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➠ Eggplant and sweet pepper lecho for the winter

Eggplant and sweet pepper lecho for the winter

1626

Kitchen Russian

Calorie content 48.1 kcal

Portions 1.5 l.

Cooking time 7 h.

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.7 g

Eggplant and sweet pepper lecho for the winter

Content

Bulgarian lecho with blue vegetables can be served as an independent snack or used as an addition to hot dishes. Lecho according to this recipe turns out to be sweetish in taste with a pronounced aroma of pepper and thick in consistency.

Ingredients

Eggplant 6 pcs. Bell pepper 6 pcs. Fresh tomatoes 9 pcs. Table vinegar 9% 1 tbsp Granulated sugar 2 tbsp Vegetable oil 4 tablespoons Garlic 3 tooth. Salt 1 tbsp

Cooking process

Cut the washed eggplants into cubes, sprinkle with salt and leave to salt for 10 minutes to get rid of the bitterness. Rinse them under running water and drain off.

Wash the tomatoes, cut into small pieces and place in a saucepan. Boil them, add oil, add salt, sugar and stir.

Peel and seed the washed peppers and cut into strips. Place them in the tomatoes.

Place the eggplants in a saucepan and cook over low heat for 30 minutes, stirring occasionally. Add garlic and vinegar and cook for 5 minutes. Distribute the lecho into dry sterile jars and seal. Flip the cans over to the lids and wrap for 6 hours.

Bon Appetit!