Ghiveci de legume pentru iarna (Vegetables canned for winter)

Scroll down for English recipe

 Si daca tot se apropie toamna, hai sa va arat ce puteti face cu bogatia de legume pe care le gasiti in piete. Un ghiveci de legume, pe care eu il fac de mai multi ani, si care la iarna se va transforma intr-o mancare cu aroma de vara. Se pot folosi si alte legume, in functie de preferintele fiecaruia.

Ingrediente:

• 3 kg vinete
• 1 kg ceapa
• 2 kg rosii
• 1/2 kg fasole verde
• 1/2 kg ardei
• 1/2 kg dovlecei
• 1 l ulei
• 2 + 3 linguri de sare

Cum se face:

• Taie rosiile felii rotunde. 
• Curata coaja vinetelor o fasie da una nu.  Taie-le rondele. Fierbe 2 litri de apa cu 1 lingura de sare si pune vinetele in ea. Fierbe-le 3-5 minute, apoi scurge-le bine.
• Curata coaja dovleceilor, scoate-le miezul cu seminte. Taie-i felii.
• Taie ceapa rondele
• Taie ardeii fasii.
• Fierbe 1 litru de apa cu 1 lingura de sare si pune fasolea verde. Fierbe-o 5 minute, pana se inmoaie. Scurge bine fasolea
• Intr-o cratita (sau mai multe) potrivita pentru cuptor amesteca toate legumele cu 3 linguri de sare si 1/2 litru de ulei. Pune cratita in cuptor pentru 20 de minute.

• Pune legumele in borcane si acopera-le cu lichidul lasat de acestea in cratita. Daca lichidul nu ajunge ca sa le acopere, completeaza cu ulei. Inchide bine borcanele cu capace.

•  Pune borcanele intr-o cratita mare, pe fundul careia ai pus cateva ziare. Pune apa peste borcane, sa le acopera minim 2/3. 
• din momentul in care apa clocoteste, pune un capac peste borcane si fierbe-le 30 minute. Lasa borcanele sa se raceasca in apa, pana a doua zi.

English version

 Autumn is approaching,so  let me show you what you can do with the abundance of vegetables that you find in markets. I can vegetables in this way for many years, and in winter the content of these jars will turn in a meal with summer flavors :). You can use other vegetables, depending on what you like. 

Ingredients:

•     3 kg aubergines (egg plant)
•     1 kg onions
•     2 kg tomatoes
•     1 / 2 kg green bean
•     1 / 2 kg bell pepper
•     1 / 2 kg zucchini
•     1 l oil
•     2 + 3 tablespoons salt

How to:

•     Slice the tomatoes.
•     Clean and peel the eggplants. Slice them. Boil 2 liters of water with 1 tablespoon of salt and add the eggplants. Boil them for 2-3 minutes. Drain them well.
•     Peel the zucchini and remove their seeds. Slice them.
•     Slice the onions.
•     Cut the bell pepper in strips.
•     Boil 1 liter of water with 1 tablespoon of salt and add the green beans. Boil them for five minutes, until soft. Drain well
•     In a saucepan suitable for oven mix all vegetables with 3 tablespoons of salt and 1 / 2 liter of oil. Put the pan in oven for 20 minutes.
•     Put vegetables in jars and cover them with the liquid formed in pan. If not enough liquid to cover the vegetables, fill with oil. Tightly close the jars with lids.
•      Put  the jars in a large pot, over few layers of newspapers. Cover the jars at least 2/3 with water.
•     Once the water boils, put a lid over the jars and boil them for 30 minutes. Allow jars to cool in the water until the next day.