Sakuska

Ingredients for 4 servings:

• 8 large red bell peppers
• 3 eggplant(s)
• 5 m.-large tomato(s)
• lots of salt
• some pepper
• ml rapeseed oil
• 1 large onion(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Vegetarian

Grill the peppers and eggplant in the oven at full heat. The skin should turn slightly black. Next, first cut the eggplant vertically down the middle, peel off the skin, and place the eggplant diagonally on a high chopping board to drain the bitter juices. Peel the peppers and remove the seeds. Now chop the peppers as finely as possible, reserving any juice that runs out and adding it to the pan. Chop the onion and fry in a little oil until translucent, then let it rest in the oil. Now cut the eggplant into the smallest possible pieces and mash it lightly with your hands. Heat oil in a large pot and first add the pepper pieces and their juices. Five minutes later, add the eggplant puree. Simmer over low heat for three-quarters to one hour, stirring occasionally. Meanwhile, chop the tomatoes very finely, reserving any tomato juice. Add the tomatoes and onion to the pepper and eggplant puree and simmer for another half hour. Finally, season with salt and pepper to taste. Pour the hot sakuska into sterile twist-off jars and turn the jars upside down for 2 minutes. After cooking, I always place the sakuska in a laundry basket or large bucket lined with blankets, then cover it with more blankets, because the sakuska needs to stay warm as long as possible to preserve it. It tastes great on bread or as a sauce for pasta.