Ajapsandali for Winter

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

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

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.

En resumen

• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».