A delicious, spicy and very easy-to-prepare winter appetizer is vegetable lecho. If you like spicy food, then add chili peppers, spices and garlic.

Cook Tetiana Lytvynova shared on her YouTube channel a recipe for delicious lecho from eggplants, peppers, carrots and garlic.

Ingredients:

• Eggplants - 2.5 kg
• Pepper - 2.5 kg
• Carrots - 250 g
• Garlic - 50 g
• Acetic acid solution 9% - 50 g
• Tomato chili sauce - 970 g
• Sunflower oil - 75 g
• Salt - 50 g
• Sugar - 50 g

Method of preparation:

1. Grate carrots on a medium grater. Cut eggplants into rings, salt and let stand for 10 minutes. Wash off the salt with clean water and squeeze.

2. Cut the peppers into triangles and blanch for 1 minute in boiling water.

3. Mix tomato chili sauce with vinegar and vegetable oil. Add garlic, salt and sugar and boil for 5 minutes.

4. Pour the sauce over peppers and eggplant and simmer until vegetables are fully cooked. It will take about 25-30 minutes.

5. Transfer to sterilized jars, preserve and turn the jars upside down.

Also on OBOZREVATEL you can read the recipes:

• Lecho with zucchini
• Lecho with onions
• Lecho with rice