Eggplant Spread for Winter

Name: Eggplant Spread for Winter
Total time: 90 min
Yield: 0.5 L の瓶1本
Cuisine: 家庭料理
Ingredients: Eggplant — 300 g; Bell peppers — 80 g; Tomatoes — 100 g; Onions — 60 g; Garlic — 4 g; Sunflower oil — 25 ml; Vinegar 9% — 10 ml; Sugar — 5 g; Salt — 7 g

Roasted eggplant and peppers, chopped with a knife, with sautéed onion and tomatoes. The roasted vegetables give a mellow smoky flavor without bitterness.

所要時間: 1 時 30 分
瓶: 0.5 L
材料: ≈ $2.38
保存方法: 最大12か月

密閉した瓶は涼暗所で最大 12 か月保存できます。開封後は冷蔵庫で最大 7 日間です。

保存食（瓶詰め）肉なし

材料

1 Eggplant≈ $4.33 / kg 300 g
2 Bell peppers≈ $6.00 / kg 80 g
3 Tomatoes≈ $4.67 / kg 100 g
4 Onions≈ $1.60 / kg 60 g
5 Garlic≈ $10.00 / kg 4 g
6 Sunflower oil 25 ml
7 Vinegar 9% 10 ml
8 Sugar 5 g
9 Salt 7 g

グレーのアイテムは、塩、スパイス、および瓶1個あたり30g未満のものです。これらは通常家にあるものなので、瓶の価格には含まれません。砂糖、酢、30g以上の油は価格に含まれます。

作り方

Prick the eggplants¹ and peppers with a fork, place on a baking sheet, and roast at 200 °C for 35 minutes, turning once.
Put the hot vegetables under a lid for 10 minutes, then peel them and remove the seeds from the peppers. Finely chop the flesh with a knife.
Dice the onion⁴ and sauté in oil for 5 minutes. Add the chopped tomatoes³ and simmer for 10 minutes.
Add the eggplant¹, peppers, minced garlic⁵, sugar, and salt to the skillet, and simmer for 15 minutes. Pour in the vinegar and heat for 1 minute.
Sterilize a 0,5 l jar over steam for 10 minutes, and boil the lid for 5 minutes.
Spoon the hot spread into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 15 minutes from the moment it comes to a boil. Seal immediately.
Turn the jar upside down and wrap until cool. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.