Preparation

1

Step 1

Preheat the oven to 220°C (gas mark 5).

2

Step 2

Line a baking tray with baking paper.

3

Step 3

Wash the vegetables, cut the peppers in half, remove the seeds and white partitions and place the cut side on the baking tray. Halve the aubergines lengthways and place them cut side down on the baking tray.

4

Step 4

Bake the vegetables for about 45 minutes.

5

Step 5

In the meantime, peel the onions and garlic cloves and cut them into small cubes.

6

Step 6

Remove the stalks, seeds and white partitions from the chili peppers and chop the peppers finely.

7

Step 7

Heat the oil in a pot. Sauté onions, garlic and chilli in it.

8

Step 8

Add the tomato paste, vinegar and salt.

9

Step 9

Use a spoon to remove the flesh of the aubergine from the skin. Peel the peppers.

10

Step 10

Add the vegetables to the onion mixture in the pot and puree everything. Season with salt and pepper.

11

Step 11

Pour the vegetable paste into the prepared jars.

12

Step 12

Close the jars with a preserving ring, glass lid and preserving clips. Heat in a water bath at 100°C for 90 minutes to preserve. After the boiling time, remove from the water bath and allow to cool, then remove the clips.

For the recipe, you'll nee:

Ingredients

Portions

9

Food

  • 6.0 Pointed peppers
  • 3.0 Aubergines
  • 3.0 Onions
  • 3.0 Garlic cloves
  • 3.0 Chilli peppers
  • 150.0 ml Olive oil
  • 150.0 g Tomato puree
  • 60.0 ml Vinegar
  • 3.0 tsp Salt
  • Ground pepper