Canning Eggplant

Start by making a superficial “X” shaped slit on top of each tomato. 

Transfer them to a bowl, fill it with very hot water until all the tomatoes have been covered and let them soak for 2 minutes.

After this indicated time, using a knife, remove the skin from all the tomatoes. 

Once you’ve done that, cut the tomatoes in smaller pieces. 

Now cut the sweet red peppers - cut off the top, then cut in half lengthwise, remove the core, cut in half again and finally, into smaller pieces.

Cut the eggplants – cut off the top, cut in half then into thin strips, and finally, into cubes. 

Once you’ve done that, in a saucepan over medium heat, add the oil and the onions chopped into small cubes, stir-fry until golden brown. 

Add all the chopped tomatoes and stir well until the tomatoes dissolve.

Add the chopped peppers, the eggplants, the sugar, the salt, stir all the ingredients very well and let it all cook over low heat for 20 minutes.

After this indicated time, add parsley to taste and the grated garlic, stir once again until incorporated and let it all cook for another 10 minutes.

Finally, transfer the recipe to glass jars with lids, to preserve. 

Serve.