Eggplant Mother-in-Law's Tongue

1. 1 Eggplant≈ $4.33 per kg 300 g
2. 2 Tomatoes≈ $4.67 per kg 120 g
3. 3 Bell peppers≈ $6.00 per kg 60 g
4. 4 Garlic≈ $10.00 per kg 12 g
5. 5 Fresh chilipack 100 g ≈ $1.00 3 g
6. 6 Sunflower oilpack 900 ml ≈ $3.50 40 ml
7. 7 Vinegar 9% 15 ml
8. 8 Sugar 15 g
9. 9 Salt 8 g

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. Slice the eggplants¹ lengthwise into 7 mm thick strips, sprinkle with 3 g salt, and leave for 20 minutes, then blot with a paper towel.

2. Fry the slices in 30 ml oil for 2 minutes on each side until golden brown.

3. Blend the tomatoes², bell³ pepper, garlic⁴, and seeded chili, pour into a saucepan, and add the remaining oil, sugar, and 5 g salt. Simmer for 10 minutes, then stir in the vinegar.

4. Sterilize a 0,5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

5. Layer the eggplant¹ in the jar, spooning hot sauce over each layer, and cover with the lid.

6. Sterilize the jar in a pot of hot water for 15 minutes from the moment it comes to a boil, then seal it.

7. Turn the jar upside down and wrap it until cool. Store in a cool, dark place for up to 12 months, and refrigerate an opened jar for up to 7 days.