БАКЛАЖАНЫ НА ЗИМУ! САМЫЙ ЛУЧШИЙ РЕЦЕПТ!

The recipe begins by washing all vegetables. Eggplants are sliced into half‑centimeter rings, seasoned with a tablespoon of salt, and left for 30 minutes to release their juice. Tomatoes, bell pepper, and garlic are minced through a meat grinder, then combined with finely chopped hot pepper. This mixture is cooked over medium heat, adding sugar, oil, vinegar, and salt, and simmered for 20 minutes with a partially covered lid. Afterward, coriander, basil, and oregano are added and cooked for another 10 minutes before removing from the heat. The eggplant rings are drained of excess liquid and pan‑fried on both sides until tender and golden. Finally, the eggplants and sauce are layered into sterilized jars, sealed tightly, inverted, and wrapped in a blanket or warm cloth until cooled, then stored in a cool place.