“Troika.” To prepare this canned dish, use 3 eggplants, 3 bell peppers, 3 red tomatoes, and 3 onions. Start by washing all the vegetables and placing them in a pot. For the brine, combine a small glass of sunflower oil, a glass of vinegar, and a tablespoon of salt. Cook everything over low heat until the vegetables are tender. Once ready, pack the vegetables into pre-sterilized 0.5-liter jars, pour in the cooking brine, and seal immediately with metal lids.
“Cold Appetizer.” Take 1 kg of eggplants, wash them, and cut them into small cubes. Sauté the eggplant in sunflower oil until golden. Next, chop 400–500 g of onions and sauté them as well. Now take 600 g of red tomatoes, chop them finely, and sauté the tomatoes in vegetable oil. Combine all the sautéed vegetables in one bowl, mix well, and season with salt to taste. Add ground pepper for an extra kick. Bring the mixture to a boil, stirring continuously. Once hot, distribute the mixture into clean jars and sterilize: 0.5-liter jars for 40–45 minutes and 1-liter jars for 50–60 minutes. Seal with metal lids.
