VEGAN
Lecho with Eggplants
0
0
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
20
Description
Lecho with Eggplants
Ingredients
- Tomatoes - 4 lbs
- Orange Bell Peppers - 2 lbs
- Onion - 17.6 oz
- Eggplants - 4 lbs
- Salt - 1.5 tablespoons
- Sugar - 3.5 oz
- Vinegar essence - 4 fl oz
- Vegetable Oil - 8 fl oz
- Ground Black Pepper - a pinch
- Garlic - 2 cloves
Step by Step guide
Step 1
Pour boiling water over the tomatoes and peel them. Cut the peppers, onion, and eggplants into large cubes.
Step 2
Pass the tomatoes through a meat grinder, place them in a large pot, and bring to a boil. Add the remaining vegetables and spices to the mixture.
Step 3
After boiling, cook for about 30 minutes on low heat with the lid closed, stirring gently occasionally.
Step 4
It can be consumed warm or as a cold appetizer. Lecho should be packed into jars for preservation while hot.
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