Ajapsandal for summer and winter

Description

Ajapsandal equally delicious both hot and cold as freshly prepared in summer and canned - in the winter. And cook it is not difficult. If someone was in Abkhazia, it is likely that there tried this version. I offer a recipe, family. The search gave me 5 choices of delicious vegetable dishes. But my is different and in composition, method of preparation, and involves a simple preservation for the long term.

Ingredients

Eggplant

1.5 kg
Pepper

750 g
Tomato

750 g
Onion

750 g
Vegetable oil

2 cup
Garlic

1 piece
Greens

2 coup
Salt

2 Tbsp
Peppers red hot chilli

Cooking

In a large kettle/pot (or heavy saucepan) pour in 250ml vegetable oil. Eggplant slice, preferably quite large.

A pot of oil to heat on the fire, not less than the average and put the eggplant. Fry for about 15-20 minutes, stirring occasionally. If (very possible) need to add more oil.

Meantime, peel and chop the onions coarsely.

And pepper, is also quite large.

After the specified time, the eggplant should take about half as much space in the pot than in the tab.

Transfer them with a slotted spoon into another container, pot in the remaining oil fry the onions a little and add to it pepper. On medium heat fry until soft.

Grind tomatoes the easy way (the options will tell you later), and pour into the pot.

Stew all together for 10 more minutes and add the fried eggplants. Stir gently, so as not to transform almost tender and cooked eggplant to mush.

If the liquid does not cover vegetables, add more tomato puree. It all depends on their natural juiciness. Simmer on low heat, gently stirring occasionally, about 30-40 minutes. Salt.

Herbs and garlic chop, add to vegetables. Also add a teaspoon of adjika or chopped hot pepper to taste.

Simmer on low heat until the butter starts to gather on top.

It is a signal that ajapsandal ready. And it is time to prepare the dishes for conservation. I will propose a version, familiar to many but perhaps not all. Wash and rinse thoroughly jars with screw lids ( for the count of adzhapsandal quite 3 cans 720мл). In a saucepan, boil water, reduce heat to low simmer, and "drown" in her jar and the lid and also dip in boiling water a ladle.

Kitchen tongs scroll jar in boiling water, a couple of times, and carefully to get it out of the pan draining the water. To put next to the pot.

Fill the jar almost to the brim adjapsandali. It is desirable that the pieces of vegetables on top remained completely uncovered juice.

Tongs to remove from boiling water cover and tighten to capacity, holding a jar and cover with a wet towel or silicone gloves. And the Bank and the cover is very hot, and to keep and need to twist pretty hard.

Well, that's all. I banks will never change, just put them next to each other, to longer cooled. In a pot, it will be exactly one serving adzhapsandal, as a reward for the work) help yourself!

Now Ostap suffered! Well, as always) so the nuances! Eggplant. They can before preparing to pour salt, then rinse, dry, and only then to cook. I only do this if the eggplants are greenish inside. It's poison, cooked, and needs to get rid of.

Oil. Depending on variety it Mr. eggplant, sometimes they are well, very insatiable. But to pour in too little oil, if required, is also no good will not result: some slices of eggplant will darken, harden and become very unpleasant to the taste, if not worse. Everyone decides for himself, but a lot of oil which will not spoil the end result I indicated in the list of products.

Pepper. Will fit bell peppers in any available colors, but red is the dish acquires a stunning color! And of course the pepper has to be very fresh, very flavorful and very tasty) Greens. Is the taste! Many add to ajapsandal only cilantro or parsley, as well as (plus) oregano or Basil, and dill just does not fit perfectly. Well, I think it is.

Tomatoes. Ripe, juicy and delicious! You can cut each of them lengthwise and in half, grate on a coarse side of a grater until the skin. You can just cut into slices or cubes. But, first, don't want to mess with cutting the second pieces of peel in the finished dish... Who loves them? And it is possible to douse boiled water, to clear and punch in a blender to puree, and I think this is the best option to squeeze out a maximum tomato juice. Not only the immersion blender, as it will not be pure, and "tomato cocktail with foam".

In General, ajapsandal you can add potatoes, green beans and then, all will come. A matter of taste. You can fry all the vegetables together at once, and Vice versa, you can - do everything separately, then assemble in a pot and stew with tomatoes. But the flavors of the finished dish in these embodiments, still different! I've talked about their preferences, and how I was taught mommy. Onions, peppers and tomatoes can take the same amount of eggplant. Cutting can be arbitrarily small, depending on what you need to get pieces or "caviar," the flavor cutting of vegetables is not particularly affected. Well, perhaps everything! Bon appetit!

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