Canned eggplants in tomato sauce
10 servings
120 minutes
Canned eggplants in tomato sauce are a vibrant representative of Greek cuisine, filled with Mediterranean aromas and rich flavors. The combination of tender, fried eggplants with thick tomato sauce, complemented by bell peppers, carrots, and garlic, creates a rich and harmonious taste. The dish has a slight spiciness and sweet notes from the vegetables. Historically, such preparations were popular in regions abundant in vegetables, allowing enjoyment of summer flavors year-round. It is excellent as a cold appetizer or side dish for meat and fish dishes. It can be served as a standalone dish or accompanied by fresh bread. Canned eggplants in tomato sauce are a delicious legacy of Greek cuisine that holds the warmth of the sunny coast.
1
Slice the eggplants into rounds and generously salt them, leave for 20 minutes.
- Eggplant: 3 kg
- Salt: to taste
2
Then fry the eggplants in vegetable oil until golden brown.
- Vegetable oil: 0.5 l
- Eggplant: 3 kg
3
Prepare the sauce separately. Pass the tomatoes through a meat grinder and add oil. Place in a saucepan, add chopped bell pepper, grated carrot, chopped onion, and simmer until the pepper is soft.
- Tomatoes: 3 kg
- Vegetable oil: 0.5 l
- Bell pepper: 1 kg
- Carrot: 0.3 kg
- Yellow onion: 0.3 kg
4
Meanwhile, finely chop the garlic.
- Garlic: 3 heads
5
Then layer the eggplants in sterilized jars, sprinkle with garlic, and pour with sauce. Repeat the layers several times.
- Eggplant: 3 kg
- Garlic: 3 heads
- Tomatoes: 3 kg
6
Close tightly and place for sterilization.
