Eggplant and Bell Pepper Lecho with Tomatoes for Winter

Cooking method

1. Step 1:

   

   How do you make eggplant and pepper lecho with tomatoes for the winter? Prepare all the ingredients. This kind of winter preserve is especially tasty when made with seasonal vegetables. Wash all the vegetables well ahead of time and pat them dry.

2. Step 2:

   

   Peel the tomatoes. To do this, cut a shallow X in the skin of each tomato, as shown in the photo.

3. Step 3:

   

   Pour boiling water over the tomatoes and let them sit for two to three minutes.

4. Step 4:

   

   Next, transfer the tomatoes to cold water. The sudden change in temperature makes the skins slip right off, with no effort.

5. Step 5:

   

   Run the tomatoes through a meat grinder or purée them with a blender. If you don't have either, you can use a coarse grater — in that case you don't need to peel them; just cut each tomato in half and grate it.

6. Step 6:

   

   Sterilize the jars and lids however you like. I usually sterilize in the oven: I set clean lids and jars in a cold oven, turn it to 350–375°F (180–190°C), and leave them for 20–30 minutes.

7. Step 7:

   

   Peel the carrots, onions, and garlic, and trim the stem ends off the eggplants. Rinse all the vegetables under cold running water.

8. Step 8:

   

   Grate the carrots on a coarse grater and slice the onions into thin half-moons.

9. Step 9:

   

   Cut the bell peppers in half, remove the core with the seeds and the stems, and slice each one into half-rings.

10. Step 10:

    

    Cut the eggplant into small batons or medium-sized pieces, as in the photo. You can peel the eggplant first if you like (I don't).

11. Step 11:

    

    Pour vegetable oil into a Dutch oven or large deep skillet, set it over medium heat, and wait for the oil to heat up. I prefer to make lecho in a heavy pot — the eggplant seems to come out richer and tastier that way. Add the carrots and onions and turn the heat down. Stir the vegetables now and then so they don't scorch, cooking for about 7 minutes.

12. Step 12:

    

    Add the eggplant, bell peppers, and tomatoes to the pot.

13. Step 13:

    

    Next, add the salt and sugar.

14. Step 14:

    

    Stir everything together gently and bring it to a boil. Lower the heat and simmer the vegetables for about 30 minutes (important: the lecho should be gently bubbling the whole time — if it isn't, turn up the heat under the pot).

15. Step 15:

    

    Stir in the garlic you chopped earlier — grate it on a fine grater or press it through a garlic press. If you don't care for the taste of garlic in the finished dish, leave it out entirely. Add the vinegar and stir everything well. Simmer for about 10 more minutes. Taste the eggplant and check whether there's enough salt, sugar, and vinegar; if anything's missing, add it to taste.

16. Step 16:

    

    Ladle the finished lecho into sterile jars and seal them with sterile lids.

17. Step 17:

    

    Turn the jars upside down and wrap them in a towel or a warm blanket. Leave them to cool completely at room temperature, then move them to a cellar or the bottom shelf of the refrigerator for long-term storage.

18. Step 18:

    

    Your gorgeous, delicious appetizer is ready!