Globus-Style Eggplant Relish for Winter

Cooking method

1. Step 1:

   

   How do you make Globus-style eggplant relish for winter? Gather the ingredients on the list. Wash the bell peppers, cut them in half, and remove the stem and seeds. Cut the flesh into strips or half-rings.

2. Step 2:

   

   Eggplants have a certain bitterness (though you can now find non-bitter varieties). To skip the soaking step, just peel the purple skin off — it won't affect the taste. Wash the eggplants, peel them, and cut them into small cubes.

3. Step 3:

   

   Wash the tomatoes, cut out the stem cores, and cut the flesh into several pieces. Put them in a deep bowl. You can peel the tomatoes first if you like.

4. Step 4:

   

   Purée the tomatoes with a blender or run them through a meat grinder. Put the tomato purée in a pot, add the sugar and salt, and set it over the heat. Stirring constantly so it doesn't catch on the bottom, simmer the purée for about 10 minutes over medium heat.

5. Step 5:

   

   Wash and peel the carrots, then grate them on the coarse side of a box grater or cut them into matchsticks. Peel the onion and cut it into dice.

6. Step 6:

   

   Sauté the carrot and onion in a skillet in heated vegetable oil until the carrot is soft and the onion is translucent. Keep the heat low and stir so they don't scorch.

7. Step 7:

   

   Add the sautéed vegetables and the remaining vegetables to the pot with the tomato mixture and stir. Bring it to a boil, lower the heat to a minimum, and cook the stew for about 40 minutes, partially covered.

8. Step 8:

   

   Pour in the vegetable oil, stir, and cook for another 10 minutes. Take the lid off so the excess liquid can cook away. Pour in the vinegar and stir. Let the mixture come to a boil, then turn off the heat. Have your jars ready ahead of time — see the link at the end of the recipe for sterilizing methods.

9. Step 9:

   

   Spoon the relish into sterilized jars and seal them right away — no additional sterilizing needed. Let the jars cool upside down, wrapped in a blanket, at room temperature, then store them in a cool place. Enjoy!