Eggplant with chili ketchup for winter

1. Turn on the oven at 180 degrees Celsius.

2. Eggplants should be rinsed well under running water. peel. Then cut the fruits lengthwise and, if possible, clear the seeds. Cut the rest of the vegetables into small cubes with an area of about 1 square centimeter.

Transfer the chopped eggplants to a large bowl and sprinkle with salt. Mix all the pieces and leave for a while so that the eggplants are well salted. Cover the bowl with a lid so that the vegetables do not dry out on top. Stir the eggplants periodically for the best result.

3. Rinse the red bell peppers and put them whole, without peeling, on a baking sheet previously covered with baking paper. As soon as the oven is hot enough, put the baking tray in the peppers to bake for half an hour.

When the peppers are ready, let them cool down a little, and then carefully remove the upper skin. Cut the rest of the pulp into small pieces.

4. Wash the tomatoes. Then blanch them in boiling water, remove the skin and finely chop.

5. Peel the garlic and pass it through a special press or grate it on a fine grater.

6. Also peel the onion, rinse and finely chop.

7. Put a large saucepan on medium heat. Heat it dry and toss the fennel seeds and chopped chili pepper (you can use ready-made flakes). Fry them for a couple of minutes until the flavor is released.

8. Squeeze out the eggplants and drain all the excess liquid. Then also add to the pan. Put in the same Bulgarian pepper, tomatoes, onion and garlic. Add all other ingredients, including spices and red wine vinegar.

Mix. Cover the pot with a lid and bring everything to a boil. Then reduce the heat and simmer for 10-15 minutes. Then open the lid and simmer for about the same amount until the liquid in the pan begins to evaporate.

9. Prepare jars for preservation. Rinse them thoroughly and pour boiling water over them.

10. Pour the finished eggplant with chili pepper into clean jars, leaving a space of about 2 cm at the top. Cover with clean lids.

11. Put a towel on the bottom of a wide saucepan and place jars of eggplant. Fill with water so that the water does not reach the edge of the cans. Sterilize the jars over low heat for 10 minutes. Then roll up the jars and put them upside down until they cool down.

Successful preparations!