Ten-Vegetable Eggplant Salad for Winter

1. 1 Eggplant≈ $4.33 每千克 120 克
2. 2 Bell peppers≈ $6.00 每千克 100 克
3. 3 Tomatoes≈ $4.67 每千克 120 克
4. 4 Onions≈ $1.60 每千克 80 克
5. 5 Garlic≈ $10.00 每千克 4 克
6. 6 Sunflower oil包装 900 毫升 约等于 $3.50 40 毫升
7. 7 Sugar 12 克
8. 8 Salt 7 克
9. 9 Vinegar 9% 15 毫升
10. 10 Ground black pepper 按口味

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

1. Cut the eggplant¹ into 1.5 cm cubes, season with 3 g salt, leave for 15 minutes, and squeeze lightly. Cut the pepper into strips, slice the onion⁴ into half-moons, dice the tomatoes³ finely, and mince the garlic⁵.

2. Sterilize the 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Heat 40 ml oil in a saucepan, add the onion⁴ and pepper, and stew for 5 minutes. Add the tomatoes³ and stew for another 7 minutes.

4. Add the eggplant¹, the remaining 4 g salt, the sugar, and the black pepper. Cover and stew over low heat for 15 minutes, stirring occasionally.

5. Add the garlic⁵ and 15 ml vinegar, and heat through for 2 minutes.

6. Pack the hot salad tightly into the jar up to the rim, cover with the lid, and sterilize in a saucepan of hot water for 15 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.

简要说明

• 标记为健康：规划器在“减肥”和“吃得健康”的目标下更常选用它。