canned eggplant

Wash the eggplant thoroughly and cut into 3.5-4 cm cubes.

Pour 8 liters of water into the pan, then add 400 gr. salt. For convenience, you can preserve half the recipe

Bring the water to a boil and put in it our eggplants, cut into cubes.

Cook vegetables while stirring (eggplants should be constantly “melted”), no more than 5 minutes

Drain all liquid

We make the filling: mix vegetable oil and vinegar, add pepper and garlic passed through a meat grinder, put our eggplants in the resulting sauce, then simmer over low heat, stirring, for 5-6 minutes. Be careful not to overcook the eggplant slices.

We lay out the pieces of eggplant along with the filling in the jars (the jars should be sterilized in advance)

We fill the jars to the neck (up to the top no more than a finger), roll up the lids. We throw the lids into boiling water in advance and keep it in it for about 2-3 minutes, then put it on a clean towel to dry

Cooled cans with preservation (about 6 liter cans are obtained from a full recipe) are stored in the pantry