From a fresh summer vegetables it is possible to prepare a set of dishes. For example, marinated eggplants with tomatoes and pepper. This dish can be used both as snack, and instead of salad.
It is required to you
- eggplants – 2 pieces.
- pepper – 2 pieces.
- tomatoes – 2 pieces.
- onion – 1 piece.
- garlic – 5 cloves
- sunflower oil – 100 ml
- vinegar – 1 tablespoon
- salt – 1 tablespoon without top
Instruction
1. Prepare vegetables. For a start wash out them. Cut eggplants circles 1 cm thick. If an eggplant thick, cut circles in half. Peel pepper from a fruit stem and sunflower seeds, cut about 3х4 cm on segments. Peel tomato from a core, cut on 8 parts segments. Peel onions, cut rings.
2. Miss garlic via the garlic press. On a bottom of a pan pour out oil, vinegar, put salt and garlic. Mix and put on fire.
3. As soon as marinade begins to boil, put on it layers tomato, onions, pepper, eggplants. Close a pan a cover. Wait when from vegetables juice is emitted and will begin to boil. Lower fire to small and continue to cook 40-45 minutes. In the course of preparation, vegetables need to be moved accurately 1 time that all of them became impregnated with juice and marinade.
4. Remove a pan from fire, let's pickled vegetables cool down to room temperature. Then remove in the fridge for 1-2 hours. After that the dish is ready-to-serve.
5. Pickled vegetables can be stored in the fridge in usual ware up to 2 weeks.