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Zucchini with eggplants is a juicy snack for the winter, which is suitable for the daily diet. The rich vegetable dish retains its taste and useful properties for a long time and can be served as a cold appetizer as a hot addition to side dishes, meat and fish. This snack is prepared quickly, pleases with its taste all winter and perfectly combines and complements the main hot dishes on your table.

Step 1

Cut the eggplant into small cubes, season with salt and let stand for 15-20 minutes, then rinse with cold water. This will help get rid of the natural bitterness.

Step 2

Cut the zucchini into medium-sized cubes, simmer over low heat with vegetable oil. Add the settled and washed eggplants to the zucchini, stir and leave to simmer under the lid.

Step 3

Chop the onion, shred the carrot into strips or grate on a coarse grater. Lightly fry the vegetables with the addition of vegetable oil.

Step 4

Add salt and pepper to taste to the zucchini and eggplants. If desired, you can add 1 teaspoon of sugar for juiciness. Mix thoroughly and continue to simmer under the lid.

Step 5

Add the prepared onion and carrot sauté to the zucchini and eggplant. Mix well and leave to simmer for another 3-5 minutes.

Step 6

Add vinegar to the finished snack, mix thoroughly and put into jars, close with lids. Leave until completely cooled at room temperature.