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Today I am preparing for the winter - Lecho with eggplants! Very tasty and simple recipe! Be sure to try it!
Ingredients:
- Eggplants - 1 kg. + 0,5 tbsp. l. salt
- Tomatoes - 1 kg.
- Onion - 500-600 g
- Bulgarian pepper - 600 g
- Hot pepper - 1 pc. little
- Vegetable oil - 50 ml + 20 ml. for frying vegetables
- Tomato paste - 100 g
- Sugar - 2 tbsp. l.
- Salt - 1 tbsp. l. (to your taste)
- Vinegar 9% - 2 tbsp. l.
- Parsley - 100 g or your favorite greens
- Bay leaf and allspice peas
Preparation:
I cut the tomatoes crosswise with a knife and pour boiling water over them.
I cut the eggplants into pieces of about 1 cm each, add salt, mix with my hands and leave for 20-25 minutes so that they release juice.
I peel the tomatoes, heat them a little with a pestle to release more juice.
I fry the eggplants in oil and transfer them to a plate.
I fry the onion, cut into half rings, until golden, add red hot pepper, chopped.
Then I add more pepper, which I cut into cubes, fry and cover the lid for a few minutes.
I also fry the tomatoes for 4 minutes.
I put all the vegetables in one pan, add salt, squeeze the garlic through a press, oil, tomato paste, sugar and vinegar.
I also chop greens, mix.
I put it on the fire and bring it to a boil under the lid, then I add a bay leaf and peppercorns.
I transfer it to sterilized jars and roll up the lids, delicious!
