The last few days I feel like a real housewife. For the first time in my life I decided to make winter preserves – to a lesser extent, as a test. I have a small kitchen, small pots, small refrigerator, no pantry – so where would I put liter jars with pickles or say beetroot?!
So I’m taking baby small steps. I decided to make just two things: a veggie relish, like ajvar, and plum jam . Neither of which I have done before. My mom always made jam, sometimes pickles and pickled peppers, but we never really were real winter preserves. I had no idea how to make ajvar – and I decided that I will not explore too much but try to make my own version. And so became ‘ Something like ajvar’, a very nice spread for which I’m sure it will not survive till the winter in my apartment :)
Please click od the thumbnails for more photos…
- 1 kg of red peppers
- 300 g tomatos
- 500 g eggplant
- 1 large onion
- 2 cloves garlic
- 100 ml + 2 tablespoons olive oil
- 1 tbs aceto balcamico
- salt and pepper
- dried thyme, basil and parsley
- Preheat the oven to 200 ° C , and line a large pan with parchment paper or aluminum foil.
- Wash the peppers and put in the pan. Wash the tomatos, remove their stems, cut in half and put it in the same pan, cut side down. Cut the eggplant into slices about 1.5 cm thick, and also put in the pan. Sprinkle everything with a little salt and dried thyme. Bake until the peppers turn black in some parts, about 30 min.
- Then peel the peppers and egg-plants. Remove the pits form the peppers. Put all the veggies in a blender and add the garlic and onions, as well as 100 ml of olive oil . Blend well and transfer to a bowl. Add spices to taste as well as aceto balsamico and simmer until desired consistency. I cooked this for about 40 min.
- Meanwhile, sterilize your jars - wash them well, dry and warm in the oven at 120 ° C for about 15 minutes. Pur the hot spread into the jars, being careful not to smudge the edges. Put 1 tablespoon of oil on top in every jar. Close tightly and turn upside down for 10 min. Then place the jars back into the warm oven, with the oven door opet just a bit (I put a wooden spoon to keep them from closing) - leave in the oven until the jars are cold (preferably overnight). Store in a cool, dark place, and once you open a jar, keep it in the refrigerator. Bon appetit!