Eggplants with Tomatoes and Apples
Eggplants, tomatoes, peppers, onion and apples are layered and slowly cooked in jars. Ten apples are distributed across the full large batch, and the vegetables provide fiber. It fits a low-carbohydrate menu.
Ingredients: eggplant (1000 g), tomato (1000 g), onion (500 g), apples (1000 g), bell pepper (500 g), garlic (50 g), table salt (10 g), sunflower oil (400 g).
Wash the vegetables, peel the onion and garlic, remove the pepper seeds, and cut the eggplant, tomatoes and onion into rounds.
Fry the eggplant in sunflower oil.
Cut the apples and bell peppers into cubes.
Arrange the eggplant, garlic, tomatoes, onion, bell pepper and apples in layers in sterile jars, seasoning each layer with salt.
Pour the oil over the jars and bake them in a 160°C oven for two hours.
Cool the jars completely in the oven, seal them and store them in a cold place.
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