Ajapsandali for Winter

1. 1 Eggplant≈ $4.33 per kg 150 g
2. 2 Tomatoes≈ $4.67 per kg 150 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Cilantropack 50 g ≈ $1.20 8 g
7. 7 Fresh basilpack 30 g ≈ $2.50 8 g
8. 8 Sunflower oilpack 900 ml ≈ $3.50 35 ml
9. 9 Salt 7 g
10. 10 Sugar 8 g
11. 11 Vinegar 9% 15 ml

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Cut the eggplants¹ into 2 cm cubes, season with 3 g salt, and squeeze out after 15 minutes. Cut the peppers into large pieces, slice the onion⁴ into half-moons, dice the tomatoes², and chop the garlic⁵ and herbs.

2. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

3. Fry the eggplants¹ in 25 ml oil for 7 minutes until golden, then transfer to a saucepan.

4. Fry the onion⁴ in the remaining oil for 4 minutes, then add the peppers and tomatoes². Transfer to the eggplants¹, then add the remaining salt and sugar.

5. Simmer covered over low heat for 20 minutes. Add the garlic⁵, cilantro⁶, basil, and vinegar, and heat through for 2 minutes.

6. Pack the hot stew into the jar up to the rim, cover with the lid, and sterilize in a pan of hot water for 15 minutes from the moment it comes to a boil.

7. Seal, turn upside down, and wrap until cool. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.