Lecho of pepper, eggplant and carrot - juicy summer in the bank. How to cook lecho from pepper, eggplant and carrot - the best recipes

Lecho of pepper, eggplant and carrot - juicy summer in the bank. How to cook lecho from pepper, eggplant and carrot - the best recipes

Today, even in winter, you can buy any vegetables, but such as Bulgarian pepper, tomatoes and eggplants are not affordable for many.

Yes, and taste, of course, differ from those grown in the beds under the sun. Peppers, eggplants and carrots are a great way to preserve the grown crop.

Peppers, eggplants and carrots - the basic principles of cooking

Classic lecho is made from tomatoes, bell peppers, onions and garlic. However, there are several varieties of this dish: with carrots, zucchini, apples or eggplants. Peppers, eggplants and carrots are especially popular.

The principle of cooking this snack is not much different from the classic. The only difference is that more spices and garlic are added to the dish.

Eggplant is a rather unleavened vegetable, therefore vinegar is added to lecho, which also acts as a preservative.

For lecho take ripe vegetables without damage and signs of rot. Tomatoes should be dense and fleshy, peppers are sweet and juicy, and eggplants should be young, with thin skin and practically free of seeds.

Carrots, eggplants, onions and garlic are peeled. The bell pepper is removed from the peppers with seeds. Tomatoes are used together with the skin, or remove it, scalding them with boiling water.

Vegetables are ground into random pieces. Someone likes small pieces, and someone prefers to cut vegetables larger. It all depends on your preferences.

Lecho is cooked in an enamel pot or in a deep cauldron.

Recipe 1. Pepper, eggplant and carrot lemon


  • kg of tomatoes;
  • head of garlic;
  • two kilograms of eggplants;
  • half a pound of Bulgarian red pepper;
  • half a kilo of sweet carrots;
  • four onions;
  • 50 ml of 9% vinegar;
  • 200 ml of vegetable oil;
  • 80 g sugar;
  • 50 g table salt.

Preparation Method

1. We select ripe fleshy tomatoes and wash them under the tap. Cut into slices, removing the stalk. We twist the sliced ​​tomatoes in a meat grinder, or interrupt in a blender.

2. Eggplant my, wipe with a napkin and cut from both sides. Cut the vegetable into large bars, spread in a deep bowl, sprinkling with salt. From above we set the oppression, and leave for half an hour. Then the liquid is drained, and the eggplants are slightly overwhelmed.

3. My peppers, rinsed and cut in half. Remove the stem and clean the seeds. Cut the vegetable into wide strips.

4. We disassemble the head of garlic into cloves, peel them and wash them. Finely crumbled.

5. We clean the carrots from the rind, wash them and grind them on a coarse grater, or cut them into thin straws.

6. Banks wash and sterilize over steam or in the oven. Covers boil for five minutes.

7. Pour tomato sauce into a wide saucepan and set it on a moderate fire. As soon as it boils, we put vegetables into the tomato. Add sugar and salt. Pour in vegetable oil. Gently mix. Stew forty minutes, stirring occasionally. Pour in the vinegar and cook for another five minutes.

8. Fold lecho hot on the banks. Immediately hermetically corked. Overturn and wrap a blanket. Leave for a day to preservation completely cooled.

Recipe 2. Pepper, eggplant, carrot, and green bean lecho


  • two large carrots;
  • eggplants - two kilograms;
  • green beans - kilogram;
  • sweet pepper - a kilogram.


  • tomatoes - two kilograms;
  • kitchen salt - 30 g;
  • refined sunflower oil - half a cup;
  • sugar - 125 g;
  • Vinegar 9% - 200 ml.

Preparation Method

1. Wash eggplants under the tap. Wipe off and cut on both sides. Cut the vegetable into centimeters thick. Transfer to a deep bowl and sprinkle with salt. Stir and leave for half an hour. Then rinse and dry the eggplants. 2. Heat the pan, grease it with vegetable oil and place the eggplant mugs in one layer. Attach them on both sides. It is not necessary to fry strongly, it is enough that the vegetables are covered with an appetizing crust.

3. Rinse the asparagus beans and cut them into five centimeters long.

4. Peel the carrots, wash them and cut them into five millimeter thick circles.

5. Put a pot of water on the fire. As soon as it boils, lower the carrots and beans, wait until the contents boil again, and flip the vegetables into a colander.

6. Rinse the Bulgarian pepper, wipe it with a napkin and cut it in half. Remove the stalk and clean the seeds. Vegetable cut into large chunks. Put in a deep saucepan. Top with eggplant mugs, beans and carrots.

7. Cook the marinade. Washed tomatoes grind in a blender or meat grinder. Add sunflower oil, salt, vinegar and sugar. Stir until the salt and sugar dissolve.

8. Pour the marinade with vegetables and place a couple of bay leaves. Simmer on low heat for about 15 minutes. Carefully spread the lecho on a sterile dry jar. Place them in a wide saucepan, covering the bottom with a kitchen towel. Pour in hot water so that its level reaches the shoulders. Sterilize at a moderate boil for 15 minutes. Immediately roll up the key and cool, wrapped with a blanket.

Recipe 3. Pepper, eggplant and carrot lecterw with paprika powder


  • half a kilo of sweet Bulgarian pepper;
  • two onions;
  • a kilo of eggplants;
  • five cloves of garlic;
  • two large carrots;
  • half a kilo of red tomatoes;
  • 50 ml of 5% vinegar;
  • 30 g ground paprika;
  • 60 ml of vegetable oil;
  • 50 g of white sugar;
  • 5 g table salt.

