Eggplant and pepper puree

Ingredients for 1 servings:

• 3 yellow bell peppers
• 5 red bell peppers
• 400 g tomatoes
• 2 eggplant(s)
• 3 large onions
• 5 garlic cloves
• 1 small chili pepper(s), approx. 1 cm long
• 3 tbsp, heaped sugar
• 2 tbsp, leveled salt
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

preserved for the winter

Peel the onion and garlic. Wash the vegetables thoroughly as needed. Remove the stems from the tomatoes. Remove the stems, light-colored membranes, and seeds from the peppers. Cut the stems off the chili peppers, including the seeds. Cut the stems off the eggplants. Cut the vegetables into blender-sized pieces and puree them finely in a blender. Place the mixture in a saucepan, add the sugar, salt, and balsamic vinegar. Bring to a boil and simmer uncovered for about 45-50 minutes, until it has reduced in volume. I don’t mind any leftover skin or seeds. If you don’t like them, strain the mixture through a sieve after cooking and then heat it up again before filling. Pour the mixture while it’s still boiling hot into twist-off jars. I got 10 jars of 200 ml each from this mixture. The jars will keep for about a year. The puree is a great seasoning for vegetable stews, especially cabbage stew, and also for sauerkraut or goulash.