Vegetable platter for the winter of pepper stuffed with vegetables and eggplants in a sweet and sour marinade. With this assortment you will have to be bothered, but the appetizer turns out to be excellent, you can serve it to the festive table, guests will certainly appreciate it.
- Cooking time: 1 hour 25 minutes
- Quantity: 3 cans capacity of 0, 7 l
Ingredients for assorted vegetables from stuffed pepper with eggplants for the winter
- 1 kg of Bulgarian pepper;
- 0, 5 kg of eggplants;
- 0, 5 kg of carrots;
- 0, 5 kg of Peking cabbage;
- 0, 3 kg of onions;
- 1 chili pepper;
- garlic head;
- bunch of greens (parsley, celery);
- 8 g of salt;
- 60 ml of olive oil.
For marinade filling
- 1 l of filtered water;
- 15 ml of acetic essence;
- 20 g of salt;
- 40 grams of granulated sugar.
Method of cooking vegetable platter from stuffed pepper with eggplants for the winter
First, prepare the peppers - cut off a small part of the top with a stem, cut out partitions and seeds. Wash with running water to remove any seed residue. We put a large pot of boiling water on the stove, blanch vegetables 2 minutes, then immediately cool in cold water. Peppers can also be softened in a microwave (5 minutes, power 600 watts).
Making vegetable stuffing. Heat 30 ml of odorless olive oil in a saucepan with a thick bottom. We feed onions to a transparent state. Onion is better to use semi-sweet, and if there is no such, then shallot.
Add a carrot to a saucepan grated on a large vegetable grater. Fry 7 minutes, until the carrot is reduced in volume by 1 \ 3.
Shred strips of about 5 millimeters Beijing cabbage, add to the saucepan. Instead of Beijing, you can take the usual cabbage, but keep in mind that it cooks longer.
Now we season the stuffing - we put the seedless and chopped small pod of red chilli, the garlic passed through a press or diced, a finely chopped bunch of fresh greens.
Salting stuffing, stewing over medium heat for 10 minutes, stirring so that vegetables do not stick.
Filled with blanched peppers with vegetable stuffing. By the way, choose a small pepper, it is convenient to stack and get it from the cans.
Ripe eggplants with elastic dark-purple skin and my undeveloped seeds, cut off the stem with a piece of fruit, cut into slices half an inch thick.
Pour the remaining olive oil into a frying pan with a thick bottom, fry the eggplants in small portions, you do not need to salt it.
Cooking marinade. Put salt and granulated sugar in boiling water, boil for a few minutes, remove from the heat, pour in vinegar essence.
Prepare a container for preservation. First, carefully wash the jars, rinse with boiling water, dry in the oven for about 7-10 minutes (temperature 110 degrees).
Put a layer of roasted eggplants in clean, warm jars, then stuffed peppers, pour the marinade fill. Put the eggplants again, pepper, pour the marinade, and so on until the jar is full.
Close the lid with a clip, sterilize jars with a capacity of 0, 5 l 15-20 minutes, 0, 7 l 25-30 minutes. We cover with a blanket, after cooling down, we remove it in a cool room. Storage temperature from +1 to +6 degrees Celsius.
