Vegetable Pasta With Pepper And Eggplant. Step-by-step Recipe With Photo

Vegetable pasta with pepper and eggplant is a thick and aromatic vegetable snack for the winter. You can spread it on a piece of fresh white bread, it will turn out so delicious that nothing else is needed for breakfast!

• Cooking time: 1 hour 30 minutes
• Quantity: 3 cans with a capacity of 450 ml

Ingredients for Pepper & Eggplant Vegetable Pasta

• 1 kg of red bell pepper;
• 500 g of tomatoes;
• 500 g eggplant;
• 300 g onions;
• head of garlic;
• 2-3 chili pods;
• 15 g of fine salt;
• 25 g granulated sugar;
• 150 ml of quality olive oil.

Method of cooking vegetable pasta with pepper and eggplant

Since all the ingredients for the vegetable pasta will simmer for a long time over low heat, you can save your time and do not cut the vegetables very finely - they will still turn into puree.

Peel the onions, cut the small onions into four parts, and cut the large heads into half moons.

Heat all the olive oil in a deep frying pan or deep frying pan, throw in the onion.

Meanwhile, while the onion is fried, peel the head of garlic from the husk, cut the cloves into two or three parts. Remove seeds from the pods of red chili with a membrane, cut them finely. We send chili with garlic to the pan.

Ripe tomatoes (overripe are also suitable, if only without visible damage and signs of spoilage) cut into large cubes. In this case, add the tomatoes along with the seeds and skins, since we will wipe the finished paste through a sieve, in which unnecessary components will remain.

First, cut the sweet bell pepper in half, cut out the seeds with the stalk. Chop the pepper coarsely, add to the rest of the ingredients.

We choose red pepper for the paste so that the finished product turns out bright, with green pepper the color will turn out to be brown and unappetizing.

Ripe eggplants with elastic skin and undeveloped seeds are peeled. Cut the pulp into thick circles, add to the pan.

We add salt and granulated sugar. Close the lid tightly. Simmer over low heat for 45-50 minutes, until the peppers and tomatoes are completely soft, and the onions are transparent. If a lot of liquid has formed during the extinguishing process, then 7-10 minutes before cooking, remove the lid and evaporate the moisture.

Transfer the finished vegetables to a food processor, chop at medium speed until smooth, smooth.

Wipe the vegetable paste through a thin sieve. Pieces of skin, tomato seeds, in general, what is called cake will remain in it.

Put the grated vegetables back in a frying pan or stewpan with a thick bottom, heat to a boil.

The cans for preservation are first washed in a solution of baking soda, then thoroughly rinsed with clean water. We put in an oven preheated to 110 degrees for 10 minutes. Boil the lids.

Put the hot vegetable paste with pepper and eggplant in warm jars, filling them up to the shoulders. We roll up the lids loosely at first.

Put a cotton towel in a pan prepared for sterilization. We put the cans on a towel, pour water heated to 50 degrees. Turn on the fire, bring to a boil, sterilize the 450 ml jars for 12 minutes.

We twist it tightly, after cooling we put it in a cool basement. Vegetable pasta with pepper and eggplant is ready. Bon Appetit!