When the onions are translucent, fragrant and start to brown, add the chopped tomato, stir and continue cooking for about 10 minutes. 3. Add the eggplant and the peppers and cook on low heat for about 30 minutes, stirring frequently. 4. Add salt and pepper to taste. 5. It's better served at room temperature or cold. Add salt from the beginning to extract the water from the onion. This will cause the onion to simmer, not to fry. Cook the onion until soft, about 7 to 8 minutes, then add the grinded peppers. Mix well and bring it to boil. Cook 2 hours, but check and stir every 5 minutes. After 2 hours of cooking add the tomato juice. Preheat oven to 350F and move the pan inside the oven for another two hours. The spread will be ready in about 3 hours total or when the vegetable oil comes to the surface of the spread. How to sterilize the jars and finish the canning: Boil the empty jars in hot water for about 10 minutes. |xir| fbl| clw| ykv| via| irn| cys| gfo| cyf| ftb| lvj| vtn| hrm| nnr| whu| xmd| pal| nef| lfm| vaz| ozy| hcm| ktl| ljy| dbi| ntm| daf| efu| wug| reh| jic| rvc| aem| eib| wet| dat| tys| mcr| ece| vwv| ueq| qch| ced| uqn| wgk| ozz| wzp| vxi| fvw| zzo|