Ingredients
10 kg tomatoes
8 kg red peppers
6 kg eggplants
1 Litre of oil
Salt to taste
Parsley to taste
Steps
- Wash all the vegetables
- Cut a little cross at the bottom of each tomato and blanch them in boiling water until the skin separates.
- Peel them and remove the stork.
- Process them in a food processor until they are like a juicy pulp. Put them in a large pot and boil the mixture until it thickens.
- Roast the peppers and eggplants
- Once roasted put them in a plastic bag and leave them for an hour or so to make the skins easier to peel
- Peel them, and then grind them in a food processor. You can leave the red peppers to be a bit coarser to make the texture more chunky.
- Add the peppers and eggplants to the tomato mixture and stir constantly.
- When it starts to thicken, pour in 1 litre of oil, a little at a time, add salt and continue boiling.
- The lyutenitza is ready when you move a flat wooden spoon across the bottom of the pot and a path forms.
- Add finely chopped parsley.
- Remove from the heat and fill the jars. The above quantities make about 20 jars of 500ml each.
- Add jars to a pot, cover with water above the lids and boil for about 10 minutes.
Enjoy! It’s a lot of work, but it’s delicious.
