Surprisingly, a real masterpiece is obtained from a simple set of products! Ivar sauce surprises with its sweet taste and rich aroma of vegetables. I add hot pepper, so there are also spicy notes in my version.
Ingredients
- Bell pepper - 3 kg
- Eggplant - 1 kg
- Onion (medium) – 2 pieces
- Hot red pepper - 2 pod
- Olive oil - 50 ml
- Vinegar - 80 ml
- Ground black pepper (without slide) – 1 tsp.
- Sugar - 80 g
- Salt - 35 g
Step-by-step cooking recipe
Wash the eggplants and bell peppers and put them on a baking sheet. Bake for 30 minutes at 200 degrees.
Remove the vegetables from the oven, cool, peel and peel the seeds.
Peel and chop the onion, cut the hot pepper lengthwise, peel the seeds and finely chop.
Fry the onion in oil until golden brown.
Chop fried onions, baked vegetables and hot peppers in a blender.
Put the resulting mass into a saucepan, add sugar, salt and ground pepper. Cook for 30 minutes on low heat, stirring frequently.
Pour in the vinegar, mix and after a minute put it in the prepared jars. Roll it up, turn it upside down and wrap it with a thick towel.
