Eggplants with bell pepper, garlic, and chili pepper

Eggplants with bell peppers, garlic, and chili – a recipe that adds a touch of flavor to every meal. This dish is not only a delicious choice but also an excellent way to preserve summer vegetables for the cold days. Fried eggplants, combined with the sweetness of bell peppers and the aroma of garlic, become a perfect side dish or an appetizing appetizer. Let's discover together how we can prepare this savory recipe step by step!

Preparation time: 1 hour
Baking time: 1 hour
Total time: 2 hours
Number of servings: about 8 jars of 800 g or 16 jars of 400 g

Ingredients:
- 3 kg eggplants
- 1.5 kg bell peppers
- 300 ml oil (preferably sunflower or olive oil)
- 200 ml water
- 100 ml vinegar (wine or apple)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon peppercorns
- 2-3 bay leaves
- 1.5 l tomato juice (homemade is ideal)
- 2-3 heads of garlic (about 10-15 cloves)
- 10 chili peppers (or to taste)

Prepared with love: a history of the recipe
This recipe for eggplants with bell peppers and garlic has deep roots in culinary tradition, being a perfect example of vegetable preservation. Its origins are found in the summer season, when vegetables are at their peak flavor. Eggplants, with their creamy texture, and bell peppers, with their natural sweetness, blend perfectly, offering a dish that can be enjoyed both hot and cold.

Step by step – Preparation guide

1. Preparing the eggplants
Start by washing the eggplants under cold running water. Use a sharp knife to peel the skin. This can be left partially on if you prefer a more intense flavor. Cut the eggplants into cubes of about 2-3 cm. In a large bowl, sprinkle 2 tablespoons of salt over the eggplant cubes and mix well. Let them sit for at least 30 minutes. This process will help remove the bitterness specific to eggplants.

2. Draining the eggplants
After they have sat, drain the eggplants in a colander and rinse them well under cold water. You can even press them lightly to remove excess water. This step is essential as it ensures that the eggplants will not be too soft during frying.

3. Frying the eggplants
In a large skillet, add the oil and heat it over medium heat. Add the eggplant cubes, being careful not to overcrowd them, so they fry evenly. Fry them for about 5-7 minutes, until they become golden and soft, but not browned. Remove the eggplants onto a paper towel to absorb excess oil.

4. Preparing the bell peppers
Meanwhile, wash the bell peppers, remove the stems and seeds, then cut them into thin strips. This will add a delicious contrast to the fried eggplants.

5. Preparing the preserving liquid
In a large pot, combine the water, vinegar, salt, sugar, peppercorns, and bay leaves. Bring to a boil, then add the bell peppers. Let it boil for 5-10 minutes, until the peppers become slightly soft.

6. Combining the ingredients
In sterilized jars, layer fried eggplants, strips of bell peppers, a few slices of garlic, and chili peppers alternately. Continue until you fill the jars, leaving a space of about 2 fingers at the top. This will be filled with tomato juice.

7. Adding the tomato juice
Pour tomato juice into each jar, ensuring it covers all the ingredients. This step is essential for flavor and preservation.

8. Sterilizing the jars
Put the lids on the jars and sterilize them. You can do this either in a water bath or in the oven. Make sure the jars are completely covered with water in the water bath. Sterilize for about 30-40 minutes. After sterilization, let them cool slowly.

9. Storing and serving
Once cooled, move the jars to a cool, dark place. It is ideal to wait at least 2 weeks before consuming them, to allow the flavors to combine. These eggplants with bell peppers can be served as an appetizer or side dish for meat, on toasted bread, or even in sandwiches.

Useful tips:
- Use fresh and firm eggplants for the best results.
- You can adjust the number of chili peppers according to your taste – more if you like spicy food, fewer for a milder flavor.
- If you do not have homemade tomato juice, you can use store-bought tomato juice, but make sure it is of high quality.

Frequently asked questions:
- Can fried eggplants be frozen? It is not recommended, as their texture will change.
- Can I use other vegetables in this recipe? Yes, you can add zucchini or carrots to diversify the taste.
- How long do the jars last? In a cool, dark place, they can last up to a year.

Delicious combinations
This recipe pairs perfectly with a juicy grilled steak or well-seasoned fish. I suggest serving it alongside a fresh green salad and a slice of homemade bread. Also, a dry white wine will perfectly complement the rich flavors of the eggplant.

In conclusion, eggplants with bell peppers, garlic, and chili are more than just a dish – they are a culinary experience that will remind you of warm summer days, even in the middle of winter. So, put on an apron, embark on your culinary journey, and enjoy this recipe that will surely become your favorite!