Description
Yesterday ended the last of the eggplant, I thought the entire night that is so delicious and spicy of them to prepare. Came up - had a wonderful savory appetizer for the winter with spicy squash and pepper seeds and greens.
Ingredients
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Eggplant
2.5 kg
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Zucchini
1 piece
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Pepper
6 piece
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Peppers red hot chilli
20 piece
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Garlic
1 piece
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Parsley
1 coup
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Salt
2 tsp
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Sugar
1 Tbsp
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Vinegar
0.5 cup
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Vegetable oil
250 ml
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Black pepper
0.5 tsp
Cooking
Eggplant wash and cut into large chunks. Boil in salted water until soft. Salt solution to make the calculation of 1 liter of water and 1.5 tbsp of salt.
Then drain the water, wash the eggplant with cold water, squeeze.
Bulgarian pepper to clear of seeds, cut into strips. Zucchini peel and seeds, cut into small slices.
Pour vegetable oil in a large frying pan, heat and put there the zucchini with pepper, pour 1,5-2 hours. l of salt (can be less or a little more to taste), sugar, ground black pepper, mix well. Lightly fry.
Garlic and hot pepper mince. Pepper I picked up 20 pieces, I have somewhere to attach it ;-) in Winter I will invite someone over this appetizer!=-O :-D You take as many peppers as you want, depending on, you want to go for the gusto or not.
Hot squash-pepper mixture to the mixture of hot pepper and garlic, chopped parsley, pour the vinegar. Mix well.
In clean jars put the layers, lightly tamping - eggplant - spicy mixture of eggplant and the last layer of sharp mass. Cover the jars.
In a big pot, put a towel, put jars, pour them on the shoulders with water and sterilize for 15 minutes.
Then remove jars, roll up, turn and wrap to cool. And winter flu and colds us nor how much! ;-) :-D
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