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As a rule, the end of summer and the beginning of autumn are characterized by an abundance of fresh vegetables and inexpensive prices for them. This time is ideal for making preparations for the winter. Eggplant lovers will love the appetizer prepared according to this recipe. Eggplants are cut into slices, baked, poured with a hot sauce of bell pepper, chili and garlic, and then canned in jars.

Step 1

Cut the eggplants into 1-1.5 cm thick slices.

Step 2

Brush the eggplants with vegetable oil and place them on a baking sheet lined with parchment paper.

Step 3

Place the eggplants in the oven to bake for 20-25 minutes.

Step 4

Meanwhile, prepare the hot sauce. To do this, cut the bell pepper into random pieces or strips.

Step 5

Grind bell pepper, garlic and chili pepper using a blender.

Step 6

Add honey, salt, vinegar and vegetable oil. Mix everything thoroughly.

Step 7

Sterilize the jars. You can do this in different ways. For example, in the oven. Wash the jars and put them in the oven for 20 minutes at 100-110°C. After sterilization, turn off the oven and let the jars cool down a little. Take them out with a dry towel. If you take the jars out with a damp towel, they may burst from the temperature difference. It is better to sterilize only screw-on lids without rubber bands in the oven. Rubber bands may crack or melt in the oven.

Step 8

Place a little hot sauce and a layer of eggplant on the bottom of the jar.

Step 9

Add another layer of hot sauce on top and another layer of eggplant. Fill all the jars to the top. Cover the jars with sterilized lids and screw them on. Turn the jars upside down to check for leaks. Store the finished salads in the pantry or cellar.