This vegetable salad recipe is prepared without vinegar and sterilization. This is a great addition to second courses or a delicious snack for a holiday feast.

Products:

• aubergines, 2 kg;
• Bulgarian pepper, 1 kg;
• tomatoes and onions, carrots 700 g each;
• in, 400 g;
• garlic, 10 cloves;
• bunches of vegetables;
• baby;
• vegetable oil, 250 ml;
• salt, 2 tbsp.

How to prepare a salad for the winter:

Wash the vegetables well.

We cut the pepper into slices, the onion into cubes, three carrots on a coarse grater, finely chop the tomatoes.

We cut the aubergines into cubes.

Mix all the vegetables and add the apple cubes.

If you have a bitter variety of eggplant, cut them, salt them and leave them for 15 minutes, then rinse with clean water.

Stew the vegetables over low heat, add salt, pour in the vegetable oil.

Add chopped herbs, mix.

Simmer the vegetables for about 50 minutes, stirring occasionally.

Now add the garlic and black pepper passed through the press, simmer for another 5 minutes.

Banks must be sterilized in any way convenient for you.

We distribute the salad into jars, rotate the lids, cover with a cloth and leave to cool.

Store in a cool, dark place