A spicy snack of baked eggplant with bell pepper in winter will be more welcome than ever. To any side dish, meat and poultry… The combination of eggplant with garlic and pepper is always advantageous, the sharpness can be adjusted to your taste. I highly recommend trying it!
Ingredients
- Eggplant - 2 kg
- Tomatoes - 1 kg
- Bell pepper - 1 kg
- Garlic - 1 head
- Hot red pepper - 3 pcs.
- Vegetable oil - 50 ml
- Sugar - 1 art.l.
- Salt - 1,5 tsp.
Step-by-step cooking recipe
Wash the eggplants, cut into slices, place on a baking sheet lined with parchment, sprinkle with vegetable oil and bake in a preheated 180 °C oven for 20-25 minutes.
Peel the bell pepper from the seeds and stalks, cut into slices. Chop the hot pepper. Cut the tomatoes into slices. Pass the prepared vegetables through a meat grinder.
Place the chopped vegetable mass in a saucepan, add salt and sugar and boil over low heat, stirring occasionally, for 40 minutes after boiling. Then remove the sauce from the heat and cool slightly.
Add the crushed garlic, stir.
In pre-sterilized jars, lay the baked eggplant circles in layers, pour the vegetable sauce.
Sterilize the jars with the billet in a saucepan with boiling water (for 0.5 liters of cans - 20 minutes from the moment the water boils in the pan), then roll up, turn upside down, wrap and leave to cool completely. Transfer the cooled eggplant billet to a cool, dark place for storage.
