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A very tasty and extremely healthy vegetable salad that will not leave you indifferent. It will help to make up for the lack of vegetables and vitamins in the winter diet. It is perfect as a side dish for fish and meat dishes, as an addition to other side dishes, and as an independent snack.

Step 1

Sterilize the jars in any convenient way - steam, microwave or oven for 15 minutes, boil the lids for screwing.

Step 2

Cut the eggplant into large cubes.

Step 3

Cut the pepper into cubes approximately the same size as the eggplant.

Step 4

Cut the tomatoes into cubes.

Step 5

Cut the onion into half rings

Step 6

Finely chop the chilli pepper, dill and garlic.

Step 7

Place the sliced eggplant in a deep container, add salt and vinegar, vegetable oil to taste and sparkling water, leave to marinate for 10 minutes

Step 8

Meanwhile, pour some vegetable oil into a saucepan, heat it up and add the onions and tomatoes. Stew, stirring.

Step 9

Add chopped bell pepper, eggplant and chopped garlic to the saucepan. Stir and continue to simmer.

Step 10

When the vegetables are ready and soft, add salt and pepper to taste.

Step 11

Add peppercorns, bay leaf, dill, stir and remove from heat. Pour the salad into a sterilized 0.95 liter jar, roll up the lid, turn it over and cover with a warm blanket. When the salad has cooled, move it to a dark, cool place for storage.