Bulgarian Lutenitsa for Winter

Cooking method

1. Step 1:

   

   How do you make Bulgarian lutenitsa for winter? Gather all the ingredients from the recipe list. If you want a spicy sauce, add a chili pepper to the ingredients. You can use more or less garlic as you like. So, wash all the vegetables and herbs and pat them dry with a kitchen towel.

2. Step 2:

   

   Line a baking sheet with parchment paper. Lay the eggplant and bell peppers out in a single layer. Drizzle a little vegetable or olive oil over the top. Put them in a preheated oven and bake at 350°F (180°C) for about 40–60 minutes (the time and temperature may differ from those in the recipe).

3. Step 3:

   

   By the way, you can roast the vegetables for lutenitsa on the grill — then you'll get an amazing sauce with a light smoky aroma. Once the peppers and eggplants are slightly charred and the skin looks a bit burnt, you can move on to the next step.

4. Step 4:

   

   Take the vegetables out of the oven and put them in a plastic bag.

5. Step 5:

   

   Tie the bag and leave the eggplants and peppers like that for an hour or two. After they've sat in the bag, the skins will peel off easily.

6. Step 6:

   

   Cut the tomatoes in half or in quarters. If needed, cut out the stem ends. Run the tomatoes through a meat grinder or purée them with a blender.

7. Step 7:

   

   Put the tomatoes in a pot and set it on the stove. Bring to a boil, then reduce the heat to medium and cook the tomatoes for about 20 minutes.

8. Step 8:

   

   Meanwhile, peel the carrots and garlic. Grate the carrots on a fine grater.

9. Step 9:

   

   Heat the vegetable oil in a skillet, add the carrots, and fry for about 15 minutes over medium heat. Don't forget to stir from time to time so nothing burns.

10. Step 10:

    

    Peel the skin off the cooled eggplants and peppers. Remove the core and seeds from the peppers.

11. Step 11:

    

    Chop the vegetables into small cubes.

12. Step 12:

    

    Add the eggplant, peppers, fried carrots, and finely chopped garlic to the pot of tomato purée. At this point, add the chili pepper if you're using it. Set the pot on the stove. Bring to a boil over high heat, then reduce the heat and cook for about 30 minutes, stirring occasionally.

13. Step 13:

    

    Add the salt, sugar, oil, ground black pepper, paprika, and finely chopped parsley to everything. Cook it all together for about 10 more minutes. Pour in the vinegar and leave it for 2 minutes. Taste and adjust as needed (I bumped up the salt a little).

14. Step 14:

    

    Sterilize the jars and lids any way you can — in the oven, the microwave, or a water bath. Spoon the lutenitsa into the sterilized jars, seal them, and turn them upside down under a warm blanket. Leave them to cool completely, then store them in a dark, cool place.

15. Step 15:

    

    The amazingly tasty vegetable sauce is ready!