Aivar with eggplant and pepper for winter
Never cooked ivar? Try it, it's very simple! We will cook vegetable sauce with eggplant and pepper. Delicious aivar can be closed for the winter or eaten immediately. Especially delicious with chevapchichi and pleskavitsy.
Ingredients
- Eggplant - 1 kg
- Bell pepper - 2 kg
- Garlic - 1 head
- Olive oil - 100 ml
- Vinegar - 100 ml
- Paprika - 1 tsp.
- Ground black pepper - 0,5 tsp.
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash and peel the eggplants. Rinse the bell pepper and dry it with paper towels.
Put the vegetables on a greased baking sheet, bake for 30 minutes at 200 degrees.
Carefully transfer the vegetables to a bowl, cover with foil and set aside for 20 minutes.
Peel the pepper, select the seeds with a spoon.
Pass the baked vegetables together with garlic through a meat grinder.
Add spices, salt, sugar and butter. Stir until smooth and cook over low heat for 7-10 minutes.
Pour in the vinegar, boil for another 1 minute and arrange in sterilized jars.
