Cooking delicious eggplant lecho

Eggplant is a vegetable crop that has an excellent taste and is rich in vitamins and useful elements. There are many known ways to cook eggplant.

Eggplant. Illustration for this article is used under a standard license © ofazende.com

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Today we will tell you how to preserve the delicious blue lecho for the winter. This dish has an exquisite delicate taste and piquant aroma thanks to harmoniously selected ingredients. The vegetables and spices used in the recipe make lecho not only incredibly tasty, but also very useful.

The recipe for the classic eggplant lecho

The Lecho prepared according to this recipe, despite its simplicity, will amaze you with its amazing taste. If you are a fan of hot dishes, add hot peppers to taste. If you want to improve the appearance of a snack, use a multi-colored bell pepper - the lecho will not only be very tasty, but also bright in summer.

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RECOMMENDATION. Before proceeding directly to the conservation process, prepare everything you need. Rinse the vegetables thoroughly and let them dry. Boil the tin lids with which you will close the seams for 4-6 minutes and dry. Wash the jars well with dishwashing detergent, then place the jars down with the neck down and let dry. If necessary, the cans are additionally sterilized - processed over steam for several minutes.

Products that you will need to prepare a snack:

eggplant - 2.5 kg;
Bulgarian pepper - 1.2 kg;
onions - 0.7 kg;
granulated sugar - 150 g;
salt - 50 g;
tomatoes - 1.2 kg;
vinegar 9% - 100 ml;
sunflower oil - 200 ml;
ground black pepper - to taste;
water - 700 ml.

Vegetables. Illustration for this article is used under a standard license © ofazende.com

Cooking steps:

Wash the eggplants thoroughly by removing the stem. Cut the nightshades into neat cubes of the same size.
Remove the stalk from sweet pepper, clean the inside of seeds, rinse under running water, dry. After the pepper dries a little, cut it into equal cubes (you can cut the pepper into small slices).
Peel the onions and cut into small cubes.
Place the vegetables in a large saucepan or cauldron. Add the amount of water indicated in the recipe and put on fire. After boiling for 15 minutes, boil the ingredients. Remember to stir the vegetable mixture periodically.
Rinse the tomatoes well, cut into several pieces. Do not forget to remove the stalk attachment point! Next, cut the tomatoes into small cubes and add them to the pot with vegetables. Stir the lecho and simmer for 10 minutes.
After the specified time, add vinegar, sunflower oil, sugar, salt, black pepper to the vegetables and mix. If you wish, you can add your favorite spices to the eggplant lecho: dill, parsley root, celery, basil, thyme, etc. Boil for 5 minutes and remove from heat.
Spread the "blue" lecho in clean sterilized jars.
Close with pre-sterilized lids.
Turn the snack container upside down and wrap it in a blanket. When the jars of lecho have cooled completely, turn them over and put them in a niche or other dark, cool place if possible.