Canned Fried Eggplant Recipe

Ingredients:

• 2 kg (12-14) eggplants, peeled and sliced,
• 500 g green pepper), chopped,
• 2 kg (8-10) tomatoes, grated,
• 2 big onions, chopped,
• 3 cloves of garlic, smashed,
• 2 tbsps  tomato paste,
• 1/2 cup vegetable oil,
• Salt to taste,
• Extra oil for frying eggplants.

Preparation:

1. For frying eggplants heat about 1 lt oil in a deep pan,
2. Add 1/4 of the eglgplant slices at a time and fry until golden,
3. Remove the fried eggplants on a strainer,
4. On the other hand heat 1/2 cup oil in a large and deep pan,
5. Add onions and peppers, cook until tender,
6. Add garlics, stir,
7. Add tomato paste, cook constantly stirring for e few mins.,
8. Add tomatoes and cook 5-10 mins after it starts to boil,
9. Add salt, stir,
10. Add fried eggplants, stir well and cook for another 5 mins.,
11. Scoop the mixture into the jars,
12. Seal the jars tight,
13. Place the jars into a pressure canner or pressure cooker and cover with hot water,
14. Cover the lid and cook for 3-5 mins after the steam comes out,
15. Remove the jars from water and dry with a towel,
16. Turn the jars upside down and set aside overnight,
17. Keep in a cool place away from sun,
18. While serving, open the lid, serve immediately or heat before serving,
19. You can also add some cooked beef or chicken inside while serving, or use it as a pasta sauce.

Bon appetit…