Salad “Woman’s laziness” – one of the simple options for harvesting eggplant for the winter. Preparing this salad is very simple and fast.
You don’t need to fry the vegetables beforehand (which, you see, significantly reduces not only the preservation time, but also the very stay in the kitchen), you just need to cut them, put them in a pan with pre-ground tomatoes and stew, adding greens at the end of cooking.
Instead of vinegar, citric acid is added to the Indian Laziness salad (the twist is also quite well stored with it), which, of course, will appeal to opponents of 9% acetic acid.
Ingredients:
- Eggplant – 750 g.
- Bulgarian pepper – 500 g.
- Tomatoes – 1.25 kg.
- Onion – 250 g.
- Vegetable oil – 75 ml.
- Sugar – 50 g.
- Salt – 20 g.
- Basil and parsley greens – ½ bunch each.
- Citric acid – ½ bunch.
How to cook:
1. Wash the eggplant for salad, cut off the tails and cut into several small slices. Put the chopped vegetables in a deep bowl, add salt, mix well and leave for 10-15 minutes to let the juice flow (this is necessary in order to remove the bitterness from the blue ones).
2. Grind ripe tomatoes into tomato puree and pour into a container in which you will later prepare the salad.
3. Pour chopped onion rings into a quarter of the tomato rings.
4. Next, add the bell pepper cut into small pieces in advance.
5. Rinse the eggplant from salt, squeeze and add to the tomato to the onion and pepper.
6. Pour salt, sugar and citric acid to the prepared vegetables, pour in vegetable oil. Thoroughly mix the future canned salad, cover the pan with a lid and simmer over medium heat for 20 minutes. Be sure to stir the vegetables from time to time so that they cook evenly.
7. After 20 minutes, add chopped basil and parsley to the salad, mix the vegetables and cook for another 10 minutes.
8. While the salad is being prepared, wash and steam sterilize the canning jars, boil the lids. Arrange the finished salad along with the prepared sauce in jars.
9. Cork / roll up jars with lids, turn over and cover with a blanket.
10. When the preservation has cooled down, lower it for storage in the cellar. It is advisable to store such a salad in a cool place for no more than two years.
Bon appetit!