.
Roll up with lids and store our eggplants in tomato at room temperature. Thanks to sterilization, they will not explode.