Winter Preserved Eggplant Salad
Ingredients
- 2 liters tomato
- 500 grams bell pepper
- 1-2 hot peppers
- 1 garlic head
- 1 bunch greens
- 1.5 kilograms eggplants
- 2 tablespoons salt
- 150 grams sugar
- 100 milliliters 9% vinegar
- 100 milliliters vegetable oil
Preparation
Wash and chop all vegetables into desired sizes
Prepare eggplants by slicing and salting to remove bitterness, then rinse
Combine all ingredients in a large pot and mix well
Bring the mixture to a boil over medium heat
Simmer for about 20-30 minutes until vegetables are tender
Pack the hot mixture into sterilized jars, seal tightly, and process in a water bath for preservation
