Fried sweet pepper and eggplant

Ingredients
3 kg Points
3 kg eggplants
200 g celery leaves
2 liters of sunflower oil
300 g salt
4 l vinegar
2 liters of water
3 bunches of parsley
100 g garlic
10 bay leaf
peppercorns
Method
Peppers are washed and cleaned of stems and seeds. Fry gently in the heated sunflower oil. Leave a layer to cool. Eggplant also washed and cleaned from the stems and cut into slices 1 cm thick. Add salt and let stand for 2-3 hours. Drip of saline water and fry in heated sunflower oil. Leave to cool completely. Then rank consistently - order eggplants, peppers and order etc. Flooded with salt, vinegar and water. Between the lines put pepper, garlic and bay leaf. Top pour sunflower oil, until they cover 1-2 cm. Pressed with weight and keep cold.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

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