Recipe of Evi Voutsina,
from "KATHIMERINI" newspaper
Ingredients (for about 10 small jars):
5Kg of ripe tomatoes (preferably pomodoro)
3Kg of aubergines
1-2 hot red peppers (optional)
2 large yellow onions, finely chopped
1 level tsp of sugar
1 level tsp of salt
pepper
1 tea-cup of olive oil
2 bunches of flat-leaf parsley (leaves only), finely chopped
1 heaped tbsp of ground fennel seeds
Method:
Preheat the oven to 150°C.
Dip the tomatoes into boiling water and blanch for a minute so the skins can be removed easily. Cut in half and press a little to discard the seeds. With a small knife discard the navel and then coarsely chop in a blender.
Drain the mixture in a colander lined with a piece of fine cheesecloth and leave aside.
Lay the peppers and the aubergines in a spacious oven pan and bake until soft. ***Preferably, grill the aubergines over charcoal (or a grill-pan) to bring out a smoky aroma.
Discard the peel and the seeds from the peppers and finely chop them. Peel the aubergines and also finely chop them.
In a heavy-bottomed frying pan, sauté the onion in half a cup of water until it begins to soften.
Place all the ingredients in an oven tray. Sprinkle with the parsley, the salt, the sugar, the pepper and the ground fennel. Drizzle with the olive oil and mix well with your hands. Bake in the oven, stirring occasionally so the mixture doesn’t dry out, until the liquid has been evaporated. ***The mixture should not be more than 2cm thick. It should take about 40 minutes if the oven is preheated.
Divide the sauce with a spoon into sterilized jars*, carefully so there are no air pockets. Seal the jars immediately and place on a baking try in the oven for about an hour at 100°C.
* Wash the jars with very hot water, wipe dry with a clean kitchen towel and place in an oven for about 10 minutes at 150°C until they are quite dry
No comments:
Post a Comment