- red and yellow bell pepper - 1,25 Kilogram
- Eggplant - 1,25 Kilogram
- white wine vinegar - 1.5 liters
- of olive oil - 600 milliliters
- salt - 300 grams
- garlic - 6 teeth
- large pod of red chili peppers - 2 pieces
- dried oregano - 2 Art. spoons
An open cold winter pickled salad made from bright Bulgarian peppers and eggplant reminds you of the summer. Preparation: Rinse the pepper, peel off the seeds and cut along thin strips. Rinse the eggplant, peel and cut first with slices, and then strips like pepper. Put a layer of chopped pepper on the bottom of the plastic container, sprinkle with salt. So lay a few layers of pepper, pouring them with salt. Top load. Just put the cut aubergines with salt in another container. Allow to stand for 1.5 hours to let the vegetables have juice. then drain the formed liquid and squeeze out excess with hands. Put the vegetables back in a container and pour vinegar. Leave for another 1.5 hours. Drain the vinegar, squeeze the vegetables with your hands and put them in a bowl. Add chopped garlic, chopped chili, oregano and olive oil. Mix well. Put the salad in a sterilized jar and close tightly.
Servings: 8