Preparation Method

1. Banks are thoroughly washed with soda, rinsed and sterilized over steam or in the oven. Covers boil for five minutes. 2. Ripe my fleshy tomatoes and cut the stem. Cut large fruits in half and twist in a meat grinder, or grind in a blender.

3. Eggplant my, wipe with a napkin and prune the stalk. Cut along and cut into wide chunks. Put in a wide dish, sprinkle with salt and leave for half an hour. Then wash and gently squeeze.

4. Peel the onion from the husk and chop into half rings. Peeled garlic slices skip through the garlic press. Clean and chop the carrots into large chips. Bulgarian pepper cleaned from seeds, remove the stem and cut into wide chunks.

5. In a cauldron we heat up sunflower oil. Put onion and pass to softness. Pour in the twisted tomatoes, stir and bring to a boil.

6. Put the sugar, paprika, salt and pepper. Stir, simmer for a couple of minutes, and add eggplants, garlic, pepper and carrots. Cook lecho on moderate heat for half an hour and pour in vinegar. Stir and cook another five minutes.

7. Ready lecho laid out in jars and rolled up with sterile caps. Turn over, cover with warm cloth and leave for a day.

Recipe 4. Homemade pepper, eggplant and carrot


  • pod of bitter red pepper;
  • small eggplants - 30 pcs .;
  • red bell pepper - 15 pcs .;
  • ten medium carrots;
  • red tomatoes - three kilograms;
  • 15 bulbs;
  • sugar - 200 g;
  • vegetable oil - 400 ml;
  • garlic - 12 cloves;
  • salt - 90 g;
  • Apple vinegar - 100 g.

Preparation Method

1. Wash and dry all vegetables except carrots and onions, laid out on a kitchen towel. Eggplant cut in two sides and cut into small bars. Free the Bulgarian pepper from the seeds and cut into cubes. Boil tomatoes and crumble into cubes. The pod of bitter pepper cut into thin strips.

2. Peel and wash carrots and onions. Chop the onion in half rings. Carrot rub on a medium grater. Peel the garlic and finely chop with a knife. 3. Put all shredded vegetables in a large saucepan and pour sunflower oil. Put it on low heat and bring to a boil. Then twist the fire to a minimum and cook lecho, stirring for about 20 minutes. Season everything with sugar and salt. Stir and cook for the same amount of time. At the end, pour in apple cider vinegar and stew for another couple of minutes.

4. Spread lecho hot on the banks and roll up the key. Turn over and leave to cool completely under the blanket.

Recipe 5. Peppers, eggplants and carrots in a slow cooker


  • three cloves of garlic;
  • half a kilo of red tomatoes;
  • a small pod of hot pepper;
  • half a kilo of eggplants;
  • two onions;
  • three large red bell peppers;
  • two carrots;
  • 30 ml of 9% vinegar;
  • 50 ml of vegetable oil;
  • 25 g of sugar;
  • 3 g of salt;
  • two bay leaves.

Preparation Method

1. Banks are washed with soda and rinsed thoroughly. Sterilize in the oven or over steam. Covers boil for five minutes. After processing, the jars must be completely dry.

2. Tomatoes mine and prune the stem. Rinse the pod of hot pepper, remove the seeds. Vegetables skip through a meat grinder.

3. Peeled my carrots and cut into centimeter cubes.

4. Chopped eggplants are chopped into wide slices. Pepper clean from the seeds and cut into wide strips.

5. Chop the onion in half rings. Garlic finely crumbled.

6. Pour the oil into the bowl of the appliance and heat it in the “frying” mode. Put in her eggplant, sweet peppers, carrots and onions. Stir and fry for ten minutes, without closing the lid.

7. Fill the contents with tomato paste, add sugar, garlic, salt, vinegar and bay leaf. Stir. Close the lid and cook in quenching mode for an hour. We spread lecho on the banks and roll up the key.

Recipe 6. Peppers, eggplants and carrots with zucchini


  • kg of carrots;
  • kg of eggplants;
  • over a bunch of parsley and dill;
  • kg of sweet pepper;
  • kg of zucchini;
  • 2 kg of tomatoes;
  • 5 g of coriander;
  • 2 heads of garlic;
  • 2 bay leaves;
  • 125 ml of 6% vinegar;
  • 4 black peppercorns;
  • 300 ml of vegetable oil;
  • 4 peas allspice;
  • 300 g of sugar;
  • salt - third of glass.

Preparation Method

1. Cut the eggplant and zucchini in circles. Coarsely peeled carrots rub. Sweet pepper, cleaned of seeds, cut into thin strips.

2. Wash tomatoes and twist in a meat grinder. Add finely chopped garlic, vinegar, table salt and white sugar to the tomato mass. Mix well.

3. Pour the vegetables with prepared tomato sauce and simmer over low heat for forty minutes after boiling.

4. Spread the finished lecho in dry sterile cans and roll up hermetically.

Peppers, Eggplant and Carrots - Tips and Tricks

  • Eggplants must be poured with salt and left for half an hour. Then rinse and squeeze.
  • Before adding salt to the lido, try it to taste. Perhaps its amount will need to be reduced.
  • To make it look more spectacular, cook it from pepper of different colors.
  • Lecho will be healthier if vegetables are laid raw, without pre-frying.
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