Lecho with Eggplants
Appetizers • European
Description
Lecho with Eggplants
Ingredients
- Tomatoes 5 lbs
- Orange Bell Peppers 0 lbs
- Onion 20 oz
- Eggplants 5 lbs
- Salt 1.5 tablespoons
- Sugar 5 oz
- Vinegar essence 5 fl oz
- Vegetable Oil 10 fl oz
- Ground Black Pepper a pinch
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Pour boiling water over the tomatoes and peel them. Cut the peppers, onion, and eggplants into large cubes.
Step 2
Pass the tomatoes through a meat grinder, place them in a large pot, and bring to a boil. Add the remaining vegetables and spices to the mixture.
Step 3
After boiling, cook for about 30 minutes on low heat with the lid closed, stirring gently occasionally.
Step 4
It can be consumed warm or as a cold appetizer. Lecho should be packed into jars for preservation while hot.
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