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➠ Lecho with eggplant and pepper

Lecho with eggplant and pepper

6455

Kitchen Russian

Calorie content 44.6 kcal

Portions 1.5 l.

Cooking time 120 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 7.4 gr.

Content

Harvesting eggplant for the winter in the form of lecho is becoming more and more popular, various options for its preparation appear. In this recipe, you are encouraged to cook eggplants with bell peppers, although you can change the amount and composition of the ingredients to your liking. It is important that the vegetables in this preparation are cut into large pieces. When stewed, they will retain their shape and make the lecho bright, beautiful and tasty.

Ingredients

Cooking process

Wash the eggplants well, cut into large pieces and place them in a separate bowl. Then sprinkle them with salt, stir and let sit for 20 minutes.

Peel the bulbs and chives. Chop the onion into half rings, and the garlic into slices. Heat the oil in a heavy-bottomed saucepan and fry the chopped onions and garlic in it until transparent.

Scald the tomatoes with boiling water, then cold water and peel them. Transfer them to the sautéed onions.

Then mash the tomatoes with a fork or potato crush.

Wash the bell peppers, remove the stalks and seeds with partitions and cut it into large pieces the same way. Transfer the peppers to a saucepan.

Then place the eggplant slices in a saucepan. Sprinkle vegetables with paprika and black pepper and add sugar, salt and oil.

Stir the vegetable mixture. Place the saucepan with vegetables on a small fire and simmer the lecho for one hour, without covering the pan with a lid. Stir the lecho periodically.

Put the hot lecho in sterile jars.

Then roll up the jars with boiled lids, turn over and cover with a warm blanket. Transfer the cooled lecho with eggplant and pepper to the storage area for winter preparations.

Eat to your health!