Eggplant with rice for the winter

5 (1 rate)

2

Portions

1 hours

Cooking time

About recipe

Delicious mixtape that certainly won't stay in the warehouse for long eggplant with rice for the winter. A jar of such a mixborder will suit as a snack or side dish to any dish. Try it necessarily! Summer vegetables are very fragrant, so this snack option is incredibly tasty. Put pepper, tomatoes, onions, as well as a little garlic and tomato juice. You can take such a workpiece even to nature, for example, in autumn or winter - you open the lid and a hearty side dish for barbecue is ready.

Purpose: Canning recipes

Recipes by ingredients: # Vegetables

Required ingredients::
Rice

1 glass
Water

1.5 glasses
Tomato juice

1.5 glasses
Eggplant

1 pc
Onions

1 pc
Tomatoes

200 grams
Garlic

3 cloves
Salt

1 teaspoon
Sugar

1 teaspoon
Vegetable oil

4 tablespoons
Vinegar 9%

1 tablespoon
Sweet pepper

2 pcs

How to make
1. Prepare all the necessary ingredients. Peel, wash and dry the vegetables.
2. Transfer the rice to a saucepan, pour one and a half servings of water and boil the rice until half cooked - 12-15 minutes over low heat.
3. Cut the sweet pepper into strips, you can chop the onion into small cubes.
4. Also cut the eggplant into small cubes.
5. Heat vegetable oil in a pan, add onions, bell peppers and eggplants. Cook for 3-4 minutes over low heat.
6. Add diced tomatoes and chopped garlic to the pan. Fry everything together for a few minutes.
7. Pour tomato juice into the pan, add salt and sugar.
8. Add rice to the pan, stir and simmer with cover for 25 minutes.
9. At the end of the stew, pour in the vinegar, mix everything and turn off the fire.
10. Pre-sterilize the jar and lid by steaming or in the oven. Fill the jar with rice and eggplant.
11. Roll up the jar with a lid and turn it upside down, cover with a blanket and leave for a day. Then transfer the workpiece to the pantry.
12. Delicious!

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Source: povar.ru