Ingredients

Title Value
1. Paprika 1/2 Tsp
2. Eggplant 600 Column
3. Tomatoes 300 Column
4. Bell pepper 3 PC.
5. Bulb onions 2 PC.
6. Garlic 2 clove
7. Vegetable oil 40 Column
8. Salt 1/2 Tsp
9. Sugar 1 art. l
10. Vinegar 9% 1 art. l

Cooking

1. Stage

Cut eggplant into large pieces and salt.

1. Stage. Cut eggplant into large pieces and salt.

2. Stage

Chop the onion and garlic and fry until transparent in oil.

1. Stage. Chop the onion and garlic and fry until transparent in oil.

3. Stage

Remove the skin from a tomato by pouring boiling water over them and add to the onion with garlic, then knead the tomatoes with a crush. Add chopped pepper.

1. Stage. Remove the skin from a tomato by pouring boiling water over them and add to the onion with garlic, then knead the tomatoes with a crush. Add chopped pepper.

4. Stage

Add eggplant, salt and pepper to taste. Simmer over medium heat for an hour.

1. Stage. Add eggplant, salt and pepper to taste. Simmer over medium heat for an hour.

5. Stage

Lay the finished lecho in sterile jars and roll up.

1. Stage. Lay the finished <strong>lecho</strong> in sterile jars and roll up.

6. Stage

Bon Appetit!!!