Vegetable paste with pepper and eggplants - a thick and aromatic vegetable appetizer for the winter. You can spread it on a piece of fresh white bread, it will turn out so tasty that nothing more is needed for breakfast!
- Cooking time: 1 hour 30 minutes.
- Quantity: 3 cans with a capacity of 450 ml.
Ingredients for vegetable paste with pepper and eggplant:
- 1 kg of red bell pepper;
- 500 grams of tomatoes;
- 500 g of eggplants;
- 300 g onions;
- garlic head;
- 2-3 chillies;
- 15 g of fine salt;
- 25 grams of granulated sugar;
- 150 ml of high-quality olive oil.
A method of cooking vegetable paste with pepper and eggplant.
Since all the ingredients for vegetable paste will long simmer over low heat, you can save your time and do not cut the vegetables very finely - anyway, they will turn into puree.
Clean onions, small onions cut into four parts, large heads - crescents.
In a broiler or a deep pan, heat all the olive oil, throw the onions.
In the meantime, while onions are fried, we clean the garlic head from the husk, cut the cloves into two or three parts. From the pods of red chili we remove the seeds with a membrane, cut finely. We send chili with garlic in the pan.
Ripe tomatoes (overripe ones will do as well, if only without visible damage and signs of spoilage) are cut into large cubes. In this case, the tomatoes are added together with the seeds and the skin, since the finished paste is then rubbed through a sieve, in which the unwanted components will remain.
Cut the sweet Bulgarian pepper first in half, cut the seeds with a stem. Chop the pepper coarsely, add to the rest of the ingredients.
We choose red pepper for the paste so that the finished product turns out bright, with green pepper the color will be brown and unappetizing.
Peeled ripe eggplants with elastic skin and undeveloped seeds. Flesh cut into thick circles, add to the pan.
Pour salt and sugar. Close the lid tightly. Simmer on low heat for 45-50 minutes, until the peppers and tomatoes are completely soft, and the onions are transparent. If in the process of extinguishing a lot of liquid was formed, then 7-10 minutes before readiness, remove the cover and evaporate the moisture. Ready vegetables shift in food processor, grind at medium speed to a state of uniform, smooth mashed potatoes.
We rub the vegetable paste through a rare sieve. It will remain pieces of skin, tomato seeds, in general, what is called cake.
Wiped vegetables put again in a frying pan or stewpan with a thick bottom, heated to a boil.
The cans for preservation are first washed in baking soda solution, then rinsed thoroughly with clean water. We put in an oven heated to 110 degrees for 10 minutes. Covers boil.
Hot vegetable paste with pepper and eggplants lay in warm jars, filling them on the hanger. First we roll the covers loosely.
In a pan prepared for sterilization, we place a towel made of cotton. Put the jars on the towel, pour the water heated to 50 degrees. Turn on the fire, bring to a boil, sterilize 12 minutes jars with a capacity of 450 ml.
Twirl tightly, after cooling down, remove to a cool basement. Vegetable paste with pepper and eggplant ready. Enjoy your meal!
