Spicy Eggplant Relish for Winter ("Ogonyok")

Cooking method

1. Step 1:

   

   How do you make "ogonyok" eggplant for the winter? Gather everything you need for this delicious appetizer. Rinse the eggplant, tomatoes, bell peppers, and chiles in clean water, and trim the stem ends off the eggplant.

2. Step 2:

   

   Cut the eggplant into rounds about 1/2 inch (1 cm) thick. Why not slice them thinner? Because thinner slices are more likely to lose their shape, or even tear, when you lift them out of the jar. Sprinkle the rounds with one tablespoon of salt.

3. Step 3:

   

   Pour cold water over the eggplant so the rounds are covered, and stir gently to dissolve the salt. Lay a flat plate on top and weight it down lightly so the rounds stay fully submerged in the salted water. This draws out any bitterness and helps the eggplant soak up less oil when you fry it.

4. Step 4:

   

   Meanwhile, prep the rest of the vegetables. Cut the stems off the bell peppers and chiles and remove the seeds, and peel the garlic.

5. Step 5:

   

   Drain the eggplant and gently squeeze the rounds with your hands.

6. Step 6:

   

   Heat a little vegetable oil in a skillet and fry the eggplant on both sides until golden and appetizing. Set the finished rounds on paper towels to blot off excess oil.

7. Step 7:

   

   Run the tomatoes and bell peppers through a meat grinder.

8. Step 8:

   

   Grate the garlic and chiles on a fine grater. You can run these two through the meat grinder as well, but then you'll notice small bits of garlic and chile in the finished dish.

9. Step 9:

   

   Put the ground vegetables in a saucepan and add the salt, sugar, vinegar, and vegetable oil (80 ml). Stir and taste; if it needs more of anything, add it now.

10. Step 10:

    

    Set the saucepan over high heat, and once it comes to a boil, turn it down to low and cook the sauce for about five minutes, stirring occasionally so nothing sticks.

11. Step 11:

    

    Take the pan off the heat. Add part of the eggplant to the sauce and stir gently with a spoon so every round is coated in the fragrant sauce.

12. Step 12:

    

    Using a tablespoon, pack the rounds into sterilized jars (you can sterilize jars in the oven, the microwave, or over a water bath). Take one eggplant round at a time, scoop up a little of the tomato-pepper sauce with it, and layer them into the jar. Once the eggplant in the pan runs out, stir the second half of the rounds into the tomato sauce, then pack them into the jars the same way.

13. Step 13:

    

    Top off each jar almost to the rim with the remaining sauce.

14. Step 14:

    

    Set the filled jars in a saucepan or large pot, add water so it nearly covers the jars, and bring to a boil over high heat. Once it boils, reduce to medium and process the jars for 15 minutes.

15. Step 15:

    

    Seal the jars with sterilized lids and leave them at room temperature until completely cool. Then store the preserve in the refrigerator or a cellar for the long haul.

16. Step 16:

    

    You can dig in after just a week. Fragrant, incredibly tasty eggplant, ready to go!