Eggplant and tomatoes for the winter

Name: Eggplant and tomatoes for the winter
Ingredients: 5 kg eggplant; 5 kg tomatoes; 500 ml oil

Conserve - Eggplant and tomatoes for the winter by Ioanina J. - Recipia

Eggplant and tomatoes for the winter are layered in jars after the eggplant is fried. The tomatoes soften in a water bath, while the eggplant slices stay tender, with juices between the layers. I cut the eggplant into slices of just the right thickness so I can turn them in the pan without breaking them. Prep: 60 minutes. Cook: 150 minutes. Total time: 210 minutes. Servings: 40. About 164 kcal and 6 g of protein per serving.

Ingredients

5 kg eggplant
5 kg tomatoes
500 ml oil

Preparation

1. Wash the eggplant and tomatoes. Slice them. 2. Heat the oil in a pan and fry the eggplant slices in batches, about 90 minutes in total, until soft and lightly browned. 3. Put a layer of tomatoes and a layer of eggplant in the jars, alternating until they are full. 4. Place the jars in a pot of water and boil them in a water bath for 60 minutes. 5. Let the jars cool, then keep them in the refrigerator.

Notes

Choose firm eggplant without soft spots; very large ones may have more seeds. The tomatoes should be ripe but still hold their shape when sliced. Slices of similar thickness fry more evenly, and very juicy tomatoes can release more liquid between the layers. Serve alongside grilled meat. These jars are not suitable for pantry storage; keep them in the refrigerator and eat them within 3 days at most. For any that remain, freeze portions in freezer-safe containers, not glass jars.