Leczo with eggplant

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Ingredients

• 2 kg of tomatoes;
• 50 g of sugar;
• 1½-2 tablespoons of salt;
• 50 ml of vegetable oil;
• 1 tablespoon of vinegar 9%;
• 1 kg of Bulgarian pepper;
• 1 kg of aubergines.
  
  

Preparation

Pour the tomato puree into a saucepan and mix it with sugar, salt, butter and vinegar. Bring the sauce to a boil.

Cut the peppers and eggplants in random pieces. Put them in boiling tomato puree, mix and cover with a lid. Bring again to a boil and cook leczo for another 10-15 minutes.

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