Description
This is a very tasty hotchpotch made of eggplants, peppers and tomatoes. You can roll or freeze hotchpotch is ready for the winter. It turns out very tasty, rich, useful.
Ingredients
-
Eggplant
1.5 kg
-
Tomato
600 g
-
Pepper
600 g
-
Salt
-
Sugar
-
Vegetable oil
50 ml
Cooking
Eggplant wash, peel, cut into slices, sprinkle with salt and leave until you stand out juice. Simmer all for 15 minutes. Turn off the heat, infuse.
Sweet pepper spread on a baking sheet and grease with vegetable oil. Bake in a preheated 200 degree oven for 20-25 min.
Squeeze eggplant from the juice, spread on a baking sheet, grease with vegetable oil and bake in the oven for 25 minutes.
Cut tomatoes, it is better to remove the skin from the tomatoes, scalded with boiling water, you can not remove. On a heated pan pour a little vegetable oil, spread the tomatoes, simmer on low heat, add sugar, salt.
When the tomatoes were a bit petosiris, spread sliced baked eggplant and peppers.
Simmer all for 15 minutes. Turn off the heat, infuse.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.