Summary

Ingredients

• 1 eggplant (s)
• 2 bell pepper (s)
• 1 large cucumber
• 3 large onion (s)
• 6 cloves garlic
• 2 tablespoons oil
• 125 ml white wine
• 100 ml tomato sauce
• 50 ml ketchup or tomato paste
• 6 tablespoon apple cider vinegar
• 0.25 teaspoon ¼ pepper
• 5 sprigs rosemary, fresh
• 2 teaspoon herbs, Italian
• 150 g suar, brown (or raw cane suar)

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Instructions

1. Wash and clean all vegetables and cut into fine cubes.
2. Let the oil get hot in a saucepan and fry the onions and garlic in it, add the rosemary and continue to simmer until it starts to smell really nice.
3. Then add the remaining vegetables to the pot and simmer for about 5 minutes while stirring!
4. Deglaze with white wine, tomato ketchup and pulp and vinegar and add the remaining spices!
5. Simmer while stirring for about 10 minutes, until it thickens a little, season to taste again, take out the rosemary sprigs and fill into small twist-off jars while still hot and close immediately, turn and only put back in place when it has cooled down.
6. Tastes great with all types of meat, especially with grilled meat and on baguette or flatbread!