Eggplant Spread for Winter

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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

1. Prick the eggplants¹ and peppers with a fork, place on a baking sheet, and roast at 200 °C for 35 minutes, turning once.

2. 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.

3. Dice the onion⁴ and sauté in oil for 5 minutes. Add the chopped tomatoes³ and simmer for 10 minutes.

4. 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.

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

6. 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.

7. 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.