Spicy eggplant for the winter

1. Cut the eggplant into circles of the same thickness.

2. Put all the eggplant circles in a spacious bowl and sprinkle with salt. Stir to distribute the salt evenly. Leave the eggplant like this for an hour.

3. Cut each tomato crosswise with a sharp knife, pour boiling water over it for 30 seconds.

4. Then very easily remove the skin from each tomato and remove the middle.

5. Put the prepared tomatoes in a saucepan in which we will cook our future preparation, and beat with an immersion blender until a homogeneous tomato puree is obtained. Add finely chopped hot pepper and all the garlic. Once again, lower the immersion blender into the tomato mass in order to chop the garlic and pepper as much as possible. Then pour vinegar, vegetable oil and sugar, mix.

6. At this point, it is probably most convenient to start sterilizing jars and lids. I put my two jars of 880 ml each in the oven and left for 15 minutes at 100 degrees. I threw the lids into a saucepan, filled it with water and boiled for 10 minutes.

7. Now put a saucepan with tomato mass on a small fire and wait for it to boil. We stir with a spoon. As it boils, lay out all the eggplant circles and simmer over low heat for 15 minutes, stirring regularly with a wooden spoon. Initially, it seems that there are a lot of eggplants and they occupy the entire volume of the pan, but after 15 minutes the mass becomes noticeably smaller in volume.

8. Lay hot eggplants in tomato sauce in sterilized jars and close with prepared lids. We turn the jars upside down, so we leave them overnight.

9. In the morning we send the blank for storage - spicy eggplants are ready for the winter. You can store up to a year. Happy conservation!