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➠ Lecho with eggplants, tomatoes and peppers for the winter

Lecho with eggplants, tomatoes and peppers for the winter

2813

Kitchen Russian

Calorie content 78.7 kcal

Portions 6 l.

Cooking time 150 minutes

Proteins * 0.8 gr.

Fats * 1.8 gr.

Carbohydrates* 15.9 gr.

Lecho with eggplants, tomatoes and peppers for the winter

Content

Recipes for making lecho with the addition of eggplant are becoming more and more popular among housewives. The main feature of this lecho is cutting the eggplant and pepper into large pieces. Vinegar is not added to lecho, because tomatoes will give it sourness. You can enrich the taste of this preparation with garlic and herbs.

Ingredients

Fresh tomatoes 3 Kg Bell pepper 1.5KG Eggplant 1.5KG Salt 2 tbsp Granulated sugar 0.5 tbsp. Vegetable oil 0.5 tbsp.

Cooking process

Rinse vegetables for cooking lecho well with running water and leave for a while to let the water glass.

Cut the peppers into halves, remove the stalks and seeds and rinse.

Remove the tails from the eggplant and you can peel it if the eggplant is ripe.

Cut the tomatoes into pieces and grind them in a meat grinder.

Pour the resulting tomato puree into a boiling pot and place it on the fire. Simmer for 30 minutes from the start of the boil. Then put the required amount of salt, sugar in the puree, pour in vegetable oil and simmer for another 30 minutes.

Cut the washed and peeled eggplants and peppers into large pieces. Transfer the chopped vegetables to a saucepan with tomato puree, stir and simmer over low heat for another 30 minutes.

During this time, dry sterilize the jars and boil the lids.

Put the finished lecho into jars and immediately seal it tightly. Cool the jars under a "fur coat" and then transfer to storage in a cool and dark place.

Happy blanks!